Evaluation of Composition and in vitro Dry Matter Disappearance of Alkali Treated Vegetable Soybean Residue

Adnan B Yousuf,B Zhang,L Rutto,T Brown,V Temu,M Kering

doi:10.5539/jas.v6n11p21

Adnan B Yousuf, B Zhang + Show 4 more

Open Access

https://doi.org/10.5539/jas.v6n11p21

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Abstract

The study was undertaken to determine the effects of an alkali, ammonium hydroxide (NH4OH) treatment of residue of two vegetable soybean varieties on composition and in vitro dry matter disappearance (IVDMD). Soybean residue was treated with no water and no NH4OH (TUN), Water only (T00), and NH4OH at 50 (T50), and 100 (T100) g kg-1residue dry matter, and allowed to react for one week before chemical analysis was performed. The crude protein (CP) increased (P < 0.05) and in vitro dry matter disappearance improved (P < 0.05) with alkali treatment. The fiber content (ADF and NDF) was also reduced (P < 0.05) by alkali treatment but there was no difference (P > 0.05) in the effects of the alkali treatment levels. Ammonium hydroxide treatment increased (P < 0.01) in vitro dry matter disappearance (IVDMD) but no difference (P > 0.01) was observed between the alkali treatment levels. The development of more economical and safe procedures for handling the residue to improve digestibility of the structural cell wall components would be very beneficial for facilitating the use of soybean residue as potential source of feedstock for both feeding ruminant livestock and biofuel production.

Highlights

Soybean [Glycine max (L.) Merr.] is an important food legume native to China with a cultivation history of more than 5000 years
The study was undertaken to determine the effects of an alkali, ammonium hydroxide (NH4OH) treatment of residue of two vegetable soybean varieties on composition and in vitro dry matter disappearance (IVDMD)
Soybean residue was treated with no water and no NH4OH (TUN), Water only (T00), and NH4OH at 50 (T50), and 100 (T100) g kg-1residue dry matter, and allowed to react for one week before chemical analysis was performed

Summary

Introduction

Soybean [Glycine max (L.) Merr.] is an important food legume native to China with a cultivation history of more than 5000 years. It was imported to North America in the early 1800’s as a forage crop (Mease, 1804; Probst & Judd, 1973). Until the early 1940s, more than half of the surface area planted to soybean in the United States was used as forage, and a little less than half of the hundreds of cultivars available were forage types (Hartwig, 1973). Currently mainly used in North America as a grain crop. There are diverse species of soybean that are grown for grain, forage, oil and vegetable. Vegetable soybean is known as Edamame, from a Japanese word meaning “immature soybean” (Mimura et al, 2007). Edamame is harvested and used at the immature R6 (fully expanded seed) stage (Fehr et al, 1971)

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