Effect of roasting on site and extent of digestion of soybean meal by sheep: II. Digestion of artifacts of heating.

H. S. Hussein, B. Demjanec, N. R. Merchen, C. G. Aldrich

Research output: Contribution to journalArticlepeer-review

Abstract

Six mature wethers (BW 72 kg) with ruminal, duodenal, and ileal cannulas were fed a basal (no added soybean meal [SBM]) diet or diets containing unheated SBM or SBM roasted at 165 degrees C for 75, 150, 180 or 210 min in a 6 x 6 Latin square experiment. Concentrations of indicators of heat exposure (NDF, ADF, and ADIN) in SBM increased with increasing roasting time. Organic matter digestion characteristics were not affected (P > .05) by supplementation or roasting of SBM. Daily intakes of NDF, ADF, and ADIN were higher (P < .05) when wethers were fed SBM-containing diets than when they were fed the basal diet and also were higher (P < .05) when wethers were fed diets containing roasted SBM than when fed the diet containing unheated SBM. Roasting time of SBM had a quadratic effect (P < .05) on intakes of NDF, ADF, and ADIN, with the lowest intakes observed for diets containing unheated SBM or SBM roasted for 75 min and the highest intakes observed for diets containing SBM roasted for 180 or 210 min. Disappearance of ADF in the stomach (grams per day) was not affected by supplementation or roasting of SBM. Disappearance of NDF and ADIN in the stomach (grams per day) were higher (P < .05) when wethers were fed SBM-containing diets than when they were fed the basal diet and also were higher (P < .05) when wethers were fed diets containing roasted SBM than when they were fed those containing unheated SBM.(ABSTRACT TRUNCATED AT 250 WORDS)

Original languageEnglish (US)
Pages (from-to)835-842
Number of pages8
JournalJournal of animal science
Volume73
Issue number3
DOIs
StatePublished - Mar 1995

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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