Effects of starch gelatinization on weanling pig performance (1997)

Authors

K Hongtrakul
J R. Bergstrom
W B. Nessmith Jr
I H. Kim
Robert D. Goodband
Keith C. Behnke
Jim L. Nelssen
Michael D. Tokach

Keywords

Swine day, 1997; Kansas Agricultural Experiment Station contribution; no. 98-142-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 795; Swine; Weanling pigs; Extrusion; Gelatinization

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.; Swine Day, Manhattan, KS, November 20, 1997

Recommended Citation

Hongtrakul, K; Bergstrom, J R.; Nessmith, W B. Jr; Kim, I H.; Goodband, Robert D.; Behnke, Keith C.; Nelssen, Jim L.; and Tokach, Michael D. (1997) "Effects of starch gelatinization on weanling pig performance (1997)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 10. https://doi.org/10.4148/2378-5977.6525