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

摘要

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), 5min at 95 °C(SF-2), 5min at 110°C (SF-3), 15min at 110°C (SF-4), and 60min 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 dis-persibility 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 217g/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<0.05), and increased with increasing heat treatments (P<0.05), and also the BW, ADG, ADFI and FE were significantly increased with increasing heattreatment (SF-1, SF-2, SF-3, and SF-4) (P<0.05). The extremely heat-treated SF (SF-5) showed diminished digestibility in both nitrogen and energy and growth performance (P<0.05).