The authors, including renowned experts in the field like Menno Thomas, founder of Zetadec, and Dr Wouter Hendriks, chair of animal nutrition at the Department of Animal Sciences at Wageningen University, saw that particle size fractions that result from the milling of maize and soybean meal (SBM) differ in nutritional composition.
The researchers also observed that ingredient fraction in vitro digestibility is linked to particle size and shape and particle chemical composition. Moreover, they said that grinding samples under 1-mm affected maize and SBM in vitro digestibility.
"This study aimed to gain a better understanding of the relationship between particle size and pig performance. After grinding, we saw that not only the particle size of ingredients is reduced, the physical characteristics of particles and nutrient distribution are also changed, which can affect the digestibility and kinetics of nutrient digestion,” Fang Lyu, one of the researchers, told us.
The results, she continued, showed that the nutrient content of ingredients varied after grinding.
Also weighing in on the findings was Zetadec's Menno Thomas. "If, in the future, industry is able to factor in the nutrient composition of the various particle size classes after grinding, we might be able to further match size and composition of certain particles to digestive requirements of the animal."
Rationale for study
The authors outlined how feed and feed ingredient particle size are important in both feed manufacturing and the nutrition of pigs and poultry. Grinding, as a standard procedure in feed manufacturing, benefits mixing, conditioning and pelleting. By reducing the mean particle size of feed ingredients/diets, the digestibility of nutrients and growth performance in pigs can be increased due to an increased surface area to volume ratio exposing more nutrients to digestive enzymes, they said.
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October 14, 2021 at 08:10PM
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Physical feed characteristics key for nutrient digestibility - FeedNavigator.com
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