PSXVI-4 Supplemental effects of increasing levels of soy protein concentrate replacing animal protein supplements on growth performance and intestinal health of nursery pigs

This study evaluated supplemental effects of increasing levels of soy protein concentrate (SPC) replacing animal protein supplements on growth performance and intestinal health of nursery pigs. Thirty-two newly weaned pigs (6.4 ± 0.4 kg BW) were allotted to 4 treatments in a RCBD with initial BW and sex as blocks and fed for 35 d in 3 phases (P1/2/3 for 10/12/13 d, respectively) following NRC (2012). Dietary treatments were SPC-0 (diet with fish meal 4/2/1%, poultry meal 10/8/4%, and blood plasma 4/2/1% for P1/2/3, respectively); SPC-1, SPC-2, and SPC-3 (SPC-0 with SPC replacing 1/3, 2/3, and 3/3 of animal protein supplements). Titanium dioxide (0.4%) was added to the diets as indigestible marker from d 30. Growth performance was recorded for each phase. Pigs were euthanized on d 35 to collect jejunal tissue to measure intestinal health, and ileal digesta to measure apparent ileal digestibility (AID) of nutrients. Data were analyzed using the MIXED procedure of SAS. Overall, increasing levels of SPC replacing animal proteins reduced linearly (P < 0.05) the BW (21.4 to 17.3 kg), ADG (431 to 312 g/d), and ADFI (551 to 390 g/d) of pigs. The G:F decreased linearly (P < 0.05) on P1 (0.72 to 0.52). Increasing levels of SPC replacing animal proteins did not affect the AID of nutrients. Immunoglobulin A tended to increase (P = 0.099, 3.39 to 5.55 mg/mg of protein) when SPC supplemental levels were compared with the control group. Increasing levels of SPC replacing animal proteins did not affect the concentration of MDA, TNF-a, IL-8, protein carbonyl, and IgG and villus height, villus width, and crypt cells proliferation among treatments. Collectively, increasing level of SPC supplement did not negatively affect the intestinal health and digestibility of nutrients, whereas linearly reduced the growth performance.

PSXVI-5 Supplemental effects of soy protein concentrate replacing animal protein supplements on growth performance and intestinal health of nursery pigs

This study evaluated supplemental effects of soy protein concentrate (SPC) replacing animal protein supplements on growth performance and intestinal health of nursery pigs. Forty-eight newly weaned pigs (6.4 ± 0.6 kg BW) were allotted to 4 treatments in a RCBD with initial BW and sex as blocks fed for 35 d in 3 phases (P1/2/3 for 10/12/13 d, respectively). Dietary treatments were CON: diet with fish meal 4/2/1%, poultry meal 10/8/4%, and blood plasma 4/2/1% for P1/2/3, respectively; RFM: CON with SPC replacing fish meal; RPM: CON with SPC replacing poultry meal; and RBP: CON with SPC replacing blood plasma. Titanium dioxide (0.4%) was added to diets as indigestible marker from d 30. Growth performance was recorded for each phase. Pigs were euthanized on d 35 to collect jejunal tissue to measure intestinal health and mucosa-associated microbiota, and ileal digesta to measure apparent ileal digestibility (AID) of nutrients. Data were analyzed using the MIXED procedure of SAS. In P1, RBP decreased (P < 0.05) ADFI compared to CON (202 to 152 g/d) whereas no differences on growth performance and AID (DM, CP, and AA) were observed among treatments during the overall period. The RFM tended to increase (P = 0.087) IgA (3.48 to 5.54 mg/mg of protein) without differences in MDA, TNF-a, IL-8, protein carbonyl, and IgG among treatments. The RPM increased (P < 0.05) Firmicutes (14.3 to 26.1%) and Bacteroidetes (8.3 to 18.7%) but decreased (P < 0.05) Proteobacteria (64.0 to 42.1%). There were no differences in villus height, villus width, and crypt cells proliferation among treatments. In conclusion, SPC could replace animal protein supplements in nursery diets without affecting growth performance and intestinal health, and AID of nutrients. Particularly SPC replacing poultry meal enhanced the balance of jejunal mucosa-associated microbiota by reducing Proteobacteria and increasing Bacteroidetes and Firmicutes.

Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties

Blended meat/plant products are capturing industry market space at the retail counter for value-added beef products. Plant protein ingredients can be added to meat formulations to create appealing and functional products. Ground beef was combined with one of three plant protein inclusion treatments: control, pea, oat, or rice, along with 5% textured vegetable protein (TVP) and 1.5% soy protein concentrate then formed into 226 g patties containing up to 10% plant-based proteins. Patties were analyzed for fresh and cooked characteristics throughout a 5- or 7-day retail display. The inclusion of plant-based proteins negatively affected the instrumental tenderness values which were greater (p < 0.01) in plant-inclusion patties compared to the control patties. The inclusion of plant proteins increased (p = 0.01) the cooking yield of patties compared to the control. Cooking time was longer (p = 0.04) for oat patties compared to the control patties. Cooked color values for vegetable inclusion patties did not affect (p = 0.12) lightness (CIE L*) values; however, redness (CIE a*) was greater (p < 0.01) for rice than all other treatments and yellowness (CIE b*) values were greater (p < 0.01) for all protein treatments compared to the control. Rice improved (p < 0.01) fresh a* values on day 5 of display compared to the control; whereas pea decreased (p = 0.04) values compared to the control. There was a treatment × day interaction (p < 0.01) on lipid oxidation values with a reduction in values on day 3 for all vegetable proteins compared to the control and on day 7 lipid oxidation was reduced (p ≤ 0.03) for oat patties.

Effects of Obesity and Low and High Isoflavones in Soy Protein Concentrate Diet on Liver Steatosis

Objectives To examine the role of isoflavones levels in soy protein diets on protection against Non-Alcoholic Fatty Liver Disease (NAFLD) in obese rat model (8 weeks of feeding). Methods 42 six-week old lean (n = 21) and obese (n = 21) Zucker rats were randomly assigned to one of 3 dietary groups: casein diet (C = control), soy protein with low isoflavones (LIF), or soy protein with high isoflavones (HIF) for 8 weeks (n = 7 rats/group). Rats were weighed twice weekly. After 8 weeks, all rats were sacrificed and livers taken for histopathological analysis. Results Obese rats gained significantly more weight (P &lt; 0.0001) than lean rats for all three diet groups, with no significant difference between obese (O) LIF vs. OHIF groups (P = 0.19). Body weight was higher in OHIF (717 g) than in OLIF and OC (694 and 620, respectively). No significant difference between LC, LLIF and LHIF (P between 0.3 and 0.6) was found. Liver steatosis scores were significantly higher in obese rats compared to lean rats (P &lt; 0.001). In addition, differences in the steatosis scores between OC vs. OHIF (P &lt; 0.0001) were more significant than differences between OC vs. OLIF (P = 0.01), and OLIF vs. OHIF (P = 0.01) groups, showing the protective effect against liver steatosis exerted by soy protein concentrate with higher isoflavones. Conclusions We found that soy protein concentrate protects against liver steatosis and protection is more significant with higher concentration of isoflavones. Funding Sources USDA.

97 Formulating to Fermentable Protein Can Affect the Health and Performance of Nursery Pigs

Two experiments were conducted to evaluate the effects of fermentable protein (FP) on pig health and performance. FP is defined as the difference in ATTD CP and AID CP on a total CP basis. In experiment 1, 1,449 pigs (~19 d of age; initial BW = 5.9 ± 0.2 kg, 16 reps/trt, 22–23 pigs/pen) were blocked by pen location and randomly assigned to one of 4 treatments with FP levels of 1.36, 1.26, 1.16, and 1.06 in phase 1 (d 0–11) and phase 2 (d 11–20.5). FP was decreased primarily through the addition of soy protein concentrate (SPC) and the reduction of soybean meal (SBM). In experiment 2, 144 pigs (~21 d of age; initial BW = 4.7 ± 0.7 kg, 8 reps/trt, 3 pigs/pen) were blocked by weight and randomly allotted to one of 6 treatments with FP levels of 1.30, 1.24, 1.20, 1.15, 1.11, and 1.07 for phase 1 (d 0–7) and 1.22, 1.17, 1.13, 1.08, 1.03, and 0.99 for phase 2 (d 7–21). FP was decreased through the incremental replacement of soybean meal with hydrothermal mechanical processed (HTM) SBM. For both experiments, performance data was analyzed as a general linear model. Mortality and removal (M&R) and stool quality were analyzed as generalized linear mixed models, with a binomial or multinomial distribution, respectively. For experiment 1 (Table 1), the reduction in FP with SPC increased ADFI, decreased gain:feed, and reduced the probability of M&R from trial. For experiment 2 (Table 2), reduction of FP with HTM SBM linearly increased ADG, gain:feed, and probability of visually observing a more normal stool. A quadratic effect of reducing FP was also detected for ADG and ADFI. In conclusion, these two experiments highlight that reducing diet FP can influence health and performance of pigs.