Effect of replacing milk proteins with wheat gluten and soybean products on digestibility of nutrients and growth performance in nursery pigs

Kansas Agricultural Experiment Station Research Reports, Dec 1991

Two experiments were conducted to evaluate the nutritional value of processed wheat gluten for early-weaned pigs. The first experiment involved 72 weanling pigs with an avg age of 20 d and avg wt of 9.2 lb. Six diets were fed to the pigs in individual metabolism cages. Protein sources were casein, flash-dried wheat gluten, spray-dried wheat gluten, two solubilized wheat glutens, and soybean meal. Response criteria were N digestibility, biological value, and N retention. Casein had greater N digestibility, biological value, and N retention than the other protein sources. The wheat gluten products had greater N digestibility than soybean meal. Modification of the wheat gluten, to increase its solubility, resulted in marked decreases in biological value and N retention. Experiment 2 was a nursery growth assay. A total of 180 pigs were used, with an avg age of 25 d and avg wt of 12.3 lb. The five pelleted diets fed from d 0 to 14 were: 1) a high nutrient density diet (HNDD) with 20% dried whey and 20% dried skim milk (DSM); 2) HNDD with the DSM replaced by flash-dried wheat gluten and lactose; 3) HNDD with the DSM replaced by spray-dried wheat gluten and lactose; 4) HNDD with the DSM replaced by solubilized-modified wheat gluten and lactose; 5) HNDD with DSM replaced by soy protein isolate and lactose. All pigs were fed a common diet from wk 3 to 5 of the experiment. No differences in ADG or ADFI were noted for d 0 to 14. Feed to gain was best for pigs fed diets with spray-dried wheat gluten and worst for those fed diets with soy-isolate. For d 0 to 35, pigs fed diets with flash-dried wheat gluten had lower ADG and ADFI than pigs fed diets with spray-dried and solubilized-modified wheat gluten. Furthermore, pigs fed spray-dried wheat gluten during Phase I had the greatest overall growth performance, with a 19% improvement in ADG compared to pigs fed DSM.; Swine Day, Manhattan, KS, November 21. 1991

A PDF file should load here. If you do not see its contents the file may be temporarily unavailable at the journal website or you do not have a PDF plug-in installed and enabled in your browser.

Alternatively, you can download the file locally and open with any standalone PDF reader:

https://newprairiepress.org/cgi/viewcontent.cgi?article=6322&context=kaesrr

Effect of replacing milk proteins with wheat gluten and soybean products on digestibility of nutrients and growth performance in nursery pigs

Effect of replacing milk proteins with wheat gluten and soybean products on digestibility of nutrients and growth performance in nurser y pigs B T. Richert J L. Morrill Joe D. Hancock Follow this and additional works at: https://newprairiepress.org/kaesrr Part of the Other Animal Sciences Commons Recommended Citation - 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. Effect of replacing milk proteins with wheat gluten and soybean products on digestibility of nutrients and growth performance in nursery pigs Abstract Two experiments were conducted to evaluate the nutritional value of processed wheat gluten for early-weaned pigs. The first experiment involved 72 weanling pigs with an avg age of 20 d and avg wt of 9.2 lb. Six diets were fed to the pigs in individual metabolism cages. Protein sources were casein, flash-dried wheat gluten, spraydried wheat gluten, two solubilized wheat glutens, and soybean meal. Response criteria were N digestibility, biological value, and N retention. Casein had greater N digestibility, biological value, and N retention than the other protein sources. The wheat gluten products had greater N digestibility than soybean meal. Modification of the wheat gluten, to increase its solubility, resulted in marked decreases in biological value and N retention. Experiment 2 was a nursery growth assay. A total of 180 pigs were used, with an avg age of 25 d and avg wt of 12.3 lb. The five pelleted diets fed from d 0 to 14 were: 1) a high nutrient density diet (HNDD) with 20% dried whey and 20% dried skim milk (DSM); 2) HNDD with the DSM replaced by flash-dried wheat gluten and lactose; 3) HNDD with the DSM replaced by spray-dried wheat gluten and lactose; 4) HNDD with the DSM replaced by solubilized-modified wheat gluten and lactose; 5) HNDD with DSM replaced by soy protein isolate and lactose. All pigs were fed a common diet from wk 3 to 5 of the experiment. No differences in ADG or ADFI were noted for d 0 to 14. Feed to gain was best for pigs fed diets with spray-dried wheat gluten and worst for those fed diets with soy-isolate. For d 0 to 35, pigs fed diets with flash-dried wheat gluten had lower ADG and ADFI than pigs fed diets with spray-dried and solubilized-modified wheat gluten. Furthermore, pigs fed spray-dried wheat gluten during Phase I had the greatest overall growth performance, with a 19% improvement in ADG compared to pigs fed DSM.; Swine Day, Manhattan, KS, November 21. 1991 Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 License. This Research Report article is available in Kansas Agricultural Experiment Station Research Reports: https://newprairiepress.org/ kaesrr/vol0/iss10/482 (...truncated)


This is a preview of a remote PDF: https://newprairiepress.org/cgi/viewcontent.cgi?article=6322&context=kaesrr

B T Richert, J L Morrill, Joe D Hancock. Effect of replacing milk proteins with wheat gluten and soybean products on digestibility of nutrients and growth performance in nursery pigs, Kansas Agricultural Experiment Station Research Reports, 1991, Issue 10,