اثر فرآیندهای حرارتی تف دادن و اکسترود کردن بر ترکیب شیمیایی، بخش‌های تجزیه پذیری و قابلیت هضم روده‌ای ماده خشک و پروتئین خام دانه سویا به روش کیسه‌های نایلونی

نوع مقاله : علمی پژوهشی - تغذیه نشخوارکنندگان

نویسندگان

1 گروه علوم دامی، دانشکده کشاورزی، دانشگاه بیرجند، بیرجند، ایران

2 گروه تغذیه دام و طیور، دانشکده کشاورزی و منابع طبیعی دانشگاه بیرجند، بیرجند، ایران

3 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی

چکیده

این پژوهش به منظور بررسی اثر فرآیندهای حرارتی تف دادن و اکسترود کردن بر ترکیب شیمیایی، بخش‌های تجزیه پذیری و قابلیت هضم روده‌ای ماده خشک و پروتئین خام دانه سویا انجام شد. ترکیب شیمیایی،‌ بخش‌های نیتروژن‌دار، فعالیت اوره‌آز، پروتئین قابل متابولیسم، خصوصیات تجزیه پذیری و قابلیت هضم شکمبه­ای ـ روده‌ای ماده خشک و پروتئین خام دانه سویای خام و عمل آوری شده تعیین شد. در طی فرآیند اکسترود کردن، دانه سویا به مدت 30-20 ثانیه در دمای 160-150 درجه سانتی‌گراد عمل آوری شد. در فرآیند تف دادن، دانه سویا به مدت 15 دقیقه در دمای 145 درجه سانتی‌گراد حرارت داده شد و به مدت 45 دقیقه داخل مخزن نگهدارنده جهت ذخیره سازی حرارتی باقی ماند. فراسنجه‌های تجزیه‌ پذیری نمونه‌ها پس از انکوباسیون به مدت صفر، 2، 4، 8، 16، 24 و 48 ساعت در شکمبه 2 رأس گاو براون سوئیس دارای فیستولا اندازه‌گیری شد. نتایج نشان داد فرآیند تف دادن و اکسترود کردن با کاهش میزان رطوبت سبب افزایش درصد ماده خشک دانه سویا گردید اما تغییر محسوسی بر دیگر ترکیبات شیمیایی (پروتئین خام، چربی خام، خاکستر، فیبر نامحلول در شوینده خنثی، فیبر نامحلول در شوینده اسیدی) دانه سویا نداشت. عمل آوری حرارتی سبب افزایش میزان پروتئین حقیقی دانه سویا شد و میزان نیتروژن نامحلول در شوینده خنثی دانه سویا را نیز تحت تأثیر قرار نداد. همچنین ممانعت کننده اوره آز دانه سویا غیر فعال شد که در نتیجه سبب افزایش قابلیت هضم پروتئین روده‌ای گردید و در اثر عمل آوری حرارتی نیز میزان پروتئین قابل متابولیسم دانه سویا به طور معنی داری افزایش یافت. بنابراین فرآیند تف دادن و اکسترود کردن بخش سریع تجزیه و ثابت نرخ تجزیه ماده خشک و پروتئین خام دانه سویا را کاهش داد و با کاهش در میزان ناپدید شدن شکمبه‌ای و افزایش قابلیت هضم بعد از شکمبه‌ای ماده خشک و پروتئین خام دانه سویا تجزیه پذیری دانه سویا بهبود یافت. بنابراین فرآیندهای حرارتی تف دادن و اکسترود کردن راهبرد مناسبی در کاهش تجزیه پذیری شکمبه‌ای دانه سویا و تامین پروتئین عبوری مورد نیاز گاوهای شیری می‌باشد. عمل آوری حرارتی می‌تواند با حفاظت پروتئین دانه سویا از دسترسی میکروب‌ها در شکمبه، روش مؤثری در افزایش بازده استفاده از پروتئین با ارزش دانه سویا باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Effects of roasting and extruding heat processes on chemical composition, degradability fractions and intestinal digestibility of dry matter and crude protein of whole soybeans

نویسندگان [English]

  • hamed khorasani 1
  • Moslem Bashtani 2
  • Alireza Froghi 3
  • Seyyed Homayoun Farhangfar 1
  • fatemeh ganji 1
1 Department of Animal Science, Birjand Faculty of Agriculture, Birjand, Iran
2 Animal and Poultry Nutrition Department, Faculty of Agricultural and Natural Resources, University of Birjand, Birjand, Iran.
3 Khorasan Razavi Agricultural and Natural Resources Research and Education Center
چکیده [English]

