EVALUATION OF THE PROCESSING PROPERTIES OF ALTERNATIVE SOYBEAN MEAL PROTEIN SOURCE COMBINATIONS BASED ON PRINCIPAL COMPONENT ANALYSIS

文献类型： 外文期刊

第一作者： Li, Xing

作者： Li, Xing;Liao, Ying;Zhang, Binbin;Li, Jun;Yang, Jie;Li, Junguo;Xue, Min;Yang, Jie;Li, Junguo;Liao, Ying

作者机构：

关键词： . Principal component analysis; Processing properties; Soybean meal replacement; Unconventional protein com- bination

期刊名称：JOURNAL OF THE ASABE （ 影响因子：1.0； 五年影响因子：1.0 ）

ISSN： 2769-3295

年卷期： 2024 年 67 卷 6 期

页码：

收录情况： SCI

摘要： A BSTRACT . The objective of this study was to compare the processing properties of five different combinations of unconventional protein groups and soybean meal (SBM). Peanut meal (PNM), cottonseed meal (CSM), rapeseed meal (RSM), distillers dried grains with solubles (DDGS), and corn gluten meal (CGM) were selected as five unconventional protein feeds. Five groups of protein combinations were generated following the two principles of 'similar crude protein content and compliant feed ingredient use level.' The nutritional components, physical properties, hydration properties, pasting properties, and other processing properties of the five protein combinations (C1, C2, C3, C4, and C5) and SBM were measured, and the essential differences in processing properties among differentprotein combinations and SBM were analyzed. The results showed that the moisture content of SBM was remarkably higher than other feed raw material, and the crude fiber of SBM was notably lower than other feed raw material. The water absorption index, water solubility index, and pasting curves of SBM were significantly higher than those of other feed raw material. These processing properties were differentially associated with each other. Three principal components were extracted from 17 processing characteristic indexes, and the cumulative contribution rate reached 93.19%, which had good representativeness and could be used to evaluate the processing properties of different protein feed ingredients comprehensively. The main extracted indicators were protein dispersibility index, pasting properties value, water solubility index, compressibility, geometric mean diameter, angle ofrepose, and apparent density. This study provides guidance for the evaluation ofthe processing properties ofprotein feed raw material and provides theoretical guidance and a scientific basis for formula optimization and processing parameter adjustment.

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