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The effect of micronization on performance and digestibility in piglets fed diets based on wheat

Published online by Cambridge University Press:  20 November 2017

L.N. Zarkadas  and
J. Wiseman
L.N. Zarkadas
Affiliation:
University of Nottingham, School of Biological Sciences, Division of Agriculture and Horticulture, Sutton Bonington Campus, Loughborough, Leics, LE12 5RD, UK
J. Wiseman
Affiliation:
University of Nottingham, School of Biological Sciences, Division of Agriculture and Horticulture, Sutton Bonington Campus, Loughborough, Leics, LE12 5RD, UK
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Extract

The overall performance of pigs is closely related to that achieved immediately post-weaning which is often only modest because of inefficient digestion on cereal-based diets (attributable to insufficient a-amylase). Processing of cereals is frequently considered and micronising is employed. Previous studies using this technology have concentrated on growing / finishing pigs (e.g. Lawrence 1973). Furthermore, investigation of the precise effects of altering variables during processing have not been widely studied. The objective of the current trial was to examine the effects of steeping and micronising temperature with wheat on the nutritional value of diets determined with postweaning piglets through assessments of performance and digestibility.

Type
Programme
Information
Proceedings of the British Society of Animal Science , Volume 1999 , 1999 , pp. 23
Copyright
Copyright © The British Society of Animal Science 1999

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References

Lawrence, T.L.J. 1973. An evaluation of the micronization process for preparing cereals for the growing pig: 1. Effects on digestibility and nitrogen retention. Animal Production 16:99–107. 2. Effects on growth rate, food conversion efficiency and carcass characteristics. Animal Production 16:109-116.Google Scholar