Estimate The Protecting Effect Of Processed Soybean Meal In The Enzymatic Technique And In Situ

The effect of using various heating periods, temperatures and the concentration ofMonosaccharidetoprocesssoybeanmeal,whichinordertodecreasethedegradationofcrudeprotein in rumen had evaluated. both dry matter an crude protein dergraduation of different soybeanmeals have been appraised by single pepsine and two steps pepsine-trypsin procedure.Moreover,thisitemusenylontechnicalaccessthefiltratedgroupsatthesametime,toaccountthe correlativity between enzyme procedure and nylon technical,inoder to filter out the mostproperconcertrationofMonosaccharideandaccordingheatingtempetatureandperiodgroup.Exp1Establish the procedure of using enzyme procedure to evaluate the degradation oftheSoybeanMealOn the basis of Tilly and Terry(1963),some improvements have been made to meet theoptimum conditionofenzymic procedure .The pepsineprocedure as follows: adjust thepH ofbuffer solution to 1.55. , then add 120IU pepsine to 0.5g Soybean Meal, then add 1ml 0.25%chloramphenicol solution,then incubate 24 hours at 40℃in water shaking,then filtrate thesolution and dry the residue at 65℃,after 24 hours weight the redue and account them. Thepepsine-trypsin procedure as follows:see also the pepsine procedure ,only incubate 6houresafter add pepsine solution,then adjust the buffer solution pH to 7.8 by NaOH,then adding160mgtrypsincontinulincubate18hours.Exp 2 The processing method of the degradation of the soybean meal and its quickevaluationAdding monosaccharide and thermal treatment had been adopted as an compositeprocess.And the concentration of monosaccharide is 0%,0.5%,1%,3%,5% respectively,the...