Comparative Feeding Values of Soybean Hulls and Wheat Bran for Growing and Finishing Swine

Abstract

Feeding values of soybean hulls (SH) were compared to those of wheat bran (WB) for swine diets by chemical compositions, a digestion trial, a preference test by self-selection, and two feeding trials. The SH and the WB appeared to have, on airdry basis, 11.1 vs. 15.4% CP, 32.5 vs. 8.7% crude fiber (CF), 36.8 vs. 10.7% ADF, 0.6 vs. 0.1% Ca, and 492 vs. 92 ppm Fe, respectively. Lysine and total sulfur-containing amino acids in the SH were 0.66 vs. 0.37%, respectively. Apparent digestibility values of the SH were 71% for dry matter, 50% for CP, and 74% for CF. Apparent digestible energy and MEn values of the SH were 2,420 and 2,370 kcal kg -1 , respectively, which were comparable to those of the WB, 2,420 and 2,275 kcal kg -1 (NRC, 1998), respectively. The first feeding trial was conducted with 72 crossbred growing pigs with an average weight of 29.6 kg. The pigs when fed the diets containing 0, 6 and 10% SH by replacing the WB on a weight basis for 42 days did not show significant differences in body weight gain and feed/gain ratio among the treatments. The same trends were observed in the second trial with 60 crossbred finishing pigs with an average weight of 64.5 kg when fed the diets containing 12% SH or WB for 41 days. Back-fat thickness and adjusted loin eye muscle area of the finisher pigs were also not significantly different between the two groups. When allowed to self-select from two different feed troughs containing 10% SH or WB for two weeks, two groups of 80 pigs with 10 pigs per pen consumed the two diets exactly in equal proportion. In conclusion, the soybean hulls can be included up to 10 and 12% for growing or finishing pig diets, respectively, replacing the wheat bran on a weight basis without any adverse effects on palatability of diets and animal performances.

Impact of an alternate feeding program on broiler breeder pullet behavior, performance, and plasma corticosterone

“…There is very little information on the actual nutritional value of soybean hulls. Soybean hulls are reported to contain about 10 to 12% CP, 43% crude fiber and digestible energy content of 2,070 kcal/kg (Chee et al, 2005 ). However, the protein content of soybean hulls varies depending on processors, with research indicating a range of 9.2 to 18% CP (Cole et al, 1999 ).…”

Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull

“…The dietary fiber content of soybean hull is approximately 17% higher than that of wheat bran and its calcium (0.6 in soybean hull vs. 0.1% in wheat bran) and iron (429 ppm in soybean hull vs. 92 ppm in wheat bran) contents are 5-6 times higher than those of wheat bran as well (Chee et al 2005;Johnson et al 1985). In the soybean industry, soy hull accounts for about 8% of soybean, which is used as a byproduct in plenty.…”

Emulsifying properties of homogenised soybean hull suspensions as stabilisers for oil/water emulsions

“…Soybean hulls (mainly soybean skins) are a by‐product of soybean oil processing, comprising approximately 8% of the soybean weight and containing cellulose (38%–51%), hemicellulose (20%–25%), lignin (4%–8%), and protein (4%–8%) (Mielenz et al., 2009; Yoo et al., 2011; Rojas et al., 2014). Soybean hulls have antioxidant properties and a high dietary fibre content (Liu et al., 2020); however, their main use is in animal feed (Chee et al., 2005), so the nutritional and economic value of soybean hulls is underutilised. Dietary fibre from soybean hulls has been used to improve the viscoelastic properties and fibre content of wheat dough (Yang et al., 2014), and soybean hulls have been used as a fermentation substrate to produce ethanol (Mielenz et al., 2009).…”