Effects of Steam Pelleting Conditions and Extrusion Cooking on a Swine Diet Containing Wheat Middlings

Skoch, E. R.; Binder, S.F.; Deyoe, C. W.; Allee, G.L.; Behnke, Keith C.

doi:10.2527/jas1983.574929x

Cited by 57 publications

(27 citation statements)

References 7 publications

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“…The incomplete extent of starch gelatinisation for pelleted diets agrees with earlier findings (Skoch et al 1981(Skoch et al , 1983Goelema et al 1999;Svihus et al 2004;Zimonja et al 2007). The present data show that the majority of gelatinisation occurs during the pelleting process, and not during conditioning.…”

Section: Discussionsupporting

confidence: 82%

“…Increased starch digestibility due to gelatinisation of starch has been shown by several authors (Holm et al 1988;Bjo¨rk et al 1990Bjo¨rk et al , 2000Kishida et al 2001). However, since conventional pelleting is of modest importance for starch gelatinisation (Skoch et al 1981(Skoch et al , 1983Goelema et al 1999;Svihus et al 2004;Zimonja et al 2007), this effect may be modest. Also, recent results by Zimonja and Svihus (2008) showed no improvement in starch digestibility when cold pelleting was replaced by steam pelleting in wheat diets.…”

Section: Discussionmentioning

confidence: 99%

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Effects of fibre content in pelleted wheat and oats diets on technical pellet quality and nutritional value for broiler chickens

Zimonja¹,

Hetland²,

Lazarevic³

et al. 2008

Can. J. Anim. Sci.

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. 2008. Effects of fibre content in pelleted wheat and oat diets on technical pellet quality and nutritional value for broiler chickens. Can. J. Anim. Sci. 88: 613Á622. Two experiments were conducted to study the effects of either soluble or insoluble fibre naturally occurring in wheat and oats, on technical pellet quality and nutritional value for broiler chickens. In exp. 1, the effects of insoluble fibre were studied by mixing diets based on wheat or naked oats with either coarse or fine oats hulls followed by pelleting. Hull inclusion increased (PB0.05) starch gelatinisation, especially in the diets based on oats. Addition of finely ground oats hulls improved pellet durability, in particular after storage, while no such effect was observed for coarse oats hulls. Oats hulls inclusion caused a more elastic pellet with higher breaking resistance (PB0.05). Lower (PB0.05) energy consumption was observed for diets based on oats compared with wheat, while no effect of fibre inclusion on energy consumption was found. In exp. 2, the influence of pelleting on the viscosity effect of soluble fibres in diets based on wheat or oats was studied. A significant increase (P B0.05) in intestinal viscosity of broiler chickens was observed for all batches of grain exposed to steam pelleting. Viscosity was doubled (PB0.05) with wheat diets, while the increase in viscosity was even greater in oat diets. In wheat diets, feed intake and weight gain was reduced (PB0.05), while feed conversion ratio was not affected. Steam pelleting of oats reduced (PB0.05) feed intake and weight gain, and increased feed conversion ratio (PB0.05). The improvements (PB0.05) in metabolisable energy and dry matter digestibility in wheat diets was not consistent with the observed increases in viscosity or with the results obtained with oats.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Effects of fibre content in pelleted wheat and oats diets on technical pellet quality and nutritional value for broiler chickens

Zimonja¹,

Hetland²,

Lazarevic³

et al. 2008

Can. J. Anim. Sci.

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“…However, there is little consensus concerning the extent to which processing actually benefits animal performance. Some studies have reported improved performance and digestibility following cereal processing (Skoch et al, 1983;Huang et al, 1998), whereas others failed to identify any significant benefits (van der Poel et al, 1990;Thacker, 1999;Wiseman, 2001 and. This discrepancy may originate from a fundamental misconception about the concept of cooking or, more precisely, starch conversion (Mitchell et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical changes to starch granules during micronisation and extrusion processing of wheat, and their implications for starch digestibility in the newly weaned piglet

