The Effect of Feeding Processed Soy Protein on the Growth Performance and Apparent Ileal Digestibility in Weanling Pigs

Abstract

For Exp. 1, one hundred twenty Duroc×Yorkshire×Landrace pigs (6.34±0.70 kg average initial BW) were used in a 35 d growth assay. There were six pigs per pen and four pens per treatment. Dietary treatments included 1) NC (negative control; basal diet), 2) PC (positive control; added 5% HP 300  , HAMLET PROTEIN A/S, as protein source), 3) PSP 2.5 (added 2.5% Pepsoygen  , Genebiotech Co. Ltd., as protein source), 4) PSP 5.0 (added 5% Pepsoygen  as protein source), and 5) PSP 7.5 (added 7.5% Pepsoygen  as protein source). For d 21, ADFI was increased in pigs fed PSP diets compared with PC diet (p<0.05). ADG was tended to improve as concentration of PSP in the diets was increased. For d 21-35 and entire experimental period, pigs fed PSP diets had more feed intake than pigs fed NC or PC diets (p<0.05). For the whole period, ADG was improved in PSP treatments compared with NC treatment (Linear effect, p=0.05). On d 21 and d 35, digestibilities of DM and N were higher (p<0.05) for pigs fed PSP diets than pigs fed NC diet and PSP 2.5 treatment was the highest among the treatments. On d 21, digestibility of N was significantly improved in PSP treatments compared with PC treatment (p<0.05). For Exp. 2, five Duroc×Yorkshire×Landrace barrows (8.74±0.22 kg average initial BW) were surgically fitted with a simple T-cannulas approximately 15 cm prior to the ileo-cecal junction. The experimental designs were 5×5 latin squares with pigs and periods as blocking criteria. Dietary treatments were same as Exp.1. Generally, apparent ileal digestibilities of DM and N were higher for pigs fed PSP diets than pigs fed NC or PC diets (p<0.05) and PSP 5.0 and 2.5 treatments were the highest among the treatments, respectively. Apparent ileal digestibilities of the whole amino acids were increased in PSP treatments compared with NC treatment (Quadratic effect, p≤0.05). Also, histidine, lysine and threonine digestibilities in essential amino acids and alanine, asparatic acid and glycine digestibilities in non essential amino acids were significantly higher for pigs fed PSP diets than pigs fed PC diets (p≤0.05). In conclusion, feeding processed soy protein to weanling pigs increased growth performance, nutrient digestibility and apparent ileal digestibilities of DM, N and most amino acids.

Growth performance, nutrient digestibility and intestinal morphology in weaned piglets fed fungal and bacterial fermented soya proteins

“…A linear increase in ADFI because of feeding processed soya proteins was also reported by Min et al (2004). The findings in the present study once again confirmed that FSP could significantly improve the ADG than SBM fed group that we reported earlier (Yun et al, 2005).…”

“…The lower apparent digestibility of nutrients lowered the ADG in this group. Higher DM and N digestibilities were also reported in pigs fed processed soya protein diet than to negative control (without processed soya protein) by Min et al (2004). As previously discussed, the FSP contained smaller peptides that could be easily digested by digestive proteases and this could be the reason that the CP digestibility was improved in FSP fed pigs.…”

“…We measured the molecular weight of peptides in FSP by gel electrophoresis and compared with other commercial processed soya sources (data not shown). Min et al (2004) also reported that feeding processed soya protein to weanling pigs that has high proportion of small peptides increased growth performance.…”

“…It could be considered that the anti-nutritional factors in SBM that normally hinders performance was less effective in FSP-B fed group than FSP-A since fermentation removed such antigenic components. There are few studies (Min et al, 2004;Yun et al, 2005), where fermented soyabean proteins could serve as an alternative protein source in early-weaned pigs. The trypsin inhibitor, oligosaccharides like raffinose and stachyose in soyabean meal was removed during fungal and bacterial fermentation by protease and glucoamylase causing hydrolysis (Kim, 2005).…”

“…The trypsin inhibitor, oligosaccharides like raffinose and stachyose in soyabean meal was removed during fungal and bacterial fermentation by protease and glucoamylase causing hydrolysis and the processed soya protein was developed (Kim, 2005). Recently, Min et al (2004) reported that feeding processed soya protein to weanling pigs that has high proportion of small peptides increased growth performance, nutrient digestibility and apparent ileal digestibilities of DM, N and most amino acids.…”