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The Relationship between Time and Temperature to the Nutritive Value of Soybean Oil Meal
370
RESEARCH NOTES TABLE 1.—Influence of holding temperature on physicochemical changes in eggs preserved for 6 months in water glass ' Water glass eggs Fresh eggs '35°F. 100 0 0
46 54 0
43 51 6
78°F. ' 0 60 40
7.60 6.00
7.92 5.94
8.31 6.28
8.47 6.11
1.35 1.4215
1.3525 1.4167
1.3592 1.4087
1.3594 1.4101
61.20 453.0
peratures of 35°F., 56.5°F., and 78°F., respectively. A sample of six eggs was then taken from each lot and tested for fluorescence of shell, hydrogen-ion concentration and refractive index of albumen and yolk, and coagulation point and foaming properties of albumen. The average results, summarized in table 1, show the progressively greater deterioration which occurs with higher holding temperatures.
61.35 379.0
61.00 337.0
58.80 47.7
The eggs used in this study were taken from the same three groups as those upon which observations of internal quality were previously made (Hall, 1945). REFERENCES
Hall, G. O., 1945. Preserving eggs in water glass' Poultry Sci. 24: 451-458. Janie, A., and L. Jirak, 1934. tjber die Alterung des Htihnereies und ihre Erkennung. Biochem. Z. 271:309-323.
THE RELATIONSHIP BETWEEN TIME AND TEMPERATURE TO THE NUTRITIVE VALUE OF SOYBEAN OIL MEAL D. R. CLAUDININ, W. W. CRAVENS, C. A. ELVEHJEM AND J. G. HALPIN Departments of Poultry Husbandry and Biochemistry, University of Wisconsin, Madison, Wisconsin (Received for publication April, 12, 1948)
Bird and Burkhardt (1943) presented experimental results which they interpret as indicating that soybean oil meals of superior quality have to be ascribed to the use of processing temperatures above 128°C. or to proper regulation of processing variables other than time of heating or temperature, or to the proper regula-
tion of variables affecting the beans before processing. Clandinin et al, (1947) on the other hand, report the production of what they believe constitutes a superior soybean oil meal at an autoclave pressure of fifteen pounds (about 121°C). The present study was undertaken to determine whether or not an equally good meal
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 22, 2015
Fluorescence of egg shell Red (%) Purple (%) Blue (%) Hydrogen-ion concentration Albumen (pH) Yolk (pH) Refractive index Albumen n(D> Yolk n(D) Coagulation point Albumen (°C.) Foaming properties Albumen (% increase)
56.5°F.
RESEARCH NOTES
some interval between these two times. With this in mind the following trial was conducted. Solvent extracted raw soybean flakes were processed in an autoclave at four pounds pressure for 45 minutes and were compared in growth promoting properties to flakes processed at fifteen pounds pressure for four minutes. Results of the feeding trials are given in Table II. TABLE II.—Rations and average weights
Ration* TABLE I.—Rations and percentage gain—2 to 4 weeks Ration* Raw flakes Raw flakes processed a t : 15 pounds pressure for 4 minutes 4 pounds pressure for 7 \ minutes 4 pounds pressure for 15 minutes 4 pounds pressure for 30 minutes 4 pounds pressure for 1 hour 4 pounds pressure for 2 hours 4 pounds pressure for 4 hours
% Gainf 58.2 138.2 106.0 117.2 126.2 126.2 115.2 109.2
* The formula of the soybean oil meal starter was the same as that used by Clandinin et al (1947). t Twelve Single Comb White Leghorn chicks selected in the manner outlined in the paper referred to above were placed on each ration. Percentage gain equals: gain in weight from two to four weeks X100 weight at the end of the second week
The results shown in Table I suggest that at four pounds pressure solvent extracted raw soybean flakes should be processed from 30 to 60 minutes for maximum nutritive value. The fact that meals processed for 30 and 60 minutes gave identical growth results suggests that the peak of nutritive value was reached at
Sex
No. Av. Wt. Chicksf 4Wk.
Raw flakes processed at: 15 lbs. pressure for 4 males minutes females
21 16
331.9 315.0
4 lbs. pressure for 45 males minutes females
30 10
331.8 310.0
* The formula of the soybean oil meal starter was the same as that used by Clandinin et al (1947). t Forty random selected Single Comb White Leghorn chicks were placed on each ration.
The results shown in Table II indicate that a meal of as high nutritive value was produced by processing solvent extracted soybean flakes in an autoclave at four pounds pressure (about 105°C.) for forty-five minutes as by processing similar raw flakes at fifteen pounds pressure (about 121°C.) for four minutes. REFERENCES
Bird, H. R., and G. J. Burkhardt, 1943. Factors a f fecting the nutritive value of soybean oils meals and soybeans for chickens. Maryland Agricultural Experiment Station. Bulletin A27: 1-52. Clandinin, D. R., W. W. Cravens, C. A. Elvehjem and J. G. Halpin, 1947. Deficiencies in overheated soybean oil meal. Poultry Sci. 26:150-156.
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 22, 2015
could be produced from the solvent extracted raw soybean flakes used by the latter workers by processing at a lower autoclave pressure, four pounds per square inch (about 105°C). In the first trial, meals prepared by processing solvent extracted raw flakes in an autoclave at four pounds pressure, approximately 105°C, for 0, 7 i 15, 30, 60, 120 and 240 minutes were compared against the best meal produced at fifteen pounds pressure, i.e., flakes autoclaved at this pressure for four minutes. Results of this trial are given in Table I.
