Standardized ileal digestibility of crude protein and amino acids in differently heated
2015
Kaewtapee, C., Stuttgart. (Germany). Univ. Hohenheim. Institut of Animal Science. | Rosenfelder, P. | Eklund, M. | Wiltafsky, M. | Mosenthin, R.
Eight full-fat soybean products (FFSB) manufactured from a single batch were used to determine the effect of different heat treatment procedures on nutritional composition and standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AA) in growing pigs. The raw FFSB (K0) were treated using wet heating (WH) at 80 °C for 1 min (K1), at 100 °C for 6 min (K2) or at 100 °C for 16 m
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