What are the vegetable proteins?
• Soy Protein 65%
• Fermented soybean meal 54%
• Extruded and micronized soybean meal 48%
• Extruded whole Soy meal soy 36%
• Potato protein 80%
• Algae meal 55%
Animal protein is a feed ingredient of high quality and easily digestible, which is used as a supplement to diets for young animals. However, over the years, alternatives derived from plants have emerged that lead to similar performance results and with lower risks of contamination and pathogen transfers.
With a soy protein 65 percent protein currently we can replace animal plasma, blood meal and fishmeal in pre-starters of piglets and chickens, obtaining similar results and even dairy whey can be replaced by cane and soy molasses (Using an equivalent sucrose to lactose) to make a 100% vegetable diet.
Animal protein sources is a growing public and political concern about the safety of food of animal origin. In recent years, this concern has grown due to, for example, foodborne bacterial infections, toxic compounds, veterinary drug residues and contamination. Animal protein can be connected with food safety problems and shows a great variety of quality. Some examples are the possible contamination with dioxins, entero-bacteria, salmonella and E. coli. African swine fever virus and bovine spongiform encephalopathy.
Vegetable proteins are cheaper and safer, but they have lower digestibility than that of animal origin; strategies to improve their digestibility must be used, such as applying an enzymatic mixture (Proteases, Amylases, phytases, Xylanases, Beta-glucanases, mannanases) to reduce undigested fraction that is a food for the multiplication of pathogenic bacteria.
Another strategy is to formulate diets with minimal levels of protein and to help intestinal health use organic acids, phytogenic and probiotic.
Anti-nutritional factors of vegetable proteins:
• Trypsin inhibitors
• Fied phytic acids
• Biogenic amines
• Glico alkaloids
Note: The anti-nutritional factors can be thermolabile and thermostable.
A protease can improve up to 6% digestibility of the protein and amino acids:
• Increase protein digestibility.
• Improve protein utilization by the animal.
• Allow lower quality protein sources to be included in diets.
• Protect the environment by reducing the nitrogen excretion from animal husbandry.
Vegetable proteins are economical and safer than those of animal origin but they must be well processed to eliminate the different anti-nutritional factors that produce allergy and diarrhea in young animals and must be supported with an enzymatic mixture that contains proteases, Beta-Glucanases, etc., and other technological additives.