Evaluation of amino acid digestibility values of protein feedstuffs and dietary protein content in combination with probiotic supplementation in growing pigs

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In the last decade, standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AA) has become crucial in pig diet formulation. However, data on the nutritional composition and SID of CP and AA in home-grown European soybean and rapeseed products is limited. Full-fat soybeans (FFSB) contain heat-labile trypsin inhibitors that can hinder protein digestion in pigs, necessitating optimized heat treatment to reduce inhibitor activity and enhance SID. Excessive heat, however, can negatively impact protein digestion. Additionally, lowering dietary protein levels while supplementing with Bacillus spp. may decrease feed costs and improve gut health in pigs. Findings indicate that home-grown European soybean and rapeseed products are viable alternatives to imported soybeans for pigs in both organic and conventional systems. Optimal heat treatment for FFSB involves wet heating at 100°C for 16 minutes and autoclaving at 110°C for 15 to 45 minutes, leading to improved SID of CP and AA with minimal amino acid destruction. Reducing dietary CP can also enhance SID of certain AAs, thus lowering feed costs and nitrogen excretion. Moreover, Bacillus spp. supplementation increases gene copy numbers of Roseburia spp., which is associated with beneficial health properties as a butyrate producer.