Currently in Vietnam, the research on pig ileal digestibility is relatively small and new, an~ there are a few resbictions on raw ingredients. The achieved results are not able to meet the requirements for formulating diets based on digestible nubienq
. The study was conducted on 104 castrated male pigs (Yorkshire x Landrace) weighing 32 percent 3 kg. The experiment was designed by completely randopl, divided into experimental series
each series was 14 days, digesta was taken in 14th day after feeding 9 hours, pigs were killed and intestinal juice was collected immediately at the last 20 cm of intestine. The results showed that the ingredients of good quality and low fiber level had apparent ileal digestibility rate of protein and amino acids higher than ingredients of poor quality and high fiber leveL The protein ingredients of animal origin and high protein content will have digestibility of protein and amino acids higher th
an the protein ingredients of plant origin and low protein content. The same ingredient, depend on processing methods, apparent ileal digestibility of its protein and amino acids were different.