Burnt, blazed and fermented soybeans: Changes in protein, lipid and phenolic compounds and their consequences in the animal diet
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/12561 |
Resumo: | Staying on top as one of the world's largest meat producers and exporters requires high-protein, high-energy foods. In this context, Brazil is privileged since, worldwide, it is one of the largest soy producers, whose grain has high commercial and nutritional value, destined for human consumption, oil extraction and animal feed. However, the quality of its by-products is a reflection of the integrity of the grain and of the entire production chain: production, harvest, drying, storage, industrialization and processing. Thus, due to the threat to the quality of animal feed, resulting from the post-harvest stages, and taking into account the legislative standards regarding qualitative classification, changes in protein, lipid and phenolic fractions in fermented soybeans were analyzed, blazed and burnt. Due to the defects, there are lower levels of crude protein, lipids and protein solubility, essences for animal protein formation, and higher values of phenolic compounds. These substances promote complexion with trypsin and chymotrypsin, secreted by the pancreas, preventing their photolytic action, resulting in overload. Consequently, hypertrophy of the organ occurs, in addition to reducing the digestion of the rest of the food present in the intestinal lumen. Blazed, burned and fermented grains have undesirable characteristics in the animal feed industry, primarily due to their low protein and lipid content. Burnt grains, in particular, not recommended for use in animal nutrition, as result of protein denaturation. |
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Burnt, blazed and fermented soybeans: Changes in protein, lipid and phenolic compounds and their consequences in the animal dietSoja ardido, quemada y fermentada: Cambios en proteínas, lípidos y compuestos fenólicos y sus consecuencias en la dieta animalGrão de soja ardido, queimado e fermentado: Alterações das frações proteicas, lipídicas e compostos fenólicos e suas consequências na dieta animalGlycine maxNutrición animalPos cosecha.Glycine maxAnimal nutritionPost-harvest.Glycine maxNutrição animalPós-colheita.Staying on top as one of the world's largest meat producers and exporters requires high-protein, high-energy foods. In this context, Brazil is privileged since, worldwide, it is one of the largest soy producers, whose grain has high commercial and nutritional value, destined for human consumption, oil extraction and animal feed. However, the quality of its by-products is a reflection of the integrity of the grain and of the entire production chain: production, harvest, drying, storage, industrialization and processing. Thus, due to the threat to the quality of animal feed, resulting from the post-harvest stages, and taking into account the legislative standards regarding qualitative classification, changes in protein, lipid and phenolic fractions in fermented soybeans were analyzed, blazed and burnt. Due to the defects, there are lower levels of crude protein, lipids and protein solubility, essences for animal protein formation, and higher values of phenolic compounds. These substances promote complexion with trypsin and chymotrypsin, secreted by the pancreas, preventing their photolytic action, resulting in overload. Consequently, hypertrophy of the organ occurs, in addition to reducing the digestion of the rest of the food present in the intestinal lumen. Blazed, burned and fermented grains have undesirable characteristics in the animal feed industry, primarily due to their low protein and lipid content. Burnt grains, in particular, not recommended for use in animal nutrition, as result of protein denaturation.Mantenerse en la cima como uno de los mayores productores y exportadores de carne del mundo requiere alimentos ricos en proteínas y energéticos. En este contexto, Brasil es privilegiado ya que, a nivel mundial, es uno de los mayores productores de soja, cuyo grano tiene alto valor comercial y nutricional, destinado al consumo humano, extracción de aceite y alimentación animal. Sin embargo, la calidad de sus subproductos refleja la integridad del grano en toda la cadena productiva: producción, cosecha, secado, almacenamiento, industrialización y procesamiento. Así, debido a la amenaza a la calidad de la alimentación animal, resultante de las etapas de pos cosecha, y teniendo en cuenta la normativa legislativa en materia de clasificación cualitativa, se analizaron los cambios en las fracciones de proteínas, lípidos y fenólicos en la soja fermentada. quemado. Como resultado de los defectos hay niveles más bajos de proteína cruda, lípidos y solubilidad proteica, esenciales para la formación de proteína animal, y valores más altos de compuestos fenólicos. Estas sustancias promueven la complejación con tripsina y quimotripsina, secretadas por el páncreas, impidiendo su acción proteolítica, lo que resulta en sobrecarga. En consecuencia, se produce una hipertrofia del órgano, además de reducir la digestión del resto de alimentos presentes en la luz intestinal. Los granos quemados, quemados y fermentados tienen características indeseables en la industria de la alimentación animal, principalmente debido a su bajo contenido de proteínas y lípidos. Los granos quemados, quemados y fermentados no se recomiendan en la nutrición animal.Permanecer no topo como um dos maiores produtores e exportadores de carne do mundo requer alimentos de alto valor proteico e enérgico. Neste contexto, o Brasil é privilegiado já que, mundialmente, é um dos maiores produtores de soja, cujo grão detém alto valor comercial e nutricional, destinado ao consumo humano, extração de óleo e ração animal. Entretanto, a qualidade de seus subprodutos é reflexo da integridade do grão em toda cadeia produtiva: produção, colheita, secagem, armazenamento, industrialização e processamento. Desta forma, em razão da ameaça a qualidade da alimentação animal, resultantes das etapas de pós-colheita, e levando em consideração os paramentos legislativos referentes à classificação qualitativas, foram analisadas as alterações