Effect of Level and Solubility of Soybean Protein on Its Utilization by Young Lambs

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Abstract
Growth, digestibility and nitrogen retention trials were conducted to study the effect of dry heating soybean protein to reduce its solubility on nutrient utilization in sheep. The soybean meal was heated at 149° C. for 4 hr. in a forced-air oven, which reduced protein solubility from 72 to 35%. Growth rate was highest at the 14 % protein level and heating the soybean meal had an inconsistent effect. Feed efficiency was improved significantly (P<.05) by feeding the heated soybean meal. Rumen ammonia concentrations increased with protein level in both trials and showed a slight depression due to heating the soybean meal. Copyright © 1969. American Society of Animal Science . Copyright 1969 by American Society of Animal Science

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