Aquaculture, 42 (1984) 97-108 97

Elsevier Science Publishers B.V., Amsterdam - Printed in The Netherlands

POSSIBILITIES OF USING HEAT-TREATED FULL-FAT SOYBEANS IN

CARP FEEDING

HJ. ABEL’, K. BECKER’, CHR. MESKE’ and W. FRIEDRICH”?

‘Znstitut fti Tierphysiologie und Tierernahrung der Universitiit Gbttingen, D 3400
Giittingen (Federal Republic of Germany)
‘Bundesforschungsanstalt fiir Fischerei, Znstitut fiir K&ten- und Binnenfischerei,
Aussenstelle, D 2070 Ahrensburg (Federal Republic of Germany)
“Forschungsinstitut Futtermitteltechnik der ZFF Braunschweig-Thune, D 3300
Braunschweig (Federal Republic of Germany)
tprofessor Dr. Wolfgang Friedrich died in June 1984. This paper is dedicated to him.

(Accepted 1 May 1984)

ABSTRACT

Abel, H., Becker, K., Meske, C. and Friedrich, W., 1984. Possibilities of using heat-treated
full-fat soybeans in carp feeding. Aquaculture, 42: 97-108.

Full-fat soybeans were treated thermally (118OC) or hydrothermally (90-95°C) either

gently (0.5 or 15 min) or intensely (2.5 or 30 min). They were flaked and then ground in
a hammer mill. The trypsin inhibitor of the soybeans was more sensitive to hydrothermal
treatment than was the urease activity. The content of available lysine was not affected
by the type of treatment. The oil extracted from heat-treated soybeans, particularly
from those treated hydrothermally, proved to be more resistant to oxidation than the
oil from untreated beans. The heat-treated soybean meals were tested as feed components
(50%) and compared with a protein equivalent fiihmeal control diet in feeding experi-
ments with carp. For body weight gain and body protein retention of the fish, the most
favourable results were obtained with the gently and intensely hydrothermally or the in-
tensely thermally treated soybean meals. However, only 60-65% of the potential of the
fishmeal control diet was attained and a relatively higher body fat deposition could be
observed. The possibility of improving the nutritional value of full-fat soybeans by amino
acid supplementation is shown and is discussed in view of the documented high ammo
acid and energy availabilities of properly heated beans.

INTRODUCTION

Full-fat soybeans contain about 38% crude protein and 18% crude fat and
in this respect fulfill essential prerequisities for use as a component in feed
mixtures for intensively growing carp. From a technological point of view,
the favourable pelleting characteristics of full-fat soybeans as well as the high
oxidation resistance of the oil they contain are to be emphasized (Brand&
1979; Friedrich and Jansen, 1982). The optimal use of full-fat soybeans in

0044-8486/84/$03.00 o 1984 Elsevier Science Publishers B.V.

98

animal nutrition can, however, only be attained after destruction of the

growth inhibitors present in the beans by a suitable heat treatment.
Heat-treated full-fat soybeans have been successfully used in trout feeding
(Sandholm et al., 1976; Reinitz et al., 1978), whereas trials with catfish
(Brandt, 1979; Newton et al., 1980; Lovell, 1980, 1981) led to conflicting
results. In the case of mirror carp, feed compounds containing 35% extruded
full-fat soybeans resulted in similar body weight gains as feeds containing
extracted soybean meal with its oil content reconstituted to the level of
undefatted meal (Viola et al., 1983).
The partially conflicting reports on the use of full-fat soybeans in fish feed
mixtures may be attributed to non-comparable control diets and to different
types and intensities of heat treatments for the beans. In principle, thermal
and hydrothermal treatments can be combined with various mechanical
treatments, for example, grinding, flaking, extrusion or pelleting. The heat-
treatment mainly influences chemical-analytically determinable criteria of
the protein quality and the extent of inhibitor destruction. The mechanical
treatment mainly affects the extractability of the oil (Friedrich and Jansen,
1982). It is not clear, however, if, and to what extent, such changes in soy-
beans also affect their nutritional quality under in vivo conditions.
The following investigations are aimed at finding out the optimal techno-
logical conditions for heat treatment with regard to both the chemical-
analytical determinable quality characteristics of full-fat soybeans and the in
vivo response after feeding such beans. Growing mirror carp were used in the
feeding trials and a comparison was made between the effects of experimen-
tal diets containing soybean, a nutritionally equivalent fishmeal control diet
and a commercial trout feed.

