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Effects of graded levels of soya-bean protein on endogenous ileal lysine loss and amino acid digestibility in growing pigs

Published online by Cambridge University Press:  09 March 2007

H. L. Zhang ,
S. Y. Qiao ,
X. J. Chen ,
X. Wang ,
J. J. Xing  and
Y. L. Yin
H. L. Zhang
Affiliation:
College of Animal Science and Technology, China Agricultural University, Beijing, No. 2. Yuanmingyuan West Road, Beijing, Post Code 100094, People's Republic of China
S. Y. Qiao*
Affiliation:
College of Animal Science and Technology, China Agricultural University, Beijing, No. 2. Yuanmingyuan West Road, Beijing, Post Code 100094, People's Republic of China
X. J. Chen
Affiliation:
College of Animal Science and Technology, China Agricultural University, Beijing, No. 2. Yuanmingyuan West Road, Beijing, Post Code 100094, People's Republic of China
X. Wang
Affiliation:
College of Animal Science and Technology, China Agricultural University, Beijing, No. 2. Yuanmingyuan West Road, Beijing, Post Code 100094, People's Republic of China
J. J. Xing
Affiliation:
College of Animal Science and Technology, China Agricultural University, Beijing, No. 2. Yuanmingyuan West Road, Beijing, Post Code 100094, People's Republic of China
Y. L. Yin
Affiliation:
Key Laboratory of Subtropical Agro-ecology, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Box 10, Changsha 410125, People's Republic of China
*
†Corresponding author. E-mail: qiaoshy@mafic.ac.cn
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Abstract

This experiment investigated the effects of feeding graded levels of a soya-bean protein product (HP300, Hamlet Protein A/S Company, Denmark) on endogenous ileal lysine loss, apparent ileal amino acid digestibility, standardized true ileal amino acid digestibility determined using the protein-free (PF) method, and real ileal amino acid digestibility determined using the homoarginine (HA) method. The soya-bean protein product was obtained by purifying and defattening soya bean via a proprietary microbial process that decreased the level of trypsin inhibitors and other anti-nutritional factors in soya bean. Six barrows, with an initial body weight of 37·4 ± 1·3 kg, were surgically fitted with simple T-cannulae at the distal ileum and offered six maize-starch-based diets according to a 6 × 6 Latin-square design. The six diets were formulated to provide 0, 50, 100, 150, 200, or 250 g crude protein (CP) per kg by dietary inclusion of 0, 90, 182, 274, 367 or 460 g/kg of soya-bean protein. Five kg of soya-bean protein product was guanidinated in order to estimate endogenous amino acid flow and real ileal amino acid digestibility. Chromium III oxide (5 g/kg) was included in the non-guanidinated diets while dysprosium chloride (0·1 g/kg) was included in the guanidinated diets as an indigestible marker. The experimental periods lasted 8 days. On day 6 of each period, ileal digesta was collected for 24 h to determine apparent and standardized true ileal amino acid digestibility of the non-guanidinated diets. At 08:00 h on day 8, the pigs were given a single meal of the diets containing guanidinated protein and their ileal digesta was collected for 24 h in order to determine the total HA flow and the real ileal digestibility of lysine. Endogenous ileal lysine flow appeared to follow a sigmoid curve starting at about 370 mg/kg dry matter (DM) intake for pigs given the PF diet and continuing asymptotically to about 750 mg/kg DM intake when the inclusion level of the soya-bean protein product was increased to 182 g/kg (100 g/kg of CP). The endogenous ileal lysine flow for pigs given the PF diet was similar (P > 0·05) to that of pigs given 90 g/kg soya-bean protein (50 g/kg of CP) and it increased sharply (P < 0·05) as the level of soya-bean protein increased from 90 to 182 g/kg (50 to 100 g/kg of CP). Thereafter, it was relatively constant (P > 0·05). With an increase in soya-bean protein, there was a quadratic increase (P < 0·01) in the apparent ileal digestibilities for all amino acids except valine and phenylalanine. Standardized true ileal amino acid digestibility decreased (P < 0·05) with an increase in soya-bean protein level. However, real ileal amino acid digestibilities were not influenced (P > 0·05) by soya-bean protein in the diet at levels between 90 and 367 g/kg (50 and 200 g/kg of CP). In conclusion, endogenous ileal lysine flow was not constant and was significantly affected by soya-bean protein level. The results of this study suggest that standardized true ileal amino acid digestibility should be measured between 100 and 200 g/kg of CP (182 and 367 g/kg soya-bean protein) while real ileal amino acid digestibility is unaffected by protein levels between 50 and 200 g/kg of CP (90 and 367 g/kg soya-bean protein).

Keywords

amino acidsdigestibilitylysinepigssoya-bean protein
Type
Research Article
Information
Animal Science , Volume 81 , Issue 2 , October 2005 , pp. 257 - 264
Copyright
Copyright © British Society of Animal Science 2005

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