• Asian-Australasian Journal of Animal Sciences
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• v.12 no.8
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• pp.1251-1257
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• 1999

Two experiments were conducted to determine the effects of roasting and extrusion on nutritional value of conventional and low-inhibitor soy beans for nurser-age pigs. In Exp. 1, 100 weaning pigs (7.5 kg average initial BW) were used in a 35-d growth assay to determine the effects of processing method (roasting in a Rast-A-Tron$^{TM}$ raster vs extrusion in an Insta-Pro$^{TM}$ extruder) on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments were 48% soybean meal with added soybean oil, +K roasted, +K extruded, -K roasted and -K extruded. All diets were formulated to contain 3.5 Mcal DE/kg, with 0.92% lysine for d 0 to 14 and 0.76% lysine for d 14 to 35 of the experiment. The lysine concentrations were 80% of NRC (1988) recommendations to accentuate difference in response to protein quality and lysine availability. For d 0 to 14, pigs fed extruded soybeans (+K and -K) had greater ADG (p<0.001), ADFI (p<0.09) and gain/feed (p<0.01) than pigs fed roasted soybeans. For d 14 to 35 and overall, the same effects were noted, i.e., pigs fed extruded soybeans had greater ADG, ADFI and gain/feed than pigs fed roasted soybeans (p<0.03). Also, pigs fed -K soybeans were more efficient (p<0.008) than pigs fed +K soybeans. In Exp. 2, 150 weanling pigs (7.0 kg average initial BW) were used in a 35-d growth assay. All diets were formulated to contain 3.5 Mcal DE/kg, with 1.25% lysine for d 0 to 14 and 1.10% lysine for d 14 to 35 of the experiment. The lysine concentrations were formulated to be in excess of NRC recommendation to determine if differences in nutritional value of the soybean preparations could be detected in protein-adequate diets. For d 0 to 14 (p<0.06), 14 to 35 (p<0.03) and 0 to 35 (p<0.02), pigs fed extruded soybeans had greater ADG and gain/feed than pigs fed roasted soybeans. Apparent digestibilities of DM, N and GE were greater for diets with extruded soybeans than diets with roasted soybeans and diets with soybean meal and soybean oil were intermediate. The response to extrusion processing was greater with -K than +K soybeans, with pigs fed extruded -K soybeans having the greatest growth performance and nutrient digestibilities and lowest skin-fold thickness of any treatment. In conclusion, extrusion yielded a full-fat soy product of greater nutritional value than roasting. Also, selection against genetic expression of the Kunitz trypsin inhibitor improved nutritional value of the resulting soybean preparations.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.555-564
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• 2002

Twenty Landrace and twenty Min piglets, with an average initial body weight of 22.4 kg, were randomly divided into 5 groups with 4 animals per group, within each of the breeds. The piglets were housed in individual concrete pens. Each group of the piglets was fed one of 5 diets. The diets contained either 20% raw Argentine soybeans, 20% processed Argentine soybeans ($118^{\circ}C$ for 7.5 min.), 20% raw Chinese soybeans, 20% processed Chinese soybeans ($118^{\circ}C$ for 7.5 min.) or no soybean products (control diet). Faecal samples were collected on days 6, 7 and 8 of the treatment period. Digestibilities of dietary nutrients were determined with AIA (acid insoluble ash) as a marker. After a 17 day treatment, three piglets were killed from each of the groups. Tissue samples of small and large intestine for light and electron microscopy examination were taken immediately after the opening of abdomen. Then, the weight or size of relevant organs was measured. The results show that the digestibilities of dry matter (DM), crude protein (CP) and fat were higher in Min piglets than in Landrace piglets (p<0.05). The diets containing processed soybeans had a significant higher CP digestibility than the control diet and the diets containing raw soybeans (p<0.05). Landrace piglets had heavier and longer small intestines, heavier kidneys and a lighter spleen than Min piglets (p<0.05). The pancreas of the animals fed the diets containing processed soybeans was heavier than that of the animals fed control diet (p<0.05) and the diets containing raw soybeans. But, the differences between raw and processed soybean diets were not significant. A significant interaction (p<0.05) between diet and pig breed was observed in weight of the small intestine. The Landrace piglets increased the weight in their small intestine when they were fed the diets containing soybeans. In the light micrographs and electron scanning micrographs, it was found that the villi of small intestinal epithelium of animals (especially Landrace piglets) fed the diets containing raw Chinese soybeans were seriously damaged. The transmission electron micrograph showed that a lot of vesicles were located between the small intestinal microvilli of these piglets. The histological examination also indicated that the proportion of goblet cells in villi and crypts in the piglets consuming the control diet was significantly lower (p<0.01 and p<0.02, respectively) than those of the animals consuming the diets containing raw or processed soybeans.