MATERIALS AND METHODS

Full-fat soybeans of one type were subjected to different heat treatments,

as described in Table I. The thermal treatment was done by a brief supply of
dry heat through infrared rays in a micronizer. The longer period of action
of the thermal intense treatment at a constant temperature of 118°C was
made possible by previously wetting the beans, increasing the moisture
percentage from 10.2 to 17%. In the hydrothermal treatment, the beans
were brought to a temperature of 90-95°C by a direct supply of saturated
TABLE I

Characterization of methods of heat treatment for full-fat soybeans

Treatment Temperature Duration of

(“C) treatment (min)

Thermal gentle 118 0.5

Thermal intense 118 2.5
Hydrothermal gentle 90-95 15
Hydrothermal intense 90-96 30
 99

steam in a short-term conditioner and were then left in a long-term con-

ditioner at this temperature range for 15 or 30 min.
After the heat treatment, the beans were flaked and then cooled and
dried simultaneously by air ventilation at room temperature. The soybean
flakes obtained and an additional portion of untreated soybeans were milled
in a hammer mill through a 3 mm screen.
The soybean meals were tested for the following: cresol red adsorption
(Frolich-test), protein solubility in water, available lysine according to
Carpenter (1960) and urease activity (Naumann and Bassler, 1976), perox-
ide number and anisidin number (DGF-Einheitsmethoden, 1981), oil ex-
tractability (Friedrich and Jansen, 1982), Swift-test (Pardun and Kroll,
1972), and trypsin inhibitor (Kakade et al., 1974; Hammerstrand et al.,
1981). Trypsin inhibitor activity is expressed in terms of trypsin units in-
hibited (TIU). One trypsin unit is arbitrarily defined as an increase of 0.01
absorbance units at 410 nm per 10 ml of the reaction mixture under the
conditions used herein.
The compounds prepared for the feeding tests contained 50% untreated
or heat-treated soybean meal, and the components shown in Table II. Oil,
starch and sucrose were added to the protein-equivalent fishmeal control
diet in the same proportions as were contained in the experimental soybean
diets. The control diet was finally made up to 100% by the addition of a-
cellulose powder. After addition of 10% water the feed-mixture was minced
through a 3-mm screen and then dried at 40°C in a drying cabinet. This
gentle pelleting process minimized the effects of pressure and temperature
on the soybean quality. The average pellet length was about 4--5 mm.

TABLE II
Composition of the experimental compounds (%)

Component Experimental compound

Soybean Fishmeal

Full-fat soybean meal 50.0 -

Fishmeal 31.0 62.0
Wheat, micronized 14.5 14.5
Premix6 4.5 4.5
Starch - 2.0
Sucrose - 5.5
Soybean oil - 7.0
Cellulose - 4.5

al kg Premix contained :
Vitamins: 555 555 I.U. A, 55 556 I.U. D,, 694 mg E, 4444 mg B,, 2222 mg B,, 972 mg
B,, 694 rg B,,, 63 mg K,, 6667 mg C, 15 566 mg niacin, 4444 mg pantothenic acid, 333
mg folic acid, 90 mg biotin, 44 444 mg inositol, 833 mg p-aminobenzoic acid, 156 556 mg
choline chloride.
Trace elements: 1806 mg Mn, 1111 mg Fe, 139 mg Cu, 28 mg I.
Macro elements: 51 g Ca, 40 g P, 7 g Mg, 24 g Na, 26 g K.
100

The feeds were analyzed for dry matter and nutrient contents by standard
methods (Naumann and Bassler, 1976). The calorific value was determined
in an adiabatic bomb calorimeter. The contents of dry matter, nutrients and
gross energy of the feed compounds are shown in Table III. The analyses of
a commercial trout feed used in the same feeding trial are also given.

