Effects on Feed ProteinThe raw soybean contains proteins of various types. The most plentiful is the seed protein which in its untreated(unheated) state is highly soluble. The solubility limits the amount of protein that may be digested by the ruminant animal. Typically this type of protein will only allow 30%-35% of the available protein to pass into the small intestine. This type of protein is referred to as low bypass.The other types of proteins have specialized functions and are stored in the bean to perform specific metabolic and other reactions. These are called enzymes. Many of the enzymes, while useful for the development of the seed, have a negative influence on the feed value of the beans. Usually these undesirable enzymes such as urease and trypsin-inhibitor are deactivated by means of heat. The same heat that deactivates or partially deactivates the negative influences of the enzymes also insolublizes the seed proteins, making the proteins more beneficial to feeding ruminant animals by reducing the degree of protein degradation by the rumen bac-teria and thus increasing the amount of bypass protein.Heating the soybeans at the proprietary time and temperature also generates a reaction known as the M
aillard or browning reaction, which is a reaction between the proteins and carbohydrates in the beans. This reaction shields the proteins to a larger extent from bacterial degradation allowing a yet greater percent of the protein to bypass from the rumen into the small intestine to be digested for increased milk production.Continued ...
Effects on Feed ProteinThe raw soybean contains proteins of various types. The most plentiful is the seed protein which in its untreated(unheated) state is highly soluble. The solubility limits the amount of protein that may be digested by the ruminant animal. Typically this type of protein will only allow 30%-35% of the available protein to pass into the small intestine. This type of protein is referred to as low bypass.The other types of proteins have specialized functions and are stored in the bean to perform specific metabolic and other reactions. These are called enzymes. Many of the enzymes, while useful for the development of the seed, have a negative influence on the feed value of the beans. Usually these undesirable enzymes such as urease and trypsin-inhibitor are deactivated by means of heat. The same heat that deactivates or partially deactivates the negative influences of the enzymes also insolublizes the seed proteins, making the proteins more beneficial to feeding ruminant animals by reducing the degree of protein degradation by the rumen bac-teria and thus increasing the amount of bypass protein.Heating the soybeans at the proprietary time and temperature also generates a reaction known as the M