Effects of non-enzymatic browning reaction intensity on in vitro ruminal protein degradation and intestinal protein digestion of soybean and cottonseed meals

The effects of non-enzymatic browning reactions on in vitro ruminal gas production and in vitro ruminal and intestinal crude protein (CP) digestibilities of soybean (SBM) and cottonseed (CSM) meals were investigated. Non-enzymatically browned SBM and CSM samples were prepared using two xylose levels (10 or 30 g/kg dry matter), two heating lengths (30 or 60 min) and two heating temperatures (120 or 150 °C) for a total of one untreated (commercially solvent-extracted, Control) and eight treated samples for each protein source. The control SBM had higher (P<0.001) in vitro ruminal CP degradability values than the treated samples. Intestinal protein digestibility and total-tract CP digestibility of CSM and SBM were affected by the treatment (P<0.01). The results of the study indicate that not only ruminal CP degradability is reduced but also intestinal and total-tract CP digestibilities may be lowered depending on protein source and intensity of the non-enzymatic browning reaction.