Comparison of conventional and low-inhibitor soybeans with different heat treatments and lysine concentrations in diets for finishing pigs

Kansas Agricultural Experiment Station Research Reports, Dec 1991

Two experiments were conducted to determine the effects of gene expression for the Kunitz trypsin inhibitor, heat treatment, and concentration of lysine in the diet on nutritional value of soybeans for finishing pigs. In Experiment 1, 108 pigs (113 lb avg initial wt) were fed diets with two soybean cultivars (Williams 82 and Amsoy 71), with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor, subjected to three heat treatments (1/2-, 3/4-, and full-roasting). Nutritional value of the Williams 82 and Amsoy 71 cultivars was not different, but -K soybeans were superior to +K soybeans at all levels of heat treatment. Results indicated that full-roasted -K soybeans were of the greatest nutritional value, and 3/4-roasted -K soybeans were of equal nutritional value to full-roasted +K soybeans. In Experiment 2, Amsoy 71 soybeans (+K and -K) were fed raw and extruded, at 80 and 110% of the lysine concentration recommended by the NRC. Growth performance was improved by feeding the -K vs +K, extruded vs raw, and 110 vs 80% treatments. Additionally, the -K soybeans supported greater performance than +K soybeans, even when both were fully processed and fed in diets above the lysine requirement for finishing pigs.; Swine Day, Manhattan, KS, November 21. 1991

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Comparison of conventional and low-inhibitor soybeans with different heat treatments and lysine concentrations in diets for finishing pigs

Kansas Agricultural Experiment Station Research Reports Comparison of conventional and low-inhibitor soybeans with different heat treatments and lysine concentrations in diets for M A. Giesemann 0 B J. Healy 0 A J. Lewis 0 0 Giesemann, M A.; Healy , B J.; Lewis, A J.; and Hancock, Joe D. (1991) "Comparison of conventional Part of the Other Animal Sciences Commons Recommended Citation low-inhibitor soybeans with different heat treatments and lysine concentrations in diets for finishing pigs," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 10. https://doi.org/10.4148/ - See next page for additional authors Follow this and additional works at: https://newprairiepress.org/kaesrr This report is brought to you for free and open access by New Prairie Press. It has been accepted for inclusion in Kansas Agricultural Experiment Station Research Reports by an authorized administrator of New Prairie Press. Copyright 1991 Kansas State University Agricultural Experiment Station and Cooperative Extension Service. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. K-State Research and Extension is an equal opportunity provider and employer. Comparison of conventional and low-inhibitor soybeans with different heat treatments and lysine concentrations in diets for finishing pigs Abstract Two experiments were conducted to determine the effects of gene expression for the Kunitz trypsin inhibitor, heat treatment, and concentration of lysine in the diet on nutritional value of soybeans for finishing pigs. In Experiment 1, 108 pigs (113 lb avg initial wt) were fed diets with two soybean cultivars (Williams 82 and Amsoy 71), with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor, subjected to three heat treatments (1/2-, 3/4-, and full-roasting). Nutritional value of the Williams 82 and Amsoy 71 cultivars was not different, but -K soybeans were superior to +K soybeans at all levels of heat treatment. Results indicated that full-roasted -K soybeans were of the greatest nutritional value, and 3/ 4-roasted -K soybeans were of equal nutritional value to full-roasted +K soybeans. In Experiment 2, Amsoy 71 soybeans (+K and -K) were fed raw and extruded, at 80 and 110% of the lysine concentration recommended by the NRC. Growth performance was improved by feeding the -K vs +K, extruded vs raw, and 110 vs 80% treatments. Additionally, the -K soybeans supported greater performance than +K soybeans, even when both were fully processed and fed in diets above the lysine requirement for finishing pigs.; Swine Day, Manhattan, KS, November 21. 1991 Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 License. Authors M A. Giesemann, B J. Healy, A J. Lewis, and Joe D. Hancock This research report is available in Kansas Agricultural Experiment Station Research Reports: https://newprairiepress.org/kaesrr/vol0/iss10/516 (...truncated)


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M A Giesemann, B J Healy, A J Lewis, Joe D Hancock. Comparison of conventional and low-inhibitor soybeans with different heat treatments and lysine concentrations in diets for finishing pigs, Kansas Agricultural Experiment Station Research Reports, 1991, Issue 10,