EFFECT OF PERIOD OF BOILING FULL-FAT SOYA BEANS ON ITS AMINO ACID PROFILE AND ON PERFORMANCE OF PIGS

Authors

  • T. F. BALOGUN Ahmadu Bello University, Zaria, Nigeria
  • F. G. KAANKUKA University of Agriculture, Makurdi, Nigeria
  • G. S. BAWA Ahmadu Bello University, Zaria, Nigeria

DOI:

https://doi.org/10.51791/njap.v28i1.1856

Keywords:

Pigs, soyabeans, amino acid, growth

Abstract

Amino acid analysis and 2 growth studies were carried out to determine the effect of period of boiling of full-fat soyabeans on their nutritive value for weanling and growing pigs. Soyabeans were boiled in water for 15, 20, 25 or 30 minutes in Experiment 1 and 25, 30, 35 or 40 minutes in Experiment 2. Forty cross-bred (Large White x Hampshire) pigs were used in each of the experiments. Period of boiling had no effect on amino acid analysis of full-fat soyabeans. Weanling pigs had the best growth performance when soyabeans were boiled for 30 minutes ad this was not significantly different (P>0.05) from the soyabean meal control diet. Period of boiling of full-fat soyabeans did not significantly (P>0.05) affect the performance of the heavier pigs, although improvfement was observed up to 30 minutes of boiling.

Author Biographies

T. F. BALOGUN, Ahmadu Bello University, Zaria, Nigeria

Department of Animal Science

F. G. KAANKUKA, University of Agriculture, Makurdi, Nigeria

Department of Animal Production

G. S. BAWA, Ahmadu Bello University, Zaria, Nigeria

Department of Animal Science

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Published

2021-01-07

Issue

Vol. 28 No. 1 (2001)

Section

Articles

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