Chemical, in vitro, and in situ evaluation of heat-treated soybean proteins

The effect on protein degradability of roasting soybeans and soybean meal and holding them at elevated temperatures for 0, 0.5, 1, 1.5, 2, 2.5, and 3 h was assessed using in vitro, in situ, and chemical techniques. Ruminal in vitro degradation rates decreased with initial roasting for both soybeans...

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