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Journal of Dairy Science Vol. 77 No. 11 3410-3416
© 1994 by American Dairy Science Association ®
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Release of Free Fatty Acids from Raw of Processed Soybeans and Subsequent Effects on Fiber Digestibilities

P. V. Reddy 1, J. L. Morrill 1, and T. G. Nagaraja 1

1 Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506-1608

Two in vitro experiments were conducted to determine the rates of lipolysis and the extent of biohydrogenation of fat from raw or processed soybeans and to examine the subsequent effects on fiber digestibilities. In Experiment 1, substrates containing soy oil, raw soybeans, extruded soybeans, and soybeans roasted at 132, 146, or 163°C were incubated with ruminal contents for 2, 4, 6, 12, or 24 h; and release of FFA was measured. The FFA released from substrates containing soy oil, extruded soybeans, and raw or roasted soybeans reached maxima at incubations of 4, 6, and 12 h, respectively. As the roasting temperature increased from 132 to 163°C, release of FFA decreased at incubations of 2, 12, and 24 h. Fatty acids in roasted soybeans were subjected to less biohydrogenation than those in raw or extruded soybeans, suggesting that FFA of roasted soybeans are partially protected from ruminal bacteria. In Experiment 2, ground alfalfa hay was added to substrates used previously to determine the effect of release rate of FFA on ADF and NDF digestibilities. At all incubation times, the substrates containing soy oil and extruded soybeans had lower digestibilities, and those containing raw or roasted soybeans had higher digestibilities of NDF and ADF.

Key Words: soybeans • free fatty acids • biohydrogenation • fiber digestibilities

Submitted on December 9, 1993
Accepted on May 24, 1994




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Copyright © 1994 by the American Dairy Science Association ®.