The Effect of Processing on the Enzymatic Liberation of Lysine and Arginine from Soybean Oil Meal

The data presented support the following conclusions:1.Amino acid or alpha-amino-nitrogen values obtained subsequent to in vitro enzymatic hydrolysis do not necessarily constitute a reliable index of the relative nutritive value of soybean oil meals processed for varying periods of time under the same or under different autoclave conditions.2.Maximum values at any one autoclave processing temperature would, however, characterize a good meal.