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Full-Text Articles in Agriculture
Trypsin Inhibitor. Vii. Comparative Nutritive Value Of Raw And Heated Soybean Meal For Poults, C. W. Ackerson, Raymond Borchers, F. E. Mussehl
Trypsin Inhibitor. Vii. Comparative Nutritive Value Of Raw And Heated Soybean Meal For Poults, C. W. Ackerson, Raymond Borchers, F. E. Mussehl
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
I. The trypsin inhibitor contained in one-half of a lot of soybean meal was destroyed by autoclaving at 15 pounds for 20 minutes. 2. This portion of the meal when fed at a level of 24 per cent to newly hatched poults gave a significantly greater gain in five weeks than did an equal amount of meal in which the inhibitor had not been destroyed. 3. The difference in growth is attributed to the destruction of the trypsin inhibitor.
Trypsin Inhibitor. V. Nutritive Value Of Treated Soybean Oil Meal And Some Characteristics Of The Trypsin Inhibitor In Soybeans, Raymond Borchers, W. E. Ham, R. M. Sandstedt, C. W. Ackerson, R. H. Thayer, F. E. Mussehl
Trypsin Inhibitor. V. Nutritive Value Of Treated Soybean Oil Meal And Some Characteristics Of The Trypsin Inhibitor In Soybeans, Raymond Borchers, W. E. Ham, R. M. Sandstedt, C. W. Ackerson, R. H. Thayer, F. E. Mussehl
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
The marked improvement in the apparent nutritive value of soybean protein after heating has long been recognized. The fundamental cause of this improvement has never been fully understood. Furthermore, commercial soybean oil meal varies considerably in nutritive value although heat treatment is common in most processing plants. Since heating is generally regarded as deleterious to the nutritive quality of protein, the following investigations of various treatments of soybean oil meal are of particular importance in developing a soybean or soybean oil meal of maximum and uniform nutritive value.