Hostname: page-component-7b7567c8c-fvjsw Total loading time: 0 Render date: 2026-11-15T20:23:22.638Z Has data issue: false hasContentIssue false
  • English
  • Français

Performance and nutrient utilization of growing pigs given an expanded and pelleted diet

Published online by Cambridge University Press:  02 September 2010

J. Vande Ginste and
R. De Schrijver
J. Vande Ginste
Affiliation:
Catholic University of Leuven, Department of Animal Production, Laboratory of Nutrition, B-3001 Leuven, Belgium
R. De Schrijver*
Affiliation:
Catholic University of Leuven, Department of Animal Production, Laboratory of Nutrition, B-3001 Leuven, Belgium
*
†To whom correspondence should be addressed
Get access

Abstract

A grower diet containing barley, wheat and soya-bean meal was expanded at 110°C and subsequently pelleted at 80°C. This processing was evaluated in laboratory tests as well as in digestibility experiments involving 12 barrows with an average initial live weight of 40 kg. The unprocessed control diet was offered as a meal. Each diet was offered ad libitum to six pigs during a 5-week period. The 1st week was an adaptation period and measurements were not carried out. Each pig was used in two 5-day digestibility trials which were performed in weeks 2 and 4. Neither food intake, weight gain nor food: gain ratio during the whole 4-week experimental period, nor apparent faecal digestibility and apparent retention of protein were significantly affected (P > 0·05) by expanding and pelleting the diet. Processing caused an increase in the in vitro protein solubility (P < 0·05) and reduced the dietary contents of free lysine and methionine (P < 0·05) while the contents of available lysine and free threonine and tryptophan were not significantly changed (P > 0·05). Apparent faecal digestibility of crude fibre increased substantially (P < 0·05) when the diet was processed, resulting in significantly lower production of faecal mass (P < 0·05) as well as lowerfaecal moisture content (P < 0·05). These phenomena were parallelled by a smaller water consumption (P < 0·05). Apparent digestibility and retention of phosphorus and calcium were diminished (P < 0·05) when the diet was expanded and pelleted.

Keywords

expansionfood processingnutrient availabilitypelletingpigs

Information

Type
Research Article
Information
Animal Science , Volume 66 , Issue 1 , February 1998, pp. 225 - 230
Copyright
Copyright © British Society of Animal Science 1998

