Nutritional Value of Whey Permeate and Egg Products Fed to Growing Pigs

Wednesday, July 23, 2014
Exhibit Hall AB (Kansas City Convention Center)
Tofuko Awori Woyengo , University of Alberta, Edmonton, AB, Canada
Edrei Sánchez , Universidad Autónoma de Baja California, Mexicali, Mexico
Jorge Yanez , Universidad Autnonoma de Tlaxcala, Tlaxcala, Mexico
Miguel Cervantes , ICA, Universidad Autónoma de Baja Cafifornia, Mexicali, Mexico
Ruurd T Zijlstra , University of Alberta, Edmonton, AB, Canada
Abstract Text:

Inedible eggs from egg-breaking plants have high AA and fat content. Instead whey permeate (WP), co-product from dairy industry, has high lactose content. Thus, blends of eggs and WP can be good sources of protein and energy in swine diets; however, their nutritional value is unknown. A study was conducted to determine standardized ileal digestibility (SID) of AA and calculated NE value for dried whole egg (egg), and 2 blends of WP and egg (70% WP and 30% egg, 7030PE; and 60% WP and 40% egg, 6040PE). Eight ileal-cannulated barrows (35.1 kg BW) were fed 4 diets in a replicated 4 × 4 Latin square design. The diets were a pre-grower-cornstarch-based basal diet, and this basal diet with energy- and AA-yielding ingredients replaced with 30% of egg, or 40% of 7030PE or 6040PE. Energy and nutrient digestibility in the test products was determined by difference method. The SID of AA were calculated using published values for basal ileal endogenous AA losses. On DM basis, egg, 7030PE, and 6040PE contained 48.9, 18.6, and 21.4% CP; 3.60, 0.98, and 1.17% Lys; and 39.3, 8.89, and 12.4% ether extract, respectively. The SID of Lys was greater (P < 0.05) for egg (86.9%) than for 7030PE (73.6%) or 6040PE (70.8%). However, egg had lower (P < 0.05) SID of Arg, Ile, and Phe than 7030PE or 6040PE. The 7030PE and 6040PE were similar in apparent total tract GE digestibility and SID of all AA except His. The NE (on DM basis) for egg (4.67 Mcal/kg) was greater (P < 0.05) than that for 7030PE (3.34 Mcal/kg), which was lower (P < 0.05) than that of 6040PE (3.61 Mcal/kg). In conclusion, the proportion of egg (30 vs. 40%) in the egg-WP blend did not affect the digestibility of GE and of most AA; however, the NE value was greater for the blend with 40% egg due to the high fat content in egg. Egg-WP blends had lower Lys digestibility than egg, implying that Lys was partly damaged by the blending and drying process. Nonetheless, the egg-WP blends had high AA digestibility and NE values, and hence they can be good sources of AA and energy in swine diets.

Keywords :

egg, whey permeate, pig