Direct vs. difference method to determine amino acid digestibility in ingredients fed to pigs

Stein Monogastric Nutrition Lab Podcast

Content provided by Stein Monogastric Nutrition Lab, Dr. Hans Stein, Professor of Animal Sciences, and University of Illinois at Urbana-Champaign. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Stein Monogastric Nutrition Lab, Dr. Hans Stein, Professor of Animal Sciences, and University of Illinois at Urbana-Champaign or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

5y ago 9:37

MP4•Episode home

It may not be practical to use the direct method to determine the digestibility of amino acids in cereal grains or in high-fiber or low-palatability ingredients, because the test ingredient cannot be fed as the sole source of amino acids for a long enough period of time to determine the digestibility. In these cases, the difference method can be used. In this presentation, Dr. Maryane Oliveira, a postdoctoral research associate in the Stein Monogastric Nutrition Lab, presents the results of an experiment that was designed to test the hypothesis that the direct method and the difference method yield the same values for SID of amino acids in cereal grains and fiber-rich ingredients. Adapted from a presentation at the 2019 ASAS Midwestern Section meeting, Omaha, NE, March 11-13.

159 episodes

#Science #Stein #Hans Stein #Swine #Swine Nutrition #Nutrition #Monogastric #Monogastric Nutrition #University Of Illinois #Agriculture #Biology #Stein Monogastric Nutrition Lab #Dr. Hans Stein #Professor of Animal Sciences #University Of Illinois At Urbana-champaign #Pig #Animation