Comparison of nutritional value of products of soya bean processing and their use in feeding pigs

Abstract

The purpose. To study nutritional value of oybean cake, expanded and extruded soya bean at feeding pigs. Methods. On photometric Kjeldahl method they studied the content of protein in soybean cake, extruded and expanded soya bean. The chromatographic method has allowed studying their amino acid composition. Comparative assessment is made of food factor and productive action of mentioned products on an organism of pigs in mass of 65 kg. Results. The highest average daily gain was at pigs fed with addilion of extruded soya bean. At pigs fed with expanded soya bean it was the lowest. Conclusions. Addition of extruded soya bean can ensure daily average gains up to 1000 g, If actual quality performances of feed ingredients of a ration will be considered.