Effect of Overprocessing on Availability of Amino Acids and Energy in Soybean Meal

Abstract Commercial, dehulled, solvent-extracted soybean meal (DSBM) was overprocessed by autoclaving at 121 C and 105 kPa for 0, 20, 40, or 60 min. Analyzed concentrations (acid hydrolysis followed by ion-exchange chromatography) of lysine and cystine, and to a lesser extent arginine, in DSBM were reduced by increased autoclaving time. Autoclaving time had little or no effect on levels of other amino acids. Performance of chicks fed 40-min autoclaved DSBM as the sole source of dietary protein was inferior to that of chicks fed unautoclaved DSBM. True digestibilities of several amino acids in DSBM decreased (P

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