Research: Soybean AA digestibility in weaned pigs
Scientists of University of Illionois, USA and from Konkuk University, South Korea, investigated the amino acid digestibility in conventional, high-protein, or low-oligosaccharide varieties of full-fat soybeans and in soybean meal by weanling pigs.
An experiment was conducted to measure the digestibility of crude protein (CP) and amino acids (AA) by weanling pigs in full-fat soybeans (FFSB) produced from
- conventional (CV),
- high-protein (HP), or
- low-oligosaccharide (LO) varieties of soybeans.
- A source of soybean meal (SBM) that was produced from a conventional variety of soybeans was also used in the experiment.
Cornstarch-based diets containing CV, HP, LO, or SBM as the sole source of AA were formulated.
A nitrogen-free diet was used to determine basal ileal endogenous losses of AA.
The coefficient of ileal standardized digestibility (CISD) of AA in the four ingredients was measured using 10 barrows (initial body weight: 10.1 ± 1.82 kg) that were equipped with a T-cannula in the distal ileum.
Results
The CISD of leucine, lysine, and phenylalanine in CV was greater than in SBM, but the CISD of AA in HP and LO were not different from the CISD of AA in SBM.
With the exception of methionine, tryptophan, and cysteine, no differences in CISD of AA among the three sources of FFSB were observed.
Conclusion
It is concluded that the CISD of most AA in HP and LO are not different from the CISD of AA in CV or in SBM, but CV has a greater CISD of leucine, lysine, and phenylalanine than SBM if fed to weanling pigs.
Amino acids; Ileal digestibility; Full-fat soybeans; High-protein soybeans; Soybean meal; Weanling pigs
The full text of this short communication can be purchased from ScienceDirect.
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