The influence of war-time milling control on the composition, digestibility and nutritive value of the wheaten offals

Self Cite

The fodder cellulose used in this investigation was prepared from wheat straw by the factory process described in the preceding communication. It was dried and milled, so that the resultant material was light and fluffy in character, with the fibres well frayed. This was considered to be important, since the physical state of the cellulose might exert a considerable influence on the ability of the intestinal bacteria to bring about its fermentation and breakdown.It was shown in the preceding paper that the fodder cellulose, on the basis of dry matter, contains 79·8% of crude fibre, of 85·1% digestibility, and 69·2% of ‘total digestible nutrients’. The present feeding trial has demonstrated that the figure for ‘total digestible nutrients’ obtained from the results of the pig digestion trial is a true measure of the productive value of the fodder cellulose for growth and fattening in bacon pigs, provided that the product is fed in a finely divided condition and in intimate admixture with the meal forming the rest of the ration.

Section: Comments Onmentioning

confidence: 99%

The nutritive value of fodder cellulose from wheat straw. II. The utilization of cellulose by growing and fattening pigs

Woodman

Evans

1947

Self Cite

“…The effect of these factors on the total digestion has not been settled with certainty. However, Woodman & Evans (1944) have pointed out that fine grinding reduces the digestibility of roughage for sheep and cattle. Schalk & Amadon (1928) believed that in cattle the regurgitate was finely comminuted material taken from the reticulum, and Colin (1871) claimed that the regurgitate was a mixture of reticulum and rumen dorsal sac contents.…”

Section: Btmentioning

confidence: 99%

The relationship between fineness of grinding of food and rumination

Gordon¹

1958

1. Five out of six sheep ruminated more in terms of the total time spent ruminating when fed their food (dried grass) cut into approximately 2 in. lengths, than when fed the same quantity and quality of food in the long (uncut) state or when ground to a meal.2. Grinding to a meal markedly reduced rumination times as compared with the same quantity and quality of diet fed long or chopped.3. It is postulated that these effects may be related to the stimulation of rumination.

The nutrition of the bacon pig. XII. The value of dried grass meal for growing and fattening pigs

Woodman¹,

Evans²

1948

Self Cite

SUMMARYIt has been shown in a previous communication that the meal-replacement value of young grass in actual pig-feeding practice is considerably poorer than would be anticipated from a consideration of its content of ‘total digestible nutrients’ as determined by means of pig digestion trials. This is because the figure for ‘total digestible nutrients’ takes no account of the energy expended by the pig in consuming and masticating its food. Although this wastage of energy does not represent a serious loss in relation to the rate of live-weight increase in the case of ordinary pig meals fed in the form of a thick slop, it becomes of considerable significance when grass forms a major component of the diet, on account of the bulkiness of the grass and its unfavourable physical texture from the standpoint of consumption by pigs.