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

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1 st WorkshopXIII International Feed Technology SymposiumTable 3. Parameters for soybean quality before and after thermal processingParametersSoybeanThermally processedsoybeanMoisture content, % 9,01 8,22Raw ash content, % 4,30 4,38Raw celluloze, % 8,36 8,23Raw fat content, % 16,06 16,00Raw protein content, % 38,26 38,37Activity of urease,mgN/g/min7,83 0,08Micro-biological analyses Not found Not foundSalmonella spp., in 50g Not found Not foundCoagulase of positiveNot foundNot foundstaphylococcus, in 50grsulfido-reducingNot foundNot foundclostridia, in 1grProteus types, in 50gr Not found Not foundEscherichia coli, in 50gr Not found Not foundTotal number of yeasts, in1grNot foundNot foundTotal number of molds, in1gr100 55Total number of microorganisms,in 1gr800000 100Soybean is thermically treated in a device for hydro-thermal processing without addingsteam, which is toasted by using temperature generated by heaters that are installedinside of device sheathing. Pressure in the device was 0.98 bars, temperature of the firstheater was 127 0 C, second one 138 0 C and third one 250 0 C with intensive mixing usingvertical screw. Thermally processed soybean, compared to soybean which had not beenthermally processed, has a slightly lower moisture content (8.22%) and significantlylower urease activity (0,08 mgN/g/min). The total number of micro-organisms wasreduced Substantially sighnificantly. It is certain that this system of thermal processingwithout steam must be technologically examined.CONCLUSIONThermal processing of soya beans in products intended for human and animalconsumption require implemetation of technological extrusion processes, hydro-thermictreatments, thermal treatments without steam through application of optimaltechnological parameters in order to ensure that the final product is of high quality.It is vital to monitor soybeans, which has been thermally-processed by implementingabove-mentioned processes, prior to and during technological processing in order to241
1 st WorkshopXIII International Feed Technology Symposiumensure that the product is of high quality and is in accordance with Regulations regardingthe quality and other requirements for animal feed [18].ACKNOWLEDGEMENTSThis research was financed by Provincial Secreteriate for Science and TechnologicalDevelopment, project number: 114-451-00742/2009-02.LITERATURE1. American Oil Chemists Society (A.O.C.S.): Official and Tentative Methods,Ba 11-65, Nitrogen Solubility Index (NSI), Champaign, Illinois, 1987.2. Anderson, A., Hafermann, J.C., Zhang, J., Parsons, C.M.: Effect of heatingon the nutrional quality of conventional and Kunitz trypsin free soybeans,Poultry Sci., 71, 1700-1709, 1992.3. Armour, J.C., Perera, R.L.C., Buchan, W.C., Grant, G.: Protease inhibitorsand lectins in soya beans and effects of aqueous heat-treatment, J. Sci. FoodAgr., 78, 2, 225-231, 1998.4. Association of Official Analytical Chemists (A.O.A.C.): Official Methods ofAnalyses, 14 th ed., Washincton, DC, 1984.5. Berkrić, V.: Industrijska proizvodnja stočne hrane, Beograd, 1999.6. Bohm, H., Taufel, A: Protein-inhibitoren hydrolitischer enzyme innahrungspflanzen, Teil I. Ern-Umschau., 40, 331-334, 1993.7. Boţović, I., Bekrić, V., Radosavljević, M., Kuč, R.: Kvalitativne ikvantitativne promene na proteinima i ulju soje nakon primene termičkihprocesa ekstruzije i mikronizacije, V Simpozijum tehnologije stočne hrane,Zbornik radova, 157-163, Divčibare, 1992.8. Filipović, S., Sakač, Marijana, Kormanjoš, Š., Psodorov, Đ., Filipović,Jelena, Ţivančev, D.: Poboljšanje nutritivne vrednosti hrane namenjeneishrani ljudi i životinja postupkom ekstrudiranja, ŽITO HLEB-časopis zatehnologiju žita i brašna, 34 (2007) 5-6, 133-142.9. Gundel, J., Matrai, T.: Different methods of heat treatments for soybean inpiglet nutrition, Proceedings of the 2 nd International Full Fat Soya Conference,pp. 443-450, Budapest, 1996.10. Hamerstand, G.E., Black, L.T., Glover, J.D.: Trypsin inhibitors in soyaproducts: modification od the standard analytical procedure, Cereal Chem., 58,42-45, 1981.11. Hanson, L.J.: Expected animal response to the quality of full fat soya,Proceedings of the 2 nd International Full Fat Soya Conference, pp. 83-89,Budapest, 1996.12. Holmes, B.: Komercijalna proizvodnja, primjena i iskorištavanje punomasnesoje, Krmiva, 30, 11-12, 217-226, 1988.13. International Standards Ogranization (ISO): International Standard 5506:Soya Bean Products – Determination of Urease Activity, ISO, Geneve, 1988.14. Lazarević, R., Miščević, B., Ristić, B., Filipović, S., Lević, Jovanka,Sredanović, Slavica: Sadašnjost i budućnost stočarstva i proizvodnje hrane za242
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