Influence of Infrared (Micronization) Treatment on the Nutritional Value of Corn and Low- and High-Tannin Sorghum ,

. 1998. Effect of micronization on energy, starch and amino acid digestibility in hulless barley for young pigs. Can. J. Anim. Sci. 78: 81-87. Studies were carried out to determine the effect of micronization on energy, starch and amino acid digestibilities in hulless barley. Six pigs (Canabrid × Camborough) were weaned at 21 d of age and fitted with a simple T-cannula at the distal ileum on days 23 or 24. The pigs were fed one of three diets with major constituents of hulless barley and soybean meal (HB + SBM), micronized hulless barley and soybean meal (MHB + SBM) and corn starch and soybean meal (C + SBM) according to a 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 9.3 kg at start and 15.9 kg at the conclusion of the experiment at 58 d of age. Faeces were collected for 48 h on days 6 and 7 and ileal digesta for 24 h on days 8 and 9. Chromic oxide was used as digestibility marker. The apparent ileal amino acid digestibilities in HB and MHB were determined by the difference method. The apparent ileal digestibilities of the indispensable amino acids were higher in MHB than in HB and ranged from 5.3 to 10.0 percentage units. Of the indispensable amino acids, the differences were significant (P < 0.05) for arginine, histidine, isoleucine, phenylalanine and valine. Micronization of HB improved (P < 0.05) the ileal digestibility of starch from 79.0 to 97.3%. Micronization resulted in an increase in the digestion of energy in the small intestine and a decrease in microbial fermentation of energy in the large intestine. This shift in the disappearance of energy from the large to the small intestine should also result in an improvement in the efficiency of energy utilization. These studies show a positive effect of micronization on the digestibilities of energy and amino acids in young pigs fed HB.Key words: Micronization, barley, digestibility, pigs Huang, S. X., Sauer, W. C., Pickard, M., Li, S. et hardin, R. T. 1998. Effet de la micronisation sur la digestibilité de l'énergie, de l'amido et des acides aminés de l'orge à grain nu chez les porcelets. Can. J. Anim. Sci. 78: 81-87. Nos travaux portaient sur les effets de la micronisation sur la digestibilité de l'énergie, de l'amidon et des acides aminés de l'orge à grain nu. Six porcs (Canabrid x Camborough) étaient sevrés à 21 jours et étaient munis à 23 ou 24 jours d'une canule en T simple à la partie distale de l'iléon. Ils recevaient ensuite l'un de trois régimes alimentaires dont les composantes principales étaient : orge à grain nu et le tourteau de soja (ON + TS), orge nue micronisée et tourteau de soja (ONM + TS) et amidon de maïs et tourteau de soja (AM + TS) selon un dispositif en carrés latins répétés. Il y avait trois repas de quantité égale par jour, à 8 h d'intervalle. La ration était servie à raison de 5 % (en poids) du poids corporel. Le poids corporel moyen des porcs était de 9,3 au début et de 15,...

Section: Resultsmentioning

confidence: 99%

“…McNeill et al (1975) reported that starch in micronized sorghum was more susceptible to enzymatic degradation by amyloglucosidase than in untreated sorghum. Douglas et al (1991) reported that micronization improved in vitro starch digestibility in both sorghum and corn and performance of broilers fed diets containing these cereals.…”

Section: Resultsmentioning

confidence: 99%

Effect of micronization on energy, starch and amino acid digestibility in hulless barley for young pigs

Huang¹,

Sauer²,

Pickard³

et al. 1998

“…It also reduced the arginine content in both grains, and reduced the lysine content in corn. However, micronization improved in vitro starch digestibility with glucoamylase regardless of grain source, and improved broiler performance (Douglas et al 1991). Dry matter and nitrogen retention by growing pigs were improved by micronization of corn (Lawrence 1973a) and brown sorghum (Savage et al 1980).…”

Section: Mots Clés: Blé Micronisation éNergie Métabolisable Pouletmentioning

confidence: 98%

“…Micronization increased the dry matter (DM) content and in vitro starch availability, but had no effect on the proximate composition of sorghum (Savage et al 1980). Douglas et al (1991) reported that micronization reduced the levels of acid and neutral detergent fibre in corn, as well as in low-and high-tannin sorghum. It also reduced the arginine content in both grains, and reduced the lysine content in corn.…”

Section: Mots Clés: Blé Micronisation éNergie Métabolisable Pouletmentioning

confidence: 99%

Effects of micronization, tempering, and flaking on the chemical characteristics of wheat and its feeding value for broiler chicks

