PROMOTING ACCESS TO AFRICAN RESEARCH

Nigerian Journal of Animal Production

Log in or Register to get access to full text downloads.

Remember me or Register



DOWNLOAD FULL TEXT Open Access  DOWNLOAD FULL TEXT Subscription or Fee Access

Effect of period of boiling full-fat soyabeans on its amino acid profile and on performance of pigs

TF Balogun, FG Kaankuka, GS Bawa

Abstract


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 bad no effect on amino acid analysis of full-fat soyabeans. Weanling pigs had the best growth performance when soyabeans were boiled for 30 minutes and 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 improvement was observed up to 30 minutes of boiling.

Keywords: Pigs, soyabeans, ammo acid, growth.




AJOL African Journals Online