ДЖЕРЕЛА ПРОТЕЇНУ У ГОДІВЛІ СВИНЕЙ

M. Yu. Sychov; I. I. Ilchuk; I. M. Balanchuk; D. P. Umanets; T. A. Holubieva; V. O. Pitera; R. R. Vozniuk

doi:10.32782/bsnau.lvst.2024.4.6

M. Yu. Sychov National University of Life and Environmental Sciences of Ukraine https://orcid.org/0000-0002-6319-9876
I. I. Ilchuk National University of Life and Environmental Sciences of Ukraine https://orcid.org/0000-0003-0961-6613
I. M. Balanchuk National University of Life and Environmental Sciences of Ukraine https://orcid.org/0000-0002-7576-6508
D. P. Umanets National University of Life and Environmental Sciences of Ukraine https://orcid.org/0000-0002-1973-1132
T. A. Holubieva National University of Life and Environmental Sciences of Ukraine https://orcid.org/0000-0002-2467-5972
V. O. Pitera National University of Life and Environmental Sciences of Ukraine https://orcid.org/0000-0002-3390-2516
R. R. Vozniuk National University of Life and Environmental Sciences of Ukraine https://orcid.org/0000-0003-4710-5371

DOI: https://doi.org/10.32782/bsnau.lvst.2024.4.6

Keywords: pigs, pig farming, technology, protein, amino acids, feeding

Abstract

The aim of this study was to identify the most effective protein sources for pig feeding, taking into account nutritional value, amino acid digestibility, antinutritional factors, economic feasibility, and production needs. The research examines modern approaches to the selection and application of plant-based and animal-based protein sources in pig diets. Particular attention is given to the evaluation criteria for protein sources, including nutritional value, availability, environmental sustainability, economic feasibility, and potential risks associated with antinutritional substances. Among plant-based sources, soybean meal demonstrates the highest value due to its optimal amino acid profile and high digestibility, which can reach up to 90%. However, its pre-treatment to reduce the level of trypsin inhibitors is a crucial aspect. Other plant components, such as rapeseed and sunflower meals, have their advantages but are limited by high fiber content and lower levels of key amino acids like lysine. Cottonseed meal is characterized by toxicity due to the presence of gossypol, while field peas offer low levels of antinutritional substances and significant energy value. In the realm of animal-based protein sources, blood products, fish meal, and meat-and-bone meal stand out. Blood products provide high levels of lysine and easily digestible amino acids but require careful processing to mitigate contamination risks. Fish meal contains omega-3 fatty acids, which positively influence feed intake, although its use is constrained by high costs and quality variability. Meat-and-bone meal supplies essential minerals but is characterized by lower amino acid digestibility due to technological limitations. Overall, effective ration management requires an integrated approach to the use of protein sources, considering their properties, processing potential, and the specific needs of pig feeding. A balanced combination of plant-based and animalbased protein sources allows for improved productivity, cost optimization, and minimization of the environmental impact of production.

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PROTEIN SOURCES IN PIG FEEDING: AN OVERVIEW

Abstract

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