TABLE III

Dry matter (DM), nutrient and gross energy contents of the experimental compounds

Compounds Crude Crude Crude Ash N.free Gross

;: protein fat fibre extractants energy
(kJ/g DM)
C%of DM)
_-
Soybean untreated 93.5 43.6 14.5 4.6 11.6 25.7 21.2
Soybean thermal gentle 93.7 44.3 14.7 4.2 11.5 25.3 21.0
Soybean thermal intense 93.6 44.2 14.9 4.8 11.7 24.4 21.0
Soybean hydrothermal gentle 93.6 43.9 14.5 3.3 11.7 26.6 20.9
Soybean hydrothermal intense 93.6 44.1 14.7 3.6 11.7 25.9 21.0
Fishmeal 94.0 44.1 14.4 5.9 14.7 20.9 20.2
Commercial feed 91.4 49.6 10.9 3.5 9.0 27.0 21.0

The feed compounds were fed to groups of 10 carp, each in duplicate. The
feeding period lasted for 85 days. The average initial body weight was 22.6 g
per fish. The fish groups were weighed weekly and were fed at a rate of 2%
of the metabolic body weight (kg0e8) in 9 single meals per day. The fish were
kept in 40-l glass-aquaria in a recirculation system at a water temperature of
24°C. Water flow was set at 3 l/min so that the oxygen content was held at
6-7 mg 0,/l water.
At the end of the experiment, the fish were killed and deep-frozen in
groups (separately). Homogenization and preparation for analyses were car-
ried out according to Eckhardt et al. (1981). For the evaluation by the
comparative slaughter technique, a representative ‘zero’ group of 10 fish was
killed at the beginning of the experiment and analyzed. In each of the groups
fed the compounds containing the untreated, the thermally gently treated
and the hydrothermally treated soybean meals, one fish died during the
experimental periods. The dead fish were deep-frozen and analyzed together
with the total group. The analyses were executed according to standard
methods (Naumann and Bassler, 1976).

RESULTS

Protein and fat quality parameters in untreated and heat-treated soybean

meals are shown in Table IV and Fig. 1. The available lysine content was
not affected by the heat treatment. On the other hand, heat treatment re-
duced the protein solubility in water and led to a higher cresol red adsorp-
 101

tion. Urease activity and the trypsin inhibitor were strongly reduced by both
types of heat treatment at the higher intensity. Unlike urease activity, the
trypsin inhibitor proved to be especially sensitive to moist heat and was al-
most completely destroyed even in the hydrothermal gentle treatment. The
residual antitrypsin in the meals amounted to 40% after the thermal gentle
treatment but to only 5.4% or less in all the other heat treatments.

TABLE IV

Contents of available lysine, average particle size and criteria for fat quality of untreated
and heat-treated full-fat soybean meals

Untreated Thermal Hydrothermal

gentle intense gentle intense

Available lysine 2.02 2.04 2.02 2.28 2.13

(% of DM)
Average particle size 1.25 0.45 0.45 0.5 0.5
(mm)
Oil extractability (%) 52 83 83 78 79
Swift test 8 11 15 16 16
(induction time, h)
Peroxide number 0.8 0.4 2.1 0.4 1.9
(meq C,/kg)
Anisidin number 0.9 0.4 1.3 0.4 1.0

With regard to fat quality parameters, the heat-treated, more intensively

crushed beans showed a higher oil extractability than the untreated beans
ground only in the hammer mill. The hydrothermal treatment led to about
4-5s lower oil extractability than the thermal treatment. Prolonged induc-
tion times in the Swift test clearly show the higher resistance of heat-treated
soybeans to oxidation. The peroxide and anisidin numbers are low in all in-
stances and do not indicate any detrimental effect of the heat treatments on
the oil quality.
The experimental feed compounds containing differently treated full-fat
soybeans influenced the body weight increases in the individual groups of
fish (Fig. 2). The thermal gentle treatment produced a greater weight in-
crease than did untreated soybean meal but it did not bring out the nutrient
potential of the soybeans to its full extent. The differences between the re-
maining treatments did not become evident until several weeks after the
beginning of the experiment, but all gave continuous weight increments up
to the end of the feeding periods. The more intensive treatments, both ther-
mal and hydrothermal, produced higher growth performances of the fish.
A specific growth rate’ of 2% was found in the groups of carp fed on hydro-
thermally or intensely thermally treated soybean meal, exceeding the per-

‘Specific growth rate (X) = (1n end weight - In starting weight) x lOO/ test days.
102

??
/.

