Effects of Different Processing Technologies on Pellet Diet Processing Quality, Growth Performance and Nutrient Digestibility of Weaned Pigs

SUN Jie, ZHANG Jian, LI Junguo, QIN Yuchang, LI Jun

doi:10.3969/j.issn.1006-267x.2015.05.021

2015 , Vol. 27 >Issue 5: 1501 - 1510

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.05.021

Feed Science and Technology

Effects of Different Processing Technologies on Pellet Diet Processing Quality, Growth Performance and Nutrient Digestibility of Weaned Pigs

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1. Feed Research Institute, Chinese Academy of Agriculture Sciences, Beijing 100081, China;
2. Cofco Feed (Dongtai) Co., Ltd., Dongtai 224200, China

Received date: 2014-12-10

Online published: 2015-05-13

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Abstract

The objective of this experiment was to study the effects of different processing technologies on pellet diet processing quality, growth performance and nutrient digestibility of weaned pig. The diet was subjected to 4 heat treatments, diet 1: steam conditioning before pelleting; diet 2: low temperature pelleting after adding extruded corn; diet 3: low temperature pelleting after expansion; diet 4: secondary pelleting. The diets processed using the four kinds of technologies were named STP, EXT, EXP and DOP, respectively. Ninety-six weaned pigs were allocated into 4 groups with 6 replicates and 4 pigs in each replicate, which were fed with STP, EXT, EXP and DOP, respectively.The experiment lasted for 28 days. The results showed as follows: 1) compared with the STP group, the hardness value in EXT, EXP and DOP groups significantly improved by 32.87%, 38.34% and 30.13% (P<0.05); the PDI in EXP group was significantly higher than that in other three groups (P<0.05); the crispness in EXT and EXP groups was significantly higher than that in STP and DOP groups (P<0.05); the starch gelatinization degree in EXT group reached 75%, and was significantly higher than that in STP, DOP and EXP groups (P<0.05); the starch gelatinization degree in DOP and EXP groups increased by 32.70% and 30.80% compared with that in STP group (P<0.05); different processing technologies had no significant influence on protein solubility (P>0.05). 2) At 1 to 28 days, no significant difference appeared in average daily gain (ADG) and average daily feed intake (ADFI) of weaned pigs (P>0.05), but the EXP group had the highest ADG and ADFI, the feed to gain (F/G) in EXP group was significantly lower than that in STP and EXT group (P<0.05). 3) The dry matter digestibility in EXP group was significantly higher than that in EXT group (P<0.05); the ash digestibility in DOP group improved by 7.6% and 6.7% compared with that in STP and EXT groups (P<0.05);the gross energy digestibility in EXP group was significantly higher than that in STP group (P<0.05); the processing technologies had no influence on organism digestibility (P>0.05); the crude protein digestibility in EXP and DOP groups improved by 3.6% and 4.0% compared with that in STP group (P<0.05). In conclusion, low temperature pelleting after expansion and secondary pelleting can improve the processing quality of weaned pig pellet diet, and can improve the growth performance and nutrient digestibility.

Key words： weaned pig; processing technology; processing quality; growth performance; digestibility

Cite this article

SUN Jie, ZHANG Jian, LI Junguo, QIN Yuchang, LI Jun . Effects of Different Processing Technologies on Pellet Diet Processing Quality, Growth Performance and Nutrient Digestibility of Weaned Pigs[J]. Chinese Journal of Animal Nutrition, 2015 , 27(5) : 1501 -1510 . DOI: 10.3969/j.issn.1006-267x.2015.05.021

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