Abstract
Cooked cereals in weaner diets are considered to enhance digestion, gut health and intake. However, studies (McCone et al., 1991; Lynch et al., 1992) have shown adverse effects of cooked wheat on performance. The nutritional significance of cooking may include: (1) increased antinutritive effects of non-starch polysacharrides (NSP), (2) formation of retrograded starch (RS) which is resistant to α-amylase but is available for microbial fermentation (Englyst and Cummings, 1987) and (3) reduced protein quality due to heat damage. In this study, the aim was to obtain further understanding of this response to cooked wheat by evaluating the effects of different processing methods and feed enzyme supplementation on performance and indicators of gut health.
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