das frações proteicas, lipídicas e compostos fenólicos em grãos de soja fermentado, ardido e queimado. Em decorrência dos defeitos há menores teores de proteína bruta, lipídios e solubilidade proteica, essenciais para formação de proteína animal, e maiores valores de compostos fenólicos. Essas substâncias, promovem complexação com tripsina e quimotripsina, secretadas pelo pâncreas, impedindo sua ação proteolítica, resultando em sobrecarga. Por conseguinte, ocorre hipertrofia do órgão, além reduzir a digestão do restante dos alimentos presente na luz intestinal. Os grãos ardidos, queimados e fermentados, apresentam características indesejáveis na indústria de ração animal, primordialmente, em função de seu baixo teor de proteína e lipídio. Grãos queimados ardidos e fermentados não são recomendados na nutrição animal.Research, Society and Development2021-02-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1256110.33448/rsd-v10i2.12561Research, Society and Development; Vol. 10 No. 2; e31110212561Research, Society and Development; Vol. 10 Núm. 2; e31110212561Research, Society and Development; v. 10 n. 2; e311102125612525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/12561/11303Copyright (c) 2021 Guilherme Soares Wenneck; Gustavo Soares Wenneck; Reni Saath; Camila de Souza Volpato; Larissa Leite de Araujo; Nathália de Oliveira Sáhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessWenneck, Guilherme SoaresWenneck, Gustavo SoaresSaath, ReniVolpato, Camila de Souza Araujo, Larissa Leite de Sá, Nathália de Oliveira2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12561Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:06.306053Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Burnt, blazed and fermented soybeans: Changes in protein, lipid and phenolic compounds and their consequences in the animal diet Soja ardido, quemada y fermentada: Cambios en proteínas, lípidos y compuestos fenólicos y sus consecuencias en la dieta animal Grão de soja ardido, queimado e fermentado: Alterações das frações proteicas, lipídicas e compostos fenólicos e suas consequências na dieta animal |
title |
Burnt, blazed and fermented soybeans: Changes in protein, lipid and phenolic compounds and their consequences in the animal diet |
spellingShingle |
Burnt, blazed and fermented soybeans: Changes in protein, lipid and phenolic compounds and their consequences in the animal diet Wenneck, Guilherme Soares Glycine max Nutrición animal Pos cosecha. Glycine max Animal nutrition Post-harvest. Glycine max Nutrição animal Pós-colheita. |
title_short |
Burnt, blazed and fermented soybeans: Changes in protein, lipid and phenolic compounds and their consequences in the animal diet |
title_full |
Burnt, blazed and fermented soybeans: Changes in protein, lipid and phenolic compounds and their consequences in the animal diet |
title_fullStr |
Burnt, blazed and fermented soybeans: Changes in protein, lipid and phenolic compounds and their consequences in the animal diet |
title_full_unstemmed |
Burnt, blazed and fermented soybeans: Changes in protein, lipid and phenolic compounds and their consequences in the animal diet |
title_sort |
Burnt, blazed and fermented soybeans: Changes in protein, lipid and phenolic compounds and their consequences in the animal diet |
author |
Wenneck, Guilherme Soares |
author_facet |
Wenneck, Guilherme Soares Wenneck, Gustavo Soares Saath, Reni Volpato, Camila de Souza Araujo, Larissa Leite de Sá, Nathália de Oliveira |
author_role |
author |
author2 |
Wenneck, Gustavo Soares Saath, Reni Volpato, Camila de Souza Araujo, Larissa Leite de Sá, Nathália de Oliveira |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Wenneck, Guilherme Soares Wenneck, Gustavo Soares Saath, Reni Volpato, Camila de Souza Araujo, Larissa Leite de Sá, Nathália de Oliveira |
dc.subject.por.fl_str_mv |
Glycine max Nutrición animal Pos cosecha. Glycine max Animal nutrition Post-harvest. Glycine max Nutrição animal Pós-colheita. |
topic |
Glycine max Nutrición animal Pos cosecha. Glycine max Animal nutrition Post-harvest. Glycine max Nutrição animal Pós-colheita. |
description |
Staying on top as one of the world's largest meat producers and exporters requires high-protein, high-energy foods. In this context, Brazil is privileged since, worldwide, it is one of the largest soy producers, whose grain has high commercial and nutritional value, destined for human consumption, oil extraction and animal feed. However, the quality of its by-products is a reflection of the integrity of the grain and of the entire production chain: production, harvest, drying, storage, industrialization and processing. Thus, due to the threat to the quality of animal feed, resulting from the post-harvest stages, and taking into account the legislative standards regarding qualitative classification, changes in protein, lipid and phenolic fractions in fermented soybeans were analyzed, blazed and burnt. Due to the defects, there are lower levels of crude protein, lipids and protein solubility, essences for animal protein formation, and higher values of phenolic compounds. These substances promote complexion with trypsin and chymotrypsin, secreted by the pancreas, preventing their photolytic action, resulting in overload. Consequently, hypertrophy of the organ occurs, in addition to reducing the digestion of the rest of the food present in the intestinal lumen. Blazed, burned and fermented grains have undesirable characteristics in the animal feed industry, primarily due to their low protein and lipid content. Burnt grains, in particular, not recommended for use in animal nutrition, as result of protein denaturation. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-17 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12561 10.33448/rsd-v10i2.12561 |
url |
https://rsdjournal.org/index.php/rsd/article/view/12561 |
identifier_str_mv |
10.33448/rsd-v10i2.12561 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12561/11303 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 2; e31110212561 Research, Society and Development; Vol. 10 Núm. 2; e31110212561 Research, Society and Development; v. 10 n. 2; e31110212561 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052745660760064 |