EFFECTS OF HEAT PROCESSING ON RUMINAL PROTEIN DEGRADATION OF SOYBEAN MEAL

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SADEGHI A.A.; NIKKHAH A.; SHOURANG P.

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Journal: Year:2005 | Volume:11 | Issue:3 Page(s): 189-200

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Information Journal Paper

Title

EFFECTS OF HEAT PROCESSING ON RUMINAL PROTEIN DEGRADATION OF SOYBEAN MEAL

Author(s)

SADEGHI A.A. | NIKKHAH A. | SHOURANG P. | Issue Writer Certificate

Keywords

SOYBEAN MEALQ3

ROASTING PROCESSQ4

PROTEIN DEGRADATIONQ4

AND ELECTROPHORESISQ3

Abstract

This study was carried out to determine untreated and roasted SOYBEAN MEAL dry matter and crude protein (CP) degradation characteristics by using nylon bags and SDS-PAGE techniques. There were significant differences (P<0.05) between the effective rumen degradability values of untreated and roasted SOYBEAN MEAL CP at different rumen outflow rates. From the slab gel analysis, SOYBEAN MEAL proteins are composed of two major components, b-conglycinin and glycinin, accounting for approximately 31 and 38.8 percent of the total meal protein, respectively. Both proteins are multisubunits. The molecular weights of a’, a and b subunits of b-conglycinin were 90.5, 71.5 and 55.2 kDa and for acidic and basic of glycinin were 37.6, 19.8 kDa. Electrophoretic and densitometric analysis of untreated SOYBEAN MEAL protein residues revealed that conglycinin a and a subunits were degraded completely within 2 h, whereas the β subunit (12 h) of β -conglycinin as well as the acidic (24 h) and basic (48 h) polypeptide components of glycinin were more resistant to degradation. In roasted SOYBEAN MEAL, b -conglycinin subunits were not affected, but the degradation of glycinin decreased effectively. There were significant differences (P<0.05) between crude protein digestibility of untreated and roasted SOYBEAN MEAL. In conclusion, SOYBEAN MEAL proteins can be effectively protected from degradation in the rumen by roasting at 125°C for 15 min.

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APA: Copy

SADEGHI, A.A., NIKKHAH, A., & SHOURANG, P.. (2005). EFFECTS OF HEAT PROCESSING ON RUMINAL PROTEIN DEGRADATION OF SOYBEAN MEAL. JOURNAL OF AGRICULTURAL SCIENCES, 11(3), 189-200. SID. https://sid.ir/paper/7812/en

Vancouver: Copy

SADEGHI A.A., NIKKHAH A., SHOURANG P.. EFFECTS OF HEAT PROCESSING ON RUMINAL PROTEIN DEGRADATION OF SOYBEAN MEAL. JOURNAL OF AGRICULTURAL SCIENCES[Internet]. 2005;11(3):189-200. Available from: https://sid.ir/paper/7812/en

IEEE: Copy

A.A. SADEGHI, A. NIKKHAH, and P. SHOURANG, “EFFECTS OF HEAT PROCESSING ON RUMINAL PROTEIN DEGRADATION OF SOYBEAN MEAL,” JOURNAL OF AGRICULTURAL SCIENCES, vol. 11, no. 3, pp. 189–200, 2005, [Online]. Available: https://sid.ir/paper/7812/en

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