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British Poultry Science Volume 58, 2017 - Issue 6
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Nutrition & Metabolism

The protein oxidation of soybean meal induced by heating decreases its protein digestion in vitro and impairs growth performance and digestive function in broilers

P. LuCollege of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
,
X.L. ZhangCollege of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
,
W.Y. XueCollege of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
,
D.W. WuCollege of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
,
L.R. DingCollege of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
,
C. WenCollege of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
&
Y.M. ZhouCollege of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P. R. ChinaCorrespondence[email protected]
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Pages 704-711 | Received 06 Apr 2016, Accepted 05 Jul 2017, Published online: 12 Sep 2017

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Hengzhi Li, Rui Jin, Yunfeng Gu, Mingfang Du & Yanmin Zhou. (2023) Effects of rutin on laying performance, egg quality, serum biochemistry, antioxidant capacity and immunity in laying hens fed a diet containing stored soybean meal. Italian Journal of Animal Science 22:1, pages 666-676.
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Yunfeng Gu, Yueping Chen, Rui Jin, Chao Wang, Chao Wen & Yanmin Zhou. (2021) Protective effects of curcumin on laying hens fed soybean meal with heat-induced protein oxidation. Italian Journal of Animal Science 20:1, pages 1069-1078.
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Zhengxia Dou, Ellen S. Dierenfeld, Xiaozhong Wang, Xinping Chen & Gerald C. Shurson. (2024) A critical analysis of challenges and opportunities for upcycling food waste to animal feed to reduce climate and resource burdens. Resources, Conservation and Recycling 203, pages 107418.
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Tianlong Han, Zixuan Wang, Chunxiao Li, Tongtong Wang, Tong Xiao, Yuxuan Sun, Shiyu Wang, Min Wang, Shengmei Gai, Bo Hou & Dengyong Liu. (2023) Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb. Meat Science 204, pages 109239.
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Muhammad Imran & Zhang Liyan. (2023) Production of plant-based meat: functionality, limitations and future prospects. European Food Research and Technology 249:9, pages 2189-2213.
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Junwei Zhang, Pedro E. Urriola, Seth L. Naeve, Gerald C. Shurson & Chi Chen. (2023) Counteracting Roles of Lipidic Aldehydes and Phenolic Antioxidants on Soy Protein Oxidation Defined by a Chemometric Survey of Solvent and Mechanically Extracted Soybean Meals. Antioxidants 12:7, pages 1419.
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Fatemeh Ashkar & Jianping Wu. (2023) Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota. Journal of Agricultural and Food Chemistry 71:23, pages 8685-8698.
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Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Samooel Jung & Yun-Sang Choi. (2022) Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel. Food Science of Animal Resources 42:5, pages 861-873.
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Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, Sunil Kumar & Hina F. Bhat. (2021) Thermal processing implications on the digestibility of meat, fish and seafood proteins. Comprehensive Reviews in Food Science and Food Safety 20:5, pages 4511-4548.
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Patrícia Duque-Estrada, Konstantina Kyriakopoulou, Wouter de Groot, Atze Jan van der Goot & Claire C. Berton-Carabin. (2020) Oxidative stability of soy proteins: From ground soybeans to structured products. Food Chemistry 318, pages 126499.
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Dinkar B. Kamble, Rakhi Singh, Savita Rani & Devendra Pratap. (2019) Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta. Journal of Food Processing and Preservation 43:12.
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P. Lu, W.Y. Xue, X.L. Zhang, D.W. Wu, L.R. Ding, C. Wen & Y.M. Zhou. (2019) Heat-induced protein oxidation of soybean meal impairs growth performance and antioxidant status of broilers. Poultry Science 98:1, pages 276-286.
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Konstantina Kyriakopoulou, Birgit Dekkers & Atze Jan van der Goot. 2019. Sustainable Meat Production and Processing. Sustainable Meat Production and Processing 103 126 .
Wilson P. Semedo Tavares, Shiyuan Dong, Yuhong Yang, Mingyong Zeng & Yuanhui Zhao. (2018) Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets. LWT 96, pages 476-481.
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