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Effect of extrusion on the in vitro digestibility of toasted and untoasted soybean meal


, : Effect of extrusion on the in vitro digestibility of toasted and untoasted soybean meal. Recent advances of research in antinutritional factors in legume seeds Proceedings of the Second International Workshop, Wageningen, The Netherlands, 1-3 December 1993: 461-465

Soyabean meal was extruded with a single-screw extruder at different conditions (initial moisture, screw speed and temperature at the die) to examine effects on protein solubility, trypsin inhibitor content, in vitro digestibility and urease activity. After processing, digestibility was increased due to inactivation of trypsin inhibitors as well as effect of non-antinutritional factors.

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Related references

Ouhida, I.; Galobart, J.; Perez, J.F.; Gasa, J., 2001: Cell wall polysaccharidase and proteolytic enzyme combinations may enhance the in vitro carbohydrate and protein hydrolysis from toasted and untoasted soybean meal. Journal of Dairy Science 84(Supplement 1): 406

Arambel M.J.; Bartley E.E.; Dennis S.M.; Riddell D.O.; Camac J.L.; Higginbotham J.F.; Simons G.G.; Dayton A.D., 1986: Effect of toasted soybean meal with or without niacin on rumen fermentation passage rate of duodenal digesta and digestibility of nutrients. Four rumen-fistulated duodenal-reentrant cannulated steers were assigned to each of four diets in a 2 .times. 2 factorial arrangement within a 4 .times. 4 Latin square design. The diets contained either untoasted or toasted soybean meal with or wi...

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