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Soy Protein Concentrate, further analysis
The soy protein concentrate is produced from defatted bran by a process of extracting soluble carbohydrates by washing the flakes with an alcohol-water solution (Hydrated alcohol). This method reduces the concentration of sugar and other components, proportionally increasing the amount of Crude Protein – PB based on dry matter.
At first, much of the literature is linked to the use of soy protein concentrate in the nutrition of fish and shrimp, but it is already possible to observe a large amount of work with application in pigs, especially in weaning piglets, an extremely important period due to social stress , separation from the mother, and the drastic change in diet, compromising intestinal health, the immune system, and all other phases that follow, decreasing performance.
In this sense, work done with pigs shows good results, which is possibly due to the smaller amounts of allergenic factors that cause lesions in the epithelial tissue of the intestine, affecting the height and depth of the villi and their crypts, in addition to a better amino acid profile. compared to other sharps. The prevention of lesions in the epithelial tissue of the piglets’ intestines reduces the chances of coccidiosis, a disease of great importance for animal production.
Considering this context, with the search for greater profit in production, the use of soy protein concentrate reduces the cost margin for the producer when included as a substitute for fish meal or offal, meat and bone meal, since the cost is smaller, and there is less variation in its composition when compared to those mentioned, which facilitates the formulation.
Analyze
According to Rostagno (2017) the SPC has about 91.1% DM, 62.7% PB, 3.03% FB, 11.8% NDF, 6.36% FDA, 2.18% K, 0.27% P available.
In an experiment carried out by Rezende et al. (2013) with 6 male pigs, castrated in the nursery phase, with the inclusion of 0, 3, 6 and 9% of SPC, no statistical differences were observed in the performance variables. However, it was observed that with the inclusion of 6% there was a greater villus height, and a greater villus height ratio: piglet crypt depth, thus improving the nutrient absorption area.
Still on the health of the villi, Endres (1996), cited by Bellaver (1999), presents the relation of the anti-allergenicity of the soy protein concentrate with maintaining the integrity of the intestinal villi of piglets in the table below.
Therefore, we can conclude that the inclusion of soy protein concentrate, in the initial diets of newly weaned pigs, is an alternative to conventional brans with a higher content of carbohydrates and allergenic proteins, leading to a higher height and villus – crypt ratio.
Bibliographic references
RESENDE, M. Q. et al. EVALUATION OF SOY PROTEIN CONCENTRATE (PSC) IN SWINE DIETS. Final Report – Federal University of Goiás – UFG, Goiânia, 2013.
BELLAVER, C. & JR, P. N. S. SOY PROCESSING AND ITS IMPLICATIONS IN PIG AND BIRD FEEDING. Embrapa Swine and Poultry, Concórdia, 1999.
SANTO, N. G. E. SOYBEAN PROCESSING AND ITS IMPLICATIONS IN PIG AND BIRD FEEDING. Postgraduate Dissertation in Aquaculture. Federal University of Santa Catarina – UFSC, Florianópolis, 2015.
GLÓRIA, M. M. OBTAINING AND CHARACTERIZATION OF CONCENTRATE AND PROTEIN ISOLATE FROM CASTANHA-DO-PARÁ PIE. Masters dissertation. University of São Paulo – USP, Piracicaba, 1996.