Maceration and heat time on biological quality of full fatsoybean for pigs in the growing phase

Authors

  • Messias Alves da Trindade Neto Secretaria de Agricultura e Abastecimento do Estado de São Paulo, Agência Paulista de Tecnologia dos Agronegócios, Instituto de Zootecnia, Centro de Pesquisa e Desenvolvimento em Nutrição e Alimentação Animal, Nova Odessa, SP
  • Hacy Pinto Barbosa Secretaria de Agricultura e Abastecimento do Estado de São Paulo, Agência Paulista de Tecnologia dos Agronegócios, Instituto de Zootecnia, Centro de Pesquisa e Desenvolvimento em Nutrição e Alimentação Animal, Nova Odessa, SP
  • Izabel Marin Petelincar de Sordi Secretaria de Agricultura e Abastecimento do Estado de São Paulo, Agência Paulista de Tecnologia dos Agronegócios, Instituto de Zootecnia, Centro de Pesquisa e Desenvolvimento em Nutrição e Alimentação Animal, Nova Odessa, SP
  • Maria Regina Barbieri de Carvalho Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Tecnologia dos Produtos de Origem Animal, Jaboticabal, SP

Keywords:

Antinutritional factors, heating time, moisture

Abstract

The full fat soybean was submitted to maceration and thermic process for chemically and biologically evaluation by pigs in growing phase. The temperature utilised was 120 oC for 20, 30, 40, 50 and 60 minutes. The chemical composition, urease activity (UA), protein solubility (PS), trypsin inhibitor activity (TIU/mg), haemagglutinins (HU/mg), digestible dry matter (DDM), apparent digestibility of crud protein (ADCP), digestibility of ether extract (DEE), digestible protein (DP), digestible energy (DE) and metabolizable energy (ME) were measured. It was used 24 comercial hibrids barrows with 34,46 ± 0,67 kg. The method employed was the one of total feces and urine collection using ferric oxide as fecal marker in the proportion of 2% of the diet dry matter. The ingredients were substituted for 30% of the basal diet, in the dry matter bases. The average values of the feedstuffs expressed on the dry matter bases for DE and ME (kcal/kg) were respectively: soy bean 20 min (4533 and 4348), 30 min. (4486 and 4347), 40 min. (4448 and 4258), 50 min. (4174 and 4054), 60 min. (4318 and 4147). The time of heat and the maceration were determinants on the reduction of antinutritional factors (ANF) and on the byological value of full fat soybean.

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Published

2013-12-03

Issue

Section

ANIMAL NUTRITION

How to Cite

Maceration and heat time on biological quality of full fatsoybean for pigs in the growing phase. (2013). Bulletin of Animal Husbandry, 56(1), 53-58. http://bia.iz.sp.gov.br/index.php/bia/article/view/923

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