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Induced Non-Enzymatic Browning of Soybean Meal. I. Effects of Factors Controlling Non-Enzymatic Browning on In Vitro Ammonia Release¹

University of Nebraska, Lincoln 68503-0908

Abstract

Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and 10.0), dry matter (DM) content (65, 70, 75, 80, 85 and 90%) and varying lengths of heating time (0 to 90 min) at 150 C. Samples heated under conditions that promoted non-enzymatic browning gave greater (P<.01) ammonia release suppression that when SBM was heated without these treatments. Xylose was the most reactive sugar, but extended heating of SBM containing glucose, fructose or lactose resulted in ammonia release similar to xylose. Increasing sugar level from 1 to 5 mol/mol SBM-lysine caused linear decreases (P<.01) in ammonia release for xylose, glucose and fructose, but not lactose. Ammonia release was higher (P<.01) at pH 6.5 than pH 8.5 and 10.0, and higher (P<.01) at pH 9.5 than pH 10.0. Rate of non-enzymatic browning decreased when samples containing greater than 80% DM were heated. These results are interpreted to show that controlled non-enzymatic browning may be effective for reducing ruminal degradation of SBM.

¹ Published with approval of the Director as paper no. 8177 Journal Ser., Nebraska Agric. Exp. Sta.

² Dept. of Anim. Sci.

³ Present address: Dept. of Food Sci., The Pennsylvania State Univ., University Park 16801.

⁴ Dept. of Biometrics.

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