Lower grinding intensity of cereals for dietetic effects in piglets
Lower grinding intensity of cereals for dietetic effects in piglets
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DOI：
10.1016/j.livsci.2007.01.120
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发表时间：
2007-05
影响因子：
1.8
通讯作者：
J. Kamphues;I. Brüning;S. Papenbrock;A. Möβeler;P. Wolf;J. Verspohl
中科院分区：
文献类型：
--
作者：
J. Kamphues;I. Brüning;S. Papenbrock;A. Möβeler;P. Wolf;J. Verspohl
The grinding intensity of cereals as ingredients of pelleted diets has various effects on pigs' health and performance. Feeding a coarsely ground diet (62.2% of particles>1 mm; 10%<0.4 mm) to piglets resulted in significantly higher starch contents in the hindgut chyme and increased counts of gram positive bacteria, but had no significant effect on dry matter (DM) digestibility. The combination of coarse grinding and addition of 1.2% potassium diformate (pdf) to the diet led to interesting effects in piglets infected experimentally with Salmonella Derby (single oral dose of 4.4×1010cfu per piglet). In spite of the same infectious dosage in all piglets a marked reduction of Salmonella counts was found in chyme of piglets (sacrificed 4–6 h after experimental infection) when the coarsely ground diet including pdf was fed. It seems that coarse grinding of ingredients could have numerous dietetic advantages: reducing risks of Salmonella infection (faster elimination) as well as praebiotic effects in the hindgut by favouring gram positive bacteria like lactobacilli or gram positive cocci. Therefore, grinding intensity is worth to be reconsidered.
