Scientists in the Western Australian Agriculture and Foods Department are developing a new, rapid computerized screening test for the pig industry to measure the protein quality of imported soy flour.
Lead researcher Professor Jae Kim said that the test method is expected to be completed in June this year, and the tool can also be applied to the poultry industry.
Professor Jae Kim said the test method will help farmers to detect the quality of lysine in soy flour. Lysine is an important nutrient in the daily diet of young pigs. Professor Jae Kim emphasized that “lysine is the most important essential amino acid in pig nutrition. The lack of lysine in the body or the shortage of supply will hinder the utilization of Other amino acids that play an important role in pig growth. Therefore, for farmers, It is important to be able to accurately assess the bioavailability of lysine in pig diets."
He went on to say, “Lysine is sensitive to heat. During processing and storage of feed, high temperatures can easily destroy the structure of lysine, making it inactive. Although structurally damaged lysine can also be absorbed in the small intestine. And digestion, but he can't use the body's protein synthesis and muscle production."
Professor Jae Kim said that the traditional method of analyzing total amino acids in feed does not distinguish between lysine that is structurally damaged by heat. Therefore, the bioavailability of lysine in protein diets is often overestimated. As global soybean oil processing companies use different processing conditions in the process of refining soybean oil, the content of denatured lysine in pig diets is very variable. Preliminary results indicate that the lysine denaturation rate can be as high as 27% in the collected soy flour samples.
Professor Jae Kim said that this new test method is mainly sponsored by the Pig Research Center (CRC) and will further accurately measure the quality of lysine in soy flour. He also said, "We are currently collecting 200 soy flour samples from around the world to quantify the rate of variation of denaturing lysine. These data will help to develop rapid computerized screening of denatured lysine in soy flour. More importantly, this will also apply to more precise design diets for monogastric animals such as pigs, and this may lead to future trade in soy flour based on protein quality."
Professor Rob Wilson, Commercial Manager of the Pig Research Center, further emphasized the importance of understanding the degree of variation in denatured lysine in soy flour used in the feed industry for pig farmers and their nutritionists. He also said, “Adjusting the ration configuration under the premise of considering this variability will greatly improve the performance of the herd, and ultimately the herd will show higher production performance.â€
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