Introduction: This research was undertaken to evaluate the effects of roasting and extruding heat processes on chemical composition, nitrogenous fractions, urease activity, metabolic protein, properties of degradability, and the ruminal- intestinal digestibility of dry matter and crude protein of raw and processed soybeans.
Materials and method: This study was carried out at the Research Farm, Faculty of Agriculture, University of Birjand, Iran. During the extrusion process, soybeans were affected for 20-30 seconds at 150-160°C in the extruder by heat and pressure and finally were dried and cooled. In the process of roasting, the soybean for 15 minutes at temperature of 145°C was heated and for 45 minutes holding tank for heat storage remained. Seeds were dried and cooled by air flow, dry and cold. Approximate analysis of samples including dry matter, crude protein, crude fat and ash was determined by AOAC. The urease activity of raw and processed soybean was determined based on ISO-3896. Degradability parameters of the samples were measured after incubation for 0, 2, 4, 8, 16, 24 and 48 hours in the rumen of two fistulated Brown Swiss cows. Also, ruminal and post ruminal digestibility were determined with the incubation of samples for 12 hours in the rumen by Daisy system. The DM and CP degradation data were fitted by exponential equation: P=a+b (1-e–ct). Effective degradability (ED) were calculated using of equation ED = a + {(cb)/(c + k)} and taking into consideration passing rate (k) 0.04, 0.06 and 0.08 per hour.
Results and Discussion: The findings of the present research revealed that roasting and extruding heat processes lead to increase of dry matter through decreasing water content and that it had no significant effect on other chemical composition. The findings showed that the process of roasting and extruding caused the amount of actual protein of the soybean to increase and was not effective on the amount of insoluble nitrogen in neutral detergent of the soybean. The non-protein nitrogen and nitrogen dissolved in the buffer soybean under the influence of roasting and extruding decreased. The amount of acid detergent insoluble nitrogen soybean decreased which might be due to the removal of some of the shells in the processing soybean has taken place or influence of roasting and extruding decreased. The urease inhibitor of the soybean became inactive by the process of roasting and extruding. Consequently, it caused intestinal protein digestibility to increase and affected by thermal process, the amount of metabolic protein of the soybean increased significantly, too. The process of roasting and extruding reduced the rapid part degradation of dry matter of the soybean (6.27 and 4.57 percent, respectively). Also, process of roasting and extruding caused the slow part of degradation to increase (of 63.75 to 74.73 and 63.25 to 85.82 percent, respectively). In addition, the rate constants degradation of dry matter of the soybean in rumen decreased (of 6.66 to 4.21 and 6.09 to 4.74 percent) under the influence of roasting and extruding. The process of roasting and extruding reduced the rapid part degradation of crude protein (38.4 and 68.4 percent, respectively) and the slow part of degradation to increase (17.3 and 26.1 percent, respectively), the rate constants degradation of crude protein of the soybean decreased (ranged from 7.61 to 3.79). Also, thermal processes reduced effective degradability of dry matter and crude protein of the soybean. Roasting and extruded with the reduction of the amount of ruminal disappearance and the increase of the post ruminal digestibility of dry matter and crude protein of soybean cased the degradability process of the soybean to be improved so that it transferred the place of the digestion of protein from the rumen to the small intestines and cased the amount of digestible of dry matter and crude protein in the intestine to increases. The increase of digestibility in the total digestive system shows that the reduction of ruminal digestion of soybean affected by the processes of roasting and extruding has been compensated by the increase of post ruminal digestibility.
Conclusion: The experiment results indicated that thermal processes of roasting and extrusion were an appropriate strategy for reduction the ruminal degradability of the soybean and the supply of passing protein needed by high milk producing dairy cows.
 

 

کلیدواژه‌ها [English]

