The objectives of the present study were to determine
the effect of guanidination on the chemical composition,
AA profile of protein and apparent ileal AA digestibility
values of soybean meal, rapeseed meal and peas in diets
for pigs. The results show that the contents of crude protein and NDF in the protein
sources increased after guanidination and the content of
ash decreased. The effect of guanidination on the
chemical composition was different among the protein sources with larger changes in soybean meal and rapeseed
meal than in peas. Guanidination resulted in minor
changes in the AA profile of the protein sources. The AID
of CP and AA in soybean meal were higher than in
rapeseed meal with intermediate values for peas. The
uniformity and randomness of guanidination of rapeseed
meal may be questioned on the basis that the AIDof lysine
(Pb0.05) was lower in the guanidinated test meal than in
the diet. Further, guanidination increased the AID of CP
and most AA in soybean meal and peas but there was little
effect on the values in rapeseed meal.