Soy Flour as a Protein Source for Early-Weaned Pigs

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Abstract
Early-weaned pigs were fed liquid diets containing fully-cooked soy flour as the only source of protein. Other ingredients were fat, lactose, methionine, minerals, vitamins and an antibiotic. The results indicate that the nutritive value of soy flour for early-weaned pigs was markedly improved by exposing the flour to an alkaline environment, pH 10.6, prior to its inclusion in the diet. Pigs fed alkali-treated soy flour grew significantly faster and more efficiently than pigs receiving the untreated soy flour. A 30-min. alkali treatment was as effective as a 5-hr, treatment. The nutritional value of finely-ground soybean meal was also improved by treatment with alkali. These studies failed to reveal the nature of the alteration induced in soy flour by the alkali treatment or the manner in which this change enhances the utilization of nutrients by the pig. Reducing the buffering capacity of the soy flour with acid did not improve growth performance. Similarly, supplementation with methionine, threonine and lysine, either singly or in combination, failed to improve pig gains. Analysis of alkali-treated and untreated soy flours failed to reveal any marked change in amino acid content. Copyright © 1971. American Society of Animal Science. Copyright 1971 by American Society of Animal Science.

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