THE EFFECT OF MOIST EXTRUSION OF SOY PRODUCTS ON GROWTH-PERFORMANCE AND NUTRIENT UTILIZATION IN THE EARLY-WEANED PIG
THE EFFECT OF MOIST EXTRUSION OF SOY PRODUCTS ON GROWTH-PERFORMANCE AND NUTRIENT UTILIZATION IN THE EARLY-WEANED PIG
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DOI：
10.2527/1993.7182099x
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发表时间：
1993-08-01
影响因子：
3.3
通讯作者：
KATS, LJ
中科院分区：
文献类型：
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作者：
FRIESEN, KG;NELSSEN, JL;KATS, LJ
170头平均21 +/- 1日龄的猪（最初分别为5.4和5.8 kg）用于两个实验中的每一个，以确定通过湿挤压进一步热处理对早期断奶猪（断奶后0至14天）喂养的大豆产品的营养价值的影响。实验被设计为随机化的完全区组，其中处理被布置为2 X 3析因和阳性对照。分析了湿挤压和豆制品挤压的主要影响因素及其交互作用。在实验中使用生大豆片、商业大豆蛋白浓缩物和实验性大豆蛋白浓缩物。1和烤大豆粉取代实验大豆蛋白浓缩物。2.在两个实验中，主要含有乳蛋白的饮食（1.4%赖氨酸）作为阳性对照。在0 ~ 14 d和0 ~ 35 d，湿挤压处理和蛋白质源对日增重和料肉比有显著的交互作用（P <0.06）。1和2）。与饲喂非膨化大豆制品的猪相比，饲喂膨化大豆制品的猪的ADG和增重：饲料比有所改善（P <0.01）;在饲喂膨化、生大豆片和烤大豆粉的猪中观察到最大的改善（d 0至14）。当采用湿挤压时，DM和N的表观消化率（d 14）增加（P <0.05）。与饲喂非膨化产品的猪相比，饲喂膨化大豆产品的猪的血尿素氮和血清免疫球蛋白G滴度降低（P <0.05）。试验3选用100头猪（初始体重5.9 kg，日龄21 d），比较湿挤压法和干挤压法加工豆粕的效果。平均日增重，ADFI，增重：饲料比，DM和N的表观消化率最大化（P <0.05），从断奶后第0天到第14天饲喂牛奶饲料。饲喂膨化豆粕（湿或干）的猪从第0天到第14天具有中等（P <0.05）ADG、ADFI、增重：饲料比以及DM和N表观消化率。与饲喂干挤压豆粕的猪相比，饲喂干挤压豆粕的猪从第0天到第28天的日增重增加（P <0.10）。这些数据表明，湿挤压较低的精制大豆产品（生大豆片，烤大豆粉，豆粕）可以导致生长性能相比，通过喂养高度精制大豆产品（大豆蛋白浓缩物）的早期断奶猪。
One hundred seventy pigs averaging 21 +/- 1 d of age (initially 5.4 and 5.8 kg, respectively) were used in each of two experiments to determine the effect that further heat processing by moist extrusion has on the nutritional value of soybean products fed to the early-weaned pig (d 0 to 14 postweaning). The experiments were designed as randomized complete blocks with treatments arranged as a 2 x 3 factorial and a positive control. Main effects of moist extrusion and soy products and the interaction effects were analyzed. Raw soy flakes, commercial soy protein concentrate, and an experimental soy protein concentrate were used in Exp. 1 and a toasted soy flour replaced experimental soy protein concentrate in Exp. 2. A diet (1.4% lysine) containing primarily milk protein served as a positive control in both experiments. An interaction (P < .06) between moist extrusion processing and protein source existed from d 0 to 14 and from d 0 to 35 for ADG and gain:feed ratio (Exp. 1 and 2). Pigs fed moist-extruded soy products had improved (P < .01) ADG and gain:feed compared with pigs fed nonextruded soy products; the largest improvement was observed in pigs fed extruded, raw soy flakes and toasted soy flour (d 0 to 14). Apparent DM and N digestibilities (d 14) were increased (P < .05) when moist extrusion was used. Blood urea nitrogen and serum immunoglobulin G titers decreased (P < .05) in pigs fed moist-extruded soy products compared with titers in pigs fed nonextruded products. In Experiment 3, 100 pigs were used (initially 5.9 kg and 21 d of age) to compare moist and dry extrusion processing of soybean meal. Average daily gain, ADFI, gain:feed ratio, and apparent DM and N digestibilities were maximized (P < .05) in pigs fed a milk diet from d 0 to 14 postweaning. Pigs fed extruded soybean meal (moist or dry) had intermediate (P < .05) ADG, ADFI, gain:feed ratio, and apparent DM and N digestibilities from d 0 to 14. Pigs fed moist-extruded soybean meal from d 0 to 28 had increased (P < .10) ADG compared with pigs fed dry-extruded soybean meal. These data suggest that moist extrusion of less-refined soy products (raw soy flakes, toasted soy flour, and soybean meal) can result in growth performance comparable to that achieved by feeding highly refined soy products (soy protein concentrate) to the early-weaned pig.