Influence of duration of storage on protein quality traits of soybean meals

Serrano, M.P.; Garcia Rebollar, Paloma; Sueiro, S.; Hermida, M. y Mateos, G.G. (2013). Influence of duration of storage on protein quality traits of soybean meals. "Journal of Applied Poultry Research", v. 22 (n. 3); pp. 423-429. ISSN 1056-6171. https://doi.org/10.3382/japr.2012-00620.

Descripción

Título: Influence of duration of storage on protein quality traits of soybean meals
Autor/es:
  • Serrano, M.P.
  • Garcia Rebollar, Paloma
  • Sueiro, S.
  • Hermida, M.
  • Mateos, G.G.
Tipo de Documento: Artículo
Título de Revista/Publicación: Journal of Applied Poultry Research
Fecha: 2013
Volumen: 22
Materias:
Escuela: E.U.I.T. Agrícolas (UPM)
Departamento: Producción Animal [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Two experiments were conducted to determine the influence of duration of storage of soybean meal (SBM) on variables that define the quality of the protein fraction. Urease activity, protein dispersibility index (PDI), KOH protein solubility (KOHsol), and trypsin inhibitor activity were determined. In experiment 1, 8 samples of SBM, ranging in CP content from 55.4 to 56.5% DM, were collected from a US crushing plant at weekly intervals and analyzed at arrival to the laboratory and after 30, 60, 90, and 120 d of storage. In experiment 2, 7 samples of SBM, ranging in CP content from 49.0 to 55.0% DM, were collected from different Argentinean crushers and analyzed at arrival and after 24, 48, 80, and 136 wk of storage. In both experiments, samples were stored in hermetic glass containers in a laboratory room at 12 ± 2°C and a relative humidity of 70 ± 3%. Duration of storage did not affect urease activity or trypsin inhibitor activity values in either of the 2 experiments. However, PDI values decreased linearly with time of storage in both experiments (P menor que 0.001). Also, KOHsol decreased linearly (P menor que 0.05) with duration of storage in experiment 2 (long-term storage) but not in experiment 1(shorter term storage). Therefore, PDI values might not be adequate to compare protein quality of commercial SBM samples that have been stored for different periods of time. The KOHsol values are less affected by length of storage of the meals under current commercial practices.

Más información

ID de Registro: 29405
Identificador DC: http://oa.upm.es/29405/
Identificador OAI: oai:oa.upm.es:29405
Identificador DOI: 10.3382/japr.2012-00620
Depositado por: Memoria Investigacion
Depositado el: 10 Jun 2014 12:43
Ultima Modificación: 22 Sep 2014 11:45
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