Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

1 st WorkshopXIII International Feed Technology Symposiumand identification is carried out according to Regulation regarding methods for microbiologicalanalysis and superanalyses of foods [19].RESULTS AND DISCUSSIONThe quality of the nutrient (product), obtained by applying the process of excrusion(without steam) and hydro-thermal treatment of soybeans can be observed by analysingbasic chemical and amino acid composition of soybeans before and after the treatment(Table 1). Results from Table 1 show that full-fat nutrients from soybean arequalitatively equal, although they were produced using different thermal treatments.The content of the most important parameters that determine the quality of thesenutrients, raw proteins and raw fats, are very similar, with a relatively similar destructionof individual amino acids that occurred during thermal treatments. Production of theabove-mentioned nutrients resulted in the loss of content in amino acids where aminoacid content of total proteins in extruded full-fat soy equaled 87.04%, and 86.81% inhydro-thermally treated soybeans. In soyabeans, the content of amino acids in totalproteins is 95.88%.Quality of the final product, the extruded full-fat soybean and hydro-thermally treatedsoybean, can also be viewed from authoritative data in determining the adequacy ofapplied thermal treatments, shown in Table 2.Table 1. Parameters for soybean quality, full-fat soya and hydro-thermically treatedsoybeanQualityparametersSoybeanFull-fat soybeanHydro-thermallytreated soybeanBasic chemicalcomposition% insample% inDM*% insample% inDM% insampleMoisture 10,06 - 4,67 - 10,66 -% inDMRaw proteins 37,48 41,67 39,40 41,33 36,92 41,32Raw fat 19,27 21,26 20,26 21,25 19,28 21,58Raw cellulose 4,39 4,88 4,08 4,28 4,55 5,09Minerals 4,63 5,15 4,81 5,05 4,68 5,24*DM – dry matter239