8 80
Trypsin inhibltor
J!!zL!! TIUlmg- -
min.9

6 60--
s
.-
.? .

un- thermal hydro- ““- thermal hydro-

treated thermal treated thermal
Temperature 118. C 90-95’C llB*C 90-95-c
Duration 3os115os 15minl30mln 3OsI15os 15minl3Omin

Fig. 1. Effect of different heat treatments on chemical-analytically determinable criteria

of the protein quality of full-fat soybeans.

formance of carp which, under the same conditions, had been fed on a com-
mercially available feed (Table V). However, even the best experimental
compound could not produce the same growth rate as that obtained with the
fishmeal control diet.
The average values per group regarding increase in body protein, body fat,
and energy are shown in Table VI. The evaluation of the gross energy for
the gain has been calculated on the basis of 23.65 kJ/g body protein and
36.24 kJ/g body fat (Brett and Groves, 1979). Of the various soybean treat-
ments, the hydrothermal intense method resulted in the highest values for
body protein and body fat retention. Accordingly, the feed protein and the
gross energy of the feed have been utilized in the most favourable way. The
hydrothermal gentle and the thermal intense treatments resulted in nearly
 103

hydrothermal. intense
thermal, rntense

hydrothermal, gentle

thermal. gentle

untreated

60 .-

40 . .

20 ‘.

1
2 4 6 a 10 12 Weeks

Fig. 2. Effect of feed compounds containing 50% full-fat soybean meal on growth per-
formance of mirror carp.

TABLE V

Gain in body mass, feed consumption and feed conversion in the experimental groups
(average of two replications with 10 fish each)

Experimental Gain in body mass Feed con- Feed/gain

group per group (g) sumption (g/g)
per group ( g)
Soybean untreated 510.8 1277.8 2.5
Soybean thermal gentle 790.5 1617.2 1.9
Soybean thermal intense 1056.0 1753.5 1.7
Soybean hydrothermal gentle 1023.0 1746.5 1.7
Soybean hydrothermal intense 1104.0 1762.2 1.6
Fishmeal 1700.0 2120.0 1.3
Commercial feed 911.0 1620.5 1.8

identical retention and utilization data. The fish meal control diet clearly
excelled all other experimental diets with respect to body protein and fat
gain and also energy and protein utilization. The commercial feed used in
the experiment did well only in comparison with the diet containing un-
treated or gently thermally treated soybean meal, but compared unfavour-
ably with all other diets.
104

TABLE VI

Gain by the carp of crude protein, crude fat and energy and efficiency of utilization of
feed protein and of gross energy (average of two replications with 10 fish each)

Experimental Gain Efficiency of utilization

group
Crude Crude Energy protein Energy
protein (g) fat (g) (MJ) (%) (%)

Soybean untreated 69 56 3.1 13 15

Soybean thermal gentle 115 116 6.9 18 23
Soybean thermal intense 148 152 9.0 20 26
Soybean hydrothermal gentle 148 152 9.0 21 26
Soybean hydrothermal intense 157 160 9.5 22 27
Fishmeal 241 195 12.8 21 32
Commercial feed 131 116 1.3 17 23

DISCUSSION

Feed compounds containing 42-44s crude protein from fishmeal,

12-13s crude fat and 26-28s N-free extractants lead to optimal growth
and gain of body protein in mirror carp (Eckhardt et al., 1982). These
nutrient requirements were supplied by the fishmeal control diet which
produced the highest body weight increase as well as the highest body
protein and body fat gain in the fish at a feed quotient of 1.3. The nutrient
equivalent experimental diets with gently and intensely hydrothermally
treated and intensely thermally treated soybean meal attained 60-65% of
the potential of the fishmeal diet, with regard to body weight increase and
body protein retention of the fish. At the same time, a relatively higher body
fat deposition could be observed. All feed compounds, except those with un-
treated or gently thermally treated soybean meal, did better than the com-
mercial trout feed.
Type and intensity of the heat treatment for full-fat soybeans have to be
optimized in order, on the one hand, to destroy the inhibitors contained
in the beans, and, on the other hand, to preserve or even to improve the
nutrient quality. It has been reported that heat treatment makes soya
protein more readily digestible in vitro (Boonvisut and Whitaker, 1976) by
denaturing and breaking disulfide linkages. Heat treatment also increased the
oil extractability of full-fat soybeans (Table IV), suggesting an increased
availability of the oil for the animal. For the carbohydrate fraction of soy-
beans (26-28%) (Schiitt, 1972), there is no information on heat treatment
causing modifications, as, for example, in heat-treated grain.
As in experiments with trout (Sandholm et al., 1976) and carp (Viola et
al., 1983), a close relationship could be demonstrated between the trypsin
inhibitor contents in soybean meal and animal performance (Figs. 1 and 2).
 105

