Digestibilidade proteica de farelos de soja em rações para suínos com ou sem adição de protease

Abstract

The aim of this study was to evaluate the effects of adding a Protease in diets for pigs in two growth phases, from 35 to 65 kg of live weight in the first phase and from 75 to 110 kg of live weight in the second phase, containing different sources of soybean meal (SBM 48% toasted or SBM Hypro 48% micronized), on the apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of protein and amino acids, using the “T” cannula method. Six castrated male pigs from a same commercial genetic origin were used in a Latin square design, with 6 treatments (T1: Protein-free diet (PFD); T2: Soybean meal 48% toasted CP; T3: Hypro soybean meal 48% micronized CP; T4: Protein-free diet (PFD) + Protease; T5: Toasted soybean meal 48% CP + Protease; T6: Hypro soybean meal 48% micronized CP + Protease), 6 periods and 6 repetitions per treatment. The use of the enzyme in the second phase improved the standardized digestibility of crude protein and the amino acids Methionine + Cysteine, Tryptophan, Aspartic Acid, Proline (P<0.05) and tended to improve (P<0.10) for most amino acids: Lysine; Threonine, Isoleucine, Glycine, Serine, Valine, Leucine, Histidine, Phenylalanine, Glutamic Acid and Tyrosine. In conclusion, the use of the protease improved the digestibility of crude protein and amino acids for pigs in the fattening phase, which can contribute to significantly improve the efficiency of using different sources of soybean meal.