0.857
IF5
0.900
IF
Q3
JCR
0.92
CiteScore
0.405
SJR
Q2
SJR
20
MNiSW
165.24
ICV
ORIGINAL PAPER
 
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
 
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
KEYWORDS
ABSTRACT
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.
CORRESPONDING AUTHOR
W. C. Sauer
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
 
CITATIONS (6):
1. Influence of processing on the digestibility of amino acids and starch in cereals and legumes in non-ruminants
Julian Wiseman
Animal Production Science
2. Nutritive value of wheat and wheat by-products in pig nutrition: A review
P. Rosenfelder, M. Eklund, R. Mosenthin
Animal Feed Science and Technology
3. Influence of processing variables during micronization of wheat on starch structure and subsequent performance and digestibility in weaned piglets fed wheat-based diets
L.N Zarkadas, J Wiseman
Animal Feed Science and Technology
4. Establishment of Tabulated Values for Standardized Ileal Digestibility of Crude Protein and Essential Amino Acids in Common Feedstuffs for Pigs
Carsten Pedersen, Sigurd Boisen
Acta Agriculturae Scandinavica, Section A — Animal Science
5. Effect of micronized pea and enzyme supplementation on nutrient utilization and manure output in growing pigs1
C. M. Nyachoti, S. D. Arntfield, W. Guenter, S. Cenkowski, F. O. Opapeju
Journal of Animal Science
6. Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours
Tian Bai, Andrea K. Stone, Michael T. Nickerson
Cereal Chemistry
ISSN:1230-1388