Hostname: page-component-78c5997874-v9fdk Total loading time: 0 Render date: 2024-11-19T10:35:56.245Z Has data issue: false hasContentIssue false
  • English
  • Français

Nutrient apparent digestibility and the performance of growing fattening pigs as affected by incremental additions of fat to starch or non-starch polysaccharides

Published online by Cambridge University Press:  02 September 2010

G. C. M. Bakker ,
R. Jongbloed ,
M. W. A. Verstegen ,
A. W. Jongbloed  and
M. W. Bosch
G. C. M. Bakker
Affiliation:
Research Institute for Animal Science and Health (ID-DLO), PO Box 160, 8200 AD Lelystad, The Netherlands
R. Jongbloed
Affiliation:
Research Institute for Animal Science and Health (ID-DLO), PO Box 160, 8200 AD Lelystad, The Netherlands
M. W. A. Verstegen
Affiliation:
Agricultural University, Department of Animal Nutrition, Haagsteeg 4, 6708 PM Wageningen, The Netherlands
A. W. Jongbloed
Affiliation:
Research Institute for Animal Science and Health (ID-DLO), PO Box 160, 8200 AD Lelystad, The Netherlands
M. W. Bosch
Affiliation:
Agricultural University, Department of Animal Nutrition, Haagsteeg 4, 6708 PM Wageningen, The Netherlands
Get access

Abstract

In a factorial design, animal fat was added incrementally (0, 35, 70 and 105 g/kg) to maize starch (M) or to two sources of fermentable carbohydrates (260 g purified cellulose (C) per kg or 270 g soya-bean hulls (S) per kg). The 12 experimental diets were formulated by replacing maize starch in the control diet with fat, cellulose and soya-bean hulls of equivalent estimated net energy. Ninety-six castrated males were given these diets according to net energy. Apparent digestibilities of crude protein, crude lipid, crude fibre and nitrogen-free extract were measured and were compared with those expected from the separate ingredients. Net energy conversion ratio (nECR) was also measured. Results showed that in the C and the S diets prediction of the apparent digestibility of nutrients was worse than in the M diets (significant effect of source of carbohydrate). Prediction of apparent digestibility of crude protein and crude lipid improved as the added fat increased (significant effect of amount of fat), except in the C and S diets where for digestible crude lipid the 70 g added fat per kg gave the worst prediction (significant effect of the interaction). The net energy calculated from the experimental data on apparent digestibility was proportionately between 0·83 and 0·98 of that calculated from the expected data. The pigs on the C and S treatments showed a significant lower nECR when calculated from the expected apparent digestibility coefficients, but not when calculated from those which were measured. At the highest fat addition, the nECR was poorest. It is concluded that the amounts of digestible components in compound foods cannot always be obtained from those in the separate ingredients.

Keywords

carbohydratesdigestibilityfatperformancepigs
Type
Research Article
Information
Animal Science , Volume 60 , Issue 2 , April 1995 , pp. 325 - 335
Copyright
Copyright © British Society of Animal Science 1995

