Apparent and standardized ileal digestibility of protein and amino acids of several field bean and pea varieties in growing pigs

Abstract

The apparent ileal digestibility of protein and amino acids of fi eld beans (cv. Nadwiślański, Kodam, Martin and Optimal) and of peas (cv. Piast, Rola, Idol and Wiato) was determined by the indicator method using Cr 2 O 3 . The experiment was conducted in a double Latin square design (5 × 5 and 4 × 4) on nine barrows with an initial body weight of about 25 kg equipped with simple T-cannuale inserted into the terminal ileum. The only source of protein in the experimental diets was either fi eld beans or peas, whereas in the control diet soyabean oilmeal. The digestibility of protein and of most amino acids was signifi cantly lower in fi eld beans and peas (P<0.05) than in soyabean oilmeal. No significant differences were found (P>0.05) in the digestibility of protein or amino acids among the tested varieties of fi eld beans. Signifi cant differences did, however, appear in the digestibility of protein and amino acids between white-and coloured-fl owered pea varieties (P<0.05).Standardized protein and amino acid digestibility of the studied varieties of fi eld bean and peas was calculated. The coeffi cients of standardized digestibility were somewhat higher than those of apparent ileal digestibility.

Effect of different levels of faba bean in diets on growth performance of young pigs

“…Diets (Table 1) were formulated on the basis of apparent ileal digestible amino acid content according to NRC (1998) recommendations (own data). For faba bean and SBM, apparent ileal digestibility coefficients were: lysine 76.4 and 87.1%, (Kasprowicz and Frankiewicz, 2004). The experiment was carried out until the animals reached a body weight of about 36 kg and included the control of body weight gain and feed consumption.…”

“…contain considerable quantities of tannins and, when compared with soyabean meal, are characterized by significantly lower apparent ileal digestibility of amino acids, except arginine and proline. In addition, the content and digestibility of methionine is particularly low, which poses a real danger of a considerable deficit of this amino acid (Kasprowicz and Frankiewicz, 2003a,b;2004).…”

Nutritional values and nutrient digestibility of ground perilla cake (Perilla frutescens) in growing pig diets

“…The diets were formulated to three levels of GPC supplement: 0% (GPC0), 5% (GPC5), and 10% (GPC10). Digestibility was determined by the indicator method using Cr 2 O 3 (Kasprowicz and Frankiewicz, 2004). The experimental period included five days of adaptation followed by five days during which samples for ATTD were taken.…”

Prediction of standardized ileal digestibility and essential amino acid content of ingredients in swine: A meta-analysis

“…The RMSEP is low (<4.9%). (Leterme et al, 1990;Maillard et al, 1990;Jansman et al, 1993;Fan and Sauer, 1994;Van Barneveld and Batterham, 1994;Canibe and Bjorn, 1997;Hess et al, 1998;Fan and Sauer, 1999;Grosjean et al, 2000;Hess et al, 2000;Mariscal landin et al, 2002;Owusu-Asiedu et al, 2002;Kasprowicz and Frankiewicz, 2004;Jezierny et al, 2011;Chilomer et al, 2013 For models developed from experimental diet composition, the d value was larger (7%) for histidine whereas varying between −1.05% and 1.36% for the other EAA (Table 12). The intercept was not significant different for 0 and the slope was equal to 1 for all EAA.…”