Open AccessEFFECT OF PERIOD OF BOILING FULL-FAT SOYA BEANS ON ITS AMINO ACID PROFILE AND ON PERFORMANCE OF PIGS
Author(s) -
T. F. Balogun,
F. G. Kaankuka,
G. S. Bawa
Publication year - 2021
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v28i1.1856
Subject(s) - weanling , boiling , meal , food science , chemistry , zoology , large white , amino acid , period (music) , biology , biochemistry , endocrinology , organic chemistry , physics , acoustics
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 had no effect on amino acid analysis of full-fat soyabeans. Weanling pigs had the best growth performance when soyabeans were boiled for 30 minutes ad 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 improvfement was observed up to 30 minutes of boiling.