1 UREASE ACTIVITY AND PROTEIN SOLUBILITY AS INDICATORS FOR SOYBEAN MEAL QUALITY 1 48% 50% 6% 7% 3.5% 1% 32 42 60 ph 0.2% Tripsin Inhibitor 1 1999 3 37
1 (NRC,1994) (%) 89 90 ( / ) 2230 2440 (%) 44.0 48.5 (%) 7.0 3.9 (%) 2.69 3.02 NRC (1994) Urease 1 1 Wright 1981 38
UA) 2 3 2 TIA 3 UA 39
ph 30 0.5 ph 7 0.20 0.05 0.20 0.20 Waldroup 1985 0.5 4 ph 4 0.5 Deschrifver 1977 40
6 Wright 1981 ph 30 ph / 30 0.00 0.01 <0.05 0.05 0.20 0.1 0.3 0.2 0.5 0.3 0.5 >0.5 >0.5 1997 1997): (ph ) AOCS Ba 9-58(89) 0.24 172 0.05 0.37 0.07 % 27.3 A.O.C.S-American Oil and Cerea1 Society 1 2 epsi1on Mail1ard Reaction 41
Maillard Reaction 0.2%KOH Ford Shamrock 1941 60 Rinehart Purina 80 Da1e 1987 Araba Dale 1990 Anderson-Haferman 1992 Parson 1992 1998 0.2% 3 Araba Dale 1990 70% 65% Dale 1987 2 42
2 1 (%) 2 ( ) 02.40 99.2 21.2 342c 2.55bc 15 0.12 83.2 2.2 461a 2.10a 30 0.00 58.5 0.5 407b 2.33ab 60 0.00 38.0 0.1 296d 2.76c 2 (%) ( ) 3 0 2.4 99.2 21.0 342d 2.44c 0.93 5 2.40 87.7 12.2 429c 2.29bc 0.59b 10 0.23 79.1 3.1 481ab 2.00a 0.44c 15 0.00 74.9 2.1 496a 2.09ab 0.40c 20 0.00 71.8 1.0 450bc 2.03a 0.42c 1 ph 2 / 3 % Dale 1987 80 Guelph 3 I p 0.05 187 211 p 0.05 0.43 p 0.05 Maillard II 21 159 0.4 I II II 3.08 91% 43
0.24 76% 1 3 7 21 0.3% 127 158 187 I 2 II 3 + 518 ab 554 a 520 ab 553 a 522 a 363 b 0 473 bc 478 bc 459 c 342 d / + 1.72 cb 1.65 d 1.73 cd 1.69 d 1.74 a 2.41 a 0 1.83 bc 1.91 b 1.77 cd 2.12 a ( ph) 0.24 0.23 0.24 0.22 0.24 3.08 76.38 76.81 69.77 35.31 76.38 90.86 % 1 7 2 a d I p<0.05 3 II (p<0.05) J.D.Summers Poultry Science 1991 4 3 639 a 535 b 2.23 b 4.63 a 0.69 b 1.14 a % 31.20 a 24.64 b / 0.29 b 0.74 a / 0.09 b 0.18 a 0.18 193 140 S 19.3 (S 15.2) SM.Mirsalimi(1991) 44
II 4 21 2.5 p 0.05 2 p 0.05 0.18mm 2 90 1990 4 2 0.3% 0 5 6 5 ( ) ( ) I 13 II 13 90 10 100 5 250 3 III 13 90 10 120 20 250 3 IV * 13 II 180 20 250 3 * 1990 6 6 28 / % (ph ) 0.3% ( ) %, I 97 3.11 0 111.5 a 51.6 a 54.95 a 28.40 a 3.93 a 1468 a + 111.4 a 52.0 a 84.50 a 28.30 a 3.94 a 1499 a II 91 1.61 0 112.7 a 70.3 b 56.20 b 39.50 b 2.85 c 1789 c + 113.2 a 71.0 b 55.40 b 39.30 b 2.88 c 1790 c III 76 0.15 0 114.3 a 71.8 b 56.15 b 46.32 b 2.63 c 1790 c + 115.3 a 72.5 b 56.82 b 41.20 b 2.82 c 1793 c IV 71 0.24 0 113.9 a 63.3 b 57.41 c 36.30 b 3.13 b 1753 b + 112.7 a 69.2 b 56.35 c 39.00 b 2.89 b 1766 b a - c P<0.05 1990 45
