Effect of cooking and fermentation of a pig diet on gut environment and digestibility in growing pigs

Abstract

The effect of pre-feeding treatment of a pig diet on gut environment and digestibility was studied in a double 3 x 3 Latin-square experiment using growing castrated PVTC cannulated male pigs. The diets were based on local feed resources and were fed raw (R), cooked (C) or naturally fermented (F). There were no differences (P > 0.05) in pH and butyric acid concentration of ileal digesta between diets. However, on diet F concentrations of acetic, lactic and propionic acid in ileal digesta were higher (P < 0.05) than on diets R and C. The relative proportions of individual organic acids in ileal digesta were not a reflection of the fermentation profile found in diet F. The ileal apparent digestibility of crude protein, crude fiber and NDF were higher (P < 0.05) on diet F than on diets R and C. The total tract apparent digestibility of crude protein was higher (P < 0.05) on diet F diet than on diets R and C, while there were no differences in total tract apparent digestibility between diets for any other dietary component. In conclusion, when compared with a pig diet in the raw form, fermentation influenced the gut environment and improved the digestibility of some dietary component, while cooking prior to feeding had no measurable effects. (c) 2007 Elsevier B.V. All rights reserved

Published in

Livestock Science
2007, volume: 109, number: 1-3, pages: 135-137
Publisher: ELSEVIER SCIENCE BV

SLU Authors

• Lindberg, Jan Erik

  • Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Animal and Dairy Science
Veterinary Science

Publication identifier

• DOI: https://doi.org/10.1016/j.livsci.2007.01.121

Permanent link to this page (URI)

https://res.slu.se/id/publ/17326