Przena soja u hranidbi svinja u tovu i njezina hranidbena vrijednost.
1987
Novoselovic A.
It has been established that a satisfactory effect can be achieved by backing soybeans at 110'C- 120'C, for 25-30 minutes. The activity of trypsin inhibitors in baked beans is reduced by 85%, and of urease by 100%. Amino acid content decreases and changes have also occured in the fatty acid content. The digestibility of nutritive matter has been established along with the general nutritional value. Differences in the average daily growth between the experimental and control groups of fattened pigs were not significant. The experimental group of pigs had for 0.9% better feed utilization than the control group. The clinical quality and chemical properties of the meat have also been established. It has been concluded that baked soybeans can successfully replace proteins of the animal origin in soybean nutrition.
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