The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein

Table 1

Proximates of soy meal samples.

Samples	SM	SMV	SM100C	SM100	SM121C	SM121
Crude protein	50.46^b	58.78^a	50.74^b	58.82^a	50.62^b	58.47^a
Crude fat	2.93^a	3.15^a	2.06^b	3.07^a	2.24^b	2.94^a
Crude fiber	3.32^b	4.14^c	3.11^c	4.37^b	3.02^c	5^a
Ash	6.68^d	8.05^b	6.93^c	8.24^a	6.66^d	8.31^a
ADF	5.48^c	7.7^a	4.74^c	7.52^a	4.67^c	7.11^b
NDF	8.18^b	10.13^b	12.38^b	11.41^b	18.15^a	12.3^b
Cellulose	5.41^c	7.51^a	4.75^d	7.42^a	4.62^d	6.99^b
Pepsin digestibility	95.33^a	93.07^c	95.18^a	94.1^b	94.84^a	93.33^c
Available lysine	3.06^b	3.07^b	2.95^c	3.08^b	2.84^d	3.26^a

Mean values in a row with different superscript letters are significantly different according to the least-significant difference (LSD) test at the 0.05 level analyzed by SAS software (2009).