Coefficient of standardized ileal digestibility of amino acids in corn, soybean meal, corn gluten meal, high-protein distillers dried grains, and field peas fed to weanling pigs

Petersen, G. I.; Liu, Y.; Stein, Hans H

doi:10.1016/j.anifeedsci.2013.11.002

Cited by 10 publications

(2 citation statements)

References 14 publications

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“…Protein deposition in single-stomached production animals is directly linked to the digestibility of protein in the feed and the adequacy of the amino acid profile to match the animal's requirements (2) . This is evident from the vast amount of research conducted over the last decades to define the nutritional requirements of production animals (to maximise protein deposition and to minimise protein oxidation) and to evaluate the nutritional quality of the ingredients or feeds that are fed to meet these requirements (2)(3)(4)(5)(6)(7) .…”

Section: Introductionmentioning

confidence: 99%

Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value

et al. 2016

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Protein structure influences the accessibility of enzymes for digestion. The proportion of intramolecular β-sheets in the secondary structure of native proteins has been related to a decrease in protein digestibility. Changes to proteins that can be considered positive (for example, denaturation and random coil formation) or negative (for example, aggregation and Maillard reactions) for protein digestibility can occur simultaneously during processing. The final result of these changes on digestibility seems to be a counterbalance of the occurrence of each phenomenon. Occurrence of each phenomenon depends on the conditions applied, but also on the source and type of the protein that is processed. The correlation between denaturation enthalpy after processing and protein digestibility seems to be dependent on the protein source. Heat seems to be the processing parameter with the largest influence on changes in the structure of proteins. The effect of moisture is usually limited to the simultaneous application of heat, but increasing level of moisture during processing usually increases structural changes in proteins. The effect of shear on protein structure is commonly studied using extrusion, although the multifactorial essence of this technology does not allow disentanglement of the separate effects of each processing parameter (for example, heat, shear, moisture). Although most of the available literature on the processing of feed ingredients reports effects on protein digestibility, the mechanisms that explain these effects are usually lacking. Clarifying these mechanisms could aid in the prediction of the nutritional consequences of processing conditions.

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Section: Introductionmentioning

confidence: 99%

Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value

et al. 2016

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“…These results indicate a diversity of digestibility of various feed ingredients produced at different times and in different regions. Although previous studies determined availability of protein based upon the ileal digestibility of amino acids (Widmer et al, 2007;Baker and Stein, 2009;Almeida et al, 2011;González-Vega and Stein, 2012;NRC, 2012;Sulabo et al 2013;Petersen et al, 2014), the ATTD of N of COM, PKM, SM, and TDDG, and digestibility of DM and N in TDDG were analyzed for the first time in our current study.…”

Section: Digestibility Of Nmentioning

confidence: 99%

Digestibility of nitrogen and dry matter of oilseed meals and distillers dried grains supplemented in swine diets

2016

Korean Journal of Agricultural Science

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This study was conducted to investigate the digestibility of dry matter (DM) and nitrogen (N) in oilseed meals and distillers dried grains (DDG) fed to growing-finishing pigs. As experimental animals, eleven barrows (initial body weight, 71.7 ± 17.0 kg) were housed in individual metabolism cages. The experimental design consisted of an 11 × 8 incomplete Latin square with 11 dietary treatments and 8 replication periods. The diets were individually formulated with dehulled soybean meal produced in Korea (SBM-KD), soybean meal produced in India (SBM-I), soybean meal produced in Korea (SBM-K), corn high-protein distiller dried grains (HPDDG), tapioca distillers dried grains (TDDG), canola meal (CAM), corn germ meal (CGM), copra meal (COM), palm kernel meal (PKM), sesame meal (SM), and perilla meal (PM). Pigs with SBM-KD and SBM-K showed greater (p < 0.05) intake of N than SBM-I, HPDDG, and PKM. Total feces output was decreased (p < 0.05) in SBMs (SBM-KD, -I, and -K), HPDDG, and CGM compared with TDDG, SM, and PM. The DM in excreted feces was decreased (p < 0.05) in SBMs and CGM compared to TDDG, SM, and PM. Similarly, the SM and PM fed to pigs resulted in greater (p < 0.05) fecal excretion of N than the others. Apparent total tract digestibility (ATTD) of DM in SBMs and CGM was greater (p < 0.05) than TDDG, SM, and PM. The SBMs fed to pigs showed higher (p < 0.05) ATTD of N than TDDG, COM, SM, and PM. In conclusion, our results provided nutritional information about various ingredients and would be useful to contain more precise amounts of nutrients included in feed ingredients of pig diet.

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Pulse Grains and Their Coproducts in Swine Diets

Wang¹,

Beltranena²,

Zijlstra³

2022

Sustainable Swine Nutrition

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Coefficient of standardized ileal digestibility of amino acids in corn, soybean meal, corn gluten meal, high-protein distillers dried grains, and field peas fed to weanling pigs

Cited by 10 publications

References 14 publications

Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value

Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value

Digestibility of nitrogen and dry matter of oilseed meals and distillers dried grains supplemented in swine diets

Pulse Grains and Their Coproducts in Swine Diets

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