Evaluation of Effectiveness of Various Soybean Meal Processing Techniques on Protection of Protein from Rumen Degradation

Abstract

Soybean meal (SBM), an industrial by-product, is a rich source of true proteins for high performing domestic ruminants. Soybean meal, however, is highly degraded in the rumen by the ruminal microorganisms leading to downgrading of protein quality. Therefore, the objective of the study was to investigate the effectiveness in protection of SBM protein from rumen microbial degradation and its availability in the lower gut using different techniques at different levels. In the study, SBM (50% CP) was processed using four techniques in randomized complete block design; roasting at 150oC for 0, 15, 30, and 45 minute(s); coating with 0, 10, 20, and 30 ml calcium soaps of beef oil (CSBO); and spraying with wattle tree pods extracts (WTPE) at 0, 1, 2, and 3%. Consequently, samples of PSBM were washed in tap water and incubated in rumen of a fistulated steer for 16 hours and both insoluble and undgradable protein (RUP) levels recorded. Also PSBM was incubated in distilled water and pepsin solutionfor 48 hours soluble and digestible protein recorded. In addition, Digestible Rumen Undegradable Proteins (DRUP) levels, derived by multiplying both RUP at 16 hours with net digestible proteins were used a complete randomized block design was used to evaluate PSBM.Roasted SBM for 30 minutes at 150oC ranked the highest (P<0.05) compared to other techniques levels.