Effect of different soybean meal type on ileal digestibility of amino acid in weaning pigs
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An experiment was conducted to evaluate apparent (AID) and standardized (SID) ileal digestibilities of crude protein(CP) and amino acids (AA) with 6 soybean products in weaning pigs. A total of 14 weaning barrows with an initialbody weight of 6.54 ± 0.34 kg were fitted with T-cannula at the distal ileum and allotted to 7 diets containingvarious soybean products. The soybean products used in the experiment were conventional soybean meal (CSBM),SBM fermented by Aspergillus oryzae GB-107 (FSBMA), SBM fermented by Bacillus subtilis PP6 (FSBMB), UV sterilizedSBM fermented by Bacillus subtilis PP6 (UVFSBMB), SBM containing Bacillus subtilis PP6 (PSBM), and soy proteinconcentrate (SPC). Six corn-based diets were used and each of soybean products was added. All diets contained5.0 g/kg of chromic oxide as an indigestible indicator and an N-free diet was used to measure basal endogenouslosses of CP and AAs. Ileal CP digestibility did not differ by different soybean products. However, SIDs of Ile, Pheand Val were improved in pigs fed the FSBMB, UVFSBMB and SPC diets and the pigs fed the FSBMA diet showedhigher SIDs of Phe and Val compared with those fed the CSBM diet (P < 0.05). The FSBMB diet had higher SIDs inmost AAs compared with the FSBMA diet (P < 0.05), and higher SIDs of Lys, Ala, Pro, Ser, and Tyr compared withPSBM diet (P < 0.05). However, there was no response of UV-sterilization on the FSBMB in the SIDs of AAs. Theseresults suggest that SIDs of AAs could be improved by the supplementation of fermented soybean products in thediet for weaning pigs but fermentation with Bacillus subtilis is more efficient in improving ileal AA digestibility thanthat with Aspergillus oryzae. Furthermore, probiotics supplementation in the CSBM and UV-sterilization of the FSBMBhad no effects on chemical composition and ileal AA digestibility.
Abstract
An experiment was conducted to evaluate apparent (AID) and standardized (SID) ileal digestibilities of crude protein(CP) and amino acids (AA) with 6 soybean products in weaning pigs. A total of 14 weaning barrows with an initialbody weight of 6.54 ± 0.34 kg were fitted with T-cannula at the distal ileum and allotted to 7 diets containingvarious soybean products. The soybean products used in the experiment were conventional soybean meal (CSBM),SBM fermented by Aspergillus oryzae GB-107 (FSBMA), SBM fermented by Bacillus subtilis PP6 (FSBMB), UV sterilizedSBM fermented by Bacillus subtilis PP6 (UVFSBMB), SBM containing Bacillus subtilis PP6 (PSBM), and soy proteinconcentrate (SPC). Six corn-based diets were used and each of soybean products was added. All diets contained5.0 g/kg of chromic oxide as an indigestible indicator and an N-free diet was used to measure basal endogenouslosses of CP and AAs. Ileal CP digestibility did not differ by different soybean products. However, SIDs of Ile, Pheand Val were improved in pigs fed the FSBMB, UVFSBMB and SPC diets and the pigs fed the FSBMA diet showedhigher SIDs of Phe and Val compared with those fed the CSBM diet (P < 0.05). The FSBMB diet had higher SIDs inmost AAs compared with the FSBMA diet (P < 0.05), and higher SIDs of Lys, Ala, Pro, Ser, and Tyr compared withPSBM diet (P < 0.05). However, there was no response of UV-sterilization on the FSBMB in the SIDs of AAs. Theseresults suggest that SIDs of AAs could be improved by the supplementation of fermented soybean products in thediet for weaning pigs but fermentation with Bacillus subtilis is more efficient in improving ileal AA digestibility thanthat with Aspergillus oryzae. Furthermore, probiotics supplementation in the CSBM and UV-sterilization of the FSBMBhad no effects on chemical composition and ileal AA digestibility.
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