Çiğ Soya ve Tam Yağlı Soyanın Besin Madde Değerlerinin ve Isıl İşlem Faktörlerinin Kimyasal ve Spektrofotometrik Yöntemlere göre Değerlendirilmesi

Year 2023, Volume: 20 Issue: 1, 143 - 148, 30.06.2023

Şevval Kahramanoğlu Tümer Mürsel Özdoğan

https://doi.org/10.25308/aduziraat.1287207

Abstract

Bu çalışmada çiğ soya ve tam yağlı soyanın (TYS) besin madde içeriklerinin kimyasal ve spektrofotometrik analizlerle belirlenmesinin yanı sıra soya ve TYS örneklerinde ısıl işlem parametrelerinin spektrofotometrik metotla saptanması amaçlanmıştır. Dört farklı işletmeden alınan çiğ soya ve TYS yemlerinin her birinden 25 adet olmak üzere toplam 75 örnek üzerinde çalışılmıştır. Çiğ soya, normal (119-134°C) ve yüksek sıcaklıkla (135-141°C) işlenmiş tam yağlı soya grupları (TYS-NS ve TYS-YS) kendi aralarında değerlendirilmiştir. Örneklerin besin madde içeriği kimyasal metotlarla ve Yakın Kızılötesi Yansıma Spektrofotometre (NIRS) cihazı kullanılarak saptanmıştır. Ayrıca, spektrofotometrik olarak lizin ve metiyonin amino asit değerleri de ölçülmüştür. Bunların yanısıra, NIRS cihazıyla ısıl işlem parametrelerinden protein dağılım indeksi (PDİ), Potasyum hidroksit’de protein çözünürlüğü (KOH-PÇ), tripsin inhibitör aktivitesi (TİA), reaktif lizin (R-lizin) değerleri belirlenmiştir. Çiğ soyaya göre farklı ısıl işlem uygulanan TYS gruplarında PDİ, KOH-PÇ ve TİA değerleri düşerken (P<0.001), R-lizin değerleri istatistiksel olarak fark göstermemiştir. Çiğ soya ve TYS örneklerinde gerek kimyasal analiz değerleri gerekse NIRS analiz değerleri birlikte ya da tek başına kalite kriterlerinin değerlendirmesinde kullanılabileceği, yine spektrofotometrik olarak ölçülen ısıl işlem parametreleri de TYS kalite programlarında güvenle değerlendirilebileceği sonucuna ulaşılmıştır.

Keywords

soya, Protein dağılım indeski, Tripsin inhibitor aktivitesi, KOH’de protein çözünürlüğü, NIRS

Supporting Institution

Aydın ADÜ BAP birimi

Project Number

ZRF-21002 numaralı proje

Thanks

Aydın ADU BAP birimine ve Aydın Adnan Menderes Üniversitesi Tarımsal Biyoteknoloji ve Gıda Güvenliği Uygulama ve Araştırma Merkezine Teşekkür ederiz.

Evaluation of Nutrient Compositions and Heat Processing Factors of Raw Soy and Full-Fat Soybean Using Chemical and Spectrophotometric Methods

Abstract

This study aimed to determine the nutrient contents of raw soybean and full fat soybeans (FFS). The analysis involved chemical and spectrophotometric methods to determine nutrient composition and heat processing parameters of raw soybean and FFS. A total of 75 samples were collected, including 25 samples from each of the soybean and FFS groups from four commercial firms. The FFS groups, FFS-NT (full fat soybean, normal temparature) and FFS-HT (full fat soybean, high temperature), processed at normal and high temperatures were evaluated separately. The nutritional content of the samples was determined using chemical methods and Near Infrared Reflectance Spectroscopy (NIRS) device. Additionally, the values of lysine and methionine amino acids were measured spectrophotometrically. In addtional, NIRS device was used to measure protein dispersibility index (PDI), protein solubility in potassium hydroxide (KOH-PS), trypsin inhibitor activity (TIA), and reactive lysine (R-lysine) values for heat processing parameters. The results showed that PDI, KOH-PS, and TIA values decreased in TYS groups subjected to different heat treatments compared to raw soybean (P<0.001), while R-lysine values did not differ statistically among these groups. In conclusion, both chemical and NIRS analysis values obtained from raw soybean and TYS samples can be used together or individually in the evaluation of quality criteria, and the heat processing parameters measured spectrophotometrically can also be confidently evaluated in FFS quality programs.

