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The effects of wheat variety, dietary heat treatment and enzyme inclusion on digestibility parameters for growing pigs

Published online by Cambridge University Press:  20 November 2017

F.J. Lewis ,
M.E.E. McCann ,
H. Schulze ,
J. McEvoy  and
K.J McCracken
F.J. Lewis
Affiliation:
Department of Agricultural and Environmental Science, The Queen's University of Belfast, and Department of Agriculture for Northern Ireland, Newforge Lane, Belfast, BT9 5PX
M.E.E. McCann
Affiliation:
Department of Agricultural and Environmental Science, The Queen's University of Belfast, and Department of Agriculture for Northern Ireland, Newforge Lane, Belfast, BT9 5PX
H. Schulze
Affiliation:
Finnfeeds International Ltd., PO Box 777, Marlborough, SN8 1XN
J. McEvoy
Affiliation:
Veterinary Science Division, Department of Agriculture for Northern Ireland, Stony Road, Belfast, BT4 3SD
K.J McCracken
Affiliation:
Department of Agricultural and Environmental Science, The Queen's University of Belfast, and Department of Agriculture for Northern Ireland, Newforge Lane, Belfast, BT9 5PX Department of Agriculture for Northern Ireland, Newforge Lane, Belfast, BT9 5PX
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Extract

Thermal processing is carried out on commercial diets primarily to kill bacteria and reduce mould growth, although additional benefits have been shown such as an inactivation of trypsin inhibitors present in soyabean meal (McNaughton and Reece, 1980). However, heat treatment if too severe can produce negative effects, such as reduced apparent digestibility and increased viscosity of gut contents in broilers, an effect reversed by the addition of enzymes (McCracken et al, 1993). The aim of this study was to examine the effect of heat treatment during diet preparation on ileal and overall apparent digestibility of diets for growing pigs, made from two wheat varieties of different in vitro viscosity (8.8 vs 20.8 cps) with and without the addition of feed enzyme.

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Programme
Information
Proceedings of the British Society of Animal Science , Volume 1999 , 1999 , pp. 165
Copyright
Copyright © The British Society of Animal Science 1999

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References

Lewis, F.J., Schulze, H., McEvoy, J. and McCracken, K.J. (1998). Lack of relationship between wheat in vitro viscosity and digestibility parameters for pigs. Proceedings of the British Society of Animal Science, 32.Google Scholar
McCracken, K.J., Urquhart, R. and Bedford, M.R. 1993. Effect of heat treatment and enzyme supplementation of barley-based diets on performance of broiler chicks. Proceedings of the Nutrition Society, 52, 50A.Google Scholar
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