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Lack of relationship between wheat in vitro viscosity and digestibility parameters for pigs

Published online by Cambridge University Press:  05 November 2021

F.J. Lewis ,
J. McEvoy  and
K.J. McCracken
F.J. Lewis
Affiliation:
Department of Agricultural and Environmental Science, The Queen's University of Belfast, Newforge Lane, Belfast, BT9 5PX
J. McEvoy
Affiliation:
Veterinary Science Division, Department of Agriculture for Northern Ireland, Stony Road, Belfast,BT4 3SD
K.J. McCracken
Affiliation:
Department of Agricultural and Environmental Science, The Queen's University of Belfast, Newforge Lane, Belfast, BT9 5PX Department of Agriculture for Northern Ireland
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Extract

Whilst wheat is a major component in many pig diets it has the most variable composition of any of the cereals (Bolton & Blair, 1974) with wheat variety and the environment in which it was grown influencing its chemical and physical properties and thus nutritive value. A rapid and inexpensive method for prediction of nutritive value is thus needed to account for these variations in wheat composition. Viscosity is closely related to the soluble arabinoxylan content of wheat (Dusel et al., 1997) with a high in vitro wheat viscosity associated with a reduction in apparent metabolisable energy (AME) for poultry (Classen et al, 1995). The relationship between viscosity and nutritive value for pigs is therefore of interest. The present study investigated the effect of wheat quality measured by extract viscosity, on ileal and overall digestibility using the post-valve ‘T’ caecal (PVTC) canulation method in growing pigs.

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Proceedings of the British Society of Animal Science , Volume 1998 , 1998 , pp. 32
Copyright
Copyright © The British Society of Animal Science 1998

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References

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