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Title:Novel soybean products fed to weanling pigs
Author(s):Goebel, Kurtis P.
Advisor(s):Stein, Hans H.
Department / Program:Animal Sciences
Discipline:Animal Sciences
Degree Granting Institution:University of Illinois at Urbana-Champaign
Subject(s):amino acid digestibility
enzyme treated soybean meal
low-Kunitz soybeans
Abstract:Several studies were conducted to measure the potential impact of feeding novel soybean products to young swine. The first experiment was conducted to determine the impact of heat treatment on AA digestibility with an emphasis on the effect that trypsin inhibitors have on protein digestion. The apparent (AID) and standardized (SID) ileal digestibility were determined using low temperature and high temperature-processed full-fat soybeans (FFSB) as well as a low temperature and high temperature-processed low-Kunitz variety of soybean. The protein source used in the control diet was conventional soybean meal (SBM). The 2 low temperature-processed FFSB had lower (P < 0.05) AID and SID values for all indispensable AA than the 2 high temperature-processed FFSB and SBM. The low temperature-processed low-Kunitz FFSB had greater (P < 0.05) SID values than the low temperature-processed conventional FFSB, however, the high temperature-processed soybeans had greater (P < 0.05) AID and SID values than both low temperature-processed soybeans. The next 2 experiments measured P and energy digestibility in different soybean products (HP-200, HP-310, and HP-340) that had been enzymatically treated. In the production of HP-340, phytase was included in the enzyme mixture while no phytase was involved in the enzymes used to produce HP-200 and HP-310. The enzyme treatment involves a proprietary blend of enzymes that help to remove the antinutritional factors in soybeans to lessen the sensitivity for young swine. Results indicated that the apparent total tract digestibility (ATTD) of P in HP-310 and SBM increased (P < 0.05) as phytase was included in the diet (from 59.8 to 77.7% for HP-310 and from 65.5 to 79.5% for SBM), but the ATTD of P in HP-340 was not different (83.8 and 87.7%, respectively). These results indicate that treatment of SBM with an enzyme mixture containing phytase results in increased P-digestibility. The second experiment measured the energy digestibility of HP-200, HP-310, and SBM. Results showed that the concentration of DE in HP-200, HP-310, and SBM were not different (4,333, 4,316, and 4,347 kcal/kg DM, for HP-200, HP-300, and SBM respectively) and ME (3,926, 3,914, and 3,980 kcal/kg DM, respectively) were not different among the 3 sources of SBM. Therefore, it was concluded that enzyme treatment of SBM to remove antigen does not change the P or energy digestibility in the SBM. In the last experiment, HP-300 and HP-350 were used. As HP-300 is similar to HP-310, HP-350 is different because lecithin is added to this SBM. Lecithin is extracted from soybeans and may be used as a fat emulsifier. Four diets were formulated to contain HP-300 or HP-350 without and with choice white grease or soybean oil. Results indicated that the ATTD of DM and GE were not different regardless of the soybean or fat source used. In addition, the ATTD of acid-hydrolyzed ether extract in HP-300 and HP-350 was not different regardless of the fat source, suggesting that the added lecithin in HP-350 does not increase fat digestibility.
Issue Date:2010-05-19
Rights Information:Copyright 2010 Kurtis P. Goebel
Date Available in IDEALS:2010-05-19
Date Deposited:May 2010

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