Abstract
Rates of in situ N loss of soybean meal (SBM) were altered by various combinations of sodium hydroxide and heat treatment; some nitrogenous compounds involving the modified proteolysis were investigated. The amount of lysinoalanine (LAL), neutral detergent insoluble nitrogen, 1-fluoro-2,4-dinitrobenzene reactive lysine, and reducing power of SBM were linearly related (P < 0.01) to rate of in situ N loss with correlation coefficients of-0.847, -0.835, 0.793, and -0.846, respectively. The results indicate that the LAL formation and the Maillard reaction are related to change in susceptibility of SBM protein to microbial degradation in the rumen.
| Original language | English |
|---|---|
| Pages (from-to) | 2667-2671 |
| Number of pages | 5 |
| Journal | Journal of agricultural and food chemistry |
| Volume | 44 |
| Issue number | 9 |
| DOIs | |
| Publication status | Published - Sept 1996 |
Keywords
- Feed processing
- In situ N loss
- Lysinoalanine
- Nonenzymatic browning
ASJC Scopus subject areas
- Chemistry(all)
- Agricultural and Biological Sciences(all)