{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/70004"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/70004","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Effect of Roasting Temperature on Utilization of Soybean Meal by Ruminants","abstract":"Dehulled soybean meal (SBM) was roasted through a continuous flow roaster to determine the effect of roasting temperature on utilization of SBM-nitrogen (N) by ruminants. Studies were conducted to measure the effect of roasting temperature on N digestibility, animal performance and the proportion of SBM-N escaping degradation in the rumen. Soybean meal was roasted to 102, 128, 144, 159 and 185 C. Roasting to 128 C or beyond reduced (P .05) for nonroasted, 102, 128, 144 and 159 C SBM. True N digestibility, measured in growing lambs, was reduced (P .05) for nonroasted, 102, 128 and 144 C SBM. True N digestibilities for nonroasted, 102, 128, 144 and 159 C SBM. True N digestibility, measured in growing lambs, was reduced (P .05) for nonroasted, 102, 128 and 144 C SBM. True N digestibilities for nonroasted, 102, 128, 144 and 159 C SBM were: .99, .99, .91, .93 and .6, respectively. The proportion of SBM-N escaping degradation in the rumen was increased (P .05) by roasting. Flow of acid detergent insoluble N (ADIN) was increased (P .05) for nonroasted, 115 and 130 C SBM. Feeding 145 C SBM to growing steers did not alter (P > .05) daily gain, dry matter intake or efficiency of gain compared to feeding nonroasted SBM with medium energy diets. Roasting appears to be an effective means of protecting SBM from ruminal degradation without depressing intestinal digestibility. However, roasting was not effective in improving steer performance in three growing trials.","abstract_html":"Dehulled soybean meal (SBM) was roasted through a continuous flow roaster to determine the effect of roasting temperature on utilization of SBM-nitrogen (N) by ruminants. Studies were conducted to measure the effect of roasting temperature on N digestibility, animal performance and the proportion of SBM-N escaping degradation in the rumen. Soybean meal was roasted to 102, 128, 144, 159 and 185 C. Roasting to 128 C or beyond reduced (P .05) for nonroasted, 102, 128, 144 and 159 C SBM. True N digestibility, measured in growing lambs, was reduced (P .05) for nonroasted, 102, 128 and 144 C SBM. True N digestibilities for nonroasted, 102, 128, 144 and 159 C SBM. True N digestibility, measured in growing lambs, was reduced (P .05) for nonroasted, 102, 128 and 144 C SBM. True N digestibilities for nonroasted, 102, 128, 144 and 159 C SBM were: .99, .99, .91, .93 and .6, respectively. The proportion of SBM-N escaping degradation in the rumen was increased (P .05) by roasting. Flow of acid detergent insoluble N (ADIN) was increased (P .05) for nonroasted, 115 and 130 C SBM. Feeding 145 C SBM to growing steers did not alter (P > .05) daily gain, dry matter intake or efficiency of gain compared to feeding nonroasted SBM with medium energy diets. Roasting appears to be an effective means of protecting SBM from ruminal degradation without depressing intestinal digestibility. However, roasting was not effective in improving steer performance in three growing trials.","abstract_has_math":false,"creators":["Plegge, Steven Dudley"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Animal Sciences","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2014,"date_issued":"2014-12-15T21:00:45Z","date_published":"2014-12-15T21:00:45Z","updated_at":"2026-07-22T22:26:02Z","subjects":["Agriculture, Animal Culture and Nutrition"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(UMI)AAI8302962"],"render_values":[{"text":"(UMI)AAI8302962","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/70004","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Plegge, Steven Dudley"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2014-12-15T21:00:45Z","10000-01-01","1982"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Animal Sciences"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Animal Culture and Nutrition"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/70004","(UMI)AAI8302962"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Dehulled soybean meal (SBM) was roasted through a continuous flow roaster to determine the effect of roasting temperature on utilization of SBM-nitrogen (N) by ruminants. Studies were conducted to measure the effect of roasting temperature on N digestibility, animal performance and the proportion of SBM-N escaping degradation in the rumen. Soybean meal was roasted to 102, 128, 144, 159 and 185 C. Roasting to 128 C or beyond reduced (P .05) for nonroasted, 102, 128, 144 and 159 C SBM. True N digestibility, measured in growing lambs, was reduced (P .05) for nonroasted, 102, 128 and 144 C SBM. True N digestibilities for nonroasted, 102, 128, 144 and 159 C SBM. True N digestibility, measured in growing lambs, was reduced (P .05) for nonroasted, 102, 128 and 144 C SBM. True N digestibilities for nonroasted, 102, 128, 144 and 159 C SBM were: .99, .99, .91, .93 and .6, respectively. The proportion of SBM-N escaping degradation in the rumen was increased (P .05) by roasting. Flow of acid detergent insoluble N (ADIN) was increased (P .05) for nonroasted, 115 and 130 C SBM. Feeding 145 C SBM to growing steers did not alter (P > .05) daily gain, dry matter intake or efficiency of gain compared to feeding nonroasted SBM with medium energy diets. Roasting appears to be an effective means of protecting SBM from ruminal degradation without depressing intestinal digestibility. However, roasting was not effective in improving steer performance in three growing trials.","Made available in DSpace on 2014-12-15T21:00:45Z (GMT). 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Studies were conducted to measure the effect of roasting temperature on N digestibility, animal performance and the proportion of SBM-N escaping degradation in the rumen. Soybean meal was roasted to 102, 128, 144, 159 and 185 C. Roasting to 128 C or beyond reduced (P .05) for nonroasted, 102, 128, 144 and 159 C SBM. True N digestibility, measured in growing lambs, was reduced (P .05) for nonroasted, 102, 128 and 144 C SBM. True N digestibilities for nonroasted, 102, 128, 144 and 159 C SBM. True N digestibility, measured in growing lambs, was reduced (P .05) for nonroasted, 102, 128 and 144 C SBM. True N digestibilities for nonroasted, 102, 128, 144 and 159 C SBM were: .99, .99, .91, .93 and .6, respectively. The proportion of SBM-N escaping degradation in the rumen was increased (P .05) by roasting. Flow of acid detergent insoluble N (ADIN) was increased (P .05) for nonroasted, 115 and 130 C SBM. Feeding 145 C SBM to growing steers did not alter (P > .05) daily gain, dry matter intake or efficiency of gain compared to feeding nonroasted SBM with medium energy diets. Roasting appears to be an effective means of protecting SBM from ruminal degradation without depressing intestinal digestibility. However, roasting was not effective in improving steer performance in three growing trials.","Made available in DSpace on 2014-12-15T21:00:45Z (GMT). No. of bitstreams: 1 8302962.pdf: 4682945 bytes, checksum: 8de57bfc89a21a936e22c14913dca0ca (MD5) Previous issue date: 1982","Embargo set by: Seth Robbins for item 70170 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","135 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1982."],"dc:identifier":["http://hdl.handle.net/2142/70004","(UMI)AAI8302962"],"dc:subject":["Agriculture, Animal Culture and Nutrition"],"dc:title":["Effect of Roasting Temperature on Utilization of Soybean Meal by Ruminants"],"dc:type":["text"],"thesis:degree_discipline":["Animal Sciences"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:26:02Z"}