Formation of lysinoalanine following alkaline processing of soya bean meal in relation to the degradability of protein in the rumen

Naoki Nishino, S. Uchida, M. Ohshima

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Abstract

Effects of sodium hydroxide (NaOH) treatment on the formation of lysinoalanine (LAL) and on in‐situ and in‐vivo utilisation of soya bean meal (SBM) protein were investigated. Defatted SBM was sprayed with 0 (water), 25, 50 and 100 g NaOH (kg−1 dry matter), dried at 80°C for 2 h and then fed to four rumen cannulated goats in a 4 × 4 Latin square as a mixed diet (9: 1 w/w) of sudangrass hay and the SBM. LAL was not detected in non‐alkaline SBM, but the cross‐linked amino acid increased according to the level of NaOH addition. The maximum concentration of LAL was 1.26 g per 16 g nitrogen when the highest level of NaOH was applied. The NaOH treatment did not alter the digestibility or the retention of nitrogen of the mixed diet. Addition of NaOH at 25 and 50 g (kg−1 dry matter) lowered the solubility of protein, while the highest level of treatment had little effect. Lag time and rate of degradation of protein decreased due to the increasing level in NaOH treatment. A significant correlation (r = —0.860, P < 0.01) between LAL content and rate of protein degradation suggested that the formation of cross‐linked amino acid would render protein more resistant to microbial degradation in the rumen.

Original languageEnglish
Pages (from-to)59-64
Number of pages6
JournalJournal of the Science of Food and Agriculture
Volume68
Issue number1
DOIs
Publication statusPublished - 1995

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Keywords

  • lysinoalanine
  • protein degradability
  • sodium hydroxide
  • soya bean meal

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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