Nutritional evaluation by growing pigs of five sources of full-fat soybeans grown in different geographical regions in the United States

Ruiz Arias, Nelson Camilo

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https://hdl.handle.net/2142/127199 Copy

Description

Title

Nutritional evaluation by growing pigs of five sources of full-fat soybeans grown in different geographical regions in the United States

Author(s)

Ruiz Arias, Nelson Camilo

Issue Date

2024-11-22

Director of Research (if dissertation) or Advisor (if thesis)

Stein, Hans H

Doctoral Committee Chair(s)

Parsons, Carl M

Committee Member(s)

Loor, Juan J

Department of Study

Nutritional Sciences

Discipline

Nutritional Sciences

Degree Granting Institution

University of Illinois at Urbana-Champaign

Degree Name

M.S.

Degree Level

Thesis

Keyword(s)

Amino acids, Energy, Full-fat soybeans, Phosphorus

Abstract

Three experiments were conducted to determine the nutritional composition and digestibility of five sources of extruded full-fat soybeans (FFSB) from different geographical locations in the United States when fed to growing pigs. In experiment 1, the objective was to determine the standardized ileal digestibility (SID) of AA in five sources of FFSB. Six ileal cannulated growing barrows (initial body weight: 85.50 ± 3.34 kg) were randomly allotted to a six by six Latin square design with six periods and six experimental diets. Six diets included each one FFSB source as the sole source of AA, and a N-free diet was used to determine basal endogenous losses of CP and AA. Full-fat soybean contained CP, acid hydrolyzed ether extract, and insoluble dietary fiber with an average of 338.0, 171.9, and 176.4 g per kg, respectively. The SID of CP and most indispensable AA were no differences among the five sources of FFSB, except that the SID of Glu in FFSB source 02 was greater (P = 0.05) than in FFSB source 01. In experiment 2, the objective was to test the hypothesis that there is no difference in the digestible energy (DE), the metabolizable energy (ME) among five sources of FFSB. Four-eight pigs (initial BW = 30.86 ± 1.64 kg) were randomly allotted to complete block design with six experimental diets and eight replicate pigs per diet. Each diet consisted of 40% of FFSB and corn, then a basal diet based on corn as the only energy source contributor of energy to the diet were formulated. The concentration of ME in corn was 15.73 MJ per kg dry matter (DM), and ME in the five sources of FFSB was 20.74, 19.85, 20.59, 20.19, and 21.22 MJ per kg DM, respectively. The ME in FFSB source 05 was greater (P < 0.05) than the ME in FFSB sources 02 and 04. There were no differences in DE:GE, ME:DE, or ME:GE among the five sources of FFSB or between FFSB and corn. In experiment 3, the objective was to determine the standardized total tract digestibility (STTD) of P in five sources of FFSB. Eighty growing barrows (initial body weight: 16.73 ± 3.16 kg) were allotted to a randomized complete block design with ten diets and eight replicate pigs per diet. Five diets contained each source of FFSB as the only source of P and five additional diets were formulated by adding 1000 phytase units (FTU)/kg of microbial phytase to the original five diets. Among the diets that did not include microbial phytase, FFSB source 05 was greater (P < 0.05) than the STTD of P in the other sources of FFSB. Among the diets containing microbial phytase, no differences among the five sources of FFSB were observed (interaction, P < 0.05). Microbial phytase improved (P < 0.05) the STTD of P in all sources of FFSB. In conclusion, only minor differences in chemical composition among five sources of FFSB grown in different regions of the United States were observed and the SID of CP and the majority of indispensable AA were not different among the five sources. Full-fat soybeans contained more ME than corn, but there were only minor differences among sources in ME. Likewise, the STTD of P in FFSB was not different among sources if microbial phytase was used, and microbial phytase improves the STTD of P in FFSB. The results indicate that the growing region does not significantly impact the digestibility of amino acids in FFSB or the concentration of ME. Additionally, the use of phytase appears to mitigate the influence of growing location on the STTD of P in FFSB.

Graduation Semester

2024-12

Type of Resource

Thesis

Handle URL

https://hdl.handle.net/2142/127199

Copyright and License Information

Copyright 2024 Nelson Ruiz Arias

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