Effects of extrusion on ileal and total tract nutrient and energy digestibility of untoasted soybean meal in weanling pigs
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.anifeedsci.2022.115206 http://hdl.handle.net/11449/233988 |
Resumo: | This study evaluated the nutrient and energy digestibility of untoasted soybean meal (USM) extruded at three different temperatures, compared to toasted soybean meal (SBM), in weaned piglets. Forty crossbred barrows (25-D-old and 7.69 ± 0.89 kg BW) were allotted to a N-free diet or to four test diets in a randomized complete block design with 8 replications per treatment. The N-free diet was used to determine endogenous losses of amino acids (AA), and test diets contained 30% of each test ingredient as the only source of protein and AA: untoasted soybean meal extruded at 86 °C (USM86), 120 °C (USM120) or 149 °C (USM149) or with SBM, as a control diet. Titanium dioxide was added to the diets as an indigestible marker. After a 5 d adaptation period, feces were collected over a 5 d period and samples of ileal digesta were collected after piglets euthanasia. The apparent total tract digestibility (ATTD) of dry matter (DM), gross energy (GE), ether extract (EE), crude protein (CP), neutral detergent fiber (aNDF) and acid detergent fiber (ADF), and apparent (AID) and standardized (SID) ileal digestibility of AA, and their respective digestible values were evaluated. Analysis of variance was performed and the means were compared by Tukey when P < 0.05. Increasing extrusion temperature decreased concentrations of soybean trypsin inhibitors. Untoasted soybean meal extruded at 86 °C showed lower (P < 0.05) ATTD of DM (7–11%), GE (3–4%), and CP (10–13%) compared to SBM, USM120 and USM149, which did not differ. The ATTD of EE of SBM was 17–19% higher (P < 0.05) than that of USM86 and USM120, which were similar to each other and greater (P < 0.05) than that of USM149. Extrusion of USM at 86 oC was insufficient to inactivate anti-nutritional factors and reduced (P < 0.05) AID and SID of CP and AA by 25–29% and 27–31%, respectively, compared to SBM, USM120 and USM149, which were mostly similar. Soybean meal extruded at 120 and 149 °C presented a similar nutritional value to toasted soybean meal. |
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Effects of extrusion on ileal and total tract nutrient and energy digestibility of untoasted soybean meal in weanling pigsAnti-nutritional factorApparent and standardized ileal digestibilityFeed processingTrypsin inhibitorThis study evaluated the nutrient and energy digestibility of untoasted soybean meal (USM) extruded at three different temperatures, compared to toasted soybean meal (SBM), in weaned piglets. Forty crossbred barrows (25-D-old and 7.69 ± 0.89 kg BW) were allotted to a N-free diet or to four test diets in a randomized complete block design with 8 replications per treatment. The N-free diet was used to determine endogenous losses of amino acids (AA), and test diets contained 30% of each test ingredient as the only source of protein and AA: untoasted soybean meal extruded at 86 °C (USM86), 120 °C (USM120) or 149 °C (USM149) or with SBM, as a control diet. Titanium dioxide was added to the diets as an indigestible marker. After a 5 d adaptation period, feces were collected over a 5 d period and samples of ileal digesta were collected after piglets euthanasia. The apparent total tract digestibility (ATTD) of dry matter (DM), gross energy (GE), ether extract (EE), crude protein (CP), neutral detergent fiber (aNDF) and acid detergent fiber (ADF), and apparent (AID) and standardized (SID) ileal digestibility of AA, and their respective digestible values were evaluated. Analysis of variance was performed and the means were compared by Tukey when P < 0.05. Increasing extrusion temperature decreased concentrations of soybean trypsin inhibitors. Untoasted soybean meal extruded at 86 °C showed lower (P < 0.05) ATTD of DM (7–11%), GE (3–4%), and CP (10–13%) compared to SBM, USM120 and USM149, which did not differ. The ATTD of EE of SBM was 17–19% higher (P < 0.05) than that of USM86 and USM120, which were similar to each other and greater (P < 0.05) than that of USM149. Extrusion of USM at 86 oC was insufficient to inactivate anti-nutritional factors and reduced (P < 0.05) AID and SID of CP and AA by 25–29% and 27–31%, respectively, compared to SBM, USM120 and USM149, which were mostly similar. Soybean meal extruded at 120 and 149 °C presented a similar nutritional value to toasted soybean meal.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)University of São Paulo (USP) Luiz de Queiroz College of Agriculture Department of Animal ScienceSão Paulo State University (UNESP) School of Agricultural and Veterinarian SciencesUniversity of São Paulo (USP) Department of Animal ScienceSão Paulo State University (UNESP) School of Agricultural and Veterinarian SciencesCAPES: 1706625FAPESP: 2018/02343-6FAPESP: 2019/01849-6CAPES: 88887.481339/2020-00Universidade de São Paulo (USP)Universidade Estadual Paulista (UNESP)Milani, Natália CristinaPaula, Vinicius Ricardo Cambito deAzevedo, Cândida Pollyanna FranciscoSedano, Anderson AparecidoScarpim, Lucas Bassi [UNESP]Moreira Junior, HélioDuarte, Dave Hanneman AlvesCarciofi, Aulus Cavalieri [UNESP]Trindade Neto, Messias Alves daRuiz, Urbano dos Santos2022-05-01T12:09:40Z2022-05-01T12:09:40Z2022-02-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.anifeedsci.2022.115206Animal Feed Science and Technology, v. 284.0377-8401http://hdl.handle.net/11449/23398810.1016/j.anifeedsci.2022.1152062-s2.0-85122625587Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengAnimal Feed Science and Technologyinfo:eu-repo/semantics/openAccess2024-06-06T14:11:00Zoai:repositorio.unesp.br:11449/233988Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:42:33.274710Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effects of extrusion on ileal and total tract nutrient and energy digestibility of untoasted soybean meal in weanling pigs |
