1996年9月
Changes in nitrogenous compounds and rates of in situ N loss of soybean meal treated with sodium hydroxide or heat
Journal of Agricultural and Food Chemistry
- ,
- ,
- 巻
- 44
- 号
- 9
- 開始ページ
- 2667
- 終了ページ
- 2671
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1021/jf9602481
- 出版者・発行元
- AMER CHEMICAL SOC
Rates of in situ N loss of soybean meal (SBM) were altered by various combinations of sodium hydroxide and heat treatment; some nitrogenous compounds involving the modified proteolysis were investigated. The amount of lysinoalanine (LAL), neutral detergent insoluble nitrogen, 1-fluoro-2,4-dinitrobenzene reactive lysine, and reducing power of SBM were linearly related (P < 0.01) to rate of in situ N loss with correlation coefficients of -0.847, -0.835, 0.793, and -0.846, respectively. The results indicate that the LAL formation and the Maillard reaction are related to change in susceptibility of SBM protein to microbial degradation in the rumen.
- リンク情報
- ID情報
-
- DOI : 10.1021/jf9602481
- ISSN : 0021-8561
- Web of Science ID : WOS:A1996VH80700035