Effect of period of boiling full-fat soyabeans on its amino acid profile and on performance of pigs

Abstract

Amino acid analysis and 2 growth studies were carried out to determine the effect of period of boiling of full-fat soyabeans on their nutritive value for weanling and growing pigs. Soyabeans were boiled in water for 15, 20, 25 or 30 minutes in Experiment 1 and 25, 30, 35 or 40 minutes in Experiment 2. Forty cross-bred (Large White x Hampshire) pigs were used in each of the Experiments. Period of boiling bad no effect on amino acid analysis of full-fat soyabeans. Weanling pigs had the best growth performance when soyabeans were boiled for 30 minutes and this was not significantly different (P>0.05) from the soyabean meal control diet. Period of boiling of full-fat soyabeans did not significantly (P>0.05) affect the performance of the heavier pigs, although improvement was observed up to 30 minutes of boiling.

Keywords: Pigs, soyabeans, ammo acid, growth.