Effect of Raw and Extruded Propionic Acid-Treated Field Beans on Energy and Crude Protein Digestibility (<i>In-Vitro</i> and <i>In-Vivo</i>), Growth and Carcass Quality in Grow-Finisher Pigs
Alberto Torres-Pitarch,
Anna M. Perez-Vendrell,
Edgar G. Manzanilla,
Gillian E. Gardiner,
Tomas Ryan,
John V. O Doherty,
David Torrallardona,
Peadar G. Lawlor
Affiliations
Alberto Torres-Pitarch
Teagasc, Pig Development Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 R966 Co. Cork, Ireland
Anna M. Perez-Vendrell
IRTA, Animal Nutrition, Mas Bové, 43120 Constantí, Spain
Edgar G. Manzanilla
Teagasc, Pig Development Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 R966 Co. Cork, Ireland
Gillian E. Gardiner
Department of Science, Waterford Institute of Technology, Co. Waterford, X91 Y074 Waterford, Ireland
Tomas Ryan
Teagasc, Pig Development Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 R966 Co. Cork, Ireland
John V. O Doherty
School of Agriculture and Food Science, University College Dublin, Belfield, D04 C7X2 Co. Dublin, Ireland
David Torrallardona
IRTA, Animal Nutrition, Mas Bové, 43120 Constantí, Spain
Peadar G. Lawlor
Teagasc, Pig Development Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 R966 Co. Cork, Ireland
The in-vitro ileal digestibility of dry matter (DM), organic matter (OM), and crude protein (CP) of field beans treated with propionic acid (trFB) and extruded trFB (exFB) was determined in experiment 1. The DE and dCP values of trFB and exFB were determined using the difference method in experiment 2. The effect of replacing SBM with trFB and exFB in grow-finisher diets on growth, carcass quality, apparent ileal digestibility (AiD), and total tract digestibility (ATTD) of DM, OM, gross energy (GE), and CP were investigated in experiment 3. In exp. 1, in-vitro digestibility of exFB compared to trFB was unchanged for DM (p = 0.12), increased for OM (p p p p > 0.05).
