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Animal Sciences and Industry

Animal Sciences and Industry

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


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