Effects of cooked or roasted full‐fat soya bean and soya bean meal on performance and carcass characteristics of growing‐finishing pigs

Abstract

Three maize-based diets were formulated to contain 25 % each of cooked, or locally roasted full-fat soya bean, or 20% soya bean meal. The diets were fed to 24 Large White, Landrace, Hampshire and Duroc crossbred pigs from 32.75 kg average weight to 60 2 kg liveweight in a single-way classification bireplicate trial. Average daily feed, average daily gain and feed to gain ratios for the respective diets were 2.19, 2.05 and 2.16 kg; 0.58, 0.60 and 0.61 kg; and 3.88, 3.50 and 3.62. These differences were not statistically significant (P > 0.05). The linear measures and jointed proportions of the carcasses, as well as pig organ weights, were statistically the same for the three test diets. The pigs fed full-fat soya bean however produced soft-fat carcasses. These results suggest that full-fat soya bean, which is appropriately heat-processed, may effectively replace soya bean meal in growing-finishing pig diets.

Performance of Rabbits Fed Different Levels of Tridax Procumbens in Cassava – Based Rations

“…Chemical Analysis Proximate Analysis : Proximate chemical analysis of dietary ingredients Cassava Root Meal (CRM), Full -Fat Roasted Soyabeans (FFSB), Tridax procumbens, Rice Husk (RH) and Dried Burukutu Spent Grain (DBSG) ( Table 1) and the test diets (Table 3) was carried out in accordance with standard procedure [20]. Mineral Analysis: Samples of Tridax procumbens were analysed for phosphorus (P) using the method of Kitson and Mellon as described [21], calcium (Ca), magnesium (Mg) and manganese (Mn) were determined using the atomic absorption spectrophotometer as outlined [21].…”

Effect of Using Raw or Processed Lablab Seed as Major Protein Source in Diets on the Economic of Feeding and Growth Performance of Rabbits

“…Effective utilization of this legume can be achieved by reduction or complete illumination of these antinutritional factors. Heat treatment has been employed to reduce or totally eliminate the anti-nutritional factors contained in legume seeds [3]; [4]; [5] and [6]. Reports have shown that boiling, toasting, fermentation, sprouting, decorticating of seeds and chemical treatment, can reduce or eliminate the anti-nutritional factors in legume seeds.…”