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IN VITRO NUTRITIONAL EVALUATION OF SEVERAL FULL-FAT SOYBEAN COOKING METHODS [2000]
Delgado, E., Instituto de Investigaciones Porcinas. Gaveta Postal No. 1, Punta Brava. La Habana, Cuba Rodríguez, M., Instituto de Investigaciones Porcinas. Gaveta Postal No. 1, Punta Brava. La Habana, Cuba Ly, J., Instituto de Investigaciones Porcinas. Gaveta Postal No. 1, Punta Brava. La Habana, Cuba Mederos, C.M, Instituto de Investigaciones Porcinas. Gaveta Postal No. 1, Punta Brava. La Habana, Cuba
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Аннотация
Two types of cooking methods for full-fat soybean were studied: conventional (boiling in water at 100 oC, 15 min with or without previous soaking) and processing in an industrial cooker (115 oC, 0.7 Bar with 0, 10, 20 or 30 min retention time). Samples from all treatments were analyzed in triplicate, according to a completely randomized design and compared with a commercial soybean meal. Urease activity (UA) and in vitro digestibility (IVD) of DM, OM and N were the criteria used to discriminate treatments. Both the conventional and the cooker method, from 10 min retention time, yielded a processed soybean with UA values similar to those obtained from the commercial soybean meal (0-0.10 or 0.05 mg N/g per min at 30 oC). IVD of DM, OM and N was significantly higher (P0.05) for soybean meal than the other treatments: 81.7 or 79.6, 80.8 or 78.0, 95.6 or 92.8 %, respectively. It is suggested that full-fat soybean, cooked by any of the methods studied in the experiment, has a similar UA value as those of conventional soybean meals. Therefore, it is supposed to have an adequate nutritional value for pig feeding.