6 p 0.01 I 1.8 12.2 1.21 309 II III IV III IV P 0.05 0.3% P 0.05 I II III 76% 0.15 IV II 180 20 1991 4 2 22.5 17.5% 2 0.35% 0 7 0.35% Araba Dale 1992 8 0 40 80.3% 48.2% 0 0 0.2% 0.1% 0.2% 0.2% 0.1% 46
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 0.01 3.12 0.09 0.00 % 80.6 94.2 64.7 38.1 a - c P<0.05 1995 8 21 % % % / 0 470 b 2.07 cd 40 349 c 2.49 a 40 0.1 350 c 2.25 bc 40 0.2 369 c 2.33 ab 40 0.2 0.1 354 c 2.36 ab 40 0.2 526 a 2.00 d 40 0.2 0.1 520 a 2.07 cd 40 0.2 0.2 529 a 1.95 d 40 0.2 0.1 0.1 531 a 1.87 d a - b P<0.05 Araba Dale(1992) 47
1991 9 9 60 40 20 (PS),% 3.79 96.3 93.9 89.9 3.21 94.2 90.3 / 0.55 84.6 79.6 / 0.006 80.6 78.5 71.1 1.04 74.0 72.8 59.6 0.30 72.2 71.1 65.4 0.15 66.7 60.5 50.1 0.09 64.7 45 / 0.00 49.58 / / 0.00 44.8 39 / 0.00 37.5 34.4 / 0.00 29.46 / / 1994 9 8 60 Dale 1987 48
1992 121 5 5 1992 r = 0.98 1992 Anderson-Haferman 1992 121 15 10 Parson 1998 Anderson-Haferman 11 49
10 % ( ) 0 73 65 67 64 9 78 70 70 68 18 87 86 83 82 Anderson - haferman 1992 11 % % ( ) 0 91 82 86 84 20 78 69 86 86 40 69 62 83 80 % 0 3.27 0.70 0.71 1.89 20 2.95 0.66 0.71 1.92 40 2.76 0.63 0.71 1.87 Parsons (1992) 11 Mai11ard Reaction Amadori Pyrazines Pyrroles Parson 12 Parson 50
Degussa 12 12 Parson Parson 1 12 2 (%) (%) (%) 1 47 2.13 2.87 71 53 1.51 2 48 2.87 2.94 84 82 2.41 3 48 2.73 2.94 84 78 2.29 4 50 2.23 3.07 64 47 1.43 5 50 2.57 3.07 83 70 2.13 6 3 48 3.00 2.94 90 92 2.70 1 parsons 2 Degussa Y=0.0665X 0.252 X= Parson 1998 Renner Hill 1960 Sibbald 1980 2.25 3.01 2.70 51
Araba Dale 1990 0.2% 0.00 13 14 13 1 18 1 KOH ( ) ( / ) KOH (%) (ph ) 0 450 a 1.79 c 86.0 0.03 5 445 a 1.87 bc 76.3 0.02 10 424 a 1.83 bc 74.0 0.00 20 393 b 1.89 b 65.4 0.00 40 316 c 2.04 b 48.1 0.00 80 219 d 2.55 a 40.8 0.00 1 P<0.05 ; Araba Dale(1990) 2 120 15 / ph 0.03 5 0.02 10 80 0.00 0.2%KOH 86% 80 40.8% 14 1 21 KOH ( ) ( / ) KOH (ph (%) ) 0 423 ab 2.26 b 82.3 0.00 5 452 a 2.12 b 72.6 0.00 10 444 a 2.24 b 66.9 0.00 20 405 b 2.36 b 60.5 0.00 40 254 c 2.60 a 46.1 0.00 a-c P<0.05 Araba&Dale 1990 52
14 13 ph 82.3% 72.6 66.9 60.5 46.1% 10 20 40 P 0.05 Parson 1998 Anderson-Haferman 1992 ph 15 15 2.0 2.0 90% 2 3 2.0 0.2 Parson ph Parson 0.05 15 0 90% 7 9 53
1 15 ( ) 1 ( ) KOH (%) 0 98 2.2 87 3 113 2.2 89 6 120 2.1 91 9 124 1.9 91 12 143 0.2 87 15 150 0 85 18 151 0.1 76 SBM 158 0.2 77 2 0 122 2.5 93 6 124 2.4 86 12 152 1.4 90 15 153 0.1 90 18 155 0 90 21 156 0 74 SBM 156 0.1 74 1 Anderson-Haferman (1992) 1. 2. 3. 54