• Korean Journal of Food Science and Technology
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• v.2 no.2
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• pp.1-7
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• 1970

1) A process was described for the preparation of drum-dried weaning food containing about 20% protein and based on a blend of sweet potato, full-fat soy flour, minerals, vitamins and methionine. 2) The protein efficiency ratio of this product was 2.63 as compared to 3.30 for the blend containing corn starch in place of sweet potato. This is attributed to the partial destruction of available lysine in the presence of sweet potato during the drum-drying process. 3) Overall nutritive value of the weaning food was comparable to milk food and control food based on corn starch and soy flour in terms of feed efficiency, body composition and protein retention.

• Fisheries and Aquatic Sciences
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• v.19 no.10
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• pp.40.1-40.14
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• 2016

Background: Due to the paucity of oceanic resources utilized in the preparation of diets for cultured fish, commercial feed producers have been trying to replace fishmeal (FM) using alternative protein sources such as vegetable protein meals (VMs). One of the main drawbacks of using VMs in fish feed is related to the presence of a variety of anti-nutritional factors, which could trigger an inflammation process in the distal intestine. This reduces the capacity of the enterocytes to absorb nutrients leading to reduced fish growth performances. Methods: We evaluated the mitigating effects of butyrate and taurine used as feed additives on the morphological abnormalities caused by a soybean meal (SBM)-based diet in the distal intestine of sea bass (Dicentrarchus labrax). We used three experimental diets, containing the same low percentage of FM and high percentage of SBM; two diets were supplemented with either 0.2% sodium butyrate or taurine. Histological changes in the intestine of fish were determined by light and transmission electron microscopy. Infiltration of $CD45^+$ leucocytes in the lamina propria and in the submucosa was assessed by immunohistochemistry. We also quantified by One-Step Taqman$^{(R)}$ real-time RT-PCR the messenger RNA (mRNA) abundance of a panel of genes involved in the intestinal mucosa inflammatory response such as $TNF{\alpha}$ (tumor necrosis factor alpha) and interleukins: IL-8, IL-$1{\beta}$, IL-10, and IL-6. Results: Fish that received for 2 months the diet with 30% soy protein (16.7% SBM and 12.8% full-fat soy) developed an inflammation in the distal intestine, as confirmed by histological and immunohistochemistry data. The expression of target genes in the intestine was deeply influenced by the type of fish diet. Fish fed with taurine-supplemented diet displayed the lowest number of mRNA copies of IL-$1{\beta}$, IL-8, and IL-10 genes in comparison to fish fed with control or butyrate-supplemented diets. Dietary butyrate caused an upregulation of the $TNF{\alpha}$ gene transcription. Among the quantified interleukins, IL-6 was the only one to be not influenced by the diet. Conclusions: Histological and gene expression data suggest that butyrate and taurine could have a role in normalizing the intestinal abnormalities caused by the SBM, but the underling mechanisms of action seem different.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.904-909
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• 2005

To produce functional food ingredient from the soybean curd residue (SCR), alkaline fermentation was performed with SCR from cold processed (D-SCR) or hot processed (P-SCR) tofu. The solid- state fermentation was performed by Bacillus firmus NA-1 at $42^{\circ}C$. The fermentation of heat-treated D- SCR resulted in higher production of peptides and fibrinolytic enzyme compared with D-SCR without heating. The P-SCR showed higher production of peptides, fibrinolytic enzyme, indicating alkaline pH after fermentation for 18 hr. When the moisture content of P-SCR was reduced to $60\%$, the production of peptides and fibrinolytic enzyme were enhanced. The P-SCR fortified with $10\%$ MFS (micronized full-fat soy flour) showed higher fibrinolytic enzyme activity and consistency index by fermentation of Bacillus firmus NA-1 Furthermore, the P- SCR fortified with $20\%$ MFS indicated relatively higher peptide content, fibrinolytic enzyme activity and enhanced flavor. By increasing the addition of MFS, the peptide content of fermented P-SCR was increased significantly, but fibrinolytic enzyme was slightly decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.115-120
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• 2006

