Effect of cooking soybean on DM digestibility and energy in pigs

Crossbred (Large White x Hampshire) barrows (24) were used in 2 metabolism trials to asses the effect of duration of cooking soybean on dry matter dig estibility and energy metabolism by young pigs. In the first experiment, 10 individually fed pigs with an average initial weight of 9.28kg were fed di ets in which full-fat soybean was cooked at 100 degrees C for 15, 20, 25 an d 30 min. Diet 1 with soybean-meal served as the control. There were no sig nificant differences in apparent digestibility of DM, EE and NFE between di etary treatments (P>0.05). In the second experiment, 14 barrows with an ave rage initial live weight of 14.43kg were used to evaluate the effect of dur ation of cooking soybean at 100 degrees C for 15, 20, 25, 30, 35 or 40 min on energy metabolism by young pigs. The DM, ME and their efficiency of util ization increased significantly (P<0.05) with increase in duration of cooki ng. It was concluded that 30 min of cooking soybean at 100 degrees C was re quired for maximum nutrient digestibilities and energy utilization by young pigs.