Energy values and protein digestibility of soybean milk by-product in pigs based on in vitro assays

Jung-Yeol Sung; Bokyung Hong; Youngeun Song; Beob-Gyun Kim

doi:10.17533/udea.rccp.v33n4a07

Autores

Jung-Yeol Sung Universidade Konkuk
Bokyung Hong Universidade Konkuk
Youngeun Song Universidade Konkuk
Beob-Gyun Kim Universidade Konkuk

DOI:

https://doi.org/10.17533/udea.rccp.v33n4a07

Palavras-chave:

alimentos alternativos, digestibilidade, energia, ensaio in vitro, inibidor de tripsina, porco, proteína, subproduto da ração, subproduto do leite de soja, subproduto da soja, suínos

Resumo

Antecedentes: O subproduto do leite de soja (SMBP) é um potencial ingrediente alternativo na dieta de suínos, considerando seu alto teor de proteínas. No entanto, as informações sobre os valores energéticos e nutricionais do SMBP usado como ingrediente alimentar para suínos são limitadas. Objetivo: Estimar valores energéticos e digestibilidade protéica do SMBP em suínos com base em ensaios in vitro. Métodos: Foram obtidas quatro amostras de SMBP de três instalações produtores de leite de soja. Foram determinados o desaparecimento total do trato in vitro (IVTTD) e o desaparecimento ileal in vitro (IVID) da matéria seca (DM) nas amostras de SMBP. O desaparecimento ileal in vitro da proteína bruta foi determinado pela análise do conteúdo de proteína bruta em resíduos não digeridos após a determinação da IVID do DM. A energia digerível e metabolizável do SMBP foi estimada usando energia bruta, IVTTD do DM e equações de predição. Resultados: a amostra 4 apresentou maior IVTTD de DM do que a amostra 3 (97,7 vs. 94,4%, p<0,05) enquanto a IVID do DM na amostra 4 foi menor em comparação com a amostra 1 (53,5 vs. 65,0%, p<0,05). O desaparecimento ileal in vitro da proteína bruta na amostra 2 foi superior ao da amostra 1 e 3 (92,6 vs. 90,6 e 90,1%; p<0,05). A energia metabolizável estimada do SMBP variou de 4.311 a 4.619 kcal/kg no estado em que se encontra e o valor da amostra 3 foi o menor (p<0,05) entre as amostras do SMBP. Conclusão: os valores energéticos e a digestibilidade das proteínas devem ser determinados antes do uso do SMBP nas dietas suínas.

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Biografia do Autor

Jung-Yeol Sung, Universidade Konkuk

https://orcid.org/0000-0001-9214-2724
Departamento de Ciência e Tecnologia Animal, Universidade Konkuk, Seul, República da Coréia.

Bokyung Hong, Universidade Konkuk

https://orcid.org/0000-0002-4770-1854
Departamento de Ciência e Tecnologia Animal, Universidade Konkuk, Seul, República da Coréia.

Youngeun Song, Universidade Konkuk

https://orcid.org/0000-0002-0027-4605
Departamento de Ciência e Tecnologia Animal, Universidade Konkuk, Seul, República da Coréia.

Beob-Gyun Kim, Universidade Konkuk

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