The effects of dietary soyabean oil-cake meal on performance and gut histology of piglets

Three experiments were conducted to test the hypothesis that values for standardized ileal digestibility (SID) of amino acids (AA) and metabolizable energy (ME) in a cheese co-product are greater than in fish meal or enzyme-treated soybean meal (ESBM). The second objective was to test the hypothesis that pigs fed a diet containing cheese co-product will have growth performance that is not different from that of pigs fed other sources of protein. In experiment 1, eight ileal-cannulated barrows (11.0 ± 0.4 kg) were allotted to a replicated 4 × 4 Latin square design with four diets and four periods and two pigs per diet in each period. The four diets included an N-free diet and three diets that contained ESBM, fish meal, or the cheese co-product as the source of AA. Results indicated that the cheese co-product had greater (P < 0.05) SID of most AA compared with ESBM and fish meal. In experiment 2, 32 weanling barrows (14.0 ± 1.1 kg) were housed individually in metabolism crates and randomly allotted to one of four diets. A corn-based diet and 3 diets that contained corn and ESBM, fish meal, or cheese co-product were formulated. Feces and urine were collected quantitatively. The ME in cheese co-product was greater (P < 0.05) than in ESBM and fish meal. In experiment 3, 128 weaned pigs (6.2 ± 0.6 kg) were allotted to a randomized complete block design with four treatments and eight replicate pens per diet. Phase 1 diets that contained 0, 6.65, 7.35, or 14% cheese co-product were fed from day 1 to 14 and a common phase 2 diet without cheese co-product was fed from days 15 to 28. Individual pig weights were recorded at the beginning of the experiment, on day 14 and on day 28, and daily feed allotments were also recorded. Two blood samples were collected from one pig per pen on day 14 to analyze for blood urea N, albumin, total plasma protein, peptide YY, immunoglobulin G, tumor necrosis factor-α, interleukin-6 and interleukin-10. No differences were observed in average daily gain among treatments, but there was a tendency (P < 0.10) for total protein on d 14 to increase as cheese co-product increased in the diets. In conclusion, the cheese co-product used in this experiment has a greater SID of AA and greater ME than ESBM and fish meal and the cheese co-product may be included in pre-starter diets for weanling pigs without negatively impacting growth performance or indicators of intestinal health.

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Nutritional value of a new source of cheese coproduct fed to weanling pigs

Mallea

Oliveira

López³

et al. 2023

Journal of Animal Science

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The effects of dietary soyabean oil-cake meal on performance and gut histology of piglets

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Nutritional value of a new source of cheese coproduct fed to weanling pigs

Nutritional value of a new source of cheese coproduct fed to weanling pigs

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