This also holds true for the residual antitrypsin (< 5%), as can be seen by
comparing the trypsin inhibitor contents and the growth of the carp in Figs.
1 and 2. Urease activity, which is relatively easy to determine, often serves
as an auxiliary criterion for the estimation of inhibitors in soybean products
(Caskey and Knapp, 1944). However, as with some previous investigations
(Friedrich, 1982), especially in hydrothermal treatments, there was no
strict correlation between urease activity and the trypsin inhibitor (Fig. 1).
Since approximately half of the total protein in the test compounds came
from soybeans, the availability of the soya protein should also be of decisive
influence on the animal’s performance. However, the criteria of protein
quality which have been determined in the laboratory only partly agree
with the in vivo data. Carp fed on intensely thermally treated soybean
meal reached relatively high growth performances, although the cresol red
adsorption as well as the protein solubility in water suggest a lower protein
quality. On the other hand, both the available lysine and animal perfor-
mance data indicate almost comparable availabilities of the soya protein, at
least in the groups fed the thermally intense and the hydrothermally treated
soybeans.
The distinctly better results obtained with carp fed on fishmeal protein
can be attributed to the generally higher availability and/or the more bal-
anced amino acid composition of the fishmeal protein. Viola et al, (1983)
have concluded from carp feeding experiments with extracted soy-bean meal
treated in different technological ways, that, upon methionine supplemen-
tation, the low lysine contents have a limiting effect. In fact, the combined
supplementation of a feed mixture containing more than 90% of hot-air
treated (130°C; 90 s) full-fat soybean meal with methionine, lysine and
threonine (K. Becker, 0. Eckhardt and H. Abel, unpublished data, 1983)
clearly influences the growth rate of carp (Fig. 3). The trypsin inhibitor
content in this soybean meal amounted to 3.3 TIU/mg (4.6% residual anti-
trypsin) and was comparable to the values of gently hydrothermally treated
soybean meal. The nutritional quality of soya protein for carp can be con-
siderably improved by adequate amino acid supplementation.
Besides the low utilizability of unsupplemented soya protein as compared
to fishmeal protein, the relatively higher fat deposition of carp fed on heat-
treated soybean meal is an indication of the high availability of the feed
energy. Oil and various carbohydrates in soybeans are to be taken into con-
sideration as energy sources. On the basis of the quantity of extractable oil,
the availability of oil can be expressed as a function of the degree of mechan-
ical disintegration. However, the hydrothermal treatment can reduce the oil
extractability due to higher elasticity of the moistened cell walls (Table IV;
Friedrich and Jansen, 1982). Since only heat-treated soybean meals of the
same degree of disintegration have been used in our experiments and, on the
other hand, the intensely hydrothermally treated soybeans produced the
highest relative body fat retention, a considerable amount of energy might
also have resulted from carbohydrates in the beans. The distinct effects of
the intensity of heat treatment on the availability of the carbohydrate frac-
tion have been demonstrated in experiments with trout fed on heat-treated
grain (Abel et al., 1982; Friedrich et al., 1982).
g/Fish

T 0
90
.AA
I
,I
; 2.10 g/kg Met
/ 3.65 g/kg Thr
/
5.45 @kg Lys
,jl

Feed mixture

Full-fat soybean 91.5 %

Wheat starch 3. 5 *1.
Premix 5.0 7.

20

2 4 6 6 10 Weeks

Fig. 3. Effect of amino acid supplementation (dotted line) of heat-treated full-fat soy-
beans on growth performance of mirror carp (average values of 2 replicate groups of 10
fish each).

Carp fed on heat-treated soybean meal attained up to about 13% crude fat
in the fresh substance, the fish fed on the fishmeal control diet, on the other
hand, only 11%. Increased levels of body fat after feeding of diets containing
soybeans have repeatedly been observed in trout (Reinitz et al., 1978; New-
ton et al., 1980) and catfish (Brandt, 1979). It remains to be seen how far
improved utilization of soya protein brought about by adequate amino
acid supplementation will entail increased energy expenditure for body
protein retention. This may in turn lead to a decrease of body fat deposition,
so that the proportions of body protein and body fat will be similar to the
values of the carp fed on fishmeal.
The results presented here show that with feed compounds containing
50% of heat-treated soybean meal, a performance potential can be obtained
which is at least comparable to that achieved with commercially available
feed mixtures for trout. More work is needed to find out which amino acids
should be supplemented and in what proportions in order to make optimum
use of heat-treated full-fat soybeans in fish feeding.
 107

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