Effects of extrusion on nutrient and energy digestibility in cereal grains fed to growing pigs

摘要

Two experiments were conducted to determine effects of extrusion on energy and nutrient digestibility in cereal grains fed to growing pigs. One source of yellow dent corn, wheat, and sorghum, were ground and divided into 2 batches. One batch of each grain was extruded, whereas the other batch was used without further processing. Ileal digestibility of starch and AA in each grain was determined using 7 ileal cannulated barrows that were allotted to a 7><7 Latin square. Results indicated that extrudedgrains had greater (PO.001) apparent ileal digestibility (AID) of starch than non-extruded grains. Extrusion increased standardized ileal digestibility (SID) of CP and all AA except Pro in corn, but that was not the case for wheat and sorghum. Exp. 2, 48barrows were allotted to a randomized complete block design. Apparent total tract digestibility (ATTD) of GE was increased by extrusion of corn or sorghum, but not of wheat (interaction, PO.001). The ATTD of NDF in wheat was reduced by extrusion, but not for corn and sorghum (interaction, PO.001), but extrusion reduced (PO.05) the ATTD of ADF in all grains. Extrusion increased the digestible energy (DE) and metabolizable energy (ME) in corn and sorghum, but there was no increase for wheat (interaction,PO.001). In conclusion, extrusion increased the AID of starch and the ATTD of energy in all grains increased by extrusion. SID of AA in corn and ME of com and sorghum also increased after extrusion.