Effect of De-hulling on Ileal Amino Acids Digestibility of Soybean Meals Fed to Growing Pigs
2003
Kang, Y.F. | Li, D.F. | Xing, J.J. | Mckinnon, P.J. | Sun, D.Y.
A study was carried out to determine the effect of de-hulling on apparent and true ileal amino acids digestibility of soybean meals for growing pigs. Twenty barrows (DurocxLarge whitexLonger white) were fitted with a simple T-cannula at the distal ilium. Digestibility of 20 experimental diets was determined, nine of them were de-hulled soybean meal diets, and nine of them were regular soybean meal diets and two low protein casein diets for determination of endogenous amino acid correction for true digestibility determination. A 5x5 Latin Squares Design was adopted in this trail. The results showed that de-hulling increased apparent ileal digestibility of isoleucine,threonine, aspartic, tyrosine and indispensable and dispensable amino acid (p<0.05) in soybean meals. Furthermore, dehulling is also increased apparent digestibility of arginine, leucine, lysine, phenylalanine, alanine, glutamic acid, serine and gross amino acids (p<0.01). However, there were no significant differences found for histidine, methionine, tryptophan, cystine and glycine (p>0.05). Similar responses were found for true ileal digestibility. In three dehulled and non-dehulled pairs soybean meals from the same respective sources, de-hulling increased apparent digestibility of lysine, methionine, threonine and cystine 1.42%, 2.06%, 2.18% and 1.40% respectively. True digestibility of lysine, methionine, threonine and cystine was increased 1.65%, 1.94%, 2.30% and 1.82% respectively. A prediction equation for true ileal amino acid digestibility (including lysine and arginine) was established by multivariate linear regression. The independent variables included relevant amino acid, organic matter, crude protein, ether extract and nitrogen free extract. The coefficient R2 values of lysine and agrinine were 0.596 and 0.531 respectively. According to the crude protein content, a prediction equation for lysine and arginine content in soybean meal was also established by single linear regression. The coefficient R2 values of lysine and agrinine were 0.636 and 0.636 respectively.
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