The global swine industry adopted early-weaning practices a generation ago. However, early weaned piglets have been characterized by poor growth performance, known as the “postweaning lag.” A transient hypersensitivity response to new exposure to soy protein is one reason for the lag in post-weaning growth performance. Soybean meal (SBM) is commonly used as the primary protein source ...
Hi Cassio, this is a great article and the information given and gathered showed you really took your time and planned this study out.
I would like to discuss with you how you came up with the feed ingredients & ratio and if this was something you made in house?
The company I work for, Sweet Manufacturing offers a line of equipment that has worked in the processing of feed and soybean meal for swine, poultry and cattle many years, and was not sure if this was something that could be of any benefit to you. if you would like to hear more about this, please do not hesitate to contact me.
Also other additives can reduce the stimulation of allergic soja
Lipoic Acid: An Immunomodulator That Attenuates Glycinin-Induced Anaphylactic Reactions in a Rat Model
Xi Ma*†, Pingli He†, Peng Sun and Pengfei Han
National Key Laboratory of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, P. R. China
J. Agric. Food Chem., 2010
I have a series of questions to nutritionists: What do you think of the fermented feed? Can it be useful for phytase processes and other processes without increasing the doses? Is it enough just fermented soybeans in feed for young pigs to relieve allergy problems? Thanks to those who will respond.
Controlled co-fermentation (with the emphasis on controlled) of oil seeds and small grains (wheat and barley) can reduce the need for phytase. In a carefully controlled fermentation the natural phytases in small grains are activated and these not only dissociate phytase phosphorus in the grain element, but also in the other feed ingredients in the mix. The effects of fermentation on allergenic proteins are equivocal and will be very dependent on the microorganisms used for the fermentation.
The problem with fermenting the complete diet is that if it contains crystalline lysine some or all of this may be lost during the initial stage of fermentation. Enterobacteriaceae have been shown to decarboxylate free amino acids such as lysine and arginine and these organisms proliferate in the fermentation initially before the LAB dominate the fermentation. See our paper Niven SJ, Beal JD, Brooks PH. The effect of controlled fermentation on the fate of synthetic lysine in liquid diets for pigs. Anim Feed Sci Technol. 2006; 129(3-4):304-15.at http://dx.doi.org/10.1016/j.anifeedsci.2005.12.016
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