Soy-Chek is an effective reagent to test soybean feed nutritional quality by determining the optimum processing point between inadequate and excessive heat treatment. Soy-Chek provides a rapid and inexpensive estimation of digestive inhibitors and enzymes that remain as a result of inadequate heat treatment and thus limit efficient utilization of soybean proteins and limit soybean use in urea containing feeds.
Soybeans are an
excellent source of protein but must be heat processed for maximum
palatability and (in the case of monogastric animals) feeding efficiency.
Heat, in combination with time and moisture, inactivates and changes the
anti-nutritional and taste factors that lower feed efficiency and reduce
appetite.
Undercooking or overcooking of a
soybean meal are both unacceptable under good manufacturing practices.
Rapid testing lets you see differences between correctly cooked and
potentially poorly processed meals. At a particular level of
temperature and moisture the denaturation of endogenous urease correlates
with the inactivation of certain anti-nutritional factors (trypsin
inhibitors). Urease has therefore become a well-accepted measure of
heat processing in soybean meal (SBM) and full-fat SBM.
Normal laboratory testing of soybean
urease can be problematic. The method is relatively time consuming and
requires specialized apparatus. Soy-Chek from ESC provides an
alternative test for use in field conditions and gives results in minutes.
Check out the method
here.
You can obtain Soy-Chek kits in Europe
from ESC Ltd.
Contact Noel Sheehan
Tel: +44 (0) 1443879500
Fax: +44 (0) 8701272480
Available in 2 sizes:
250ml (30-35 tests)
500ml (60 tests)
