Effect of heat treatment of soybean meal and fish meal on amino acid digestibility in mink and dairy cows

By K. Ljøkjel, O. M. Harstad, A. Skrede. 2000

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Apparent digestibility of protein, amino acids and energy in rainbow trout (Oncorhynchus mykiss) fed a fish meal based diet extruded at different temperatures (2002, methodology): “This is in keeping with the response in mink (Ljøkjel et al., 2000) and Atlantic salmon (Andòrsdòttir, 1985).”
Sodium diformate and extrusion temperature affect nutrient digestibility and physical quality of diets with fish meal and barley protein concentrate for rainbow trout (Oncorhynchus mykiss) (2011, background): “Conversely, excessive heating may reduce protein and individual amino acid digestibility by forming hydrophobic complexes, such as disulphide bonds from sulfhydryl groups (Aslaksen et al., 2006; Ljøkjel et al., 2000; 2004; Opstvedt et al., 1984).”