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Peer-reviewedCC BYAnimals : an open access journal from MDPI

Ileal Digestibility of Crude Protein and Amino Acids in Bakery and Biscuit Byproducts Fed to Growing Pigs.

  • Chaibin Lim1
  • Hyunjung Jung1
  • Joeun Kim1
  • Yejin Min1
  • Yohan Choi1
  • Hongjun Kim1
  • Sungwoo Park1
  • Hyunju Park1
  • Jinyoung Jeong2
  • Yongdae Jeong1
  1. 1Swine Science Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Republic of Korea.
  2. 2Precision Animal Nutrition Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea.
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Abstract

This study evaluated the apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AAs) in three bakery and biscuit byproducts fed to growing pigs. Five crossbred barrows fitted with a T-cannula at the distal ileum were allotted to a 5 × 5 Latin square design. The AID of CP was higher in the plain bread meal (PB) and sweet bread meal (SB) than in corn (CN) and biscuit meal (BC) (p < 0.05), while the AID of most indispensable AAs was higher in CN and PB than in BC (p < 0.05), reflecting the dietary CP and total AA concentrations. After correction for basal endogenous AA losses, the SID of CP separated the ingredients more clearly, with PB and SB higher than CN, and CN higher than BC (p < 0.05). The SID of lysine, methionine, threonine, and tryptophan did not differ among the four ingredients, indicating that the digestible supply of these limiting AAs was maintained when corn was replaced with these ingredients. These SID values provide ingredient-level information for incorporating bakery and biscuit byproducts into growing pig diets as alternative feed ingredients alongside corn.

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Cite

BibTeXRIS
BibTeX
@article{lim2026ileal,
  title = {{Ileal Digestibility of Crude Protein and Amino Acids in Bakery and Biscuit Byproducts Fed to Growing Pigs.}},
  author = {Chaibin Lim and Hyunjung Jung and Joeun Kim and Yejin Min and Yohan Choi and Hongjun Kim and Sungwoo Park and Hyunju Park and Jinyoung Jeong and Yongdae Jeong},
  journal = {Animals : an open access journal from MDPI},
  year = {2026},
  month = sep,
  doi = {10.3390/ani16193087},
  url = {https://europepmc.org/article/MED/42883056},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Ileal Digestibility of Crude Protein and Amino Acids in Bakery and Biscuit Byproducts Fed to Growing Pigs.
AU  - Chaibin Lim
AU  - Hyunjung Jung
AU  - Joeun Kim
AU  - Yejin Min
AU  - Yohan Choi
AU  - Hongjun Kim
AU  - Sungwoo Park
AU  - Hyunju Park
AU  - Jinyoung Jeong
AU  - Yongdae Jeong
PY  - 2026
DA  - 2026/09/30
JO  - Animals : an open access journal from MDPI
DO  - 10.3390/ani16193087
UR  - https://europepmc.org/article/MED/42883056
AB  - This study evaluated the apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AAs) in three bakery and biscuit byproducts fed to growing pigs. Five crossbred barrows fitted with a T-cannula at the distal ileum were allotted to a 5 × 5 Latin square design. The AID of CP was higher in the plain bread meal (PB) and sweet bread meal (SB) than in corn (CN) and biscuit meal (BC) (p < 0.05), while the AID of most indispensable AAs was higher in CN and PB than in BC (p < 0.05), reflecting the dietary CP and total AA concentrations. After correction for basal endogenous AA losses, the SID of CP separated the ingredients more clearly, with PB and SB higher than CN, and CN higher than BC (p < 0.05). The SID of lysine, methionine, threonine, and tryptophan did not differ among the four ingredients, indicating that the digestible supply of these limiting AAs was maintained when corn was replaced with these ingredients. These SID values provide ingredient-level information for incorporating bakery and biscuit byproducts into growing pig diets as alternative feed ingredients alongside corn.
SN  - 2076-2615
ER  -