Malonaldehyde-induced Microstructural Modifications in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata)

The protein oxidation of soybean meal induced by heating decreases its protein digestion in vitro and impairs growth performance and digestive function in broilers

1. The soybean meal (SBM) was heated at 100°C for 1, 2, 4 and 8 h, respectively, and their resultant oxidative status was evaluated. 2. A total of 400 one-day-old Arbor Acres broilers were randomly divided into 5 treatments with 8 replicates of 10 birds each, and fed with diets containing non-heated SBM (NHSBM) or 1 of 4 heated SBMs (HSBMs, SBMs heated at 100°C for 1, 2, 4 and 8 h, respectively) for 42 d. 3. The contents of carbonyl in the SBMs were both linearly and quadratically increased, whereas the nitrogen solubility index, and in vitro digestibility of crude protein (CP) and dry matter (DM) in the SBMs were both linearly and quadratically decreased as heating time increased (P < 0.05). The concentrations of sulfhydryl and total sulfhydryl in the SBMs were linearly decreased as heating time increased (P < 0.05). 4. The average daily gain was linearly decreased while the feed conversion ratio (FCR) was linearly increased in broilers as heating time of dietary HSBMs increased during both d 22-42 and d 1-42 of study (P < 0.05), though FCR of broilers during d 22-42 study were unaffected when the heating time of dietary HSBMs was 1 h (P > 0.05). The serum glucose concentration and the activity of trypsin at d 42, and the apparent total digestibility of CP and DM were all linearly reduced in broilers when heating time of dietary HSBMs increased (P < 0.05). However, 1 h HSBM has a numerical higher CP and DM digestibility than NHSBM. The serum urea nitrogen contents were both linearly and quadratically increased at both d 21 and 42 (P < 0.05), and relative pancreas weight was linearly increased at d 42 in broilers as heating time of dietary HSBMs increased (P < 0.05).

Digestive evaluation of soy isolate protein as affected by heat treatment and soy oil inclusion in broilers at an early age

Soy protein isolate (SPI) mixed with soybean oil (SPIO) incubated at 100°C for 8 h was used to evaluate changes of solubility and digestibility of SPI in vitro and digestive function in broilers at an early age. Arbor Acres broilers were allocated to three groups with six replicates of 12 birds, receiving basal diet (CON), 8 h heat-oxidized SPI diet (HSPI) and 8 h heat-oxidized mixture of SPI and 2% soybean oil diet (HSPIO) for 21 days, respectively. Nitrogen solubility index (NSI) declined and soybean oil accelerated the decline of NSI during incubation (P < 0.05). Decreased in vitro digestibility of dry matter (DM) and crude protein (CP) were observed in SPIO (P < 0.05). HSPI and HSPIO decreased body weight gain, relative jejunum weight and pancreatic trypsin activity at day 21 (P < 0.05). HSPIO decreased anterior intestinal trypsin activity at day 14 and amylase and trypsin activity at day 21, pancreatic amylase activity at day 21 and apparent digestibility of DM, organic matter and CP of broilers from days 18 to 20 (P < 0.05). Heat treatment and soybean oil could induce oxidative modification of SPI, and oxidized SPI negatively affected growth and digestion of broilers. © 2016 Japanese Society of Animal Science.