This experiment was conducted to determine the effect of vegetable protein sources on growth and economic performance nursery pigs in a commercial research environment. A total 2,592 (L337 × 1050, PIC; initial BW 11.8 ± 0.11 lb) were used 42-d study. Pens blocked by weaning date allotted 1 6 dietary treatments randomized complete block design with 27 per pen 16 replications treatment across 2 r...

Mung bean was reported as a potential antidiabetic agent while fermented food has been proposed as one of the major contributors that can reduce the risk of diabetes in Asian populations. In this study, we have compared the normoglycemic effect, glucose-induced hyperglycemic effect, and alloxan-induced hyperglycemic effect of fermented and nonfermented mung bean extracts. Our results showed tha...

Different mixed cultures of Trichoderma reesei and a yeast were cultivated on beet pulp (BP)-containing medium. T. reesei and Kluyveromyces marxianus offered a combination that gave high SCP yields (51%) and efficiently converted BP into proteins (39.4%). The yeast extract in the basal medium could be substituted and the BP level multiplicated from 2 to 4% upon using mixed culture of T. reesei ...

The wide-spread distribution of trypsin inhibitors throughout the vegetable and animal kingdoms (1) makes elucidation of their physiological function of great interest. From this point of view, resistance to peptic digestion becomes an important property, since only an inhibitor resistant to pepsin is likely to produce any physiological effect when ingested by a normal animal. The soy bean inhi...

Phenolic acids are thought to be beneficial for human health and responsible for vegetables' health-promoting properties. Free, conjugated, and bound phenolic acids of seven commonly consumed vegetables, including kidney bean, cow pea, snow pea, hyacinth bean, green soy bean, soybean sprouts and daylily, from the regions of Beijing, Hangzhou, and Guangzhou, were identified and quantified by ult...

One hundred seventy pigs averaging 21 +/- 1 d of age (initially 5.4 and 5.8 kg, respectively) were used in each of two experiments to determine the effect that further heat processing by moist extrusion has on the nutritional value of soybean products fed to the early-weaned pig (d 0 to 14 postweaning). The experiments were designed as randomized complete blocks with treatments arranged as a 2 ...

Japanese commercial natto, a sticky fermented food made from steamed soybeans, is produced using a pure culture of Bacillus subtilis, but natto-like products in other Asian countries are manufactured through a natural fermentation process (Chantawannakul et al., 2002; Chunhachart et al., 2006b; Sarkar et al., 2002; Tamang, 1999). These fermented soybean foods are different from brine-added ferm...

Fermented mixtures containing fish-offal meal (FOM) and mulberry leaf meal (MLM) were used as protein supplement to partially replace fish meal (FM) in the formulation of diets for the Indian minor carp Labeo bata. The diets included a reference diet (20 % FM), three diets of fermented mixture of FOM and MLM (T2–T4) replacing 50 to 75 % of FM. Formulation of diet with 30 % FOM, 24 % MLM and 5 ...

To elucidate the efficacy of different soy protein sources on piglet’s performance, a total of 280 weaned piglets (Duroc×Yorkshire×Landrace, 23±3 d of age, 5.86±0.45 kg initial BW) were allotted to 5 treatment diets comprising soybean meal (SBM), soy protein concentrate (SPC), Hamlet protein (HP300), fungal (Aspergillus oryzae) fermented soy protein (FSP-A), and fungal plus bacterial (A. oryzae...

Air-classified pulse (non-oilseed legume) protein and starch may replace specialty protein and starch feedstuffs in diets for weaned pigs. In Exp. 1, three specialty protein sources (5% soy protein concentrate, 5% corn gluten meal, and 5% menhaden meal in the control diet) were replaced with 16% zero-tannin hulled or dehulled faba bean, or 17.5% field pea protein concentrate. In total, 192 grou...