Effects of starch gelatinization on weanling pig performance

Effects of starch gelatinization on weanling pig performance

Hongtrakul, K.; Goodband, R.D.; Behnke, K.C.; Nelssen, J.L.; Tokach, M.D.; Bergstrom, J.R.; Nessmith, W.B., Jr.; Kim, I.H.

Conference paper

Publication Date: 1997

Conference: Swine Day, Manhattan, KS, November 20, 1997
Starting Page: 79, Ending Page: 81
Publisher: Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

Files in this item

Filename: Swine97pg79-81.pdf

Size: 243.0Kb

Format: application/PDF

View/Open

Abstract:

Two hundred and ten weanling pigs were fed diets containing nonextruded corn (14.5% gelatinization; control) or corn that was extruded to provide 38.7%, 52.7%, 64.4%, or 89.3% starch gelatinization in the complete diet. With increasing gelatinization, ADG and ADFI decreased and then increased. but apparent digestibility of DM, CP, and energy increased then decreased. These results suggest that the degree of starch gelatinization has an inconsistent effect on weanling pig performance.

Keywords: Swine; Weanling pigs; Extrusion; Gelatinization

URL for this item: http://hdl.handle.net/2097/2787

Show full item record