Bioavailability of valine in a fermentation biomass product relative to the bioavailability in crystalline L-valine when fed to weanling pigs

Dr. Maryane Oliveira, a postdoctoral research associate in the Stein Monogastric Nutrition Lab, presents the results of a study that compared the relative bioavailability of valine in feed-grade L-valine and a 64.6% valine product produced by spray-drying fermentation biomass. Adapted from a presentation at the 2019 ASAS Midwestern Section meeting, Omaha, NE, March 11-13.