Amino acid digestibility in heated soybean meal

Soybean meal fed to pigs undergoes heat treatment to destroy trypsin inhibitors and other antinutritional factors that impair the digestion of protein and thus reduce performance. However, heat treatment can damage nutrients as well. In particular, the Maillard reaction reduces amino acid digestibility by combining amino acids with sugars to produce biologically unavailable compounds. An experiment was conducted to determine the digestibility of amino acids in pigs fed soybean meal that had bee