COMPREHENSIVE EVALUATION OF SOYBEAN AND SUNFLOWER PROCESSING PRODUCTS
The literature review of the article presents the characteristics of the protein value of plant feed materials, in particular, of soybean and sunflower processing products, depending on the production technology. Their amino acid composition ideally meets the needs of young animals and poultry due to the high content of essential amino acids.
The section «Materials and methods» presents methods for determining: crude protein by the Kjeldahl method, soluble protein in 0.2% potassium hydroxide, Barnstein protein, falsification of protein products with inorganic nitrogen, as well as characteristics of methods for determining the content of essential and non-essential amino acids, incl. sulfur-containing, using the system of capillary electrophoresis «Drops-105M».
As a result of the research it was found that of the total number of analyzed samples of soybean meal in terms of protein content, 30.8% of products did not meet the declared values of producers and were in the range of 37.4 - 40.8%, in terms of protein solubility were in the range of 75 - 78%, which meets the norms of feeding.In addition, 5.0% of the total number of samples analyzed, were falsified after Bard alcohol, falsification of inorganic nitrogen was not found. The use of low-protein raw materials for the production of sunflower meal and cake was reflected in their protein content and ranged from 26.3 to 33.7%.
Fermented soybean product and toasted soybean meal are characterized by a higher total content of essential amino acids in the protein, which was 26.3% and 27.2%, respectively, compared with full-fat expanded soybean expanded, where this figure was at 20.25%, and prevailed other analyzed products by methionine, threonine, tyrosine, phenylalanine, proline, alanine etc.
The analyzed sample of sunflower meal, produced by a special technology is equivalent in total amino acid content in the studied soy products. Its content of methionine was 1.5 and 2.1 times higher, compared with toasted soybean meal and full-fat soybean, respectively. Also, the content of threonine, glycine, cystine, tryptophan, aspartic and glutamic acids in the sample of sunflower meal prevailed the content of the same amino acids in soybean products.
Thus, the comprehensive assessment of plant protein components makes it possible to control not only the quantitative content of protein and amino acids, but also provides a detailed assessment of feeding.
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