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A Note on the use of micronized barley for growing pigs

Published online by Cambridge University Press:  02 September 2010

T. H. Fernandes ,
K. Hutton  and
W. C. Smith
T. H. Fernandes
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
K. Hutton
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
W. C. Smith
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
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Summary

An experiment was undertaken to examine the effects of the micronization process followed by grinding on the chemical composition of barley and on digestibility and nitrogen (N) retention in the growing pig. Micronization relative to normal grinding increased the dry matter (DM) content and starch availability in vitro and decreased the protein content of the cereal. Retention of N was not affected by the process but apparent digestibility of the DM, N and gross energy was improved. The improvement in digestible energy content of micronized barley over the ground grain was 3·8%. In a subsequent trial 24 pigs were individually and scale-fed a diet containing 75% of barley in ground or micronized and ground form over the liveweight range 33 to 80 kg. Processing treatment did not influence growth rate, DM food conversion ratio, killing-out percentage, deposition of backfat or area of ‘eye muscle’ in cross-section.

Type
Research Article
Information
Animal Production , Volume 20 , Issue 2 , April 1975 , pp. 307 - 310
Copyright
Copyright © British Society of Animal Science 1975

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References

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