Keywords

soybean, protein dispersibility index, Trypsin inhibitor activity, protein solubility in KOH, NIRS

Project Number

ZRF-21002 numaralı proje

References

• Abdollahi MR, Wiltafsky-Martin M, Zaefarian F, Ravindran V (2022) Metabolizable Energy and Standardized Ileal Amino Acid Digestibility of Full-Fat Soybeans for Broilers Are Influenced By Wet-Heating, Expansion Temperature, and Autoclaving Time. Poultry Science 101: 102016.
• Aburt A, Vazues M, Dale NM (1998) Strategies for Utilizing Over Processed Soybean Meal: II. Lysine Supplementation. Journal of Applied Poultry Research 32: 196-201. AOAC (1997). Official methods of analysis. Association of Official Analytical Chemists. 16th ed, Washington DC, USA.
• Batal AB, Douglas MW, Engram AE, Parsons CM (2000) Protein Dispersibility Index as an Indicator of Adequately Processed Soybean Meal. Poultry Science 79: 1592-1596.
• Brestenský M, Nitrayová S, Patráš P (2014) Protein Quality of Malting Sprouts. XVII International Symposium, "Feed Technology", 25-27 October 2016, pp: 20-23. Novi Sad, Serbia.
• Bulgurlu Ş, Ergül M (1978) Yemlerin Fiziksel, Kimyasal ve Biyolojik Analiz Metotları. Ege Üniversitesi Ziraat Fakültesi Yayınları No: 127. Bornova, İzmir.
• Bulut G (2010) Türkiye’de Üretilen Soya Hammaddelerinde Protein Kalitesinin Kanatlılar Yönünden In Vitro Tekniklerle Belirlenmesi Yüksek Lisans Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara.
• Dunmire KM, Dhakal J, Stringfellow K (2019) Evaluating Soybean Meal Quality Using Near-Infrared Reflectance Spectroscopy. Kansas Agricultural Experiment Station Research Reports, Swine Day. 5(8): 1-8.
• Elbirlik O, Özdoğan M (2021) Yem Formunun Yakın Kızılötesi Yansıma Spektroskopi Metoduyla Süt Sığırı Karma Yemlerinin Besin Madde Değerlerine Etkisinin Belirlenmesi. Ege Üniversitesi Ziraat Fakültesi Dergisi 58(2): 263-271.
• Grant G, Dorward PM, Buchan WC, Amour JC, Pusztai A (1995) Consumption of Diets Containing Raw Soya Beans (Glycine Max), Kidney Beans (Phaseolus Vulgaris), Cowpeas (Vigna Unguiculata) or Lupin Seeds (Lupinus Angustifolius) by Rats for up to 700 Days. Effects on Body Composition and Organ Weights. British Journal of Nutrition 73: 17-29.
• Green RL, Thurau G, Pixley NC, Mateos A, Reed RA, Higgins JP (2005) In-Line Monitoring of Moisture Content in Fluid Bed Dryers Using Near-IR Spectroscopy with Consideration of Sampling Effects on Method Accuracy. Analytical Chemistry 77(14): 4515-4522.
• Heger J, Wiltafsky M, Zelenka J (2016) Impact of Different Processing of Full-fat Soybeans on Broiler Performance. Czech Journal of Animal Science 61(2): 57-66.
• Hoffmann D, Brugger D, Windisch W, Thurner S (2017) Calibration Model for a Near Infrared Spectroscopy (NIRS) System to Control Feed Quality of Soy Cake Based on Feed Value Assessments In-Vitro. Chemical Engineering Transactions 58: 379-384.
• Hoffmann D, Thurner S, Ankerst D, Damme K, Windisch W, Brugger D (2019) Chickens’ Growth Performance and Pancreas Development Exposed to Soy Cake Varying in Trypsin Inhibitor Activity, Heat-degraded Lysine Concentration, and Protein Solubility in Potassium Hydroxide. Poultry Science 98: 2489-2499.
