Research conducted in Turkey evaluated whether non-enzymatic browning reactions could protect soybean meal protein from ruminal degradation. Three cannulated Akkaraman rams were fed soybean meal with 3% xylose or 6% glucose, heated at temperatures of 120 or 150 degrees C, for 30 or 60 minutes. Feeding the treated soybean meal reduced rumen crude protein degradation and increased the soy protein and acid detergent insoluble protein entering the abomasums. These results indicate that controlled non-enzymatic browning reactions are an effective method of protecting soybean protein from ruminal degradation. (These results also support earlier research at the University of Nebraska that showed that browning reactions would increase the ruminal by-pass protein and soy protein utilization in ruminants).

Can, A. and A. Yilmaz. 2002. Usage of xylose and glucose as non-enzymatic browning agent for reducing ruminal protein degradation of soybean meal. Small Ruminant Research 46:173-178.