Effects of particle size and hydro-thermal treatment of feed on performance and stomach health in fattening pigs

Abstract

Effects of grinding and hydro-thermal treatment of feed on growth performance, slaughter traits, nutrient digestibility, stomach content and stomach health were examined by using 96 crossbred fattening pigs. Pigs were fed a grain-soybean meal-based diet processed by various technical treatments. Feeding groups differed in particle size after grinding (finely vs. coarsely ground feed) and hydro-thermal treatment (without hydro-thermal treatment, pelleting, expanding, expanding and pelleting). Fine grinding and hydro-thermal treatment showed significant improvements on the digestibility of crude nutrients and content of metabolisable energy. Hydro-thermal treatment influenced average daily gain (ADG) and average daily feed intake (DFI) significantly. Finely ground pelleted feed without expanding enhanced performances by increasing ADG and decreasing feed-to-gain ratio (FGR) of fattening pigs. Coarsely ground feed without hydro-thermal treatment resulted in the highest ADG and DFI, however also in the highest FGR. Expanded feed decreased DFI and ADG. Slaughter traits were not affected by treatments. Coarsely ground feed without hydro-thermal treatment had protective effects on the health of gastric pars nonglandularis, however, pelleting increased gastric lesions. Hydro-thermal treatment, especially expanding, resulted in clumping of stomach content which possibly induced satiety by slower ingesta passage rate and thus decreased feed intake. Pigs fed pelleted feed showed less pronounced development of clumps in stomach content compared with expanded feed.

Keywords:

• digestibility
• expansion
• particle size
• pelleting
• performance
• pigs
• stomach diseases

Acknowledgement

The authors gratefully acknowledge the IFF (Research Institute of Feed Technology of the International Research Association of Feed Technology e.V.) for the manufacturing and supply of feedstuffs. Further the authors would like to thank the University of Hohenheim, especially the LandesanstaltfürlandwirtschaftlicheChemie, for analysis of starch disintegration and the ThüringerLandesanstaltfürLandwirtschaft for the planemetric calculation of lean meat percentage.

Additional information

Funding

This work was supported by Allianz Industrie Forschung (AiF e.V.)’, [6439].