Abstract
It is well known that finely ground diets pose the risk of gastric ulcers, whereas coarsely ground diets reduce Salmonella prevalence in pigs as observed in epidemiological, experimental and field studies with piglets or fattening pigs. Therefore, grinding intensity of components in pig diets came on debate again. The aim of this study was to standardize the measurement of grinding intensity, to recognize influences on particle size distribution in diets, and to monitor the “structure” (particle size) in commercial diets for piglets, fattening pigs and sows (in total n = 350). Complete diets of different physical forms (ground, pelleted, crumbled) were analysed by dry and/or wet sieve analysis. The distribution of particle sizes was affected by the type of corn (with or without spelt), post-grinding treatment as well as the method of sieving (dry/wet). While monitoring commercial feeds the highest grinding intensity could be observed in complete diets for piglets and fattening pigs, whereas feeds for sows contained more coarsely ground particles.
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