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Stein Nutrition Newsletter, June 2016
June 2016

Welcome

Welcome to the Stein Nutrition Newsletter! In this issue, you will find some of the work our lab has produced in the previous month. For more information, please visit our website at http://nutrition.ansci.illinois.edu.

In This Issue

• Research report: Effects of using soy protein concentrate as a protein source in diets fed to weanling pigs
• Podcast: Effects of exogenous xylanase on digestibility of energy and nutrients and concentrations of DE and ME in rice co-products fed to weanling pigs
• Podcast: Amino acid digestibility in six sources of meat and bone meal fed to growing pigs
• Press release: Pelleting and extrusion increase digestible and metabolizable energy in diets for pigs
• New publications from the Stein Monogastric Nutrition Laboratory

Research report: Effects of using soy protein concentrate as a protein source in diets fed to weanling pigs

Because of the presence of antinutritional factors, the use of soybean meal in weanling pig diets is limited. Animal protein sources can be used, but their cost is high relative to plant protein sources. Therefore, it is economically advantageous to find high quality plant protein sources that weanling pigs can tolerate.

Soybean meal can be processed in various ways to remove or reduce antinutritional factors. One way is to use an alcohol extraction process to remove water-soluble carbohydrates, followed by heat treatment. This process produces soy protein concentrate. An experiment was conducted to determine effects of feeding a soy protein concentrate product called X-SOY 200 on growth performance and blood parameters in weanling pigs.

(Read more ...)

Podcast: Effects of exogenous xylanase on digestibility of energy and nutrients and concentrations of DE and ME in rice co-products fed to weanling pigs

Gloria Casas, a Ph. D. candidate in the Stein Monogastric Nutrition Laboratory, presents her research into the use of exogenous xylanase to increase the feed value of rice co-products. The co-products tested in this experiment were brown rice, broken rice, full fat rice bran, and defatted rice bran. Adapted from a presentation at the 2016 ASAS Midwestern Section meeting, Des Moines, IA, March 14-16.

(Watch or download)

Podcast: Amino acid digestibility in six sources of meat and bone meal fed to growing pigs

Diego Navarro, a Ph. D. candidate in the Stein Monogastric Nutrition Laboratory, presents the results of an experiment to to determine the standardized ileal digestibility of amino acids in six sources of meat and bone meal. Nutrient composition and quality varies among sources of meat and bone meal due to differences in the raw materials used and differences in processing. Adapted from a presentation at the 2016 ASAS Midwestern Section meeting, Des Moines, IA, March 14-16.

(Watch or download)

Press release: Pelleting and extrusion increase digestible and metabolizable energy in diets for pigs

URBANA, Ill. – Scientists at the University of Illinois, using co-products from the ethanol and human food industries, are helping shed light on ways in which processing of high-fiber animal feed ingredients can enhance pigs' utilization of the nutrients and energy they contain. The co-products from these industries typically contain more fiber than the standard corn-soybean meal diet.

Hans H. Stein, professor of animal sciences at Illinois, says, "It is possible that the benefits of extrusion and pelleting are greater in high-fiber diets than in low-fiber diets. We set out to test that hypothesis."

(Read more ...)

New publications from the Stein Monogastric Nutrition Laboratory

Sotak-Peper, K. M., J. C. González-Vega, and H. H. Stein. 2016. Effects of production area and microbial phytase on the apparent and standardized total tract digestibility of phosphorus in soybean meal fed to growing pigs. J. Anim. Sci. 94:2397-2402.

Stein, H. H., L. V. Lagos, and G. A. Casas. 2016. Nutritional value of feed ingredients of plant origin fed to pigs. Anim. Feed Sci. Technol 218:33-69.
Copyright © 2016 University of Illinois at Urbana-Champaign, All rights reserved.


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