Physical and chemical characteristics studies during the processing of soybean used in monogastric feeding
DOI:
https://doi.org/10.5433/1679-0359.2011v32n3p1163Keywords:
Full fat soybean, Quality, Urease, Digestion.Abstract
This study was aimed of evaluating the processing of full fat soybean, collected after the reactor exit vacuum. It was collected a total of 10 samples of the final product, classified into six groups: total sample grain; normal whole; spoiled whole; burnt whole; normal broken, and burnt broken. Analyses were performed based on the quality controls such as moisture; crude protein; soluble protein, and urease. It was verified that the sample of normal whole grains presented crude protein, soluble protein, humidity and urease values similar (P < 0.05) to the total sample of deactivated soybean. However, the bromatological analyses results found for normal whole grain were mostly different (P < 0.05) from those found for the other samples evaluated. Burnt broken grains presented lower (P < 0.05) values of humidity, crude protein, soluble protein and urease in relation to those obtained for normal whole grain. It can be concluded that normal whole grains and normal broken grains samples constitute the biggest part (90%) of the total sample of full fat soybean and have adequate soluble protein and urease values for the use in poultry and pig feeds. The remaining samples are not of great importance to soybean quality due to the low participation in the total sample. Also, according to the results obtained, it can be infered that grinding soybean grain before deactivation can improve processing and obtain more uniform soluble protein and urease values and higher yield to digestors (capacity/hour).
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