Effect of Treating Full-Fat Whole Soybeans with Dry Heat or Formaldehyde on Digestibilities of Nitrogen and Polyenoic Acids

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Abstract
Full-fat whole soybeans were treated with dry heat (100-200.degree. C for 4 or 8 h) or formaldehyde (0-8 g/100 g soybean protein). Heating at 140.degree. C for 4 h reduced N degradability in an artificial rumen by 84% but reduced in vivo digestibility by only 5%. Correlation coefficient between in vivo and acid-pepsin (.01%) N digestibilities was .95. Formaldehyde treatment at 3.5 g/100 g soybean protein reduced N degradability in an artificial rumen by 90% but reduced N digestibility in acid-pepsin (.01%) by only 6%. None of the treatments was effective (< 31%) in protecting soybeans'' polyenoic acids from hydrogenation by rumen bacteria.