Digestibility
Research was conducted to compare the apparent ileal digestibility (AID) and the standardized ileal digestibility (SID) of amino acids (AA) in soybean meal (SBM) produced in different regions of the…
A Soybean Meal Digestibility Study experiment was conducted to evaluate apparent (AID) and standardized (SID) ileal digestibilities of crude protein and amino acids with six soybean products in weaning pigs….
The objective of this study was to determine whether fermentation could increase apparent ileal digestibility (AID) of dry matter, nitrogen, energy and amino acids in fermented soybean meal (FSBM) compared…
Two experiments were conducted to determine the standardized ileal digestibility (SID) of crude protein and amino acid (AA) and concentrations of digestible (DE) and metabolizable (ME) in soy protein concentrate…
A total of 468 male Ross 308 broilers were used in a digestibility study to determine the additivity of apparent or standardized amino acid (AA) digestibility values for corn, soybean…
…acid digestibility and is closely related to dietary fiber characteristics, and a 4% reduction in dietary crude protein had no effect on ileal amino acid digestibility in growing pigs. Adebiyi,…
…protein sources (P < 0.05). The researchers concluded that the digestibility of nitrogen and amino acids vary greatly among oilseed meals. The digestibility of potato protein concentrate was greater…
…the highest digestibility of all soy products tested. Extrusion as a pretreatment to bioprocessing had a negative effect on digestibility. The second experiment was a 14-week feeding trial to evaluate…
Two High Oleic Soybeans experiments were conducted to compare soybean meal (SBM) from high oleic to parent soybean cultivars on growth performance, ileal AA (IAA) digestibility, and apparent metabolizable energy…
An experiment was conducted to compare nutritional composition, the apparent ileal digestibility (AID) and the standardized ileal digestibility (SID) of soybean meals (SBM) produced in various countries. Five sources of…
