Soja integral processada de diferentes formas para uso em dietas para suínos em crescimento e terminação

Lüdke, Maria do Carmo Mohaupt Marques; Lima, G. J. M. M. de; Lanznaster, Mário; Ardigó, Rinaldo

doi:10.1590/s1516-35982007000700015

Cited by 4 publications

(3 citation statements)

References 8 publications

(3 reference statements)

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“…The composition of corn can vary within and between regions (CANTARELLI et al, 2007;CARVALHO et al, 2009). Soybean meal has variable composition, and its quality is highly dependent on its processing (LUDKE et al, 2007;CARVALHO et al, 2008). Consequently, antinutritional variation of its constituents can occur, compromising the activity of enzymes in the animal.…”

Section: Introductionmentioning

confidence: 99%

Enzyme Complex Supplementation on the Performance of Swine in Growth and Finishing Phases

et al. 2018

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The objective of this study was to evaluate the use of an enzyme complex-α-amylase, ß-glucanase, phytase, cellulase, xylanase and protease-in the feed of swine in growing and finishing phases, by assessing their performance (daily weight gain, daily feed intake, and feed conversion), dry matter, crude protein, and crude energy apparent digestibility, and the feed costs. Eighty pigs-castrated males, and females-of approximately 63 days of age and initial weight of 20.18±1.98 kg were distributed in a 5×2 factorial arrangement (diet × sex), in a randomized block design, with eight replications. The treatments used were: positive control diet consisted of 3,300 kcal/kg in the growth-I phase, and 3,250 kcal/kg in the growth-II and finishing phases; negative control diet with energy reduction of 85 kcal/kg of metabolizable energy (ME) (NC85); NC85 diet with addition of enzyme complex (EC85); negative control diet with energy reduction of 100 kcal/kg ME (NC100); NC100 diet with addition of enzyme complex (EC100). The addition of the enzyme complex to the diet with energy reduction of 100 kcal/kg ME increased the digestible protein content of the diet for the swine in the growth-II phase. The addition of the enzyme complex to the diet with energy reduction of 85 and 100 kcal/kg ME increased the digestible energy content of the diets for the swine in the finishing phase. The use of enzyme complex in diets with reduction of 85 kcal/kg ME for male swine in growing and finishing phases is recommended for improving feed conversion and economic efficiency during the growth-I phase. The use of enzyme complex is not justified for female swine.

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Section: Introductionmentioning

confidence: 99%

Enzyme Complex Supplementation on the Performance of Swine in Growth and Finishing Phases

et al. 2018

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“…A evolução genética dos animais de produção e o aumento da demanda de alimentos têm exigido produtos de alta qualidade e digestibilidade para uso em rações. No Brasil, em especial no Estado do Paraná, a soja tem tomado posição de destaque em relação às outras culturas em virtude da valorização de seu preço de venda e melhoramento de técnicas de produção (LUDKE et al, 2007).…”

Section: Introductionunclassified

Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process

Mantovani¹,

Corazza²,

Filho³

et al. 2012

REBRAPA

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Extrusion is a process in which the soybean is plasticized and baked through a process combination  that involves high temperature, reduced time, pressure and friction, to inactivate the antinutritional factors present in soybeans, among them factor antitrypsin, chymotrypsin and others. Thus, the study aimed to evaluate losses during extrusion processing of soybean after the reactor output. A total of 10 samples were collected from the final product and then classified into six groups: total sample grain; normal whole; spoiled whole; burnt whole; normal broken, and burnt broken. The analyses were performed based on the quality controls such as moisture; crude protein; soluble protein, and urease. However, the physical-chemical analyses results found for normal whole grain were mostly different (P < 0.05) from those found for the other samples evaluated. The burnt broken grains presented lower (P < 0.05) values of humidity, crude protein, soluble protein and urease in relation to those obtained for normal whole grain. It was concluded that after the extrusion process the samples of grains whole normal and broken represent up the largest yield of the final portion (90%) and urease, soluble protein within values parameters required by the National Association of Feed Manufacturers. However 10% of the samples final fraction showed low nutritional value and should be used for other purposes.  DOI: http://dx.doi.org/10.14685/rebrapa.v2i1.32

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“…Soybean grain processing makes its use possible in several segments of food supplements, nutraceuticals and isoflavones, protein balance of animal feeds, adhesive, fibers, coatings, foam and agricultural fertilizers industries, among innumerous products (LUDKE et al, 2007).…”

mentioning

confidence: 99%

Estudos das características físicas e químicas durante o processamento da soja integral utilizada na alimentação de monogástricos

2011

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Este estudo objetivou avaliar o processamento da soja integral, coletada após saída do reator a vácuo. Foram coletadas um total de 10 amostras do produto final, classificadas em 6 grupos: amostra grãos total, inteiros estragados, inteiros queimados, quebrados normais e grãos quebrados queimados. As análises foram realizadas baseadas nos controles de qualidade como: umidade, proteína bruta, proteína solúvel e urease. Verificou-se que a amostra de grãos inteiros normais apresentou valores de proteína bruta, proteína solúvel (Psol), umidade e urease semelhantes (P <0 ,05) à amostra total da soja desativada. No entanto, os resultados das análises bromatológicas encontrados para o grão inteiro normal foram, em sua maioria, diferentes (P < 0,05) daqueles encontrados para as demais amostras avaliadas. Os grãos quebrados queimados tiveram menor (P < 0,05) valor de umidade, proteína bruta, Psol, Urease em relação aqueles obtidos para o grão inteiro normal. Concluiu-se que as amostras de grãos inteiros normais e grãos quebrados normais constituem a maior parte (90%) da parcela total da soja integral, e que possuem valores de Psol e urease adequados para uso em rações de aves e suínos. As amostras restantes possuem pouco valor na qualidade da soja, devido a baixa participação na amostra total. Ainda, de acordo com os resultados obtidos, pode-se inferir que a moagem do grão de soja antes da desativação pode melhorar o processamento, obtendo valores de Psol e urease mais uniformes e maior rendimento aos digestores (capacidade/hora).

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Soja integral processada de diferentes formas para uso em dietas para suínos em crescimento e terminação

Cited by 4 publications

References 8 publications

Enzyme Complex Supplementation on the Performance of Swine in Growth and Finishing Phases

Enzyme Complex Supplementation on the Performance of Swine in Growth and Finishing Phases

Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process

Estudos das características físicas e químicas durante o processamento da soja integral utilizada na alimentação de monogástricos

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