Niu¹,

Classen²,

Scott³

2003

. 2003. Effects of micronization, tempering, and flaking on the chemical characteristics of wheat and its feeding value for broiler chicks. Can J. Anim. Sci. 83: 113-121. Five experiments were conducted to study the effects of micronizing, tempering and flaking of wheat (cv. Genesis) on the chemical characteristics and its feeding value for broiler chicks. Samples of wheat were micronized (infrared invisible band with wavelengths of 1.8 to 3.4 µ) at 90, 105, and 120°C for 50 s, with or without tempering to 20% moisture, and with or without flaking. Micronization at 120°C produced negative effects on weight gain and feed efficiency (0-18 d). Tempering reduced protein solubility in 0.2% KOH, increased the solubility of dietary fibre, and increased in vivo digesta viscosity and in vitro extract viscosity as well as diet AME. Flaking wheat had no effect on broiler performance in exps. 3 and 4, but decreased growth rate and feed efficiency in exp. 5 despite improved dietary AME. Flaking decreased protein solubility at 120°C but had little effect at lower temperatures. The lowest protein solubility was found in the sample that was tempered, micronized at 120°C, and then flaked. In conclusion, micronization at 90 and 105°C improved the feeding value of wheat for broiler chickens. Tempering and flaking may be beneficial at lower micronization temperatures, but can result in lower nutritional value at higher micronization temperature. . Le frasage diminue la solubilité des protéines dans une solution de KOH à 0,2 % et accroît la solubilité des fibres alimentaires ainsi que la viscosité in vitro des digest et des extraits, et l'énergie métabolisable apparente (EMA) de la ration. Le floconnage du blé n'a eu aucun effet sur le rendement des poulets lors des expériences 3 et 4, mais a ralenti le taux de croissance et réduit l'indice de consommation dans l'expérience 5, malgré une meilleure EMA. À 120°C, le floconnage rend les protéines moins solubles, mais ses effets sont minimes aux autres températures. L'échantillon frasé, micronisé à 120°C puis floconné présentait les protéines les moins solubles. De leurs expériences, les auteurs concluent que la micronisation à 90 et à 105°C améliore la valeur alimentaire du blé pour les poulets de chair. Le frasage et le floconnage pourraient avoir leur utilité aux températures de micronisation inférieures, mais à plus haute température, ces procédés pourraient réduire la valeur nutritive de cet aliment.

“…Birds fed micronized rye-based diets with enzyme addition had higher weight gain than broilers fed non-micronized rye-based diets (Teitge et al 1991), and broilers fed micronized peas grew faster and had a better feed efficiency than chicks fed non-micronized peas (Igbasan and Guenter 1996). Douglas et al (1991) reported that micronization of corn and low-and high-tannin sorghum improved the weight gain and feed efficiency of broilers. Micronization of hulless barley also improved performance of growing pigs (Huang et al 1998).…”

Section: Discussionmentioning

confidence: 99%

Interaction of wheat micronization and cultivar on its feeding value for broilers

Niu¹,

Classen²,

Scott³

2003

. 2003. Interaction of wheat micronization and cultivar on its feeding value for broilers. Can. J. Anim. Sci. 83: 123-129. Three experiments were conducted to investigate the interaction between micronization and cultivar of wheat on grain chemical composition and feeding value for chickens. Micronized whole grain feeding was evaluated in one experiment using inclusion levels of 10 and 50% for starter and grower diets, respectively. Dietary enzyme was used in two other experiments to study its interaction with micronization and genotype of wheat. Wheat cultivars Genesis, Kyle, and Katepwa were micronized at 100°C for 50 s and incorporated into broiler diets. Micronization improved overall feed efficiency, but did not always increase body weight. When feeding whole grain to birds, micronization improved feed efficiency from 21 to 42 d and 0 to 42 d, but did not affect final body weight. Micronization of wheat cultivars reduced early growth rate of all birds, regardless of wheat form in the diets. Micronization did not impact AME and digesta viscosity. Cultivar Kyle had a higher dietary AME and a lower digesta viscosity, and resulted in feed efficiency and weight gain values superior to those of either Genesis or Katepwa (exps. 2 and 3). Enzyme increased weight gain, feed efficiency and dietary AME, and decreased digesta viscosity.Key words: wheat, cultivars, micronization, AME, broilers Niu, Z. Y., Classen, H. L. et Scott, T. A. 2003. Interaction de la micronisation et du cultivar et incidence sur la valeur nutritive du blé destiné aux poulets de chair. Can. J. Anim. Sci. 83: 123-129. Les auteurs ont effectué trois expériences pour approfondir l'interaction entre la micronisation et le cultivar et ses effets sur la composition chimique du grain et la valeur nutritive du blé servi aux poulets de chair. Dans une première expérience, ils ont évalué une ration contenant 10% (démarrage) ou 50 % (finition) de grain entier micronisé. Dans les deux autres, ils ont ajouté des enzymes pour déterminer leur interaction avec la micronisation et le génotype de la plante. Le grain des cultivars Genesis, Kyle et Katepwa a été micronisé pendant 50 secondes à 100°C puis incorporé à la ration des poulets de chair. Dans l'ensemble, la micronisation améliore l'indice de consommation, mais n'entraîne pas toujours une hausse du poids corporel. Quand on nourrit les oiseaux de grain entier, la micronisation accroît l'indice de consommation du 21 e au 42 e jour et du jour 0 au 42 e , sans modification du poids final. La micronisation du grain des différents cultivars ralentit le taux de croissance des oiseaux au début de la période d'engraissement, peu importe la forme du grain dans la ration. La micronisation n'a aucune incidence sur l'énergie métabolisable apparente (EMA) ni sur la viscosité des digest. Le cultivar Kyle se caractérisait par une meilleure EMA et une plus faible viscosité des digest, ce qui s'est traduit par un meilleur indice de consommation et un gain de poids plus élevé que pour les cultivars Genesis et Katepwa (expéri...