Effects of citric acid, alpha-galactosidase and protease inclusion on in vitro nutrient release from soybean meal and trypsin inhibitor content in raw whole soybeans

• Published in: Animal feed science and technology 2010-11, Vol.162 (1), p.58-65
• Main Authors: Ao, T., Cantor, A.H., Pescatore, A.J., Pierce, J.L., Dawson, K.A.
• Format: Article
• Language: English
• Subjects: alpha-galactosidase; amino nitrogen; antinutritional factors; Biological and medical sciences; chickens; Citric acid; crop (digestive system); dietary carbohydrate; dietary protein; digestive enzymes; dosage; enzymatic hydrolysis; Feed and pet food industries; Food industries; Fundamental and applied biological sciences. Psychology; gizzard; in vitro digestibility; in vitro digestion; in vitro studies; nutrient availability; Protease; proteinases; proventriculus; Reducing sugar; reducing sugars; small intestine; soybean meal; soybeans; trypsin inhibitors; α-Amino nitrogen; α-Galactosidase
• ISSN: 0377-8401; 1873-2216
• DOI: 10.1016/j.anifeedsci.2010.08.014

An experiment was conducted to evaluate the effects of citric acid (CA) and commercial preparations of α-galactosidase (α-GAL) and protease on in vitro nutrient release from soybean meal (SBM) and trypsin inhibitor (TI) content in raw defatted whole soybeans. An in vitro model was used to simulate the chicken's digestive process in the crop, the stomach (proventriculus and gizzard) and the small intestine. Soybean meal and ground whole soybeans were used as substrates. Graded levels of either α-GAL (0–13,792 units/kg) or protease (0–888 units/kg) and 0 or 20 g CA per kg were added to the substrates in a factorial arrangement. Reducing sugars (RS) and α-amino N were measured at the end of the crop phase, the stomach phase, and the whole phase (crop through small intestine). Trypsin inhibitor content was measured at the end of the stomach phase. Increasing α-GAL levels linearly (P