Comparison of laboratory analytical values and in vivo soybean meal quality on pigs by employing soyflakes heat-treated under different conditions

• Published in: Animal feed science and technology 2007, Vol.134 (3), p.337-346
• Main Authors: Lee, H.S., Kim, J.G., Shin, Y.W., Park, Y.H., You, S.K., Kim, S.H., Whang, K.Y.
• Format: Article
• Language: English
• Subjects: animal growth; Animal productions; bioavailability; Biological and medical sciences; cooking; digestibility; energy; Feed and pet food industries; feed processing; feed quality; feeds; flakes; Food industries; Fundamental and applied biological sciences. Psychology; Growth performance; Heat-treatment; Laboratory analytical value; nitrogen; nutrient availability; Pig; pressure treatment; Soybean meal; swine; swine feeding; Terrestrial animal productions; Vertebrates
• ISSN: 0377-8401; 1873-2216
• DOI: 10.1016/j.anifeedsci.2006.11.011

White soyflakes (SFs) were heat-treated by steam pressure cooking for four conditions to compared laboratory analytical values with in vivo qualities of soybean meal. The heat-treatment conditions consisted of no heat-treatment (SF-1), 5 min at 95 °C (SF-2), 5 min at 110 °C (SF-3), 15 min at 110 °C (SF-4), and 60 min at 110 °C (SF-5) under 1.07 kg/cm 2 pressure. The pepsin digestibility (PD), urease activity index (UAI), protein solubility in 0.2% KOH solution (KOH), and protein dispersibility index (PDI) were measured. Twenty pigs (14.1 ± 0.92 kg) were used to determine the energy and nitrogen digestibility. Experimental diets were formulated to contain 217 g/kg CP and 14.1 ME MJ/kg. Two growth trials were also conducted with 60 pigs per trial. The diets contained 191 g/kg CP and 14.2 ME MJ/kg. The nitrogen and energy digestibility were highest in SF-4 (P