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Effect of Drying Method of Ileal Digesta on the Digestibility of Crude Protein and Amino Acids By Pigs

Wednesday, March 14, 2018
Grand Ballroom Foyer (CenturyLink Convention Center)
Liz V. Lagos, University of Illinois, Urbana, IL
Hans H. Stein, University of Illinois at Urbana-Champaign, Urbana, IL
Two experiments were conducted to evaluate the influence of drying method (oven drying vs. freeze drying) on the composition of ileal digesta and the standardized ileal digestibility (SID) of CP and AA by pigs. Eight barrows (average BW: 13.82 kg; Exp. 1) and 18 barrows (average BW: 72.47 kg; Exp. 2) were equipped with a T-cannula in the distal ileum and used in experiments to determine SID of AA in 3 sources of soybean meal (Exp. 1) and in 2 sources of distillers dried grains with solubles (Exp. 2). In both experiments, ileal digesta were collected over 2 d following standard operating procedures after a 5-d adaptation period. At the conclusion of the experiments, 2 representative sub-samples were collected from pooled ileal digesta samples collected from each pig. One set of sub-samples was lyophilized and the other set was oven dried at 60⁰C. Data were analyzed using the PROC MIXED of SAS. The final model only included the fixed effect of diet and drying method because the interaction between diet and drying method was not significant. Results indicated that the concentration of DM and total AA was greater (P < 0.05) in freeze dried samples than in oven dried samples in Exp. 1 (90.1 vs 86.4% and 14.1 vs. 11.1%, respectively) and in Exp. 2 (94.3 vs 90.1% and 12.2 vs. 8.2%, respectively). Therefore, the SID of AA was greater (P < 0.05) in oven dried samples than in freeze dried samples (Table 1). In conclusion, oven drying of ileal digesta samples results in loss of N and AA and therefore, in greater values for SID of AA compared with freeze dried samples.

Table 1. Effect of drying method on the standardized ileal digestibility (%) of AA

Exp. 1

Exp. 2

Item

Freeze

dried

Oven

dried

SEM

P-value

Freeze

dried

Oven

dried

SEM

P-value

Arg

93.69

99.20

0.94

<0.001

88.41

94.82

1.50

<0.001

His

90.04

94.21

0.81

<0.001

80.89

91.53

0.87

<0.001

Ile

89.41

91.33

0.81

0.002

80.17

85.20

1.28

0.001

Leu

89.07

91.90

0.85

<0.001

86.93

90.62

0.88

<0.001

Lys

80.57

88.23

1.86

<0.001

72.86

84.27

1.69

<0.001

Met

91.76

94.81

0.74

<0.001

85.25

89.52

0.95

<0.001

Phe

89.35

93.00

0.76

<0.001

83.65

90.66

1.04

<0.001

Thr

86.87

93.98

1.24

<0.001

74.34

81.76

1.34

<0.001

Trp

92.18

98.86

0.75

<0.001

79.85

81.64

1.18

0.258

Val

88.09

91.46

1.01

<0.001

79.33

83.03

1.24

0.004