CC-BY 4.0

Effect of micronization on energy, starch and amino acid digestibilities in wheat for young pigs

S. X. Huang 1,  
W. C. Sauer 1,  
L. Hargreaves 1,  
M. Pickard 1,  
S. Li 1
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
J. Anim. Feed Sci. 1997;6(3):353–368
Publish date: 1997-08-19
Studies were carried out to determine the effect of micronization (infrared processing) on the energy, starch and amino acid digestibilities in wheat. Six pigs (Canabrid x Camborough) were weaned at 21 day of age and fitted with a simple T-cannula at the distal ileum on day 23 or 24. The pigs were fed one of three diets consisting of ground wheat and soyabean meal, micronized wheat and soyabean meal, and maize starch and soyabean meal according to repeated Latin square design. The pigs were fed three times daily, equal amounts at 8-h intervals. The diets were supplied at a rate of 5% (wt/wt) of body weight. The average body weight of the pigs was 9.2 kg at the start and 16.5 kg at the conclusion of the experiment. Faeces were collected for 48 h on day 6 and 7 and ileal digesta for 24 h on day 8 and 9. Chromic oxide was used as digestibility marker. The apparent ileal amino acid digestibilities in ground and micronized wheat were determined with the difference method. The apparent digestibilities of the indispensable amino acids were higher in micronized than ground wheat and ranged from 2.2 (arginine) to 12.2 (threonine) percentage units. The differences were significant (P<0.05) for histidine, lysine, phenylalanine and threonine. Micronization of wheat improved (P<0.05) the ileal digestibility of starch from 93.1 to 99.3%. Micronization resulted in an increase in the digestion and absorption of energy in the small intestine and in a decrease in microbial fermentation of energy in the large intestine. These studies show a positive effect of micronization on the digestibilities of energy and amino acids in young pigs fed wheat.
W. C. Sauer
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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