Prasad D A, Morrill J L
J Dairy Sci. 1976 Feb;59(2):329-32. doi: 10.3168/jds.S0022-0302(76)84205-1.
Full-fat soybeans processed by grinding, roasting, or heating by microwave were used to supply the protein in rations fed Holstein calves. Nitrogen digestibilities of the rations were not significantly different. Nitrogen retention for the roasted soybean ration was higher than that of raw or microwave-heated soybean rations. Nitrogen solubility of the roasted soybeans was lower than that of the other soybeans. Protein hydrolysis, as measured by a new in vitro technique, was higher for the roasted soybeans than for the raw or microwave-heated beans. There were no significant differences in the digestibilities of dry matter, ether extract, or nitrogen free extract among the three rations. Digestibility of crude fiber was lower for the roasted ration than for the other rations.
通过研磨、烘焙或微波加热处理的全脂大豆被用于为荷斯坦犊牛所喂日粮提供蛋白质。这些日粮的氮消化率没有显著差异。烘焙大豆日粮的氮保留率高于生大豆或微波加热大豆日粮。烘焙大豆的氮溶解度低于其他大豆。通过一种新的体外技术测定，烘焙大豆的蛋白质水解程度高于生大豆或微波加热大豆。三种日粮在干物质、乙醚提取物或无氮提取物的消化率方面没有显著差异。烘焙日粮的粗纤维消化率低于其他日粮。
