Author: Ulrike Messerschmidt Publisher: Cuvillier Verlag ISBN: 3736982682 Category : Science Languages : en Pages : 124
Book Description
In the European Union the production quantity of oilseeds (e.g. soybean (SB) and rapeseed (RS)) and their protein-rich by-products increase due to the ban of meat and bone meal and its by-products in diets for livestock (Commission Regulation, 2001) and furthermore due to an increase of biodiesel processing (Lywood and Pinkney., 2012). In the fiscal year 2014/2015, 296 million tons of oilseed meals (OSM) have been produced worldwide (USDA, 2015). Of the total global production of OSM, soybean meal (SBM) represents 68%, followed by 14% rapeseed meal (RSM), 5% cotton seed meal, 5% sunflower seed meal and 3% palm kernel meal (USDA, 2015).
Author: Chanwit Kaewtapee Publisher: Cuvillier Verlag ISBN: 3736985282 Category : Science Languages : en Pages : 178
Book Description
During the last decade, the concept of standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AA) has been used in diet formulation for pigs. However, there is limited data on the nutritional composition and SID of CP and AA in home-grown European soybean and rapeseed products. For full-fat soybeans (FFSB), the presence of heat-labile trypsin inhibitors may cause problems in protein digestion of pigs. Therefore, the optimization of heat treatment for FFSB is a need to reduce trypsin inhibitor activity for improving SID of CP and AA. However, excessive heat treatment may have a negative effect on protein digestion. Furthermore, reducing dietary protein levels in combination with the supplementation of Bacillus spp. may reduce feed costs and improve pigs’ gut health. As a result of the present study, home-grown European soybean and rapeseed products can be considered as a suitable alternative to imported soybean products for pigs raised in organic and conventional farming systems. Wet heating at 100°C for 16 min, together with autoclaving at 110°C from 15 to 45 min reflects optimal heat treatment for FFSB resulting in greater SID of CP and AA with lower destruction of AA. Reducing the dietary CP level is an alternative strategy to improve SID of some AA, thereby decreasing feed cost and nitrogen excretion. The supplementation of Bacillus spp. promoted gene copy numbers of Roseburia spp., which may be beneficial due to ascribed health promoting properties of this butyrate producer.
Author: Renata Urbaityte Publisher: Cuvillier Verlag ISBN: 3736930003 Category : Science Languages : en Pages : 142
Book Description
A cautious assessment of standardised ileal digestibilities (SID) of crude protein (CP) and amino acids (AA) as a measure to describe AA bioavailabilities is critical for evaluating the protein value of feed ingredients for piglets. Estimates of SID have been generated for most feed ingredients for grower-finisher pigs, whereas corresponding values for piglets hardly exist. Until now, SID values determined in grower-finisher pigs are used in diet formulation for piglets as well. However, there is some concern that these values may not be valid in piglets due to a limited digestive capacity for feed protein in piglets. A guideline for the standardisation of the experimental procedure in digestibility experiments had already been proposed for grower-finisher pigs. These guidelines firstly include threshold levels for CP and AA in the assay diets to obtain so-called plateau apparent ileal digestibility values, which are independent of dietary CP and AA levels, and secondly values for IAALB. For piglets, similar guidelines, including dietary threshold levels and values for IAALB, have currently been established. Therefore, the objective of the thesis was, based on these guidelines, to determine SID of CP and AA in 24 assay feed ingredients, including 11 products from soybean processing, 7 by-products from starch processing, 2 fish meals and 4 whey proteins. For this purpose, a total of 4 digestibility experiments with piglets fitted with simple T-cannulas at the distal ileum was conducted. For each experiment, 14 barrows were weaned at 18 days of age. Each experiment consisted of 3 periods for digesta collection. A total of 24 semisynthetic cornstarch-based diets with various inclusion levels of casein were formulated to which 1 of the 24 assay feed ingredients each was added. The daily feed allowance was restricted to 30 g/kg of individual body weight throughout all experimental periods. The SID values were determined by difference to SID values in casein. The results of the present studies show large variations in SID values among differently processed soybean products (p0.05). The SID values in extruded soybeans (SBe) were lower compared to high-protein soybean meal (SBMhp), soy protein concentrate (SPC) or partially hydrolysed soy protein isolate (SPIh) (p0.05). Aqueous alcohol or water extraction in SPC or SPIh improved SID values compared to SBMhp (p0.05). The SID values among the 4 batches of SPC were similar (p0.05) and consistently high. Moreover, the SID values were similar in SPC and SPIh (p0.05). The SID values of in alternatively processed soy proteins including enzymatically fermented SPA and microbially fermented SPB, were inconsistent. For the 3 SPA products, SID increased numerically from values similar to SBMhp to values similar to SPC with increasing duration of enzymatic treatment. For SPB SID values were low and similar to SBe, which may be attributed to protein denaturation during microbial fermentation. The results of present study show for most AA similar SID values for all by-products of starch processing including pea protein (PeaP), wheat gluten (WG), corn gluten (CG), and potato protein (PotP) compared to SPC (p0.05) except for SID of Lys in WG and CG, and SID of Trp in CG were considerably lower compared to other products (p0.05). The particular low SID of Lys and Trp in WG and CG might be simply a reflection of an experimental error, because SID values by means of the difference method rely on sufficient high AA contribution levels to the assay diets, which was not achieved for the aforementioned AA. The results of the present study show that SID values in fish meal (FM1) and extracted fish meal (FM2e) vary considerably (p
