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Effect of heat processing on ruminal and post-ruminal disappearance of essential and non-essential amino acids of Iranian whole soybeans

Published online by Cambridge University Press:  23 November 2017

M. Hassan Fathi Nasri ,
Mohsen Danesh Mesgaran ,
Reza Valizadeh  and
Ali Nikkhah
M. Hassan Fathi Nasri*
Affiliation:
Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran
Mohsen Danesh Mesgaran
Affiliation:
Department of Animal Science, Faculty of Agriculture, University of Mashad, Mashad, Iran
Reza Valizadeh
Affiliation:
Department of Animal Science, Faculty of Agriculture, University of Mashad, Mashad, Iran
Ali Nikkhah
Affiliation:
Department of Animal Science, Faculty of Agriculture, University of Tehran, Karaj, Iran
*
Email:mhfathi@gmail.com
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Extract

Whole soybean (SB) is used as a high energy-protein supplement for dairy cows, but the protein is highly degradable by rumen microbes. Various chemical and physical processing has been suggested to decrease ruminal protein degradability, that heat processing is the most commonly used physical method. Modern systems for protein evaluations in ruminants are moving in the direction of predicting absorption of amino acids from the small intestine, so the determination of intestinal digestibility of amino acids is of special importance particularly in heat-treated feedstuffs. The objective of this research was to elucidate the effects of roasting and steep-roasting on ruminal and post-ruminal disappearance of essential and non-essential amino acids (EAA and NEAA) of Iranian SB.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2007 , April 2007 , pp. 165
Copyright
Copyright © The British Society of Animal Science 2007

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References

Aldrich, C. G., Ingram, S. and Coldfelter, J. R. 1997. Assessment of post-ruminal amino acid digestibility of roasted and extruded whole soybeans with the precision-fed rooster assay. Journal of Animal Science 75:3046–3051.CrossRefGoogle Scholar
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