The Nutritive Value of Herring Meals

Abstract

THE effect of heat on the biological value of different proteins has been investigated from time to time, and although causes of some of the observed effects are known, explanation of others is still lacking. Riesen et al. (1947) showed that a moderate heating of soybean meal actually improved its nutritive value for chicks, and presented evidence which suggested that this improvement was due largely, but not entirely, to destruction of a trypsin inhibitor. It is evident from more recent work that the desirable effect of moderate heat treatment of raw soybean meal is due only partly to the activity of the trypsin inhibitor which this meal contains, and that other as yet incompletely understood effects are also involved (Almquist and Merrit, 1952; Balloun et al., 1953; Hill et al., 1953). Prolonged heating of raw soybean meal seriously impairs its nutritive value for chicks and is accompanied by decreased availability …