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Ileal digestibilities of amino acids in wheat bran rice bran rapeseed meal grain sorghum meat and bone meal and feather meal for growing pigs



Ileal digestibilities of amino acids in wheat bran rice bran rapeseed meal grain sorghum meat and bone meal and feather meal for growing pigs



Japanese Journal of Zootechnical Science 59(5): 407-413



Two experiments were conducted to determine the true digestibilities of amino acids and crude protein (CP) in wheat bran (WB), rice bran (solvent, RB), rapeseed meal (Canola, RM), grain sorghum (GS), meat and bone meal (MBM) and feather meal (FM) with nine pigs (initial weight approximately 30 kg) that were fitted with a simple ileocecal cannula. In experiment 1, a corn-cornstarch basal diet containing 3.3% CP, and two diets in which WB or RB was incorporated into the basal diet at the complete expense of cornstarch, were fed to four pigs in the same amounts (400 g) during each of three daily feedings conducted 8 h apart in three successive 4-day periods. Ileal digesta were obtained between 13:00 and 15:00 for 3 successive d at the end of each period. Digestibilities were determined with the aid of calculations based on the level of chromic oxide in feed and ileal digesta samples. In experiment 2, a 5 .times. 5 Latin square trial with five pigs was conducted with five diets; the basal diet and four diets in which RM, GS, MBM or FM were incorporated into the basal diet at the complete or partial expense of cornstarch. Other experimental conditions were similar to those in experiment 1. The results obtained were as follows. (1) The true ileal digestibilities for all amino acids in WB, RB, RM, GS, MBM and FM averaged 85.6, 70.4, 81.7, 80.4, 73.1 and 76.6%, respectively. The digestibility for CP was 82.1, 65.8, 79.8, 71.2, 73.8 and 76.2%, respectively. (2) The true ileal digestibilities of the more important essential amino acids tested like lysine, threonine and methionine were 85.6, 80.1 and 83.4% in WB, 70.9, 62.2 and 68.7% in RB, 77.3, 73.9 and 89.4% in RM, 82.6, 78.1 and 83.7% in GS, 74.0, 67.6 and 74.8% in MBM and 66.5, 72.2 and 73.7% in FM, respectively. (3) Of the essential amino acids, the digestibilities of arginine were the highest for all ingredients except GS. Threonine averaged out to be the least digestible of the essential amino acids.

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