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Table 3 Chemical composition of analyzed soybean products

From: Effect of different soybean meal type on ileal digestibility of amino acid in weaning pigs

Ingredients 1
Items CSBM FSBMA FSBMB UVFSBMB PSBM SPC
Chemical composition, g/kg
Dry matter 886.8 905.4 902.5 901.4 889.3 938.8
Crude protein 466.5 510.7 508.9 495.5 463.9 685.7
Amino acid composition
Dietary indispensable amino acids, g/kg
Arg 31.8 33.9 32.2 33.0 31.6 45.1
His 12.6 12.1 12.1 12.2 12.4 15.4
Ile 21.1 20.5 21.6 21.0 21.4 28.1
Leu 40.6 43.1 41.1 41.9 39.9 60.1
Lys 25.7 31.9 31.2 30.8 26.2 44.6
Met 8.9 8.2 10.6 10.2 8.6 14.1
Phe 23.5 25.2 24.6 24.4 24.1 33.4
Thr 18.6 20.8 21.1 21.5 19.1 25.1
Val 21.6 23.3 22.7 22.4 20.8 30.2
Dietary dispensable amino acids, g/kg
Ala 22.0 25.1 23.1 23.3 21.4 32.1
Asp 51.1 53.8 50.4 51.2 51.0 69.8
Cys 7.6 8.2 9.2 8.8 8.2 11.2
Glu 91.7 102.0 104.4 102.6 94.1 135.4
Gly 20.4 20.8 21.1 21.3 20.2 27.4
Pro 24.5 29.1 29.2 28.8 23.8 36.6
Ser 23.1 26.3 24.6 23.9 22.8 32.4
Tyr 14.4 15.2 14.8 14.7 14.1 21.1
  1. 1CSBM: conventional soybean meal, FSBMA: soybean meal fermented by Aspergillus oryzae GB-107, FSBMB: soybean meal fermented by Bacillus subtilis PP6, UVFSBMB: UV-sterilized soybean meal fermented by Bacillus subtilis PP6, PSBM: probiotics-supplemented soybean meal, and SPC: soy protein concentrate.