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AbstractThe aim of the study was to determine the effect of the method of fragmentation of hybrid rye and maize grain on digestibility parameters for ruminants. Varying degrees of fragmentation – none (whole grains; WG), crushed (CG) or ground to pass through a 4.0 (GG4.0) or 1.5 mm (GG1.5) screen – were estimated by the in sacco nylon bag technique, in vitro true digestibility (IVTD), and the in vitro gas production (GP) technique. WG, CG, GG4.0 and GG1.5 were categorized as none, slight, moderate and extensive fragmentation of the grain kernel, respectively. Three non-lactating cows fitted with ruminal and duodenal cannulas were used to determine the effective rumen degradability (ERD) and intestinal and total tract digestibility (ID and TTD, respectively) of dry matter (DM), crude protein (CP) and starch. IVTD was determined with an ANKOM DaisyII Incubator, and GP and in vitro organic matter digestibility were determined with an ANKOMRF Gas Production System. Dry matter, CP and starch of hybrid rye grain were rapidly degraded in the rumen, and this degradability as well as ID and TTD was only marginally affected by the method of kernel fragmentation; however, among the methods used, the ERD of GG4.0 rye was the lowest. On the other hand, the greater the degree of kernel fragmentation, the higher ERD, ID and TTD were obtained for the DM, CP and starch of maize grain. In summary, rye grain is more susceptible to fermentation in the rumen than maize grain, but the means of grain processing may alter the rate, extent and site of their digestion, particularly for maize grain.

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The present study set out to determine the effects of incorporating cDDGS into starter, grower, and finisher diets (containing 5%, 10%, and 15% of cDDGS, respectively) on growth performance, carcass and meat quality, and cost effectiveness of pig fattening. Sixty-four pigs (mean body weight of 15.0 ± 2.1 kg) were divided into two groups (n = 32) and fed a control diet (cereal–soybean meal-based) or cDGGS-containing diets (with soybean meal partially replaced with cDDGS). Live weights of pigs as well as weight gains/daily weight gains across all fattening phases did not differ between the two groups of fattener pigs studied (p > 0.05). Addition of cDDGS decreased feed intake per pig during the grower (p < 0.05) and finisher (p < 0.01) phases, and, as a result, throughout the entire fattening period (254 vs. 245 kg for control and cDDGS groups, respectively; p < 0.01). The feed conversion ratio (FCR) for the entire fattening period was significantly less for cDDGS-fed fatteners (2.77) than for controls (2.91; p < 0.05). Carcass weights, fat thickness, and meatiness did not vary between the two groups of animals (p > 0.05). Loin depth was greater in the cDDGS group by ~5 mm (p < 0.05). Slaughter value was higher for the cDDGS group (76.1% vs. 77.0%, p < 0.05). The total cost of fattening and total cost of 1 kg of body weight decreased in cDDGS compared with the control subset of fatteners by ~7% and 8% during the grower and finisher phases, respectively (p < 0.01). The simplified direct surplus per pig was approximately 63% higher for the cDDGS group. Our results indicate that even moderate inclusion of cDDGS to concentrate mixtures (or a partial replacement of soybean meal with cDDGS) may improve FCR without any substantial changes in meat and back fat characteristics as well as significantly decrease the cost of feeding and increase the profitability of pig production.

The aim of the study was to determine the effect of feeding Zatorska variety geese hybrid rye, oats, or a mixture of both grains (1:1) on slaughter value and meat quality. At 14 weeks old, the birds were separated into three feeding groups (n = 12) and were fed between 15 and 17 weeks of age with hybrid rye, oats, or a mixture of these two grains. The research proved the effect of gender and feeding on some slaughter value traits and meat quality of the goslings’ breast meat. It was found that the ganders had a 10% to 15% higher body and carcass weight than the females. No significant differences were observed between the genders within the majority of the physical and chemical characteristics as well as the sensory traits. The feeding type did not have a significant effect on the goslings’ body weight and carcass element share. The birds fed hybrid rye had a 2 percentage points lower slaughter yield than those birds fed oats which was combined with a lower share of subcutaneous fat (measured as the weight of the tissue coming from dissection) in birds fed hybrid rye. The meat of the birds fed hybrid rye had some better physical, chemical characteristics and, in the female goslings, also better sensory quality. The results indicated that hybrid rye may be used in feeding goslings at the end of the growing period, because it did not cause any negative effects on the pre-slaughter body weight and had a positive effect on some meat quality traits, such as better sensory estimation results, higher protein content, and lower drip losses.