An experiment was conducted to test the hypothesis that the apparent total tract digestibility (ATTD) and the standardized total tract digestibility (STTD) of phosphorus in fermented soybean meal (FSBM) are greater than conventional soybean meal when fed to growing pigs. Four diets were formulated to contain conventional SBM or FSBM and either 0 or 800 units/kg of microbial phytase. The only sources of phosphorus in these diets were the soybean meals. A phosphorus-free diet to estimate basal endogenous losses of P was also formulated. Thirty barrows weighing about 14kg were placed in metabolism cages and allotted to five diets in a randomized complete block design with six pigs per diet. Feces were collected for five days after a five-day adaptation period. All samples of ingredients, diets, and feces were analyzed for phosphorus and values for ATTD and STTD of phosphorus were calculated. Results indicated that the basal endogenous phosphorus losses were 187 mg/kg dry matter intake. As phytase was added to the diet, the ATTD and STTD of phosphorus increased (P < 0.01) from 60.9 to 67.5% and from 65.5 to 71.9%, respectively, in pigs fed FSMB. Likewise, addition of phytase to conventional soybean meal increased (P < 0.01) the ATTD and STTD of phosphorus from 41.6 to 66.2% and from 46.1 to 71.4%, respectively. The ATTD and STTD of phosphorus were greater (P < 0.01) in FSBM than in conventional soybean meal when no phytase was used, but that was not observed when phytase was added to the diet (soybean meal × phytase interaction, P < 0.01). In conclusion, the ATTD and STTD of phosphorus in FSBM was greater than the conventional soybean meal when no microbial phytase was added, but, when phytase was added to the diets, no differences in phosphorus digestibilities were observed.
Technical Resources Tag: Fermented Soybean Meal
Amino Acid Digestibilities of Soybean Products
An experiment was conducted to determine the apparent (AID) and standardized ileal digestibility (SID) of crude protein and amino acids in weanling pigs of four soybean products, fish meal, and casein. The four soybean products were conventional dehulled soybean meal (SBM), soy protein isolate (SPI), fermented soybean meal (FSBM), and enzyme-treated soybean meal (ESBM). Seven weanling barrows (initial BW of about 10.9 kg) were individually fitted with a T-cannula in the distal ileum. The barrows were allotted to a 7 x 7 Latin square design with 7 diets and 7-day periods. Six cornstarch-based diets were prepared using each of the protein sources as the sole source of crude protein and amino acids. An N-free diet was used to measure basal endogenous losses of crude protein and amino acids.
Results showed that except for Lysine, the AID and SID of amino acids in FSBM were not different from SBM, and with a few exceptions, the AID and SID of most amino acids in SBM, FSBM, and ESBM were not different from each other and from the AID and SID of the amino acids in fish meal. Likewise, the AID and SID of amino acids in ESBM and SPI were not different, but the AID and SID of most amino acids in SPI were greater (P < 0.05) than in SBM and FSBM. The AID and SID of most amino acids in SPI were not different from the AID and SID of amino acids in casein. The research group concluded that the fermented soybean meal and the enzyme-treated soybean meal had similar ileal digestibilities of most amino acids compared to conventional dehulled soybean meal, whereas, soy protein isolate had the highest ileal digestibilities of amino acids among the four soybean products.
