University of Illinois Urbana-Champaign

Nutritional evaluation of fermented soybean meal and fermented full-fat soybeans fed to chickens and pigs

Cristobal Romero, Minoy Augusto

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CRISTOBALROMERO-THESIS-2022.pdf

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https://hdl.handle.net/2142/115663

Description

Title
Nutritional evaluation of fermented soybean meal and fermented full-fat soybeans fed to chickens and pigs
Author(s)
Cristobal Romero, Minoy Augusto
Issue Date
2022-03-03
Director of Research (if dissertation) or Advisor (if thesis)
Parsons, Carl M
Committee Member(s)
  • Emmert, Jason L
  • Stein, Hans H
Department of Study
Animal Sciences
Discipline
Animal Sciences
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
M.S.
Degree Level
Thesis
Keyword(s)
  • fermentation
  • soybean meal
  • full-fat soybeans
  • digestibility
  • metabolizable energy
  • phosphorus
  • poultry
  • swine
Abstract
Eight experiments were conducted to determine the nutritional value of conventional solvent-extracted defatted soybean meal (SBM-CV), fermented conventional soybean meal (FSBM), full-fat soybeans (FFSB), and fermented full-fat soybeans (FFFSB) in chickens and pigs. In Experiments 1 and 2, two precision-fed rooster assays were performed to determine the nitrogen-corrected true metabolizable energy (TMEn) and standardized amino acid (AA) digestibility among the test ingredients using conventional and cecectomized roosters, respectively. Full-fat ingredients presented greater TMEn values than conventional ingredients (P<0.05). Fermentation had a positive effect on TMEn of SBM-CV and a negative effect on FFSB. There were no differences in standardized AA digestibility between SBM-CV and FFSB. The fermented ingredients had lower (P<0.05) standardized AA digestibility values compared with their unfermented counterparts. In Experiment 3, an ad libitum-fed broiler chicken assay was conducted to determine apparent ileal P digestibility and total tract P retention at two dietary Ca levels (0.2% and 0.75%) among the test ingredients. Diets contained a Ca:non-phytate P (NPP) ratio of either 2 or 7.5. Greater (P<0.05) apparent ileal P digestibility values were observed at the low Ca level than at the high Ca level. At the high Ca level, fermentation increased the ileal P digestibility and total tract P retention for both conventional and full-fat samples, while at the low Ca level, there was a reduction (P<0.05) in total tract P retention for FFFSB. In Experiments 4 and 5, two 17 d chick trials were conducted to determine the P bioavailability of the test ingredients relative to KH2PO4 using crossbred chicks (Experiment 4) and a similar trial but using only SBM-CV and FSBM in commercial broiler chicks (Experiment 5). Multiple regression of bone ash in mg/tibia and % on supplemental P intake yielded slope-ratio relative P bioavailabilities between 23% and 48%. Fermentation did not affect relative P bioavailability in SBM-CV and increased the relative bioavailability values in full-fat samples in crossbred chicks. In commercial broiler chicks, there were no differences in relative P bioavailability between SBM-CV and FSBM. In Experiment 6, 40 growing barrows and gilts (initial BW: 13.9 ± 1.3 kg) were housed individually in metabolism crates and used in a complete randomized design. Pigs were fed a corn-based diet or four diets containing corn and each source of soybean product with 8 replicate pigs per diet. Fecal and urine samples were collected for 4 d after 5 d of adaptation. Results from Experiment 6 indicated that the concentration of ME in the test ingredients was not different between SBM and FSBM, but FFFSB had a lower ME concentration than FFSB (P<0.05). In Experiment 7, 10 growing barrows (initial BW: 11.3 ± 0.8 kg) with a T-cannula in the distal ileum were allotted to a replicated 5 × 5 Latin square design with 5 diets and 5 periods for a total of 10 replicate pigs per diet. Four diets included either SBM-CV, FSBM, FFSB, or FFFSB as the sole source of crude protein (CP) and AA. A N-free diet was used to determine the basal endogenous losses of CP and AA. Ileal digesta were collected on days 6 and 7 of each period after 5 d of adaptation to the diets. Results from Experiment 7 indicated that fermentation reduced (P<0.05) the AID and SID of indispensable AA in SBM-CV and FFSB. In Experiment 8, 80 growing barrows and gilts (initial BW: 12.3 ± 1.6 kg) were placed in metabolism crates and allotted to four diets with 8 pigs per diet using a 2 × 2 × 2 factorial treatment arrangement. Each source of soybean product was included in a diet without microbial phytase and in a diet with microbial phytase (500 units/kg diet). Pigs were adapted to the diets for 5 d, and fecal samples were collected for 4 d. Results from Experiment 8 indicated that ATTD and STTD of P were greater (P<0.05) in fermented ingredients compared with non-fermented ingredients. The ATTD and STTD of P was also greater (P<0.05) in full-fat ingredients compared with conventional ingredients. The ATTD and STTD of P was greater (P<0.05) in diets with phytase inclusion compared with diets without phytase inclusion. In summary, results from the poultry experiments indicated that fermentation increased TMEn in SBM-CV but had a negative effect on FFSB. Fermentation had no significant effect on indispensable AA with the exception of a decrease in Lys digestibility for both SBM-CV and FFSB, suggesting possible heat damage. Fermentation had a positive effect on apparent ileal P digestibility and total tract P retention in both SBM-CV and FFSB when diets contained 0.75% Ca and also increased relative P bioavailability of FFSB in crossbred chicks. Results from the swine experiments indicated that fermentation affected the ME concentration of FFSB negatively, had a positive effect on STTD of P but reduced SID of indispensable AA in SBM-CV and FFSB in growing pigs, supporting the possibility of heat damage of the fermented ingredients. Therefore, the fermentation technique used for SBM-CV and FFSB in the current study may improve ME concentration for poultry and the technique may be improved to avoid the negative effects of heat damage on digestibility of AA and possibly increase even more the availability of P for poultry and swine.
Graduation Semester
2022-05
Type of Resource
Thesis
Handle URL
https://hdl.handle.net/2142/115663
Copyright and License Information
Copyright 2022 Minoy Augusto Cristobal Romero

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