Ruminal and Postruminal Nitrogen Utilization by Lambs Fed Heated Soybean Meal

Abstract

Digestion trials were conducted to study the effect of dry heating soybean protein to reduce its solubility on nutrient utilization pre and post-abomasally. The soybean meal was heated at 149 C for 4 hr. in a forced-air oven which reduced protein solubility from 72% to 35%. Heating the soybean meal significantly (P<.05) increased the concentration of dry matter and nonprotein nitrogen in the abomasum. Protein nitrogen on a dry matter basis was not affected. Nitrogen, cellulose and dry matter digestibilities were not affected by heating the soybean meal administered posterior to the abomasum.