Author: Publisher: ISBN: Category : Languages : pt-BR Pages :
Book Description
O presente trabalho foi conduzido para avaliar o efeito dos diferentes níveis de óleo de soja sobre as perdas endógenas, digestibilidade ileal aparente e verdadeira dos aminoácidos em dietas de suínos em crescimento. Os tratamentosconsistiram de quatro dietas isoprotéicas formuladas à base de milho e farelo de soja, suplementadas com níveis crescentes de óleo de soja (0,0; 1,5; 3,0; 4,5); 0,25% de óxido crômico foi adicionado para servir como indicador dedigestibilidade. As dietas foram formuladas de acordo com as exigências para esta fase. Dezesseis suínos na fase de crescimento com peso médio de 48,0 " 6,0kg, fistulados com cânula T simples, foram distribuídos em um delineamentoem blocos casualizados (DBC). Não houve efeito significativo da suplementação com níveis de óleo (P>0,05) nos coeficientes de digestibilidade ileal aparente do glutamato, glicina, arginina, alanina, prolina, tirosina, histidina e lisina. Foram observados efeito linear (P
Author: Kara Michelle Dunmire Publisher: ISBN: Category : Languages : en Pages : 0
Book Description
Ingredient varieties and heat processing applied to ingredients or complete diets can influence nutrient utilization for monogastric species and introduce variability in the final product sold for feed use or consumption. Thus, seven experiments were used in accomplishing the objective of this dissertation: to determine the influence of ingredient quality and diet formulation on amino acid (AA) digestibility and subsequent effects of growth performance for poultry and swine. First, the effects of using excessive thermal treatment of soy white flakes as a model for soybean meal (SBM) quality determined by official analytical methods and near infrared reflectance spectroscopy (NIRS) prediction equations was evaluated. Crushed soy white flakes (SWF) only exposed to mechanical pressing were ground and autoclaved at 128°C for 0, 5, 10, 15, 30, 45, and 60 min at 200 kPa. Official analytical methods and NIRS were highly correlated for total Lys, available Lys, and Lys/CP. However, bias correction is needed to use the NIRS calibration set for SBM to predict SBM values from SWF. The next set of 3 experiments evaluated different soybean varieties with varying levels of crude protein (CP) when fed to broilers. Dietary treatments for these experiments consisted of 1 of 4 soybean sources varying in quality determined by CP content and processed into SBM. Two sources consisted of soybeans from a similar region and processed either commercially solvent extracted or experimentally solvent extracted. It was concluded that, broilers fed commercially processed SBM had improved AA digestibility compared to those fed experimentally processed soybeans from a similar region. Increasing CP content increased AA digestibility in both studies with no evidence for differences in high CP SBM and conventionally processed SBM. However, when broiler growth performance was evaluated, broiler performance was improved in broilers fed conventionally processed SBM compared to experimentally processed SBM. Within experimentally processed SBM treatments, when formulating diets using previously determined AA digestibility's there was no evidence of difference in growth performance. The fifth study determined the influence of dietary fat and crystalline AA inclusion on broiler diet formulation and pellet quality. Dietary treatments consisted of a corn and SBM-based control, the control with crystalline valine (Val), and the control with crystalline Val and isoleucine (Ile). As crystalline AA increased in the diets, corn concentrations increased as SBM and the fat source were removed to balance for nitrogen-corrected metabolizable energy (MEn). Diets with increasing crystalline AA, Val, and Val + Ile, led to improved pellet quality which can be explained by the 0.4% or 0.6% reduction in added fat with increasing crystalline AA and balancing for MEn in the diet. The final two studies determined the effect of the pelleting process on diet formulations with varying levels of crystalline AAs and reducing sugars (RS) on digestibility and growth performance in growing pigs. Diets were formulated with low or high crystalline AA and low or high RS provided by co-product ingredients, DDGS and bakery meal. Digestibility and growth performance results concluded that pelleting diets with increased crystalline AA or RS did not affect from the pelleting response due to the Maillard reaction.
Author: Ulrike Messerschmidt
Author: Chanwit Kaewtapee
Author: Renata Urbaityte
Author: 
Author: Jan Vande Ginste
Author: Sergio Raul Fernandez-Tinoco
Author: Wandee Tartrakoon
Author: 
Author: Kara Michelle Dunmire
Author: Sarah Flordeliz Cervantes Pahm