Effects of overprocessing on the nutritional quality of peanut meal

Ye Zhang, Carl M. Parsons

Research output: Contribution to journalArticlepeer-review

Abstract

Two experiments were conducted to evaluate the effects of overprocessing by autoclaving on the in vivo protein quality and in vitro protein solubility in 0.2% KOH of solvent-extracted peanut meal containing 48% protein. The peanut meal was autoclaved at 120 C and 105 kPa for 0, 20, 30, 40, 50, 60, or 90 min. In vivo protein quality of the autoclaved peanut meal was evaluated in chicks fed corn-peanut meal diets (22.5% protein) from 8 to 22 d of age and in adult cecectomized roosters using a precision-fed amino acid digestibility assay. Chick performance was significantly decreased when peanut meal had been autoclaved (P < 0.05) 60 min or more in one experiment and by 40 min or more in the other experiment. True digestibility of amino acids in peanut meal also decreased as autoclaving time increased. The effect of autoclaving was greatest for lysine, wherein digestibility was 87, 72, 68, and 57% for peanut meal autoclaved for 0, 30, 60, or 90 min, respectively. Protein solubility of peanut meal in 0.2% KOH decreased from 78 to 56% as autoclaving time increased from 0 to 90 min. Protein solubility values of 70% or lower were indicative of decreased in vivo peanut meal quality. The results of this study indicated that overprocessing by autoclaving reduces the protein quality of peanut meal and that protein solubility in KOH is a useful in vitro index of overprocessing.

Original languageEnglish (US)
Pages (from-to)514-518
Number of pages5
JournalPoultry science
Volume75
Issue number4
DOIs
StatePublished - Apr 1996

Keywords

  • Amino acid digestibility
  • Chick
  • Peanut meal
  • Poultry
  • Protein solubility

ASJC Scopus subject areas

  • Animal Science and Zoology

Fingerprint

Dive into the research topics of 'Effects of overprocessing on the nutritional quality of peanut meal'. Together they form a unique fingerprint.

Cite this