Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 27: 1697 -1704. Published March 8, 2010.
Effect of roasting and extrusion on the bioavailability of Selenium in soybean for young pigs
Jun-gang Li*, **, Hua Zhao*,Ji-chang Zhou**, Ge Gao*** and Kang-ning Wang *
*National Key Discipline, Animal Nutrition Institute, Sichuan Agricultural University, 625014, Ya`an, China; ** International Center of Future Agriculture for Human Health, Sichuan Agricultural University, 611134, Chengdu, China; *** Chengdu Municipal Center for Disease Control and Prevention, 610015, Chengdu, China.
*Corresponding author email: wkn8866@yahoo.cn
ABSTRACT
Objective: To study the thermal-processing effect of roasting and extrusion on selenium bioavailability in soybean. Methodology and results: Twenty young piglets were fed a Se-deficient diet for 4 weeks when their body weight reached 10.36±0.96 kg. These pigs were randomly divided into 2 groups (n = 10) and fed on corn-extruded soybean and corn-roasted soybean, respectively, for 8 weeks. Results showed that extruded soybean significantly increased (P < 0.05) pig feed intake and daily gain, improved (P < 0.05) feed efficiency and Se apparent digestibility in comparison to the roasted soybean. Pigs fed on extruded soybean had higher (P < 0.05) tissue Se than pigs fed on roasted soybean. Relative to roasted soybean, extruded soybean increased (P < 0.05) tissue glutathione peroxidase activity. Plasma alanine aminotransferase activity in pigs fed on roasted soybean was 5 times higher (P < 0.01) than in the pigs fed on extruded soybean. Conclusion and application of findings: Results of this study suggested that Se was less bioavailable from roasted soybean than from extruded soybean. This finding is important for developing methods for processing Se-containing food and feed.
Key words: roasted soybean; extruded soybean; bioavailability; pigs
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