Effect of Roasting Temperature on Utilization of Soybean Meal by Ruminants

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.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Animal Sciences

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Plegge, Steven Dudley

• Agriculture, Animal Culture and Nutrition

Identifier

(UMI)AAI8302962

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/70004