The effects of extrusion processing of carbohydrate sources on weanling pig performance.

Abstract

Three experiments were conducted to study the effects of extrusion processing on growth performance of weanling pigs. In Exp. 1, 350 weanling pigs (initially 4.4 +/- 1.0 kg BW and 10 +/- 2 d of age) were used to study the effects of various carbohydrate sources (corn, cornstarch, broken rice, wheat flour, and grain sorghum), with or without moist extrusion processing, on growth performance in a 5 x 2 factorial arrangement of treatments. No carbohydrate source x extrusion processing interactions were observed (P > .10). Growth performance was not affected by extrusion processing; however, pigs fed corn had poorer growth performance (P < .05) than those fed other carbohydrate sources. In Exp. 2, 360 weanling pigs (initially 5.0 +/- .5 kg BW and 10 +/- 2 d of age) were used to determine the interactive effects of ingredient processing and diet complexity on growth performance. Three processing combinations were used with either a simple or complex diet formulation in a 3 x 2 factorial arrangement of treatments. The three processing conditions were 1) pelleted only (control); 2) corn that was moist-extruded and then the complete diet was pelleted (extruded); or 3) the complete diet was expanded and then pelleted (expanded). Pigs fed extruded diets had a greater improvement in ADG as diet complexity increased than those fed other diets (processing x diet complexity interaction, P < .10). Pigs fed moist-extruded corn had the best growth performance (P < .01). In Exp. 3, 210 weanling pigs (initially 6.8 +/- 1.5 kg BW and 21 +/- 2 d of age) were fed pelleted diets containing nonextruded corn (14.5% gelatinization; control) or corn extruded to provide 38.7, 52.7, 64.4, or 89.3% gelatinization. Average daily gain and ADFI decreased and then increased (P < .05), but apparent digestibility of DM, CP, and energy (P < .01) increased and then decreased with increasing gelatinization. These results indicate that moist extrusion processing of carbohydrate sources has variable effects on growth performance of early-weaned pigs and that the degree of gelatinization does not seem to be a major factor in explaining this variation.

Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review

“…Nevertheless significant increases in feed intake together with improved growth have been reported in complex diets compared with simple diets (Dritz et al 1996;Mavromichalis et al 2001;Wolter et al 2003;Mahan et al 2004). On the other hand, rice was highly preferred to corn in nursing pigs (Sola`-Oriol et al 2005) and weanling pigs fed a corn-based diet had significantly poorer feed intake and growth than those fed a rice-based diet (Hongtrakul et al 1998;Vicente et al 2008). Thus, we hypothesize that the increases in feed intake could explain most of the improved performance and that feed palatability may play a central role in increasing meal size and frequency particularly in early weaned young animals.…”

Energy content and amino acid digestibility of extruded and dehulled-extruded corn by pigs and its effect on the performance of weaned pigs

“…Weurding et al (2003) and Van Kempen et al (2007) also reported that raw corn was preferred for animal feeding due to its slowly digestible starch resulting in a slow and steady release of glucose which did not strongly stimulate insulin, therefore raw corn could improve feed intake and performance. In addition, the reason for the lower feed intake in extruded corn may be due to the poorer palatability caused by higher levels of retrograded starch (Hongtrakul et al, 1998;Lv et al, 2006) compared with raw corn. Another reason for the lower feed intake in extruded corn is that the starch in extruded corn had the fastest rate of digestion and resulted in a higher blood glucose which affects satiety.…”

Predicting in vivo starch digestibility coefficients in newly weaned piglets from in vitro assessment of diets using multivariate analysis

“…It is a versatile technique that is already used routinely in the human food industry to produce starch materials with very specific physico-chemical properties, in a reproducible manner. Although studies examining the use of extrusion processing in weaned piglet diets appear to give somewhat mixed conclusions (10,15) , it is possible that at least some of this disparity may originate from a misconception about the amount of starch conversion resulting from the processing method. This is illustrated by the fact that processing variables are rarely cited in the published literature, making comparison between studies difficult.…”