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Effects of Inclusion Levels of Wheat Bran and Body Weight on Ileal and Fecal Digestibility in Growing Pigs

  • Huang, Q. (Ministry of Agriculture Feed Industry Centre, State Key Laboratory of Animal Nutrition, China Agricultural University) ;
  • Su, Y.B. (Ministry of Agriculture Feed Industry Centre, State Key Laboratory of Animal Nutrition, China Agricultural University) ;
  • Li, D.F. (Ministry of Agriculture Feed Industry Centre, State Key Laboratory of Animal Nutrition, China Agricultural University) ;
  • Liu, L. (Ministry of Agriculture Feed Industry Centre, State Key Laboratory of Animal Nutrition, China Agricultural University) ;
  • Huang, C.F. (Ministry of Agriculture Feed Industry Centre, State Key Laboratory of Animal Nutrition, China Agricultural University) ;
  • Zhu, Z.P. (The New Hope Liu He Co., Ltd.) ;
  • Lai, C.H. (Ministry of Agriculture Feed Industry Centre, State Key Laboratory of Animal Nutrition, China Agricultural University)
  • Received : 2014.10.02
  • Accepted : 2015.01.09
  • Published : 2015.06.01

Abstract

The objective of this study was to determine the effects of graded inclusions of wheat bran (0%, 9.65%, 48.25% wheat bran) and two growth stages (from 32.5 to 47.2 kg and 59.4 to 78.7 kg, respectively) on the apparent ileal digestibility (AID), apparent total tract digestibility (ATTD) and hindgut fermentation of nutrients and energy in growing pigs. Six light pigs (initial body weight [BW] $32.5{\pm}2.1kg$) and six heavy pigs (initial BW $59.4{\pm}3.2kg$) were surgically prepared with a T-cannula in the distal ileum. A difference method was used to calculate the nutrient and energy digestibility of wheat bran by means of comparison with a basal diet consisting of corn-soybean meal (0% wheat bran). Two additional diets were formulated by replacing 9.65% and 48.25% wheat bran by the basal diet, respectively. Each group of pigs was allotted to a $6{\times}3$ Youden square design, and pigs were fed to three experimental diets during three 11-d periods. Hindgut fermentation values were calculated as the differences between ATTD and AID values. For the wheat bran diets, the AID and ATTD of dry matter (DM), ash, organic matter (OM), carbohydrates (CHO), gross energy (GE), and digestible energy (DE) decreased with increasing inclusion levels of wheat bran (p<0.05). While only AID of CHO and ATTD of DM, ash, OM, CHO, GE, and DE content differed (p<0.05) when considering the BW effect. For the wheat bran ingredient, there was a wider variation effect (p<0.01) on the nutrient and energy digestibility of wheat bran in 9.65% inclusion level due to the coefficient of variation (CV) of the nutrient and energy digestibility being higher at 9.65% compared to 48.25% inclusion level of wheat bran. Digestible energy content of wheat bran at 48.25% inclusion level (4.8 and 6.7 MJ/kg of DM, respectively) fermented by hindgut was significantly higher (p<0.05) than that in 9.65% wheat bran inclusion level (2.56 and 2.12 MJ/kg of DM, respectively), which was also affected (p<0.05) by two growth stages. This increase in hindgut fermentation caused the difference in ileal DE (p<0.05) to disappear at total tract level. All in all, increasing wheat bran levels in diets negatively influences the digestibility of some nutrients in pigs, while it positively affects the DE fermentation in the hindgut.

Keywords

Digestive Sites;Hindgut Fermentation;Dietary Fiber;Digestibility;Wheat Bran;Growth Stage

Acknowledgement

Supported by : National Key Technology R&D Program, Special Public Sector Fund in Agriculture

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