EFFECT OF AUTOCLAVING ON UREASE ACTIVITY, TRYPSIN-INHIBITORS, ILEAL DIGESTIBILITY OF CRUDE PROTEIN AND AMINO-ACIDS IN JACK-BEAN, FIELD-BEAN, MUNG-BEAN AND SOYBEAN FOR GROWING-FINISHING PIGS

Chemical composition, urease activity, trypsine inhibitors (TI) and ap parent ileal digestibilities of crude protein (CP) and amino acids (AA ) in raw or autoclaved jack beans, field beans, mung beans and soya-be ans have been investigated. The heat treatment test on soya-beans show ed that the urease index was reduced to DELTA pH zero along with decre ase of TI, after 5 min of autoclaving. The FDNB-available lysine in so ya-beans were significantly reduced as autoclaving times over 5 or 10 min. The proximate analysis values were not significantly changed, exc ept of the urease activity and TI, after the autoclaving proceeding. A ll of the raw beans had a very low methionine contents. Raw soya-bean was highest in the levels of gross energy (GE), crude fat (CF), CP, mo st of AA, urease activity and TI, but lowest in cell wall constituents and methionine. Of the urease activity and TI in other raw beans, the y were lowest in field beans, followed by mung beans and jack beans. A pparent ileal digestibility of CP was significantly (p < 0.05) highest in field beans, followed by mung beans, soya-beans and lowest in jack beans among the raw beans. Similar to the digestibility of CP, the ap parent ileal digestibility of most AA was highest for field beans, fol lowed by mung beans, soya-beans and jack beans. In general the apparen t ileal digestibilities of most AA of the beans were significantly (p < 0.05, p < 0.01, p < 0.005 and p < 0.001) increased by the autoclavin g. However, there were different influences of autoclaving on the appa rent ileal digestibilities of CP and AA in different beans.