Processing method affects the nutritional value of low-inhibitor soybeans for nursery pigs

Kansas Agricultural Experiment Station Research Reports, Dec 1990

One hundred weanling pigs (16.5 lb avg initial wt) were used in a 35-d growth assay to determine the effects of processing method (roasting in a Roast-A-Tron roaster vs extrusion in an Insta-Pro extruder) on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments were: 1) soybean meal with added soybean oil, 2) + K roasted, 3) + K extruded, 4) -K roasted, and 5) -K extruded. All diets were corn-based and formulated to contain .92% lysine and 3.50 Mcal/kg DE for d 0 to 14 of the experiment and .76% lysine and 3.49 Mcal/kg DE for d 14 to 35 of the experiment. From d 0 to 14, pigs fed extruded soybeans (+K and -K) ate more feed (greater ADFI), grew faster (greater ADG), and were more efficient (better F/G) than pigs fed roasted soybeans. From d 14 to 35 and overall, the same effects were noted, i.e., pigs fed extruded soybeans had greater ADFI and ADG and better F G than pigs fed roasted soybeans. Also, pigs fed -K soybeans were more efficient than pigs fed +K soybeans. The average performance of all pigs fed diets containing the roasted and extruded soybeans was not different from that of pigs fed diets with soybean meal and added soybean oil, although diets with -K extruded soybeans consistently supported numerically greater rates and efficiencies of gain. Extrusion processing yielded soybean products of greater nutritional value than roasting, and -K soybeans were of greater nutritional value than +K soybeans when roasted or extruded.; Swine Day, Manhattan, KS, November 15, 1990

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Processing method affects the nutritional value of low-inhibitor soybeans for nursery pigs

Processing method affects the nutritional value of low-inhibitor soybeans for nurser y pigs A J. Lewis D B. Jones M A. Giesemann B J. Healy Part of the Other Animal Sciences Commons Recommended Citation - See next page for additional authors Follow this and additional works at: http://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 1990 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. K-State Research and Extension is an equal opportunity provider and employer. Processing method affects the nutritional value of low-inhibitor soybeans for nursery pigs Abstract One hundred weanling pigs (16.5 lb avg initial wt) were used in a 35-d growth assay to determine the effects of processing method (roasting in a Roast-A-Tron roaster vs extrusion in an Insta-Pro extruder) on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments were: 1) soybean meal with added soybean oil, 2) + K roasted, 3) + K extruded, 4) -K roasted, and 5) -K extruded. All diets were corn-based and formulated to contain .92% lysine and 3.50 Mcal/ kg DE for d 0 to 14 of the experiment and .76% lysine and 3.49 Mcal/kg DE for d 14 to 35 of the experiment. From d 0 to 14, pigs fed extruded soybeans (+K and -K) ate more feed (greater ADFI), grew faster (greater ADG), and were more efficient (better F/G) than pigs fed roasted soybeans. From d 14 to 35 and overall, the same effects were noted, i.e., pigs fed extruded soybeans had greater ADFI and ADG and better F G than pigs fed roasted soybeans. Also, pigs fed -K soybeans were more efficient than pigs fed +K soybeans. The average performance of all pigs fed diets containing the roasted and extruded soybeans was not different from that of pigs fed diets with soybean meal and added soybean oil, although diets with -K extruded soybeans consistently supported numerically greater rates and efficiencies of gain. Extrusion processing yielded soybean products of greater nutritional value than roasting, and -K soybeans were of greater nutritional value than +K soybeans when roasted or extruded.; Swine Day, Manhattan, KS, November 15, 1990 Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 License. Authors A J. Lewis, D B. Jones, M A. Giesemann, B J. Healy, and Joe D. Hancock This Research Report article is available in Kansas Agricultural Experiment Station Research Reports: http://newprairiepress.org/ kaesrr/vol0/iss10/419


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A J Lewis, D B Jones, M A Giesemann, B J Healy, Joe D Hancock. Processing method affects the nutritional value of low-inhibitor soybeans for nursery pigs, Kansas Agricultural Experiment Station Research Reports, 1990,