STEAM-HEATED CULLED BEANS: NUTRITIONAL VALUE AND DIGESTIBILITY FOR SWINE

Autor:	H. S. Bailey, J. P. Rodriguez
Rok vydání:	1987
Předmět:	Chemistry Phosphorus Steaming food and beverages chemistry.chemical_element Trypsin complex mixtures Food Animals medicine Animal Science and Zoology Trypsin inhibitor activity Food science Energy source Digestion medicine.drug
Zdroj:	Canadian Journal of Animal Science. 67:803-810
ISSN:	1918-1825 0008-3984
DOI:	10.4141/cjas87-083
Popis:	White culled beans were steamed at 80 or 100 °C at various time intervals to determine the conditions necessary to inactivate the trypsin inhibitors and hemagglutinins. Steaming at 100 °C for 30 or 45 min in a covered mixer completely destroyed the hemagglutinating activity and greatly reduced the trypsin inhibitor activity of the beans. The nutritional value of the processed beans was evaluated in two digestion experiments. The inclusion of 34.5% beans steamed at 100 °C for 30 or 45 min in the diet depressed feed intake and induced scours in the pig. On the other hand, beans steamed for 75 min were readily consumed by the animals and did not induce scours. Beans steamed at 100 °C for 75 min supplied 12.9 MJ of digestible energy, 12.6 MJ of metabolizable energy, 103 g digestible protein, 1 g of absorbable calcium and 2.9 g of absorbable phosphorus per kilogram. The processed beans should thus be considered as an energy source for swine. Key words: Beans, digestibility, nutritional value, swine, steam processing
Databáze:	OpenAIRE
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