Laboratory Estimation of the Nutritive Value of Soybean Oil Meals ,

IT HAS long been recognized that the nutritive value of soybean oil meal is markedly improved by heating. The kind and amount of heating necessary to obtain maximum nutritive value have been the subject of many investigations, with most reports indicating optimum nutritive value developed when meals were autoclaved from 20 to 30 minutes under 15 pounds steam pressure. Borchers et al. (1947) have reviewed the literature regarding the effects of heat treatment of soybean oil meal. More recently, Bouthilet et al. (1950) in studies with birds with colostomies reported that both total protein and methionine were relatively more indigestible in raw than in heated soybeans. Other investigators, among them Gerry, Carrick and Hauge (1948) and Liener and Fevold (1949) have demonstrated that a part of the improvement of nutritive value of soybean meal by heating could be ascribed to the increased availability of cystine and methionine, but that this …