We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Quality of protein feed in organic livestock diets: soybean cake and
Project
Project code: 2806OE233
Contract period: 01.11.2007
- 31.07.2009
Budget: 78,749 Euro
Purpose of research: Applied research
'The demand-supply of monogastric animals with proteins - especially with essential amino acids - has been able in organic animal feed is of central importance soy products from organic production in the form of full-fat soybeans or soybean cake because of its high quality significantly contribute to the protein supply of these animals an essential prerequisite.. for the successful use of soy products is demonstrated inactivation of anti-nutritional factors operating through heating process. practical experience that the previously used treatment methods often do not have the required success (overheating or inadequate heating). Moreover, from the usual laboratory methods to measure the treatment effect not always a clear conclusion can be derived for the feeding ability.
Through the present project is to be improved for both soybeans and soybean cake of knowledge about the appropriate heat treatment. This is a contribution to the targeted use of this protein in the feed, organic animal nutrition are delivered. It is soya cake in four different versions to edit and test the feed produced in broiler chickens, laying hens and pigs. Soybeans and soybean cakes are thermal, 2 hydro-thermal or pressure-thermal treatment processes are subjected. For each of the treated parts is to be a nutritional analysis and a study on Eiweißlöslichkeit, Kresolrotabsorption, urease activity and energetic feed value. In the broiler experiment, the soybean varieties of cakes are to be used with a portion of the ration of 20% (beginning of fattening) and 15% (finishers). There are feed intake, growth performance, the fatty acid pattern in the breast meat and the incidence of breast blisters and leg stability grasp. In laying hens attempt to share in the soybean cake ration 15%. In addition to the feed intake, egg production and Eischalenstabilität the incidence of feather pecking is recorded and documented in a book stall. It is to analyze the fatty acid pattern in the whole egg. At the start and end of the plumage is bonuses may be present. The piglets are trying diets with soybean cake proportions of 15% to 20% and 25% test. For the feed mixture with 20% share of all four soy soya cake cake variants are investigated. For the other two rations are soybean cake, two variants are used. It is the feed intake and growth performance capture. The incidence of diarrhea and respiratory illnesses are documented in a book stall. The goal is to identify a suitable technology to inactivate anti-nutritional ingredients in soy, and thus to increase the protein digestibility and the nutritional value of soybean cake. In addition to recommendations for rations to be prepared with soy components.'
Section overview
Subjects
- Animal nutrition
Framework programme
Federal Organic Farming Scheme and other forms of sustainable agriculture (BÖLN)
Funding programme
Excutive institution
Department of Sustainable Agriculture and Energy Systems (AE)
