Usage of xylose or glucose as non-enzymatic browning agent for reducing ruminal protein degradation of soybean meal

Abstract

Two in situ trials with three ruminally cannulated Akkaraman rams were conducted to evaluate non-enzymatic browning on ruminal protein degradation of soybean meal (SBM). In trial 1, a combination of xylose level (XL; 1 and 3% SBM; dry matter, DM, basis), heating temperature (HT; 120 and 150 °C) and heating length (HL; 30 and 60 min) were compared using a completely randomized design (CRD). In trial 2, a combination of glucose level (GL; 0 and 6% SBM; DM basis) and HL (30 or 60 min) were evaluated in the same manner as trial 1. In trial 1, all of the xylose-treated SBM had lower crude protein (CP) degradation during 2, 16, 24 and 48 h of in situ incubation, higher escape protein (EP) and acid detergent insoluble nitrogen (ADIN) values and ADIN corrected escape protein (CEP) than untreated SBM ( P<0.01). Increasing XL and HL decreased in situ protein degradation during 16 and 48 h incubations and increased EP and CEP ( P<0.01). In trial 2, all the glucose-treated samples had lower CP degradation during 2, 16, 24 and 48 h of incubation. Increasing GL and HL affected only EP, CEP and ADIN values ( P<0.01). Data from trials 1 and 2 showed that controlled non-enzymatic browning was an effective method for protecting SBM protein from ruminal degradation.