Relationship between soybean meal quality and urinary enzyme activity and protein solubility

Soybean meal quality and urinary enzyme activity and protein solubility 1 UREASEACTIVITY AND PROTEIN SOLUBILITY AS INDICATORSFOR SOYBEAN MEAL QUALITY Professor Shen Huile, Associate Professor Yang Xiuwen of American Soybean Association, Beijing Dairy Research Institute cited that soybean protein is the most important and the best quality plant protein feed in poultry diet, with the exception of methionine deficiency, other amino acids are close to ideal balance. Like other protein feeds, the quality of soybean meal is affected by the content of various nutrients, such as energy, protein, cellulose and amino acids, for example, there are significant differences in the above indicators between common soybean meal and peeled soybean meal (see Table 1). Peeled soybean meal has a high energy level because of its low cellulose content. However, soybean meal with high protein level does not necessarily guarantee low fiber and high energy level. for example, some unpeeled Chinese soybean meal can contain up to 48% or even 50% protein, but still contain 6% to 7% cellulose. Therefore, the metabolic energy level of high-protein soybean meal may still decrease due to the high cellulose content, and the measured values of metabolic energy of these high-protein "high-cellulose" soybean meal have not been seen. However, it can be generally estimated that when the normal content of cellulose in peeled soybean meal is more than 3.5%, each increase of 1% cellulose reduces metabolic energy by 32 to 42 calories per kilogram of pig feed and nearly 60 calories per kilogram of poultry feed. On the other hand, the quality of soybean meal is affected by the processing problems to a great extent, so that its amino acid content and amino acid digestibility are affected by energy. This paper mainly discusses the quality variation of soybean meal caused by underprocessing or overheating and its effect on production performance, and introduces the current feasible methods to identify the quality of soybean meal-urease activity (pH change) and 0.2% potassium hydroxide protein solubility, and evaluate them. Raw soybeans-antitrypsin and urease are well known that soybean meal must be moderately hot-processed to destroy several antinutrients contained in soybeans. Among them, antitrypsin (Tripsin Inhibitor) has the greatest impact on livestock and poultry. Fortunately, these antinutrient factors will be destroyed after heating. Moderate heating is the key to soybean meal processing, because insufficient or excessive heating will reduce the nutritional value of soybean meal. 1 originally published in March 1999-37-Table 1 main nutritional indicators of common soybean meal and peeled soybean meal (NRC 1994) nutrients ordinary soybean meal dry matter (%) 89 90 poultry metabolic energy (kcal / kg) 2230 2440 protein (%) 44.048.5 cellulose (%) 7.03.9 lysine (%) 2.693.02 color-it seems that the content is not complete Can you send a full version? -- Yes, can you upload the article? thank you-- I have authority, but the format is not correct. Do not allow to post ah-- the core content of this post does not appear, hey,-- can you send me a copy of gjt108@163.com? Mydream0827@163.com, thank you very much! -- from the American Soybean Association, it feels good! I have forwarded it on the forum before, this time I upload it! Attachments: you need to log in to download or view attachments. No account number? Registration-good information, learned. It's worth the money-collect it first, thank you for sharing. I can't stand it. I give it away for free! Just download http://www.asaimchina.org/technical/feed/98-99-37.pdf directly-I can't stand it, I give it away for free! Just download it directly. Hawk3983 published on 2009-11-11 20:32 is really a good man, just out of money! be deeply grateful! What do you mean?