Correlations between chemical and biological methods for evaluations of protein quality soya bean meal (glycine ma.ximerr) given varying heat treatments
1975
Njike, M.C., Department of Animal Science, University of lbadan, lbadan, Nigeria | Mba, J.A.U., Department of Animal Science, University of lbadan, lbadan, Nigeria | Oyenuga, V.A., Department of Animal Science, University of lbadan, lbadan, Nigeria
Several chemical techniques, urease activity,dye absorption and nitrogen solubility tests were supplied to soya bean heated at 121°C for 0, 5, 10, 20, 25, 30 and 60 min respectively and correlations were determined between values obtained by biological methods, weight gain, net protein utilization(NFU), biological value (BV), protein retention efficiency (PRE) and those obtained by chemical methods. Results indicate that changes occurring during heat treatment thatlead to decrease or improvement in thenutritive value of meals could be followed bychemical tests. The urease activity test wasfound to correlate well with all the biological parameters examined. Some correlations werealso observed between the results of the other three chemical tests and the biological procedures. NPU and BV appeared to be thebest biological tests for correlating chemical tests and nutritive values in this type of study.
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