1. K-State home
  2. »College of Agriculture
  3. »ASI
  4. »Research and Extension
  5. »Swine
  6. »SwineNutritionGuide
  7. »Selection of protein sources

Animal Sciences and Industry

Animal Sciences and Industry

Kansas State University
232 Weber Hall
Manhattan, KS 66506-8028

785-532-6533

Email: asi@ksu.edu

Selection of protein sources

The decision of selecting a protein source for swine diets must consider many factors, including amino acid profile and digestibility, energy content, presence of anti-nutritional factors, variability in nutrient concentration, ability to consistently source a high-quality ingredient, cost, and production goals. Also, lysine content and digestibility often dictate the value of a protein source because it is the most limiting amino acid in most swine diets. Table 1 presents the typical use of protein sources in swine diets considering some limiting factors.

Inclusion rates and limitations of protein sources