371
RESEARCH NOTES TABLE 1.—Influence of holding temperature on physicochemical changes in eggs preserved for 6 months in water glass ' Water glass eggs Fresh eggs '35°F. 100 0 0
46 54 0
43 51 6
78°F. ' 0 60 40
7.60 6.00
7.92 5.94
8.31 6.28
8.47 6.11
1.35 1.4215
1.3525 1.4167
1.3592 1.4087
1.3594 1.4101
61.20 453.0
peratures of 35°F., 56.5°F., and 78°F., respectively. A sample of six eggs was then taken from each lot and tested for fluorescence of shell, hydrogen-ion concentration and refractive index of albumen and yolk, and coagulation point and foaming properties of albumen. The average results, summarized in table 1, show the progressively greater deterioration which occurs with higher holding temperatures.
61.35 379.0
61.00 337.0
58.80 47.7
The eggs used in this study were taken from the same three groups as those upon which observations of internal quality were previously made (Hall, 1945). REFERENCES
Hall, G. O., 1945. Preserving eggs in water glass' Poultry Sci. 24: 451-458. Janie, A., and L. Jirak, 1934. tjber die Alterung des Htihnereies und ihre Erkennung. Biochem. Z. 271:309-323.
THE RELATIONSHIP BETWEEN TIME AND TEMPERATURE TO THE NUTRITIVE VALUE OF SOYBEAN OIL MEAL D. R. CLAUDININ, W. W. CRAVENS, C. A. ELVEHJEM AND J. G. HALPIN Departments of Poultry Husbandry and Biochemistry, University of Wisconsin, Madison, Wisconsin (Received for publication April, 12, 1948)
Bird and Burkhardt (1943) presented experimental results which they interpret as indicating that soybean oil meals of superior quality have to be ascribed to the use of processing temperatures above 128°C. or to proper regulation of processing variables other than time of heating or temperature, or to the proper regula-
tion of variables affecting the beans before processing. Clandinin et al, (1947) on the other hand, report the production of what they believe constitutes a superior soybean oil meal at an autoclave pressure of fifteen pounds (about 121°C). The present study was undertaken to determine whether or not an equally good meal
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 22, 2015
Fluorescence of egg shell Red (%) Purple (%) Blue (%) Hydrogen-ion concentration Albumen (pH) Yolk (pH) Refractive index Albumen n(D> Yolk n(D) Coagulation point Albumen (°C.) Foaming properties Albumen (% increase)
56.5°F.
RESEARCH NOTES
some interval between these two times. With this in mind the following trial was conducted. Solvent extracted raw soybean flakes were processed in an autoclave at four pounds pressure for 45 minutes and were compared in growth promoting properties to flakes processed at fifteen pounds pressure for four minutes. Results of the feeding trials are given in Table II. TABLE II.—Rations and average weights
Ration* TABLE I.—Rations and percentage gain—2 to 4 weeks Ration* Raw flakes Raw flakes processed a t : 15 pounds pressure for 4 minutes 4 pounds pressure for 7 \ minutes 4 pounds pressure for 15 minutes 4 pounds pressure for 30 minutes 4 pounds pressure for 1 hour 4 pounds pressure for 2 hours 4 pounds pressure for 4 hours
% Gainf 58.2 138.2 106.0 117.2 126.2 126.2 115.2 109.2
* The formula of the soybean oil meal starter was the same as that used by Clandinin et al (1947). t Twelve Single Comb White Leghorn chicks selected in the manner outlined in the paper referred to above were placed on each ration. Percentage gain equals: gain in weight from two to four weeks X100 weight at the end of the second week
The results shown in Table I suggest that at four pounds pressure solvent extracted raw soybean flakes should be processed from 30 to 60 minutes for maximum nutritive value. The fact that meals processed for 30 and 60 minutes gave identical growth results suggests that the peak of nutritive value was reached at
Sex
No. Av. Wt. Chicksf 4Wk.
Raw flakes processed at: 15 lbs. pressure for 4 males minutes females
21 16
331.9 315.0
4 lbs. pressure for 45 males minutes females
30 10
331.8 310.0
* The formula of the soybean oil meal starter was the same as that used by Clandinin et al (1947). t Forty random selected Single Comb White Leghorn chicks were placed on each ration.
The results shown in Table II indicate that a meal of as high nutritive value was produced by processing solvent extracted soybean flakes in an autoclave at four pounds pressure (about 105°C.) for forty-five minutes as by processing similar raw flakes at fifteen pounds pressure (about 121°C.) for four minutes. REFERENCES
Bird, H. R., and G. J. Burkhardt, 1943. Factors a f fecting the nutritive value of soybean oils meals and soybeans for chickens. Maryland Agricultural Experiment Station. Bulletin A27: 1-52. Clandinin, D. R., W. W. Cravens, C. A. Elvehjem and J. G. Halpin, 1947. Deficiencies in overheated soybean oil meal. Poultry Sci. 26:150-156.
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 22, 2015
could be produced from the solvent extracted raw soybean flakes used by the latter workers by processing at a lower autoclave pressure, four pounds per square inch (about 105°C). In the first trial, meals prepared by processing solvent extracted raw flakes in an autoclave at four pounds pressure, approximately 105°C, for 0, 7 i 15, 30, 60, 120 and 240 minutes were compared against the best meal produced at fifteen pounds pressure, i.e., flakes autoclaved at this pressure for four minutes. Results of this trial are given in Table I.
371