Document Detail

Chemical composition and nutritional quality of soybean meals prepared by extruder/expeller processing for use in poultry diets.
MedLine Citation:
PMID:  17032017     Owner:  NLM     Status:  MEDLINE    
This research examined variation in chemical composition and nutrient quality of soybeans (SBs) and soybean meals (SBMs) produced at seven commercial extruder/expeller plants in the United States (experiment 1), as well as differences in amino acid digestibilities when roosters were fed SBMs extruded at 121, 135, 150, or 160 degrees C at a U.S. pilot processing plant (experiment 2). In experiment 1, limited variation existed in the composition of SBs arriving at the plants, whereas substantial differences were noted in amino acid composition and protein quality of the resultant SBMs. In experiment 2, the SBMs extruded at 121 and 135 degrees C were underprocessed as noted by high urease activities and lower amino acid digestibilities. Soybean meals extruded at 150 and 160 degrees C resulted in higher amino acid digestibilities and lower urease activities, indicating adequate processing. Large variation exists in the nutritional quality of extruder/expeller SBMs currently in the marketplace. Optimal processing temperatures should be >135 degrees C, and temperatures as high as 165 degrees C do not result in overprocessing.
Lisa K Karr-Lilienthal; Laura L Bauer; Pam L Utterback; Krista E Zinn; Rodney L Frazier; Carl M Parsons; George C Fahey
Related Documents :
25491967 - Controlling of dielectric parameters of insulating hydroxyapatite by simulated body fluid.
25450447 - N-3 fatty acids effectively improve the reference memory-related learning ability assoc...
15560837 - Influence of ph and time on organic substance release from a model dental composite: a ...
19133937 - Quantitative trait loci for fatty acid composition in longissimus dorsi and abdominal f...
11607617 - Lipoxygenase-catalyzed oxygenation of storage lipids is implicated in lipid mobilizatio...
17174507 - Isolation, structural elucidation and characterization of impurities in cefdinir.
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  54     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2006 Oct 
Date Detail:
Created Date:  2006-10-11     Completed Date:  2006-12-01     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  8108-14     Citation Subset:  IM    
Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Amino Acids / analysis,  metabolism
Chickens* / metabolism
Food Handling / methods*
Nutritive Value*
Soybean Proteins / chemistry
Soybeans / chemistry*
Reg. No./Substance:
0/Amino Acids; 0/Soybean Proteins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Increase in the permeability of tonoplast of garlic (Allium sativum) by monocarboxylic acids.
Next Document:  Influence of geographical origin and botanical species on the content of extractives in American, Fr...