Prediction Equations for In Vitro Nutrient Utilization of Bakery Byproducts for Pigs

Authors

• Junghyun Oh, Department of Animal Science, Konkuk University, Seoul 05029, Republic of Korea
• Hansol Kim, Department of Animal Science, Konkuk University, Seoul 05029, Republic of Korea; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40506, USA
• Yoon Soo Song, Department of Animal Science, Konkuk University, Seoul 05029, Republic of Korea
• Noa Park, Department of Animal Science, Konkuk University, Seoul 05029, Republic of Korea
• Youl-Chang Baek, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
• Chung Hyun Kim, Department of Animal Science, Konkuk University, Seoul 05029, Republic of Korea
• Beob Gyun Kim, Department of Animal Science, Konkuk University, Seoul 05029, Republic of KoreaFollow

Publication Date

12-1-2025

Abstract

This study aimed to develop equations for predicting the in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) and in vitro total tract disappearance (IVTTD) of DM and organic matter (OM) in bakery byproducts based on their chemical composition, including neutral detergent fiber (NDF). Ten sources of bakery byproducts were tested for IVID and IVTTD of nutrients using a 2-step procedure simulating the digestion and absorption in the stomach and small intestine and a 3-step procedure simulating the digestion and absorption in the stomach, small intestine, and large intestine of pigs. The prediction models for IVID of nutrients in bakery byproducts were: IVID of DM (%) = 99.5 − NDF (% DM) × 1.2 with r² = 0.99; and IVID of CP (%) = 77.3 − NDF (% DM) × 0.3 with r² = 0.47. The models for IVTTD of nutrients in bakery byproducts were: IVTTD of DM (%) = 100.0 − NDF (% DM) × 1.2 with r² = 0.98; and IVTTD of OM (%) = 102.1 − NDF (% DM) × 1.2 with r² = 0.98. In conclusion, the in vitro nutrient disappearances in bakery byproducts can be estimated using fiber concentration as a sole independent variable. Further research is warranted to validate the prediction models to use in feed formulation.

Recommended Citation

Oh, Junghyun; Kim, Hansol; Song, Yoon Soo; Park, Noa; Baek, Youl-Chang; Kim, Chung Hyun; and Kim, Beob Gyun (2025) "Prediction Equations for In Vitro Nutrient Utilization of Bakery Byproducts for Pigs," The Philippine Agricultural Scientist: Vol. 108: No. 4, Article 2.
Available at: https://www.ukdr.uplb.edu.ph/pas/vol108/iss4/2