Effect of oat particle size on energy and nutrient utilization in growing pigs

Abstract

Abstract An experiment was conducted to determine the energy content of oats and to investigate the effects of oat particle size on nutrient and energy balance in growing pigs. Eighteen barrows (23.56 ± 0.94 kg initial body weight) were randomly assigned to one of the three dietary treatments with six replicates per treatment. Whole oats were ground with a hammermill fitted with 4.8- and 3.2-mm screens to make coarse and medium particle size oats, respectively. Medium oats were further ground with a rotary steel cutting grinder fitted with a 2.0-mm screen, and the further ground oats were mixed with medium oats in a 1:3 ratio to make fine oats. Three experimental diets consisted of 96.3% of the coarse, medium, or fine oats as a sole source of energy were used. Pigs were fed diets for 16 d, including 10 d for adaptation and 6 d for total fecal and urine collection. Pigs were then moved into indirect calorimetry chambers to determine 24-h heat production and 12-h fasting heat production. All data were analyzed using the MIXED procedure of SAS with the individual pig as the experimental unit. The geometric mean particle sizes for coarse, medium, and fine oats were 765, 619, and 569 μm, respectively. Pigs fed the medium oats diet tended to have (P < 0.10) greater apparent total tract digestibility (ATTD) of starch, neutral detergent fiber, and gross energy than those fed coarse oats diet. The medium oats diet contained greater (P < 0.05) digestible energy (DE), metabolizable energy (ME), and net energy (NE) than the coarse oats diet. Pigs fed the fine oats diet had lower (P < 0.05) ATTD of Ca and P than those fed the coarse oats diet. The DE, ME, and NE contents of fine oats were comparable with those of coarse oats. The determined NE contents for coarse, medium, and fine oats were 2,335, 2,615, and 2,521 kcal/kg on a dry matter basis, respectively. The NE content in medium oats was greater (P < 0.05) than the NE values predicted using published equations. In conclusion, it was suggested to grind whole oats for 619 μm concerning energy utilization. Further grinding to 569 μm reduces Ca and P digestibility.