Effect of Period of Boiling Full-Fat Soya Beans on Its Amino Acid Profile and on Performance of Pigs

Abstract

Amino acid analysis and 2 growth studies were carried out to determine the effect of period of boiling of full-fat soyabeans on their nutritive value for weanling and growing pigs. Soyabeans were boiled in water for 15, 20, 25 or 30 minutes in Experiment 1 and 25, 30, 35 or 40 minutes in Experiment 2. Forty cross-bred (Large White x Hampshire) pigs were used in each of the experiments. Period of boiling had no effect on amino acid analysis of full-fat soyabeans. Weanling pigs had the best growth performance when soyabeans were boiled for 30 minutes ad this was not significantly different (P>0.05) from the soyabean meal control diet. Period of boiling of full-fat soyabeans did not significantly (P>0.05) affect the performance of the heavier pigs, although improvfement was observed up to 30 minutes of boiling.

Peformance of Broiler Chickens Fed Differntly Processed Red Kidney Beans Seed Meal (Phaseoulus Vulgaris) as Poultry Feed Resource

“…The feed intake of broiler BRKBSM diet was significantly (P<0.05) higher than those of other treatments. This corroborates an earlier postulation (Balogun, 2001) that heat treatment of dietary legume seed significantly improved palatability in feeds. Boiling had a more positive effect on the utilization of dietary kidney beans than Toasting by significantly improving feed intake and body weight gain.…”

“…2001) and rats (Apata and Ologhobo 1997). However, it has been established that heat treatment and other processing methods exert beneficial efforts on the seeds of the grain legumes by destroying the antinutritional factors inherent in them (Balogun et al, 2001). Some of the anti-nutritional factors are however thermostable, requiring different processing methods applied individually or in combination.…”

Response of Broiler Chickens Fed Boiled Red Kidney Bean (Phaseolus vulgaris) Seed Meal as Protein feedstuff on Haematology and Serum Biochemical indices

“…However, like other grain legumes, its usefulness as a feed ingredient for monogastric animals is limited due to the presence of some anti-nutritional substances in feedstuffs which has been associated with growth depression and pancreatic hypertrophy in many monogastric animal species (Birk, 1988;Olomu, 2011). However, it has been established that heat treatment and other processing methods exert beneficial efforts on the seeds of the grain legumes by destroying the anti-nutritional factors inherent in them (Balogun et al, 2001). Thus boiling tends to increase palatability and protein intake (Goshit, 2015).…”