Chemical composition and porcine in vitro disappearance of heat-pretreated and multi-enzyme-supplemented soybean hulls

•Pretreatment of soybean hulls with heat reduced its non-starch polysaccharides content and improved its disappearance.•Enzyme supplementation tended to increase in vitro disappearance of dry matter in soybean hulls.•Heat pretreatment of soybean hulls at conditions used in this study can improve its nutritive value for pigs.