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Toasted soya beans: biochemical evaluation of processing and production response of pigs given diets with increasing levels of toasted beans



Toasted soya beans: biochemical evaluation of processing and production response of pigs given diets with increasing levels of toasted beans



Anuario Tecnico do Instituto de Pesquisas Zootecnicas "Francisco Osorio" 9: 359-441



Toasting of 20 kg whole soyabeans in a rotating drum during 60 min over glowing charcoal at 100 degrees to 120 degrees C destroyed activity of urease, trypsin inhibitors and haemogglutinins, but did not affect protein or ether extract content of DM, or iodine value of the oil.

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Accession: 001498085

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