To convert the soybean curd residue (SCR) to functional food ingredient, alkaline fermentation of SCR was performed by Bacillus firmus NA-1 and Bacillus subtilis GT-D for 22 hr at $42^{\circ}C$. The micronized full-fat soy flour (MFS) was fortified to reduce the moisture content as well as to supply protein source. The mucilage and flavor productions in the fermented SCR were enhanced by the fortification of $20\%$ MFS. The peptide production from the SCR fermented with B. subtilis GT-D substantially increased when judged by the detectable amount of tyrosine $(480\;mg\%)$. The production of fibrinolytic enzyme was increased by the fermentation for 22 hr, indicating the relative activity of $62\%$ (B. firmus NA-1) and $47\%$ (B. subtilis GT-D), respectively. The SCR fermented by B. firmus NA-1 and B. subtilis GT-D indicated the consistency of $1.95\;Pa{\cdot}s^n\;and\;0.21\;Pa{\cdot}s^n$, respectively. After freeze-drying, the protease activity (615 unit/g) and a-amylase activity (180 unit/g) were obtained from SCR fermented by Bacillus firmus NA-1 and Bacillus subtilis GT-D, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.11
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• pp.1547-1551
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• 2011

Bakery waste (BW) is much cheaper than barley (20 to 40% the price of barley). Bakery waste and barley grain have similar chemical composition; they contain 99 and 97% organic matter (OM), 1.1 and 1.8% fat, 18 and 15% neutral detergent fibre (NDF) and 14.0 and 14.5% crude protein (CP), respectively (DM basis). The objectives of this study were to determine the effect of substituting BW for barley grain in high concentrate fattening diets for lambs on nutrient intake, growth and carcass characteristics. Forty Awassi lambs (21.75${\pm}$1 kg) weaned at the age of 65 days were assigned randomly to four experimental fattening diets differing in BW ratio in a completely randomized design. The control diet (CON) contained 20, 60, 11, 7, and 2% (DM basis) wheat straw, barley grain, soybean meal, corn grain, and minerals and vitamin mix, respectively. Bakery waste substituted barley grain by 10, 20 and 30% of the diet DM in the LBW, MBW and HBW diets, respectively. The experiment lasted for 56 days. Dry matter intake (DMI) decreased (p<0.05) in LBW diet compared to the CON diet by approximately 10%. No further reduction in DMI was observed with the higher substitution levels. Metabolizable energy intake for the CON diet (3.6 Mcal/d) was also reduced (p<0.05) compared with LBW, MBW and HBW diets (3.4, 3.4 and 3.3 Mcal/d, respectively). Final body weight for lambs fed the CON diet (34.8 kg) was higher (p<0.05) compared with lambs fed the LBW, MBW and HBW diets (30.6, 32.0 and 31.1 kg, respectively). Growth rate for lambs fed the CON diet (232 g/d) was also higher (p<0.05) compared to lambs fed the LBW, MBW and HBW diets (170, 189, and 167 g/d, respectively). Feed to gain ratio was higher (p<0.05) for lambs fed the LBW, MBW and HBW diets (7.2, 6.6 and 7.3, respectively) compared with lambs that consumed the CON diet (5.7). Body weight gain cost was reduced by approximately 8% by the MBW and HBW diets as compared with the CON diet. Dressing percentage, full gut weight, empty gut weight and liver weights were all unaffected by the BW addition to the diets and averaged 48.9%, 6.8 kg, 2.8 kg and 0.444 kg, respectively. However, fat tail weight was increased (p<0.05) with the higher levels of the BW inclusion. In conclusion, substituting BW for barley grain reduced DMI and growth performance. However, when BW substituted barley grain at the 20 and 30% of the diet DM, body weight gain cost was reduced by approximately 8%.