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Armstrong, H. 1993. Nutritional implications of expanded ieed Feed Mix 1: 24–27.Google Scholar
Association of Official Analytical Chemists. 1990. Official methods of analysis. 15th edition. Association of Official Analytical Chemists, Arlington, Virginia.Google Scholar
Camire, M. E., Camire, A. and Krumhar, K. 1990. Chemical and nutritional changes in foods during extrusion Critical Reviews in Food Science and Nutrition 29: 35–57.CrossRefGoogle ScholarPubMed
Carpenter, K. J. 1960. The estimation of the available lysine n i animal-protein foods Biochemical Journal 77: 604–610.CrossRefGoogle Scholar
Casteels, M., Bekaert, H., Eeckhout, W. and Buysse, F. 1970. Het effect van korrel-of meelverstrekking bij ad libitum voeding op de vetmestingsresultaten en de karkaskwaliteit van Piétrain-mestvarkens. Landbouwtijdschrift 11–12: 1589–1606.Google Scholar
Chang, C. J., Tanksley, Jr T. D., Knabe, D. A. and Zebrowska, T. 1987. Effects of different heat treatments during processing on nutrient digestibility of soybean meal n i growing swine Journal of Animal Science 65: 1273–1282.CrossRefGoogle Scholar
Couch, J. R. and Thomas, M. C. 1976. A comparison of chemical methods for the determination of available lysine n i various proteins Journal of Agricultural and Food Chemistry 24: 943–946.CrossRefGoogle Scholar
De Schrijver, R. 1976. Comparative study of analytical methods to predict soybean oil meal quality Mededelingen Faculteit Landbouwwetenschappen Gent 41: 1777–1783.Google Scholar
De Schrijver, R. 1977. An evaluation of the urease activity test for determination of the quality of soybean oil meal. Vlaams Diergeneeskundig Tijdschrift 46: 333–339.Google Scholar
De Schrijver, R. 1991. Pelleting of feed: effect upon the nutritive value of diets for non ruminants and ruminants. Proceedings of the first international feed production (ed. Piva, G. and Wiseman, J.), pp. 417–429. University Press, Piacenza, Italy.Google Scholar
Grant, G. 1989. Anti-nutritional effects of soyabean: a review Progress in Food and Nutrition Science 13: 317–348.Google ScholarPubMed
Marty, B. J. and Chavez, E. R. 1993. Effects of heat processing on digestible energy and other nutrient digestibilities of full-fat soybeans fed to weaner, grower and finisher pigs. Canadian Journal ofAnimal Science 73: 411–419.CrossRefGoogle Scholar
Marty, B. J., Chavez, E. R. and Lange, C. F. M. de. 1994. Recovery of amino acids at the distal ileum for determining apparent and true ileal amino acid digestibilities in growing pigs fed various heat-processed full-fat soybean products. Journal ofAnimal Science 72: 2029–2037.Google ScholarPubMed
Mroz, Z., Jongbloed, A. W. and Kemme, P. A. 1994. Apparent digestibility and retention of nutrients bound to phytate complexes as influenced by microbial phytase and feeding regimen in pigs Journal of Animal Science 72: 126–132.CrossRefGoogle ScholarPubMed
National Research Council. 1988. Nutrient requirements swine. 9th edition. National Academy Press, Washington, DC.Google Scholar
Peisker, M. 1992. High-temperature-short-time conditioning: physical and chemical changes during expansion. Feed International, February, pp. 5–8.Google Scholar
Peisker, M. 1994. Influence of expansion on feed components Feed Mix 2: 26–31.Google Scholar
Phillips, R. D. 1989. Effect of extrusion cooking on the nutritional quality of plant proteins. In Protein quality and the effects of processing (ed. Phillips, R. D. and Finley, J. W.), pp. 219–246. Marcel Dekker, New York.Google Scholar
Pointillart, A., Fontaine, N. and Thomasset, M. 1984. Phytate phosphorus utilization and intestinal phosphatases i n pigs fed low phosphorus: wheat or corn diets Nutrition Reports International 29: 473–483.Google Scholar
Siljestrom, M., Westerlund, E., Bjorck, I., Holm, J., Asp, N.-G. and Theander, O. 1986. The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white flour Journal of Cereal 4: 315–320.Google Scholar
Skoch, E. R., Binder, S. F., Deyoe, C. W., Allee, G. L. and Behnke, K. C. 1983a. Effects of pelleting conditions on performance of pigs fed a corn-soybean meal diet. Journal of Animal Science 57: 922–928.CrossRefGoogle Scholar
Skoch, E. R., Binder, S. F., Deyoe, C. W., Allee, G. L. and Behnke, K. C. 1983b. Effects of steam pelleting conditions and extrusion cooking on a swine diet containing wheat middlings. Journal ofAnimal Science 57: 929–935.Google Scholar
Statistical Analysis Systems Institute. 1988. SAS/STAT user's guide. Release 6.03. Statistical Analysis Systems Institute Inc., Cary, NC.Google Scholar
Summers, J. D., Bentley, H. U. and Slinger, S. J. 1968a. Influence of the method of pelleting on utilization of energy from corn, wheat shorts and bran. Cereal Chemistry 45: 612–618.Google Scholar
Summers, J. D., Slinger, S. J. and Pepper, W. F. 1968b. Enhancing the availibility of phytin phosphorus by steam pelleting. Poultry Science 45: 1129–1135.Google Scholar
Van der Poel, A. F. B., Mollee, P. W., Huisman, J. and Liener, I. E. 1990. Variations among species of animals in response to the feeding of heat-processed beans. 1. Bean processing and effects on growth, digestibility and organ weights in piglets. Livestock Production Science 25: 121–135.CrossRefGoogle Scholar