Evaluation of Protein Solubility as an Indicator of Underprocessing of Soybean Meal

摘要: Abstract Three experiments were conducted to compare urease activity (UA), orange G-binding capacity (OGBC), and protein solubility (PS) in a potassium-hydroxide solution of soybean meal (SBM) as indicators overprocessing. In two additional experiments, amino-acid supplementation was employed an attempt overcome the growth depression associated with overheating SBM. Subsamples commercially prepared lots dehulled SBM heated for varying periods time autoclave at 121 C. Experiments 1, 2, 3, UA dropped zero (pH change) after approximately 10 min cooking. The assay unable differentiate between meals that longer periods. OGBC decreased by autoclaving. However, narrow range G values corresponded degrees heat treatment indicated this test may be limited value identifying overprocessed By contrast, PS each increase autoclaving time, did not approach even 80 heating. Adding .2 % lysine either singly or combination .2% arginine or. 1% methionine, both, totally overcame due weight gains feed conversions broiler chicks negatively correlated times excess minutes. all more closely reflected impaired chick performance from overheated than OGBC. below 70% suggested