The objectives of these studies were to predict the effects of roasting and extrusion temperatures of whole @entity1460 (SB) on intestinal protein digestibility in @entity291 . Intestinal digestibility was assessed with a two-stage in vitro or in situ ruminal incubation/precision-fed cecectomized rooster bioassay. In Exp. 1, whole SB (raw SB or SB roasted to 141, 149, or 157 degrees C exit temperature from a commercial roaster and steeped for 30 min) were incubated in strained ruminal fluid and McDougall's buffer (50:50) at 39 degrees C for 16 h. In Exp. 2, SB (ground raw SB or SB extruded at 116, 138, or 160 degrees C) were placed in polyester bags (20 x 30 cm) and suspended in the ventral rumen of steers for 16 h. Lyophilized residue of the in vitro or in situ incubations and samples of raw SB and most extensively heated SB (roasted SB at 157 degrees C or extruded SB at 160 degrees C) for each respective experiment were crop-intubated to cecectomized roosters. Total excreta were collected for 48 h after intubation and lyophilized, and @entity535 (AA) concentrations were determined. In Exp. 1, total AA digestibility was 61.6 and 84.5% for unincubated whole raw SB and 157 degrees C roasted SB, respectively, and 66.2, 88.9, 91.3, and 91.6% for in vitro residues of whole raw SB and SB roasted at 141, 149, and 157 degrees C, respectively. @entity9232 (TI) activity was 20.09, 1.69, 1.54, and 1.84 mg/g fat-free @entity3918 for unincubated whole raw SB and 141, 149, and 157 degrees C roasted SB, respectively, and 30.84, 1.01, .90, and .26 mg/g fat-free @entity3918 for in vitro residues of whole raw SB, 141, 149, and 157 degrees C roasted SB, respectively. In Exp. 2, total AA digestibility was 68.5 and 87.7% for unincubated ground raw SB and 160 degrees C extruded SB, respectively, and 81.9, 91.3, 89.7, and 89.4% for in situ residues of ground raw SB and 116, 138, and 160 degrees C extruded SB, respectively. @entity9232 activity was 17.61, 4.89, 4.08, and 1.56 mg/g fat-free @entity3918 for unincubated ground raw SB, 116, 138, and 160 degrees C extruded SB, respectively, and 3.62, .59, .55, and .21 mg/g fat-free @entity3918 for incubated ground raw SB, 116, 138, and 160 degrees C extruded SB, respectively. Heat treatment by roasting and extrusion improved AA digestibilities of SB, but there were no differences detected among the roasting or extrusion temperatures. Ruminal fermentation did not eliminate the negative effects of TI activity on intestinal digestibility of AA in whole SB but did reduce TI activity in ground SB.

Assessment of postruminal @entity535 digestibility of roasted and extruded whole XXXX with the precision-fed rooster assay.

@entity535 :: ('CHEBI:33704', 'Chemical') :: ['amino acid'] @entity9232 :: ('548021(Tax:3847)', 'Gene') :: ['Trypsin inhibitor'] @entity1460 :: ('3847', 'Species') :: ['soybeans'] @entity3918 :: ('MESH:D009223', 'Disease') :: ['DM'] @entity291 :: ('9913', 'Species') :: ['cattle']
@entity1460 :: (3847,Species) :: ['soybeans']