  • Degradability
  • Extruding
  • Roasting
  • Whole soybeans
Agricultural Food Research Council. 1993. Energy and Protein requirements of ruminants. CAB International, Walling Road, UK.
2- Aldrich, C. G., N. R. Merchen., C. M. Parsons., H. S. Hussein., S. Ingram, and J. R. Clodfelter. 1997. Assessment of postruminal amino acid digestibility of roasted and extruded whole soybeans with the precision-fed rooster assay. Journal of Animal Science, 75: 3046–3051.
3- Akbariyan, A. 2009. Functional and physiological responses of lactating Holstein cows to processed soybeans with Physical methods. Master Thesis. Isfahan University of Technology. (In Persian).
4- Akbariyan, A., M. Khorvash., G. h. Ghorbani., M. Dehghan., P. Shourang., A. Ghasemi, and M. Jafari. 2010. Degradability of soybean seeds processed with physical methods with nylon bag and polyacrylamide gel electrophoresis. 4th Animal Science Congress, College of Agriculture and Natural Resources, Karaj. (In Persian).
5- AOAC International, 2012. Official Method of Analysis. 19th ed. AOAC International, Gaithersburg, MD.
6- Benchaar, C, and R. Moncoulon. 1993. Effetdel’extrusiona195°C sur la disparition des acides amines du lupin dans le rumen et l’intestin in situ chez lavache. Annales de zootechnie, INRA/EDP Sciences, 42:128–129.
7- Bernard J K, 1990. Effect of raw or roasted whole soybeans on digestibility of dietary nutrients and milk production of lactating dairy cows. Journal of Dairy Science 73:3231.
8- Borucki Castro, S. I., L. E. Phillip., H. Lapierre., P.W. Jardon, and R. Berthiaume. 2007. Ruminal degradability and intestinal digestibility of protein and amino acids in treated soybean meal products. Journal of Dairy Science, 90: 810–822.
9- Danesh Mesgaran, M, and N. Heydariyan. 2000. Determination Nitrogen fractions of Food ingredients used in ruminants in Khorasan province. Journal of Agricultural Science and Technology, 14: 79-89. (In Persian).
10- Dragan, V. P, and E. S. Coetzee. 2009. Protocol for using protein solubility as an indicator of full-fat soybean heat treatment. Biblid, 40: 71-77.
11- Faldet, M. A., V.L. Voss., G. A. Broderick, and L.D. Satter. 1991. Chemical, in vitro. and in situ evaluation of heat-treated soybean proteins. Journal of Dairy Science, 74:2548-2554.
12- Fathi Nasri, M. H. 2005. Impact of the use of raw and heated soybeans on digestive factors, milk production and composition Holstein cows. PhD thesis. Ferdowsi University of Mashhad. (In Persian).
13- Ganesh, D, and D. G. Grieve. 1990. Effect of roasting raw soybeans at three temperatures on in situ dry matter and nitrogen disappearance in dairy cows. Journal of Dairy Science, 73: 3222-3230.
14- Gargallo, S., S. Calsamiglia, and A. Ferret. 2006. Technical note: A modified three-step in vitro procedure to determine intestinal digestion of proteins. Journal of Animal Science, 84:2163-2167.
15- International Standard-5506-1988. Soya bean products - determination of urease activity
16- Licitra, G., T. Hernandez, and P. J. Van Soest. 1996. Standardization of procedures for nitrogen fractionation of ruminant feeds. Journal of Animal Feed Science and Technology, 57:347-358.
17- Mielke, C. D, and D. J. Schingoethe. 1981. Heat-treated soybeans for lactating cows. Journal of Dairy Science, 64:1579-1585.
18- Moshtaghi Nia, S. A, and Ingalls, J. R. 1992. Effect of heating on canola meal protein degradation in the rumen and digestion in the lower gastrointestinal tract of steers. Can. Journal of Animal Science, 72:83-88.
19- National Research Council, 2001. Nutrient Requirements of Dairy Cattle 7th ed. National Academy of Sciences, Washington, DC. USA.
20- Nowak, W., S. Michalak, and S. Wylegala. 2005. In situ evaluation of ruminal degradability and intestinal digestibility of extruded soybeans. Czech. Journal of Animal Science, 50: 281–287.
21- Orskov, E. R, and I. McDonald. 1979. The estimation of protein degradability in the rumen from incubation measurements weighted according to rate of passage. Journal of Agricultural Science, 92:499-503.
22- Purushotham, B., P. M. Radhakrishna, and B.S. Sherigara. 2007. Effects of steam conditioning and extrusion temperature on some anti-nutritional factors of soybean for pet food (glycine max) applications. American Journal of Animal and Veterinary Sciences, 2 (1): 1-5.
23- Ruiz, N., F. Belalcazar, and G.J. Diaz .2004. Quality control parameters for commercial full-fat soybeans processed by two different methods and fed to broilers. Journal of Applied Poultry Research, 13: 443-450.
24- SAS Institute Inc. 1996. Statistical Analysis System (SAS) User's Guide, SAS Institute, Cary, NC, USA.
25- Samadi, and P. Yu. 2011. Dry and moist heating-induced changes in protein molecular structure, protein subfraction, and nutrient profiles in soybeans. Journal of Dairy Science, 94:6092-6102.
26- Satter, L. D., T. R. Dihiman, and J. T. Hsu. 1994. Use of heat processed soybeans in dairy cattle. In Proc. 1994 Cornell Nutrition Conf. for Feed Manufacture. pp 19. Rochester, NY.
27- Stern, M. D., K. A. Santos, and L. D. Satter. 1985. Protein degradation in rumen and amino acid absorption in small intestine of lactating dairy cattle fed heat-treated whole soybeans. Journal of Dairy Science, 68: 45–56.
28- Van Soest P. J., J. B. Robertsone, and B. A. Lewis. 1991. Methods for dietary fiber, neutral detergent fiber and nonstarch polysacacharides in relation to animal nutrition. Journal of Dairy Science, 74: 3583-3597.
CAPTCHA Image