The effect of enzyme supplementation on the nutritive value of rye-based diets for swine

Abstract

A total of 138 crossbred pigs were fed either a barley-based control diet or a rye-based diet supplemented or unsupplemented with a crude enzyme preparation with pentosanase activity. Digestibility coefficients were generally higher (P < 0.05) for pigs fed rye-based diets in comparison with barley while enzyme supplementation had no effect on nutrient digestibility. When fed in a meal form, there was a significant reduction (P < 0.05) in the growth rate of pigs fed rye-based diets compared with barley (exp. 1). However, no significant differences were observed when pelleted diets were fed (exp. 2). The results of both experiments indicate that rye-based diets are not consumed as readily as barley-based diets although pigs fed rye-based diets had improved feed efficiencies. Supplementation with pentosanase did not significantly improve pig performance although in both experiments, there was a trend towards an improvement in growth rate. In exp. 1, there were no significant differences (P > 0.05) in slaughter weight, carcass weight, dressing percentage, estimated lean yield or carcass value index as a result of differences in the cereal base of the diet or enzyme supplementation. In exp. 2, the carcass weight and dressing percentage of pigs fed the rye-based diets were lower than those of the control (P < 0.05). In conclusion, it would appear that soluble pentosans do not pose as large a problem for swine as they do for poultry. Key words: Swine, rye, pentosans, pentosanase, digestibility

Performance of young growing pigs (17-34 kg) fed rye-based diets selected for reduced viscosity

“…As such, these results agree with our previous findings (Thacker et al, 1991(Thacker et al, , 1992 and those of others (Friend and Maclntyre, 1969;Savage et al, 1978). The increased nutrient digestibility did not directly correlate with improved growth rate, as pigs fed either of the rye-based diets gained weight significantly slower than did the pigs fed the barley-based diet.…”

“…The increased nutrient digestibility did not directly correlate with improved growth rate, as pigs fed either of the rye-based diets gained weight significantly slower than did the pigs fed the barley-based diet. These findings agree with our previous work with older pigs (Thacker et al, 1991(Thacker et al, , 1992. The reduced growth rate for the pigs fed rye would appear to be due to the 13-20% reduction in feed intake compared with pigs fed the barley-based diet.…”

“…Enzyme supplementation has also been shown to improve the performance of pigs fed rye based diets (Thacker et al, 1991;Thacker and Baas, 1996) indicating that pentosans may also be a problem for swine. The degree of improvement is not as great as that seen with poultry and tends to be greater when diets were fed in a mash form rather than as a pellet (Thacker et al, 1991) Recently a breeding program has been undertaken at the University of Saskatchewan to reduce the viscosity of rye varieties which may extend the use of rye as a feed grain with or without enzyme supplementation.…”

“…The degree of improvement is not as great as that seen with poultry and tends to be greater when diets were fed in a mash form rather than as a pellet (Thacker et al, 1991) Recently a breeding program has been undertaken at the University of Saskatchewan to reduce the viscosity of rye varieties which may extend the use of rye as a feed grain with or without enzyme supplementation. The objective of the following study was to compare the performance of pigs fed diets based on rye previously selected for high and low viscosity.…”

Enhancing the vitamin content of meat and eggs: Implications for the human diet

“…The use of rye-based diets for poultry and, to a lesser extent, swine, is complicated by the presence of significant levels of pentosans, which have a negative impact on nutrient digestibility and performance (Thacker et al 1991;Bedford and Classen 1991) because of increases in intestinal viscosity. With respect to lipid digestion, rye pentosans form gels within the intestinal chyme, creating a barrier to interaction with exocrine secretions from liver (bile) and pancreas (lipase), as well as absorption at the enterocyte level (Ward and Marquardt 1983).…”