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Ten full-fat soybean samples were collected from different areas in China and used in two experiments in this study. In Exp. 1, 66 growing pigs (initial body weight = 18.48 \u00b1 1.2 kg) were randomly allotted to 1 of 11 diets (n = 6) including a corn basal diet and 10 experimental diets formulated by replacing the corn with 30% full-fat soybean. In Exp. 2, 11 growing pigs (initial body weight = 50.45 \u00b1 3.2 kg) were surgically equipped with a T-cannula in the distal ileum and arranged in a 6 \u00d7 11 Youden square design with 11 diets and 6 periods. The diets included an N-free diet based on cornstarch and sucrose and 10 experimental diets formulated with full-fat soybeans as the sole source of amino acids. Chromic oxide was added into the diets as an indigestible maker to calculate the digestibility of the amino acids. Results showed that there was considerable variation in neutral detergent fiber, acid detergent fiber, and trypsin inhibitor contents in the 10 full-fat soybean samples with a coefficient of variation greater than 10%. On a dry matter basis, the averaged digestible energy and metabolizable energy values in the 10 full-fat soybean samples were 4,855 and 4,555 kcal\/kg, respectively, both were positively correlated with the ether extract content. The best-fitted prediction equations for digestible energy and metabolizable energy of full-fat soybean were: digestible energy, kcal\/kg = 3,472 + 94.87 \u00d7 ether extract \u2212 97.63 \u00d7 ash (R2 = 0.91); metabolizable energy, kcal\/kg = 3,443 + 65.11 \u00d7 ether extract \u2212 36.84 \u00d7 trypsin inhibitor (R2 = 0.91). In addition, all full-fat soybean samples showed high apparent ileal digestibility and standardized ileal digestibility values in amino acids and were all within the range of previously published values. Those values significantly varied among different samples (P &amp;lt; 0.05) for most amino acids, except for glycine and proline. In conclusion, full-fat soybean is a high-quality protein ingredient with high ileal digestibility of amino acids when fed to growing pigs, and the metabolizable energy value of full-fat soybean could be predicted based on its ether extract and trypsin inhibitor contents.<\/jats:p>","DOI":"10.1093\/jas\/skac395","type":"journal-article","created":{"date-parts":[[2022,11,29]],"date-time":"2022-11-29T11:13:06Z","timestamp":1669720386000},"source":"Crossref","is-referenced-by-count":6,"title":["Determination and prediction of the available energy and amino acids digestibility of full-fat soybean fed to growing pigs"],"prefix":"10.1093","volume":"101","author":[{"given":"Li","family":"Wang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , Beijing 100193 , China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhengcheng","family":"Zeng","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , Beijing 100193 , China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qile","family":"Hu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , Beijing 100193 , China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lu","family":"Wang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , Beijing 100193 , China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Huangwei","family":"Shi","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , Beijing 100193 , China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Changhua","family":"Lai","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , Beijing 100193 , China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shuai","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , Beijing 100193 , China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"286","published-online":{"date-parts":[[2022,11,29]]},"reference":[{"volume-title":"Digestion and balance techniques in pigs","year":"2001","author":"Adeola","key":"2023030411220272300_"},{"key":"2023030411220272300_","doi-asserted-by":"crossref","first-page":"482","DOI":"10.1007\/s13197-010-0082-5","article-title":"Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max)","volume":"47","author":"Agrahar-Murugkar","year":"2010","journal-title":"J. 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