STEAM-HEATED CULLED BEANS: NUTRITIONAL VALUE AND DIGESTIBILITY FOR SWINE

1987 ◽  
Vol 67 (3) ◽  
pp. 803-810 ◽  
Author(s):  
J. P. RODRIGUEZ ◽  
H. S. BAILEY
Keyword(s):  
Energy Source ◽  
Trypsin Inhibitor ◽  
Nutritional Value ◽  
Metabolizable Energy ◽  
The Other ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Time Intervals ◽  
Digestible Protein ◽  
Steam Processing

White culled beans were steamed at 80 or 100 °C at various time intervals to determine the conditions necessary to inactivate the trypsin inhibitors and hemagglutinins. Steaming at 100 °C for 30 or 45 min in a covered mixer completely destroyed the hemagglutinating activity and greatly reduced the trypsin inhibitor activity of the beans. The nutritional value of the processed beans was evaluated in two digestion experiments. The inclusion of 34.5% beans steamed at 100 °C for 30 or 45 min in the diet depressed feed intake and induced scours in the pig. On the other hand, beans steamed for 75 min were readily consumed by the animals and did not induce scours. Beans steamed at 100 °C for 75 min supplied 12.9 MJ of digestible energy, 12.6 MJ of metabolizable energy, 103 g digestible protein, 1 g of absorbable calcium and 2.9 g of absorbable phosphorus per kilogram. The processed beans should thus be considered as an energy source for swine. Key words: Beans, digestibility, nutritional value, swine, steam processing

212 Conditioning and Expansion Increases Nutritional Value of Soybean Expellers

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 83-84
Author(s):  
Charmaine D Espinosa ◽  
Maryane S Sespere Faria Oliveira ◽  
Joseph Limbach ◽  
Natalia Fanelli ◽  
Markus Wiltafsky-Martin ◽  
...  
Keyword(s):  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Nutritional Value ◽  
Metabolizable Energy ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Heat Treated

Abstract Two experiments were conducted to test the hypothesis that different combinations of conditioning and expansion of soybean expellers increases nutritional value. Non-heat-treated soybean expellers (L-1) and soybean expellers conditioned for 60 s at 90ºC followed by expansion at 110ºC (L-2) were used. Two additional sources of soybean expellers (L-3 and L-4) were processed as L-2 with the exception that the initial conditioning was followed by long-term conditioning for 12 or 48 min at 100ºC before expansion. Analyzed trypsin inhibitor activity in L-1, L-2, L-3, and L-4 was 34.0, 23.1, 4.2, and 2.4 mg/g, respectively. In experiment 1, 10 cannulated barrows (54.22 ± 4.54 kg) were allotted to a replicated 5 × 4 Youden square with 5 diets and 4 periods and 8 replicates per diet. Each source of soybean expellers was included in one diet, and a N-free diet was also used. Data were analyzed by ANOVA using the Mixed Procedure of SAS. The standardized ileal digestibility (SID) of all amino acids (AA) in L-1 was less (P < 0.01) compared with L-2, L-3, and L-4 (Table 1), and SID of all AA in L-2 was less (P < 0.01) than in L-3 or L-4. In experiment 2, 40 barrows (17.52 ± 1.63 kg) were housed in metabolism crates and fed a corn diet or 4 diets based on corn and each source of soybean expellers. Feces and urine were collected using the marker-to-marker approach with 5-d adaptation and 4-d collection periods. Data were analyzed as in Exp. 1. The metabolizable energy (ME) in L-1 was less (P < 0.01) than in L-2, L-3, and L-4 (Table 1). In conclusion, the SID of AA in soybean expellers was maximized if 12 or 48 min of conditioning at 100ºC was used before expansion, but long-term conditioning did not increase ME.

Effect of Genetic Elimination of Kunitz Trypsin Inhibitor on Agronomic and Quality Traits in Soybean [Glycine max (L.) Merril]]

2020 ◽  
Author(s):  
Sandeep Kaur Dhaliwal ◽  
Satwinder Kaur Dhillon ◽  
B. S. Gill ◽  
Gurpreet Kaur ◽  
Asmita Sirari ◽  
...  
Keyword(s):  
Grain Yield ◽  
Trypsin Inhibitor ◽  
Nutritional Value ◽  
Economic Importance ◽  
Trypsin Inhibitor Activity ◽  
Kunitz Trypsin Inhibitor ◽  
Inhibitor Activity ◽  
Nutritional Factors ◽  
Days To Maturity ◽  
Glycine Max L

Background: Among the anti-nutritional factors present in soybean, kunitz trypsin inhibitor (Kti) serves as major anti-nutrient, retarding the activity of digestive proteases. Genetic removal of Kti allele to develop agronomically desirable genotypes with high nutritional value is major breeding objective in soybean. Methods: The present study was performed on a set of 125 F5 genotypes derived from cross of SL525 (Kti +ve) and NRC101 (null Kti) to investigate the outcomes of genetic removal of Kti allele on characters of economic importance. Results: Comparison of mean of null Kti and Kti +ve plants for various parameters showed that introgression of null Kti allele adversely affected germination and grain yield. Germination, days to maturity, grain yield, plant height and seed weight were positively correlated with trypsin inhibitor activity and days to flowering, oil and protein content and fatty acid were unaffected by the allele present. The utilisation of the identified null kti genotypes would reduce extra cost on heat treatment incurred during soy processing and also boost utilization of soybean for bio-fortification in wheat flour to make chapattis.

Ileal digestibility of protein and amino acids of feed peas with different trypsin inhibitor activity in pigs

2000 ◽  
Vol 80 (4) ◽  
pp. 643-652 ◽  
Author(s):  
F. Grosjean ◽  
C. Jondreville ◽  
I. Williatte-Hazouard ◽  
F. Skiba ◽  
B. Carrouée ◽  
...  
Keyword(s):  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Crude Protein ◽  
Trypsin Inhibitor Activity ◽  
Rectal Anastomosis ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Physical Chemical ◽  
Protein Amino Acids ◽  
Weight Proportion

Ileal digestibility of protein and amino acids was measured in pigs fed 13 round, tannin-free peas samples and related to the following physical, chemical and biological characteristics of these samples: thousand-seed weight, proportion of hulls, starch, fibre, crude protein, ether extract and ash contents, trypsin inhibitor activity and trypsin inhibitor activity per unit of crude protein (TIAP). Each pea sample was included in a diet containing starch, sucrose, minerals and vitamins and fed to four barrows (50 to 100 kg) fitted with an end-to-end ileo-rectal anastomosis. Standardised ileal protein and amino acid digestibilities, except for alanine of peas decreased linearly with increasing TIAP (P < 0.01) and was not affected by fiber content. For example standardized ileal digestibilities values (%) decreased by −0.1975, −0.1617, −0.2171, −0.2630, −0.2029 and −0.3536 per unit of TIAP (expressed in unit of trypsin inhibited per milligram crude protein), respectively, for crude protein and lysine, threonine, methionine, cystine and tryptophan. Key words: Peas, trypsin inhibitor activity, standardised ileal digestibilities, protein, amino acids, pig

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