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沚庵成
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1 1 UREASE ACTIVITY AND PROTEIN SOLUBILITY AS INDICATORS FOR SOYBEAN MEAL QUALITY 1 48% 50% 6% 7% 3.5% 1% ph 0.2% Tripsin Inhibitor

2 1 (NRC,1994) (%) ( / ) (%) (%) (%) NRC (1994) Urease 1 1 Wright

3 UA) TIA 3 UA 39

4 ph ph Waldroup ph Deschrifver

5 6 Wright 1981 ph 30 ph / < >0.5 > ): (ph ) AOCS Ba 9-58(89) % 27.3 A.O.C.S-American Oil and Cerea1 Society 1 2 epsi1on Mail1ard Reaction 41

6 Maillard Reaction 0.2%KOH Ford Shamrock Rinehart Purina 80 Da1e 1987 Araba Dale 1990 Anderson-Haferman 1992 Parson % 3 Araba Dale % 65% Dale

7 2 1 (%) 2 ( ) c 2.55bc a 2.10a b 2.33ab d 2.76c 2 (%) ( ) d 2.44c c 2.29bc 0.59b ab 2.00a 0.44c a 2.09ab 0.40c bc 2.03a 0.42c 1 ph 2 / 3 % Dale Guelph 3 I p p p 0.05 Maillard II I II II % 43

8 % % I 2 II ab 554 a 520 ab 553 a 522 a 363 b bc 478 bc 459 c 342 d / cb 1.65 d 1.73 cd 1.69 d 1.74 a 2.41 a bc 1.91 b 1.77 cd 2.12 a ( ph) % a d I p< II (p<0.05) J.D.Summers Poultry Science a 535 b 2.23 b 4.63 a 0.69 b 1.14 a % a b / 0.29 b 0.74 a / 0.09 b 0.18 a S 19.3 (S 15.2) SM.Mirsalimi(1991) 44

9 II p p mm % ( ) ( ) I 13 II III IV * 13 II * / % (ph ) 0.3% ( ) %, I a 51.6 a a a 3.93 a 1468 a a 52.0 a a a 3.94 a 1499 a II a 70.3 b b b 2.85 c 1789 c a 71.0 b b b 2.88 c 1790 c III a 71.8 b b b 2.63 c 1790 c a 72.5 b b b 2.82 c 1793 c IV a 63.3 b c b 3.13 b 1753 b a 69.2 b c b 2.89 b 1766 b a - c P<

10 6 p 0.01 I II III IV III IV P % P 0.05 I II III 76% 0.15 IV II % % % Araba Dale % 48.2% % 0.1% 0.2% 0.2% 0.1% 46

11 7 \ 2.66 a 2.56 a 2.41 a 2.45 a 2.38 a 2.08 b 1.99 c 1.58 c +0.35% 2.62 a 2.23 a 2.62 c 2.57 c 1.87 a 1.92 a 1.94 a 1.93 a 1.96 a 2.14 a 3.01 b 3.03 b +0.35% 1.90 a 2.09 a 1.90 b 1.92 b % a - c P< % % % / b 2.07 cd c 2.49 a c 2.25 bc c 2.33 ab c 2.36 ab a 2.00 d a 2.07 cd a 1.95 d a 1.87 d a - b P<0.05 Araba Dale(1992) 47

12 (PS),% / / / / / / / / / Dale

13 r = Anderson-Haferman Parson 1998 Anderson-Haferman 11 49

14 10 % ( ) Anderson - haferman % % ( ) % Parsons (1992) 11 Mai11ard Reaction Amadori Pyrazines Pyrroles Parson 12 Parson 50

15 Degussa Parson Parson (%) (%) (%) parsons 2 Degussa Y=0.0665X X= Parson 1998 Renner Hill 1960 Sibbald

16 Araba Dale % KOH ( ) ( / ) KOH (%) (ph ) a 1.79 c a 1.87 bc a 1.83 bc b 1.89 b c 2.04 b d 2.55 a P<0.05 ; Araba Dale(1990) / ph %KOH 86% % KOH ( ) ( / ) KOH (ph (%) ) ab 2.26 b a 2.12 b a 2.24 b b 2.36 b c 2.60 a a-c P<0.05 Araba&Dale

17 14 13 ph 82.3% % P 0.05 Parson 1998 Anderson-Haferman 1992 ph % Parson ph Parson %

18 1 15 ( ) 1 ( ) KOH (%) SBM SBM Anderson-Haferman (1992)

19 4. ph (A.O.C.S.Ba Officia Reapproved ph 5ml 0.02pH ph ph l50mm mol L3.403g KH 2 PO 4 100ml 4.355g K 2 HPO 4 100ml 1000ml ph g 500ml 5ml ph % 0.4mm CNS

20 g 10ml g 10ml ml 5 ph ( 1) 4. ph ph 1. ph ph 2. Caskey C.D. T knapp F.C. 16: H 2 SO 4 0.2N 2. : a N NaOH b 300 c 90 d 2 e N H 2 SO 4 ) N H 2 SO 4 ) 56

21 f 3 g petri No.1 25 No.2 No.3 25% No.4 50% No.5 75% 100% Protein Solubility Dale 1987) % KOH ph KOH 1000 KOH % KOH

22 0.3 % = %KOH Abstract Poultry Science Anderson - Haferman, J. C., Y. Zhang, C. M. Parsons, and T. Hy-mowitz, Effect of heating on the nutritional quality of Kunitz-trypsin-inhibitor-free and convertional soybeans for chickens. Poultry Sci. 71: A. O. C. S. : Official method Ba Sampung and analysis of oilseed by - products. Reapproved 1975, 1983 and Araba, M. and N. Dale, Evaluation of protein solubility as an inbicator of overprocessing soybean meal. Poultry Sci. 69 : Carl M. Parsons, Variation in protein quality of soydean meal for poultry. Proceeding of Arkansan's Nutrition Conference Dale, N. M., M. Araba and E. Whittle, Protein solubility as an indicator of optimum processing 58

23 of soybean meal. Georgia Nutr. Conf., Atlanta, Georgia. Deschrifver, R., An evaluation of fhe urease activity test for determining the quality of soybean oil meal. Vlaams Diergeneekd. Tijdshr. 46: Ford, J. E., and C. Shamrock, Metabolism of heat - damaged protein in the rat: Influence of heat damage on the excretion of amino acids and peptibes in the urine. J. Nutr. 26: NRC Nutrient Repuirments of Poultry. Ninth Revised Edition Parsons, C. M., K. Hashimoto, K. J. Wedekind, Y. Han, and D. H.Baker, Effect of overprocessing on availability of amino acids and energy in soybean meal. Poultry Sci. 71 : Sibbald, I. R The effect of heat on the clearance time, true metabolizable energy, and true available amino acids of raw soybean flakes. Poultry Sci. 59: Waldrop, P. W., B. E. Ramsey, H. M. Hellwig, and N. K. Smith Optimum Processing for soybean meal used used in broiler diets..poutry Sci. 64:

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