White

Doucet

Hill

et al. 2008

Animal

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Two trials were performed to assess changes in the physicochemical properties of precisely processed (micronised v. extruded) wheats, prior to inclusion in piglet diets. The in vitro data obtained were subsequently related to biological responses of newly weaned piglets over 14 days. The effects of the severity of micronisation (Trial 1) or extrusion (Trial 2) on the nutritional value of two wheats (varying in endosperm texture) were examined. Extrusion, in contrast to micronisation, drastically disrupted the structural properties of wheat starch granules through melting of crystallites and macromolecular degradation of starch polysaccharides. These structural changes strongly improved the hydration characteristics of starch and its digestibility. The amount of starch digested in vitro was approximately 0.20, 0.70 and 0.90 for the unprocessed, micronised and extruded samples, respectively. This enhanced in vitro digestibility correlated well with, and helped to explain, the significant improvement in the apparent digestibility of starch at both the 0.5 region (mean coefficients for extruded wheat were 0.869 and 0.959 v. raw 0.392; P 5 0.017) and 0.75 region (extruded 0.973 v. raw 0.809; P 5 0.009) of the small intestine, when compared with piglets fed an unprocessed wheat diet. Extrusion and, to a lesser extent, micronisation lessened the reduction in apparent starch digestibility on day 4 post-weaning, typically seen at the 0.5 intestinal region in piglets fed an unprocessed wheat diet. Processing variables influenced both in vitro and in vivo data, with for instance, a positive relationship between specific mechanical energy (SME) input during extrusion and starch digestibility at the 0.5 region. The higher digestibility coefficient observed at the 0.5 region for the high SME diet suggests enhanced digestion and more rapid release of starch. However, it remains to be seen whether a diet containing rapidly digestible, as opposed to slowly digestible, starch is more beneficial for piglets. This rate of starch breakdown in the piglet is an important finding, which may have implications in helping to alleviate the post-weaning growth check, particularly in the absence of in-feed antibiotic growth promoters. Processing did not appear to offer any benefit over unprocessed wheat with regard to daily live-weight gain or the apparent digestibility of nitrogen in the small intestine over the 14-day period. Based on the enhanced in vivo starch digestibility, performance might be improved over a longer period, although future studies are required to confirm this. Precise processing variables for raw materials must be stated in all animal trials.

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“…Likewise, extrusion of cereal grain increases the gelatinization and surface area of starch granules (Bjorck, 1985), which improves nutrient digestibility (Noland et al, 1976;Skoch et al, 1983), and growth performance (Richert et al, 1992). However, Herkelman et al (1990) reported that extrusion of maize improved energy utilisation but not utilisation of lysine or N by pigs.…”

Section: Introductionmentioning

confidence: 99%

“…This may be related to improved energy digestibility for the extruded grains as described previously. Skoch et al (1983) reported that DM and energy digestibilities and feed/gain of pigs were improved by extruding diets containing 15% wheat middlings and 44% yellow maize vs feeding the diet as a mash. Richert et al (1992) reported that ADG improved by 12% and feed/gain improved by 10% with extrusion of sorghum.…”

Section: Growth Performancementioning

confidence: 99%

Effects of particle size and extrusion of maize and sorghum on ileal digestibility and growth performance in pigs weaned at 14 and 21 days of age

Chae¹,

Kim²,

Han³

et al. 2000

J. Anim. Feed Sci.

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Two experiments were conducted to compare apparent ileal digestibilities and growth performance in pigs fed ground and extruded maize and sorghum. In Experiment 1, for digestibility, 24 early-weaned pigs (14 d old and 3.2 kg BW; EW) were given a terminal ileum exteriorization, and another 24 conventionally-weaned (CW) piglets (21 d old and 6.3 kg BW) were fitted with simple T-cannulae. An additional 8 piglets were employed for correction of endogenous amino acid excretions. Dietary treatments consisted of six differently processed maize and sorghum diets: 1. maize 900 )Ltm, 2. maize 400 |Um, 3. extruded maize, 4. sorghum 900 [im, 5. sorghum 400 |im, and 6. extruded sorghum. In Experiment 2, 150 piglets (21 d of age and 6.4 kg BW) were allotted to the same dietary treatments and used in a 33-d feeding trial.Reduced particle sizes of the grains from 900 to 400 |Lim tended to improve the apparent ileal digestibilities (AID) of Thr, Val, Leu, and Lys in maize and Thr, Val, and Leu in sorghum for EW, but not for CW piglets. The AID of essential amino acids were higher (P<0.05) in CW than in EW piglets. In true ileal digestibilities (TID) of essential amino acids in tested grains, there was a similar trend with the AID of essential amino acids, with the exception of improvement by 10.7% in EW, and in TID of essential amino acids, respectively, between weaning ages. Extrusion of maize and sorghum did not improve the ileal digestibilities of amino acids, but the digestibility of Met in sorghum was improved (P<0.05) in EW pigs as compared with ground maize and sorghum. Between maize and sorghum, the ileal digestibility of amino acids was similar. During the overall period (d 0 to 33), diets with extruded maize and sorghum reduced ADFI (PO.05) and improved gain/feed (PO.05) by 3%o compared with diets with the ground grains.In conclusion, the ileal digestibility of amino acids in the grains was considerably affected by weaning ages of piglets, while ileal digestibility of amino acids and growth of pigs was not affected by reductions in particle sizes of maize and sorghum from 900 to 400 mm in complex weaner diets.

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Effects of Steam Pelleting Conditions and Extrusion Cooking on a Swine Diet Containing Wheat Middlings

Cited by 57 publications

References 7 publications

Effects of fibre content in pelleted wheat and oats diets on technical pellet quality and nutritional value for broiler chickens

Effects of fibre content in pelleted wheat and oats diets on technical pellet quality and nutritional value for broiler chickens

Physicochemical changes to starch granules during micronisation and extrusion processing of wheat, and their implications for starch digestibility in the newly weaned piglet

Effects of particle size and extrusion of maize and sorghum on ileal digestibility and growth performance in pigs weaned at 14 and 21 days of age

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