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Association of Official Analytical Chemists. 1984. Official methods of analysis. Association of Official Analytical Chemists, Arlington, USA.Google Scholar
Bakker, G. C. M. and Dekker, R. A. 1995. Contribution of digestible energy from fat and cellulose or soya-bean hulls on the energy balance of growing fattening pigs, compared to maize starch. Livestock Production Science. In press.Google Scholar
Bakker, G. C. M. and Jongbloed, A. W. 1994. The effect of housing system on apparent digestibility in pigs, using the classical and marker (chromic oxide, acid insoluble ash) techniques, in relation to dietary composition. Journal of the Science of Food and Agriculture 64: 107–115.CrossRefGoogle Scholar
Brooks, C. C., Garner, G. B., Gehrke, C. W., Muhrer, M. E. and Pfander, W. H. 1954. The effect of added fat on the digestion of cellulose and protein by ovine rumen microorganisms. Journal of Animal Science 13: 758–764.Google Scholar
Centraal Veevoederbureau. 1988. [Foodstuff table.] Centraal Veevoederbureau, Lelystad, The Netherlands.Google Scholar
Chudy, A. and Schiemann, R. 1969. Utilization of dietary fat for maintenance and fat deposition in model studies with rats. In Energy metabolism of farm animals (ed. Blaxter, K. L., Kielanowski, J. and Thorbeck, G.), pp. 161–168. Oriel Press, Newcastle upon Tyne.Google Scholar
Dierick, N. A., Vervaeke, I. J., Demeyer, D. I. and Decuypere, J. A. 1989. Approach to the energetic importance of fibre digestion in pigs. 1. Importance of fermentation in the overall energy supply. Animal Feed Science and Technology 23: 141–167.CrossRefGoogle Scholar
Furuya, S. and Kaji, Y. 1992. The effects of feed intake and purified cellulose on the endogenous ileal amino acid flow in growing pigs. British Journal of Nutrition 68: 463–472.CrossRefGoogle ScholarPubMed
Jongbloed, A. W., Diepen, J. Th.M. van and Smits, B. 1986. [The effects of diets predominantly based on cereals or by-products on the performance of growing pigs.] Report no. 176, IVVO-DLO, Lelystad, The Netherlands.Google Scholar
Jongbloed, A. W. and Hoekstra, J. A. 1985. Effect of type and amount of diet on the gut fill in pigs growing from 30 to 110 kg. Zeitschrift für Tierphysiologie, Tierernahrung und Futtermittelkunde 54: 84–85.Google Scholar
Just, A. 1982. The net energy value of crude fat for growth in pigs. Livestock Production Science 9: 501–509.Google Scholar
Just, A., Andersen, J. O. and Jørgensen, H. 1980. The influence of diet composition on the apparent digestibility of crude fat and fatty acids at the terminal ileum and overall in pigs. Zeitschrift für Tierphysiologie, Tierernährung und Futtermittelkunde 44: 82–92.CrossRefGoogle Scholar
Kass, M. L., Van Soest, P. J., Pond, W. G., Lewis, B. and McDowell, R. E. 1980. Utilization of dietary fiber from alfalfa by growing swine. 1. Apparent digestibility of diet components in specific segments of the gastrointestinal tract. Journal of Animal Science 50: 175–191.Google Scholar
Key, F. B. and Mathers, J. C. 1993. Gastrointestinal responses of rats fed on white and wholemeal breads: complex carbohydrate digestibility and the influence of dietary fat content. British Journal of Nutrition 69: 481–495.CrossRefGoogle ScholarPubMed
Mallett, A. K. and Rowland, I. R. 1983. Influence of dietary fats on the rat caecal microflora. Proceedings of the Nu trition Society 43: 7A (abstr.).Google Scholar
Nederlands Normalisatie Instituut. 1992. NNI-Catalogus 1. NNI, Delft, The Netherlands.Google Scholar
Payne, R. W., Lane, P. W., Ainsley, A. E., Bicknell, K. E., Digby, P. G. N., Harding, S. A., Leech, P. K., Simpson, H. R., Todd, A. D., Verrier, P. J. and White, R. P. 1987. Genstat 5 reference manual. Oxford University Press.Google Scholar
Roth, F. X. and Kirchgeßner, M. 1984. [Digestibility of energy and nutrients in the pig in response to feeding level and live weight.] Zeitschrift für Tierphysiologie, Tierernährung und Futtermittelkunde 51: 79–87.CrossRefGoogle Scholar
Sauer, W. C., Mosenthin, R., Ahrens, F. and Hartog, L. A. den. 1991. The effect of source of fiber on ileal and fecal amino acid digestibility and bacterial nitrogen excretion in growing pigs. Journal of Animal Science 69: 4070–4077.Google Scholar
Schiemann, R., Nehring, K., Hoffmann, L., Jentsch, W. and Chudy, A. 1971. [Energetic feed evaluation and energy recommendations.] VEB Deutscher Landwirtschaftsverlag, Berlin.Google Scholar
Šebek, L. B. J. 1989. [Nutrition research on pigs and design and execution of digestibility trials.] Report no 205, IVVODLO, Lelystad, The Netherlands.Google Scholar
Smits, B., Jongbloed, A. W. and Šebek, L. B. J. 1994. Effect of pelleting and feeding level on apparent digestibility and feeding value of diets for growing-finishing pigs. Animal Feed Science and Technology 45: 349–362.Google Scholar