4. ph (A.O.C.S.Ba 12 75 Officia1 1983 Reapproved 1989 1. 30 0.5 2. ph 5ml 0.02pH ph ph 1 3. 20 l50mm 1. 0.05mol L3.403g KH 2 PO 4 100ml 4.355g K 2 HPO 4 100ml 1000ml ph 7.0 7.0 90 2. 15g 500ml 5ml ph 7.0 3. 60% 0.4mm CNS 386 40 55
1. 0.20 0.001g 10ml 30 2. 0.200 0.001g 10ml 30 5 5 3. 30 5 5ml 5 ph ( 1) 4. ph ph 1. ph ph 2. Caskey C.D. T knapp F.C. 16:640 1944 1. H 2 SO 4 0.2N 2. : a 1.2 30 0.2N NaOH b 300 c 90 d 2 e 14 1.0N H 2 SO 4 ) 70 0.2N H 2 SO 4 ) 56
f 3 g 1. 150 2. petri 3. 4. 5 No.1 25 No.2 No.3 25% No.4 50% No.5 75% 100% Protein Solubility Dale 1987) 1. 0.2% KOH 0.042 ph 12.5 2. 3. 2.360 KOH 1000 KOH 1. 1.5 60 250 75 0.2% KOH 20 2. 50 2700 10 3. 15 4. 15 15 57
0.3 % =0.3 0.2%KOH Abstract Poultry Science 1991. 1992 25 175 82 1990 1994 1995 1992 Anderson - Haferman, J. C., Y. Zhang, C. M. Parsons, and T. Hy-mowitz, 1992. Effect of heating on the nutritional quality of Kunitz-trypsin-inhibitor-free and convertional soybeans for chickens. Poultry Sci. 71:1700 1709. A. O. C. S. : Official method Ba 9-58. Sampung and analysis of oilseed by - products. Reapproved 1975, 1983 and 1989. Araba, M. and N. Dale, 1990. Evaluation of protein solubility as an inbicator of overprocessing soybean meal. Poultry Sci. 69 : 76-83. Carl M. Parsons, 1998. Variation in protein quality of soydean meal for poultry. Proceeding of Arkansan's Nutrition Conference. 150-158. Dale, N. M., M. Araba and E. Whittle, 1987. Protein solubility as an indicator of optimum processing 58
of soybean meal. Georgia Nutr. Conf., Atlanta, Georgia. Deschrifver, R., 1977. An evaluation of fhe urease activity test for determining the quality of soybean oil meal. Vlaams Diergeneekd. Tijdshr. 46:333-339. Ford, J. E., and C. Shamrock, 1941. 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. 26:311-322. NRC. 1994 Nutrient Repuirments of Poultry. Ninth Revised Edition 1994. Parsons, C. M., K. Hashimoto, K. J. Wedekind, Y. Han, and D. H.Baker, 1992. Effect of overprocessing on availability of amino acids and energy in soybean meal. Poultry Sci. 71 : 133-140. Sibbald, I. R. 1980. The effect of heat on the clearance time, true metabolizable energy, and true available amino acids of raw soybean flakes. Poultry Sci. 59:2358-2360. Waldrop, P. W., B. E. Ramsey, H. M. Hellwig, and N. K. Smith.1985. Optimum Processing for soybean meal used used in broiler diets..poutry Sci. 64:2314-2320. 59