Abstract
Utilization of the raw beans for food and feed is prohibited by the presence of protease inhibitors. Breeding soybean cultivars for reduced amount of anti nutritional factors at Maize Research Institute Zemun Polje resulted in development of two new Kunitz-free cultivars - Lana and Laura. Feeding trials with pigs in different growth stages were conducted to compare the response of growing and finishing pigs to diets containing either raw or extruded standard and KTI-free (Kunitz trypsin inhibitor-free) soybean cultivars. The greatest improvement in growth performance was noted for the group fed extruded KTIfree soybean. This group achieved highest daily weight gain and gain per feed unit. Growth parameters for group of pigs fed raw soybean Kunitz-free cultivar were slightly reduced.
Highlights
The protease inhibitors in soybean, Kunitz trypsin inhibitor (KTI) and the Bowman–Birk inhibitor (BBI) constitute at least 6% of the protein present in soybean seed (Ryan, 1973) and with lectin, represent the main anti nutritional factors of soybeans
They demonstrated that the inclusion of raw Kunitz-free soybean in diet was beneficial in terms of better growth performance compared with conventional cultivars, but still inferior to the growth performance obtained by soybean meal, where the KTI and other anti nutritional factors are inactivated by heating
The growth performance data from the pig experiment showed that the best average daily weight gain (DWG) of pigs was achieved for the group fed mixture with extruded KTI-free soybean cultivar (Mixture 2) in Stage 2 (Table 2)
Summary
The protease inhibitors in soybean, Kunitz trypsin inhibitor (KTI) and the Bowman–Birk inhibitor (BBI) constitute at least 6% of the protein present in soybean seed (Ryan, 1973) and with lectin, represent the main anti nutritional factors of soybeans. Heat processing inactivates anti-nutritional factors and modifies the structure of the proteins, making them more available for digestion. Soybean lines with reduced protease inhibitor content could reduce or eliminate the need for expensive heat treatments and lessen the chance of lowering amino acid availability. Numerous studies investigated the effect of soybean variety and processing on growth performance of pigs (Cook et al, 1988; Palacios et al, 2004). They demonstrated that the inclusion of raw Kunitz-free soybean in diet was beneficial in terms of better growth performance compared with conventional cultivars, but still inferior to the growth performance obtained by soybean meal, where the KTI and other anti nutritional factors are inactivated by heating. Present study was carried out to estimate the nutritional value of new cultivars in feeding trials with pigs and determine whether pigs in different stages of development could be successfully fed raw Kunitz-free soybean cultivars
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