Changes in Nitrogenous Compounds and Rates of in Situ N Loss of Soybean Meal Treated with Sodium Hydroxide or Heat

Naoki Nishino, Yasutaka Masaki, Senji Uchida

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

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 languageEnglish
Pages (from-to)2667-2671
Number of pages5
JournalJournal of agricultural and food chemistry
Volume44
Issue number9
DOIs
Publication statusPublished - Sep 1996

Keywords

  • Feed processing
  • In situ N loss
  • Lysinoalanine
  • Nonenzymatic browning

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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