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J. Anim. Sci. 2006. 84:1387-1395
© 2006 American Society of Animal Science

ANIMAL NUTRITION

Selecting soybean meal characteristics preferred for swine nutrition1

T. A. T. G. van Kempen2, E. van Heugten, A. J. Moeser3, N. S. Muley and V. J. H. Sewalt4

Department of Animal Science and Interdepartmental Nutrition Program, North Carolina State University, Raleigh 27695

2 Correspondence and current address: Provimi Research & Technology Centre, Lenneke Marelaan 2, B-1932 St. Stevens Woluwe, Belgium (theovankempen{at}yahoo.com).

As environmental constraints become more important issues for the animal industry, selecting feed ingredients that yield good animal performance but also minimize environmental impact of animal production becomes critical. The objective of this research was to identify which compositional features would be desirable for soybean meal to maximize nutritional value and minimize animal waste. Eight soybean samples were selected from a database of 72, such that maximal variability for CP, NDF, and ADF content was obtained. Samples were subsequently processed into meal using standardized procedures. In Experiment 1, 8 cannulated pigs were used to determine ileal digestibility following a Latin square design. In Experiment 2, 5 of the samples were used in complete feeds and 10 pigs were used in a crossover Latin square design to determine the total tract digestibility, odorants in fresh and 5-d-old manure, and ammonia emission from manure. Differences up to 6% in ileal DM digestibility and 8% in ileal CP digestibility were observed. This difference was reduced to 1.1% for total tract DM digestibility and 4% for total tract CP digestibility. Differences in odorant concentration were 3-fold and for in vitro ammonia emission were 42%. The only compositional variable with a significant effect on digestibility was stachyose, which negatively affected ileal digestibility of DM (r = –0.80, P = 0.02) and energy (r = –0.73, P = 0.04). None of the compositional variables measured affected ileal CP digestibility. Ileal CP digestibility, however, was correlated with estimated CP fermentation in the large intestine (r = –0.86, P = 0.06) and with in vitro ammonia emission after 48h (r = –0.81, P = 0.09). In conclusion, nutritionally relevant variability exists in soy varieties. Low stachyose content is important for maximizing ileal energy digestibility of soybean meal. Although no compositional variable was identified that explained differences in ileal CP digestibility, maximizing ileal CP digestibility is of interest for maximizing the nutritional value of soybean meal and possibly for reducing ammonia and odor emissions.

Key Words: ammonia • digestibility • odor • soybean meal • swine






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