Comparison of fullfat soybean, sunflower seed and protected fat as fat supplements for their effect on the performance of growing-finishing bulls and carcass fatty acid composition.

One hundred and twelve Holstein bulls (179-203 kg) were allotted to four dietary treatment groups (I: control; II: fullfat soybean diet; III: sunflower seed diet, and IV: protected fat diet) and used in a 120-day comparative feedlot trial to evaluate the effect of toasted fullfat soybean, whole sunflower seed and protected fat (calcium soap) on their weight gain, feed conversion and carcass fatty acid composition. The diets consisted of 45-46% concentrate and 55-54% corn silage. Digestibility, nutritive value as well as degradability were also determined. The apparent digestibility of dry matter, organic matter, N-free extract and crude protein as well as nutritive value were almost similar for the four diets. However, crude fibre, acid detergent fibre (ADF) and neutral detergent fibre (NDF) digestibilities decreased with increasing fat level but the differences were not significant. The inclusion of fullfat soybean or whole sunflower seed significantly (P < 0.05) increased the digestion of fat. Ruminal degradability of protein and dry matter were significantly (P < 0.01) lower for toasted fullfat soybean mixture compared to whole sunflower mixture. The inclusion of toasted fullfat soybean, whole sunflower seed and calcium soap in the diets was not effective in improving the bulls' weight gain or feed conversion in this trial. As both toasted fullfat soybean and whole sunflower seed increased the proportions of C18:1, C18:2 and C18:3 in adipose fat tissue and decreased the proportion of C16:0, they consequently significantly (P < 0.01) increased the ratio of unsaturated fatty acids. Whole sunflower seed was more effective than fullfat soybean. However, inclusion of the calcium soap had no effect on the fatty acid profiles in the present study.

Protein degradability, amino acid composition, trypsin inhibitor and urease activity of raw and heat-treated fullfat soybean.

The effects of different heat treatments were studied on chemical composition, protein degradability, amino acid composition, trypsin inhibition and urease activity. Three lactating Holstein cows fitted with rumen cannulae were used. Fullfat soybean was prepared employing different forms of heat treatment: dry-extrusion at 150 degrees C for 25 s (treatment I); wet-extrusion at 95 degrees C for 30 min (treatment II); toasted soybean at 105 degrees C for 30 min (treatment III) extracted soybean meal (treatment IV); and untreated soybean (treatment V). The incubation times were 0, 2, 4, 8, 16, 24 and 48 h. Samples of raw and heat-treated soybean before incubation and the undegraded fraction after 4 and 16 h of incubation were analyzed for amino acids. The results showed that heat treatments did not modify chemical composition, but significantly reduced the content of trypsin inhibition and urease activity, as well as decreased protein degradability. The dry extrusion technique was comparatively the most effective. Amino acid content was not significantly influenced by different techniques, but the quantity of amino acids escaping degradation in the rumen increased.