title |
Effects of extrusion on ileal and total tract nutrient and energy digestibility of untoasted soybean meal in weanling pigs |
spellingShingle |
Effects of extrusion on ileal and total tract nutrient and energy digestibility of untoasted soybean meal in weanling pigs Milani, Natália Cristina Anti-nutritional factor Apparent and standardized ileal digestibility Feed processing Trypsin inhibitor |
title_short |
Effects of extrusion on ileal and total tract nutrient and energy digestibility of untoasted soybean meal in weanling pigs |
title_full |
Effects of extrusion on ileal and total tract nutrient and energy digestibility of untoasted soybean meal in weanling pigs |
title_fullStr |
Effects of extrusion on ileal and total tract nutrient and energy digestibility of untoasted soybean meal in weanling pigs |
title_full_unstemmed |
Effects of extrusion on ileal and total tract nutrient and energy digestibility of untoasted soybean meal in weanling pigs |
title_sort |
Effects of extrusion on ileal and total tract nutrient and energy digestibility of untoasted soybean meal in weanling pigs |
author |
Milani, Natália Cristina |
author_facet |
Milani, Natália Cristina Paula, Vinicius Ricardo Cambito de Azevedo, Cândida Pollyanna Francisco Sedano, Anderson Aparecido Scarpim, Lucas Bassi [UNESP] Moreira Junior, Hélio Duarte, Dave Hanneman Alves Carciofi, Aulus Cavalieri [UNESP] Trindade Neto, Messias Alves da Ruiz, Urbano dos Santos |
author_role |
author |
author2 |
Paula, Vinicius Ricardo Cambito de Azevedo, Cândida Pollyanna Francisco Sedano, Anderson Aparecido Scarpim, Lucas Bassi [UNESP] Moreira Junior, Hélio Duarte, Dave Hanneman Alves Carciofi, Aulus Cavalieri [UNESP] Trindade Neto, Messias Alves da Ruiz, Urbano dos Santos |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade de São Paulo (USP) Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Milani, Natália Cristina Paula, Vinicius Ricardo Cambito de Azevedo, Cândida Pollyanna Francisco Sedano, Anderson Aparecido Scarpim, Lucas Bassi [UNESP] Moreira Junior, Hélio Duarte, Dave Hanneman Alves Carciofi, Aulus Cavalieri [UNESP] Trindade Neto, Messias Alves da Ruiz, Urbano dos Santos |
dc.subject.por.fl_str_mv |
Anti-nutritional factor Apparent and standardized ileal digestibility Feed processing Trypsin inhibitor |
topic |
Anti-nutritional factor Apparent and standardized ileal digestibility Feed processing Trypsin inhibitor |
description |
This study evaluated the nutrient and energy digestibility of untoasted soybean meal (USM) extruded at three different temperatures, compared to toasted soybean meal (SBM), in weaned piglets. Forty crossbred barrows (25-D-old and 7.69 ± 0.89 kg BW) were allotted to a N-free diet or to four test diets in a randomized complete block design with 8 replications per treatment. The N-free diet was used to determine endogenous losses of amino acids (AA), and test diets contained 30% of each test ingredient as the only source of protein and AA: untoasted soybean meal extruded at 86 °C (USM86), 120 °C (USM120) or 149 °C (USM149) or with SBM, as a control diet. Titanium dioxide was added to the diets as an indigestible marker. After a 5 d adaptation period, feces were collected over a 5 d period and samples of ileal digesta were collected after piglets euthanasia. The apparent total tract digestibility (ATTD) of dry matter (DM), gross energy (GE), ether extract (EE), crude protein (CP), neutral detergent fiber (aNDF) and acid detergent fiber (ADF), and apparent (AID) and standardized (SID) ileal digestibility of AA, and their respective digestible values were evaluated. Analysis of variance was performed and the means were compared by Tukey when P < 0.05. Increasing extrusion temperature decreased concentrations of soybean trypsin inhibitors. Untoasted soybean meal extruded at 86 °C showed lower (P < 0.05) ATTD of DM (7–11%), GE (3–4%), and CP (10–13%) compared to SBM, USM120 and USM149, which did not differ. The ATTD of EE of SBM was 17–19% higher (P < 0.05) than that of USM86 and USM120, which were similar to each other and greater (P < 0.05) than that of USM149. Extrusion of USM at 86 oC was insufficient to inactivate anti-nutritional factors and reduced (P < 0.05) AID and SID of CP and AA by 25–29% and 27–31%, respectively, compared to SBM, USM120 and USM149, which were mostly similar. Soybean meal extruded at 120 and 149 °C presented a similar nutritional value to toasted soybean meal. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-01T12:09:40Z 2022-05-01T12:09:40Z 2022-02-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.anifeedsci.2022.115206 Animal Feed Science and Technology, v. 284. 0377-8401 http://hdl.handle.net/11449/233988 10.1016/j.anifeedsci.2022.115206 2-s2.0-85122625587 |
url |
http://dx.doi.org/10.1016/j.anifeedsci.2022.115206 http://hdl.handle.net/11449/233988 |
identifier_str_mv |
Animal Feed Science and Technology, v. 284. 0377-8401 10.1016/j.anifeedsci.2022.115206 2-s2.0-85122625587 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Animal Feed Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129453229867008 |