Apparent total tract digestibility and ileal digestibility of dry matter, nitrogen, energy and amino acids in conventional, Bacillus subtilis-fermented and enzyme-treated soybean meal fed to weanling pigs

Abstract

Apparent total tract digestibility (ATTD), apparent ileal digestibility (AID) and standardised ileal digestibility (SID) of dry matter, nitrogen, energy and amino acids were evaluated in six weanling barrows [(Landrace × Yorkshire) × Duroc] fed soybean meal diet (SBM), fermented soybean meal A diet with 50% solubility in potassium hydroxide (FSMA), fermented soybean meal B diet with 60% solubility in potassium hydroxide (FSMB), fermented soybean meal C diet with 70% solubility in potassium hydroxide (FSMC), enzyme-treated soybean meal (ETSM) and nitrogen-free diet. Pigs having body weights of 8.99 ± 0.40 kg were surgically equipped with T-cannulas of approximately 15 cm prior to the ileo-cecal junction and randomly allotted to one of five dietary treatments and a nitrogen-free diet in 6 × 6 Latin squares. With regards to the ATTD of essential amino acids, the ATTD of arginine, isoleucine, lysine, methionine and total essential amino acids was greater in pigs fed FSMB, FSMC, and ETSM diets than in SBM and FSMA diets. The ATTD of leucine, phenylalanine, threonine and valine in the FSMC diet was non-significant compared with the values of ATTD in FSMB and ETSM diets. With respect to non-essential amino acids the ATTD of aspartic acid, cysteine, glutamic acid, proline, tyrosine and total amino acids was greater in pigs fed the FSMC diet compared with the SBM diet and not different from the values of pigs fed the ETSM diet. The AID of dry matter, nitrogen and energy in the FSMC diet was greater (P < 0.05) than in pigs fed SBM and FSMA diets but was equal to the values of FSMB and ETSM diets. With regards to the AID of essential amino acids, the AID of histidine, lysine, methionine and threonine was greater in pigs fed FSMB, FSMC and ETSM diets than in SBM and FSMA diets (P < 0.05). The AID of isoleucine was greater in pigs fed FSMB and ETSM diets than the FSMA diet. The AID of arginine, phenylalanine and valine was greater in pigs fed the FSMC diet compared with the SBM diet. With respect to non-essential amino acids the AID of aspartic acid, glutamic acid, glycine, tyrosine and total amino acids was the same as in pigs fed FSMB, FSMC, ETSM diets and greater (P < 0.05) than in pigs fed SBM and FSMA diets. The SID of all essential amino acids in pigs fed the FSMC diet was greater than for the FSMA diet. In the case of non-essential amino acids, the SID of all amino acids except for cysteine was greatest in pigs fed FSMB, FSMC and ETSM treatments. In conclusion, dietary supplementation of FSMB, FSMC and/or ETSM diets can improve the ATTD, AID and SID of dry matter, nitrogen, energy, total amino acids and most of the essential amino acids in weanling pigs.

Effects of Fermentation on the Apparent Metabolizable Energy and Standardized Ileal Digestibility of Amino Acids in Soybean Meal Fed to Broiler Chickens

“…The present findings generally agree with those of Zhang et al [42], who documented that the AID and SID values of most essential AA, such as lysine, leucine, isoleucine, and histidine, were elevated for weaning piglets fed an FSBM diet compared with piglets fed an SBM diet. Hossain et al [43] showed that the AID and SID values of all AA in pigs fed an FSBM with 70% solubility potassium hydroxide were greater than those in pigs fed an SBM diet. However, according to Cervantes-Pahm and Stein [23], the AID and SID values of AA in FSBM were not different from those in SBM, except for lysine.…”

Effects of fermented soybean meal supplementation on the growth performance and apparent total tract digestibility by modulating the gut microbiome of weaned piglets

“…In contrast, the negative effects of crude protein, dry matter, and gross energy on nutrient digestibility were also observed in previous studies 13 , 35 . Similarly, Hossain et al 36 and Lan and Kim 37 found that dietary inclusion of FSMB did not have a significant effect on the digestibility of crude protein, dry matter, and gross energy in weaning pigs. The inconsistent results may be related to many factors such as FSBM source, additional levels, and composition of the basal diet, with effects being more pronounced when moderate amounts of FSBM are added to SBM basal diets 21 , 34 .…”

Avaliação do grão e do farelo de soja extrudados na alimentação de leitões recém-desmamados

“…Quando comparados os valores dos coeficientes de digestibilidade total aparente dos nutrientes e da energia do farelo de soja tostado avaliado neste estudo com os valores obtidos em estudos na literatura, a digestibilidade total aparente da matéria seca obtido neste estudo de 89,99% é ligeiramente superior às obtidas por e Hossain et al (2016), com leitões com 7,79 ± 2,70kg de peso vivo médio, em que obteve-se 83,78% de digestibilidade da MS. O mesmo ocorreu para a digestibilidade da energia bruta, em que neste estudo obteve-se o coeficiente de 90,63% versus em média 84,34% obtido nos estudos de , Rojas e Stein (2013) e Hossain et al (2016) com leitões com 8,45 ± 2,56kg de peso vivo médio, e para o extrato etéreo, em que neste estudo obteve-se o coeficiente de 81,16% vs. em média 51,75% obtidos nos estudos de Marty e Chavez (1993) e Rojas e Stein (2013), com leitões com 16,50 ± 5,82kg de peso vivo médio. O valor do coeficiente de digestibilidade total aparente do FDN obtido neste estudo foi superior ao obtido no estudo de Marty e Chavez (1993), que avaliou a digestibilidade do farelo de soja tostado para leitões com peso vivo médio de 17,10 ± 0,20kg, sendo 63,34% versus 53,8%, respectivamente.…”

“…O valor do coeficiente de digestibilidade total aparente do FDN obtido neste estudo foi superior ao obtido no estudo de Marty e Chavez (1993), que avaliou a digestibilidade do farelo de soja tostado para leitões com peso vivo médio de 17,10 ± 0,20kg, sendo 63,34% versus 53,8%, respectivamente. Para a proteína bruta, o coeficiente de digestibilidade total aparente obtido foi ligeiramente inferior aos coeficientes médios descritos na literatura em experimentos também com leitões, sendo 82,19% versus 84,63%, respectivamente, em estudos com leitões com peso médio de 8,83 ± 2,38kg Rojas e Stein, 2013;Hossain et al, 2016), estas diferenças podem estar relacionadas as ligeiras diferenças na composição química dos farelos de soja tostados utilizados. Os resultados obtidos no presente estudo para a digestibilidade ileal da proteína bruta e dos aminoácidos, e seus respectivos valores digestíveis, demonstram que a temperatura de extrusão do farelo de soja não tostado de 86°C parece ser inferior a necessária, indicando subprocessamento, enquanto que as temperaturas de 120°C e 149°C parecem indicar processamento de extrusão adequado em relação a sua qualidade nutricional.…”