The PhD project entitled: Effects of ingredient processing and ingredient interactions on the protein nutritional value aims to describe the contribution of technological processing to protein availability of each ingredient constituting a whole diet.
Depending on the processing conditions used, the technological treatment (especially heat processing) of ingredients or diets for pigs could have positive or negative effects on the nutritional value of a feed, thus impacting on the performance of the animals.
The most dramatic effects are reflected on the protein component of the diet, especially affecting lysine, which is already the amino acid limiting growth of pigs. However, as the diets are commonly processed as a whole (mix of different ingredients), the individual contribution of the technological treatment of a separate ingredient to the absolute nutritional value of the feed is unknown.
Furthermore, the project will look into possible interactions that may arise between ingredients affecting protein digestibility. This information could provide animal nutritionists with a tool to improve feed formulation, based on specific effects on feedstuffs composing a diet.