Effects of starch gelatinization on weanling pig performance

dc.contributor.author	Hongtrakul, K.
dc.contributor.author	Goodband, R.D.
dc.contributor.author	Behnke, K.C.
dc.contributor.author	Nelssen, J.L.
dc.contributor.author	Tokach, M.D.
dc.contributor.author	Bergstrom, J.R.
dc.contributor.author	Nessmith, W.B., Jr.
dc.contributor.author	Kim, I.H.
dc.date.accessioned	2010-03-02T16:24:53Z
dc.date.available	2010-03-02T16:24:53Z
dc.date.issued	2010-03-02T16:24:53Z
dc.identifier.uri	http://hdl.handle.net/2097/2787
dc.description.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.	en_US
dc.publisher	Kansas State University. Agricultural Experiment Station and Cooperative Extension Service	en_US
dc.relation.ispartof	Swine day, 1997	en_US
dc.relation.ispartof	Kansas Agricultural Experiment Station contribution; no. 98-142-S	en_US
dc.relation.ispartof	Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 795	en_US
dc.subject	Swine	en_US
dc.subject	Weanling pigs	en_US
dc.subject	Extrusion	en_US
dc.subject	Gelatinization	en_US
dc.title	Effects of starch gelatinization on weanling pig performance	en_US
dc.type	Conference paper	en_US
dc.date.published	1997	en_US
dc.citation.epage	81	en_US
dc.citation.spage	79	en_US
dc.description.conference	Swine Day, Manhattan, KS, November 20, 1997	en_US
dc.contributor.authoreid	goodband	en_US
dc.contributor.authoreid	kbfeed	en_US
dc.contributor.authoreid	jnelssen	en_US
dc.contributor.authoreid	mtokach	en_US
dc.contributor.authoreid	jbergstr	en_US