Energy concentration and phosphorus digestibility in whey powder, whey permeate, and low-ash whey permeate fed to weanling pigs

B. G. Kim, J. W. Lee, H. H. Stein

Research output: Contribution to journalArticle

Abstract

Two experiments were conducted to determine DE and ME, the apparent total tract digestibility (ATTD) of P, and the standardized total tract digestibility (STTD) of P in whey powder (3,646 kcal/kg), whey permeate (3,426 kcal/kg), and low-ash whey permeate (3,657 kcal/kg) fed to weanling pigs. The DE and ME in the 3 whey products were determined using 32 barrows (9.2 ± 0.4 kg of BW). A basal diet based on corn, soybean meal, and fish meal and 3 diets containing 70% of the basal diet and 30% of each whey product were prepared. Each diet was fed to 8 pigs that were housed individually in metabolism cages. The total collection method was used for fecal and urine collections with 5-d adaptation and 5-d collection periods, and the difference procedure was used to calculate DE and ME in the 3 whey products. The concentrations of DE in whey powder and low-ash whey permeate were greater (P < 0.001) than in whey permeate (3,646 and 3,683 vs. 3,253 kcal/kg of DM). The concentrations of ME in whey powder and low-ash whey permeate were also greater (P < 0.001) than in whey permeate (3,462 and 3,593 vs. 3,081 kcal/kg of DM). The ATTD and STTD of P in the 3 whey products were determined using 32 barrows (11.0 ± 0.81 kg of BW). Three cornstarch-sucrose-based diets containing 30% of each whey product as the sole source of P were prepared. A P-free diet that was used to estimate the basal endogenous losses of P was also formulated. The ATTD of P in whey powder and in whey permeate was greater (P < 0.001) than in low-ash whey permeate (84.3 and 86.1 vs. 55.9%), but the STTD values for P were not different among the 3 ingredients (91.2, 93.1, and 91.8% in whey powder, whey permeate, and low-ash whey permeate, respectively). In conclusion, whey permeate contains less GE, DE, and ME than whey powder and low-ash whey permeate, but all 3 ingredients have an excellent digestibility of P.

Original languageEnglish (US)
Pages (from-to)289-295
Number of pages7
JournalJournal of animal science
Volume90
Issue number1
DOIs
StatePublished - Jan 1 2012

Keywords

  • Digestibility
  • Energy
  • Phosphorus
  • Pig
  • Whey permeate
  • Whey powder

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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