C. Cargo-Froom, R. Newkirk, C. Marinangeli, A. Shoveller, Y. Ai, D. Columbus
{"title":"挤压对加拿大豆类营养成分的影响,重点是蛋白质和氨基酸","authors":"C. Cargo-Froom, R. Newkirk, C. Marinangeli, A. Shoveller, Y. Ai, D. Columbus","doi":"10.1139/cjas-2022-0088","DOIUrl":null,"url":null,"abstract":"Abstract Alternative sources of protein will be required in both human and animal nutrition to support ingredient sustainability and nutrient demands of a growing world population. Extrusion is one technique utilized to process pulses and is reported to increase starch and protein digestibility but also has the potential to transform nutrients into non-nutritious compounds. This study sought to compare the effects of extrusion on nutrient composition in Amarillo peas, Dun peas, lentils, chickpeas, and faba beans, with soybean meal (control). Each pulse was extruded at 18% or 22% moisture and 110, 130, or 150 °C. Compared to whole samples, extrusion increased crude protein content of Amarillo and Dun peas, and lentils, and it decreased in soybean meal (P < 0.05). Compared with whole samples, extrusion increased methionine content in chickpeas and lentils (P < 0.05), with no effect in Amarillo or Dun peas, faba beans, and soybean meal. Cysteine content increased in extruded Amarillo peas compared with whole pulses, and decreased in soybean meal (P < 0.05). Results suggest that extrusion can positively affect protein and amino acid content of pulses, however, specific changes differ by pulse/legume type.","PeriodicalId":9512,"journal":{"name":"Canadian Journal of Animal Science","volume":null,"pages":null},"PeriodicalIF":1.2000,"publicationDate":"2022-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"The effects of extrusion on nutrient content of Canadian pulses with a focus on protein and amino acids\",\"authors\":\"C. Cargo-Froom, R. Newkirk, C. Marinangeli, A. Shoveller, Y. Ai, D. Columbus\",\"doi\":\"10.1139/cjas-2022-0088\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract Alternative sources of protein will be required in both human and animal nutrition to support ingredient sustainability and nutrient demands of a growing world population. Extrusion is one technique utilized to process pulses and is reported to increase starch and protein digestibility but also has the potential to transform nutrients into non-nutritious compounds. This study sought to compare the effects of extrusion on nutrient composition in Amarillo peas, Dun peas, lentils, chickpeas, and faba beans, with soybean meal (control). Each pulse was extruded at 18% or 22% moisture and 110, 130, or 150 °C. Compared to whole samples, extrusion increased crude protein content of Amarillo and Dun peas, and lentils, and it decreased in soybean meal (P < 0.05). Compared with whole samples, extrusion increased methionine content in chickpeas and lentils (P < 0.05), with no effect in Amarillo or Dun peas, faba beans, and soybean meal. Cysteine content increased in extruded Amarillo peas compared with whole pulses, and decreased in soybean meal (P < 0.05). Results suggest that extrusion can positively affect protein and amino acid content of pulses, however, specific changes differ by pulse/legume type.\",\"PeriodicalId\":9512,\"journal\":{\"name\":\"Canadian Journal of Animal Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.2000,\"publicationDate\":\"2022-10-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian Journal of Animal Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1139/cjas-2022-0088\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Journal of Animal Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1139/cjas-2022-0088","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
The effects of extrusion on nutrient content of Canadian pulses with a focus on protein and amino acids
Abstract Alternative sources of protein will be required in both human and animal nutrition to support ingredient sustainability and nutrient demands of a growing world population. Extrusion is one technique utilized to process pulses and is reported to increase starch and protein digestibility but also has the potential to transform nutrients into non-nutritious compounds. This study sought to compare the effects of extrusion on nutrient composition in Amarillo peas, Dun peas, lentils, chickpeas, and faba beans, with soybean meal (control). Each pulse was extruded at 18% or 22% moisture and 110, 130, or 150 °C. Compared to whole samples, extrusion increased crude protein content of Amarillo and Dun peas, and lentils, and it decreased in soybean meal (P < 0.05). Compared with whole samples, extrusion increased methionine content in chickpeas and lentils (P < 0.05), with no effect in Amarillo or Dun peas, faba beans, and soybean meal. Cysteine content increased in extruded Amarillo peas compared with whole pulses, and decreased in soybean meal (P < 0.05). Results suggest that extrusion can positively affect protein and amino acid content of pulses, however, specific changes differ by pulse/legume type.
期刊介绍:
Published since 1957, this quarterly journal contains new research on all aspects of animal agriculture and animal products, including breeding and genetics; cellular and molecular biology; growth and development; meat science; modelling animal systems; physiology and endocrinology; ruminant nutrition; non-ruminant nutrition; and welfare, behaviour, and management. It also publishes reviews, letters to the editor, abstracts of technical papers presented at the annual meeting of the Canadian Society of Animal Science, and occasionally conference proceedings.