• Karabulut A, Canbolat Ö (2005) Yem Değerlendirme ve Analiz Yöntemleri. Uludağ Üniversitesi Yayınları No: 2.05.048.0424. Sayfa: 1192-123. Bursa- Türkiye.
• Kuenz S, Thurner S, Hoffmann D, Kraft K, Wiltafsky-Martin M, Damme K, Windisch W, Brugger D (2022) Effects of Gradual Differences in Trypsin Inhibitor Activity on the Estimation of Digestible Amino Acids in Soybean Expellers for Broiler Chickens. Poultry Science doi: 10.1016/j.psj.2022.101740.
• Lee H, Garlich JD (1991) Effect of Overcooked Soybean Meal on Chicken Performance and Amino Acid Availabiliy. Department of Poultry Science, North Carolina State University, Raleigh, North Carolina 27695-7608.
• Liener IE (2000) Non-nutritive Factors and Bioactive Compounds in Soy. In: Dackley, J. K. (Ed.), Soy in Animal Nutrition. Federation of Animal Science Societies Savoy, IL, 13-45.
• Mantovani D, Filho LC, Corazza ML (2011) Physical and Chemical Characteristics Studies During the Processing of Soybean Used in Monogastric Feeding. Semina: Ciências Agrárias, Londrina 32(3): 1163-1168.
• Marty BJ, Chaves ER (1993) Effects of Heat Processing on Digestible Eners/ and Other Nutrient Digestibilities of Full-Fat Soybeans Fed to Weaner, Grower and Finisher Pigs. Canadian Journal of Animal Science 73: 411-419.
• Nikmaram N, Leong SY, Koubaa M, Zhu Z, Barba FJ, Greiner R, Oey I, Roohinejad S (2017) Effect of Extrusion on the Anti-Nutritional Factors of Food Products: An Overview. Food Control 17: 62-73.
• Palliyeguru MVCD, Rose SP, Mackenzie AM (2011) Effect of Trypsin Inhibitor Activity in Soya Bean on Growth Performance, Protein Digestibility and Incidence of Sub-Clinical Necrotic Enteritis in Broiler Chicken Flocks. British Poultry Science 52(3): 359-367.
• Palić D, Modika KY, Coetzee SE, Lević J, Kokić B, Peno N (2010) Protein Dispersibility Index and Protein Solubility in Potassium Hydroxid as Indicators of the Degree of Fullfat Soybean Heat Treatment. Krmiva 52(3): 135-140.
• Pehlevan F, Özdoğan M (2015) Bazı Alternatif Yemlerin Besin Madde İçeriğinin Belirlenmesinde Kimyasal ve Yakın Kızılötesi Yansıma Spektroskopi Metotlarının Karşılaştırılması. Tekirdağ Ziraat Fakültesi Dergisi 12(02): 1-10.
• Riaz M (2007) Extruding Full Fat Soy for Maximum Quality. Food Protein R&D Centre, Texas A&M University, College Station, Texas, USA. https://www.allaboutfeed.net/animal-feed/feed-additives/extruding-full-fat-soy-for-maximum-quality/
• Ruiz N, Belalcázar de F, Diáz GC (2004) Quality Control Parameters for Commercial Full-Fat Soybeans Processed by Two Different Methods and Fed to Broilers. Journal of Applied Poulry Research 13: 443-450.
• SAS (1999) The SAS System SAS Institute Inc., Version 8. Cary, NC, USA.
• Woyengo TA, Beltranena E, Zijlstra RT (2017) Effect of Anti-Nutritional Factors of Oilseed Co-Products on Feed İntake of Pigs and Poultry. Animal Feed Science and Technology 233: 76-86.
• Yasothai R (2016) Antinutritional Factors in Soybean Meal and Its Deactivation. International Journal of Science, Environment and Technology 5(6): 3793-3797.