Abstract
Abstract The objective of this study was to determine effects of pelleting on the standardized ileal digestibility (SID) of amino acids (AA) in diets with or without increased concentrations of free AA and reducing sugars (RS). Eight individually housed, ileal cannulated barrows (initially 69.2 kg) were allotted to a replicated 8×8 Latin square with 8 diets and eight 7-d periods with ileal digesta collected on d 6 and 7. Treatments were arranged in a 2×2×2 factorial with main effects of diet form (mash vs. pellet), crystalline AA (low vs. high), or reducing sugars (low vs. high) provided by dried distillers grains with solubles and bakery meal. Diets were pelleted to achieve a hot pellet temperature of 85 to 88°C. Data were analyzed as a completely randomized Latin square using the GLIMMIX procedure of SAS. A feed form×RS interaction (P < 0.026) for SID of tryptophan was observed. Feeding pelleted low RS diets improved SID of tryptophan compared with mash high and low RS diets, and pelleted high RS diets. For main effects of feed form, the SID of total AA, CP, and indispensable AA increased (P < 0.042) in pigs fed pelleted diets compared with mash diets. For main effects of crystalline AA, pigs fed high crystalline AA had increased (P = 0.007) SID of tryptophan and decreased (P = 0.050) SID of histidine compared with those fed low crystalline AA diets. For main effects of RS diets, pigs fed high RS diets had decreased (P < 0.05) SID of total AA, CP and indispensable AA. In conclusion, pelleting diets with increased crystalline AA or RS did not affect the improvement in AA digestibility from pelleting. Pelleting diets improved AA digestibility. Diets formulated with high crystalline AA had increased SID of tryptophan. Formulating diets with high RS resulted in decreased AA digestibility compared with corn-soybean meal-based diets.
Highlights
Pelleted feed in swine diets is commonly used to improve feed efficiency, feed handling characteristics, and bulk density while decreasing feed wastage
Pelleting diets resulted in improved amino acids (AA) digestibility
Of total AA, crude protein (CP), indispensable AA, alanine, aspartic acid, cysteine, glutamic acid, and serine. This experiment was designed to determine if pelleting different swine diets influence the digestibility of amino acids
Summary
Pelleted feed in swine diets is commonly used to improve feed efficiency, feed handling characteristics, and bulk density while decreasing feed wastage. Current trends in diet formulation in the swine industry have focused on increasing the use of crystalline amino acids (AA). Another common practice for swine nutritionists is to use byproduct ingredients to reduce feed costs. The reducing sugars glucose, sucrose, maltose, and fructose typically have concentrations of 0.66, 1.14, 0.23, and 0.4% in corn; 5.03, 4.91, 2.85, and 4.71% in bakery meal; and 1.84%, 0.19%, 2.28%, and 0.74% in DDGS.[4] Soybeans contain glucose ranging from 0.07 to 0.40% (DM-basis), glucose is destroyed in the crushing of soybeans to produce soybean meal.[5] The reducing sugars in feed ingredients may pose problems when pelleting diets at increased temperatures. The objective of this experiment was to test the hypothesis that effects of pelleting swine diets containing free amino acids and reducing sugars at high temperatures will reduce the digestibility of amino acids
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
