Over-processing of Soybean Meal – November 2015
…inhibitor activity; 92, 89, 91, 88, 81, and 81% of protein solubility in 0.2% KOH; and 46, 43, 41, 40, 23, and 19% of protein solubility in 0.1M borate at…
Protein Solubility
…inhibitor activity; 92, 89, 91, 88, 81, and 81% of protein solubility in 0.2% KOH; and 46, 43, 41, 40, 23, and 19% of protein solubility in 0.1M borate at…
This research study investigated the effect of varying trypsin inhibitor activity (TIA), heat-degraded lysine concentration and protein solubility in potassium hydroxide (KOH) on broiler performance and pancreas weight. Two soybean…
…also control the heat used in the process to control protein solubility and nutrient availability. Therefore, the processing of the soybeans is critical in assuring the resultant soybean meal is…
…than that of the two soy protein ingredients which had similar protein digestibilities. The other protein meals, linseed, canola, sunflower and cottonseed had both lower crude protein levels and protein…
…to a cornstarch-based diet where the test protein ingredient was the only source of crude protein and amino acid. Two groups of pigs were fed an N-free diet for calculating…
…bottom 30% for protein that had a sum of the five limiting amino acids of 14.8%. The protein in lower protein samples is more concentrated in those five amino acids…
Apparent ileal apparent digestibility (AID) for crude protein and amino acids in five protein feedstuffs were determined using 5-week-old male broiler chickens. The feed ingredients evaluated in this study were:…
Alternative Protein Sources for Salmon: The potential for alternative plant protein sources to replace limited marine ingredients in fish feeds is important for the future of the fish farming industry….
…amino acids can be readily absorbed. The prececal digestibility of protein varies with protein source and protein concentration in the diet. In addition, numerous factors including other ingredients in the…
…RSM diets. Processing reduced the SID of crude protein from 87.2% to 69.2% for SBM and 71.0% to 52.2% for RSM. Over-processing of the protein source also significantly reduced (P…
