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Effect of Level and Solubility of Soybean Protein on Its Utilization by Young Lambs¹

University of Kentucky, Lexington

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.

¹ The investigation reported in this paper (No. 68-5-75) is in connection with a project of the Kentucky Agricultural Experiment Station and is published with the approval of the Director.

² Present address: National Molasses Co., Willow Grove, Pa.

³ Present address: U.S.D.A. Meat Animal Research Center, Clay Center, Neb.