Effects of temperature and heat treatment time of ground soybeans on the rate of ammonia release in vitro

Authors

  • Paulo de Figueiredo Vieira
  • Jane Maria Bertocco Ezequiel
  • Maria Cristina Cabral Vilela
  • Mauro Dal Secco de Oliveira
  • Alexandre A. Moraes Sampaio
  • Sérgio Nascimento Kronra

DOI:

https://doi.org/10.1590/S1678-3921.pab1989.v24.16542

Keywords:

ammonia, Glycine max, degradation, ruminal fluid, temperature

Abstract

This research was conducted in the Laboratory of the Department of Animal Nutrition at the Faculdade de Ciências Agrárias e Veterinárias (UNESP), "Campus", in Jaboticabal, SP, Brazil. This work aimed at determining the effects of temperature (0.60°C, 90°C and 120°C) and heat treatment time (15,40 and 80 minutes) of ground soybeans on the rate of ammonia release in an in vitro fermentation experiment, the rate of protein solubility and the non-protein nitrogen concentration. Six treatments with three replicates in a totally random statistical design were utilized. Ammonia contents ranged from 28.82 mg to 100.68 mg NH3 - N/100 ml of ruminal liquid, the protein solubility ranged from 28.6% to 31.22%, and the concentration of non-protein nitrogen ranged from 0.49% to 0.62%.

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How to Cite

Vieira, P. de F., Ezequiel, J. M. B., Vilela, M. C. C., de Oliveira, M. D. S., Sampaio, A. A. M., & Kronra, S. N. (2014). Effects of temperature and heat treatment time of ground soybeans on the rate of ammonia release in vitro. Pesquisa Agropecuaria Brasileira, 24(11), 1353–1356. https://doi.org/10.1590/S1678-3921.pab1989.v24.16542

Issue

v.24, n.11, nov. 1989

Section

ANIMAL SCIENCE