XII - 12th International Symposium - Digestive Physiology of Pigs

Digestive
Physiology
of Pigs
3058 wet distillers grains and liquid condensed solubles
for growing pigs - digestibility and the impact of
pre-fermentation. N. Canibe,* K. E. Bach Knudsen, B. B.
Jensen, and H. Jørgensen, Aarhus University, Blichers Allé
20, 8830 Tjele, Denmark.
Two of the co-products obtained during bioethanol
production are wet distillers grains (WDG) and liquid
condensed solubles (LCS). Little is known on the digestiblity
of these separate liquid products and even less when they
are obtained in a process including debranning of the grain
before grinding. This type of products can be included in pig
liquid feeding systems, and since fermentation has been
reported to increase the digestibility of various nutrients,
fermentation could be a strategy to improve their value.
An in vivo study with ileal cannulated growers (37 kg BW)
according to a double Latin square design with 8 pigs and
4 diets was carried out aiming at determining the apparent
ileal and fecal digestibility of WDG and LCS, and the
effect of fermentation on these values. The WDG and LCS
were obtained from a plant using wheat and debranning
before saccharification. Wet distillers grains or LCS were
mixed with a basal diet based on casein, maize starch and
sucrose. Backslopping was practiced every 24 h leaving
50% of the mixture in the tank (temperature 20°C). The
results showed a higher ileal digestibility (75.0% vs. 63.4%
for CP, P < 0.01, and 75.6% vs. 66.5%, P ≤ 0.01, except
lys and his, P > 0.05, for indispensable amino acids) of the
WDG compared with that of LCS. The ileal digestibility of
lysine was relatively high in both products (67.5 to 64.6%)
compared with reported values for DDGS. Fermentation
of the LCS-containing diet resulted in a lower (P < 0.01)
ileal CP digestibility of LCS (46.8%). The ileal non-starch
polysaccharide digestibility was very low, whereas the fecal
values reached 81.7 to 83.5% for both products. No effect of
fermentation was measured at any site. These data showed
that WDG contained a higher level of protein and amino
acids and that their digestibility was significantly higher
than that of LCS; and indicated that other factors than heat
treatment (often claimed to affect amino acid digestibility of
this type of products) contribute to the lower digestibility of
LCS. The data also indicated that fermentation as carried
out in the present study is not an advisable strategy to
improve the value of WDG and LCS.
Key words: distillers, fermentation
3059 The effect of protease and non-starch polysaccharide
enzymes on manure odor and ammonia emissions
in finisher pigs. P. O. Mc Alpine,* C. J. O’Shea, P. F.
Varley, P. Solan, T. Curran, and J. V. O’Doherty, University
College Dublin, Lyons Research Farm Newcastle, Co. Dublin,
Ireland.
Previous studies have suggested that dietary enzymes
may improve nutrient digestibility in finisher pigs and
thus reduce the excretion of compounds associated with
manure odor and ammonia emissions. A 2x2 factorial
experiment was conducted to investigate the effect of
exogenous protease enzyme inclusion (0 vs. 200 g/
kg) and carbohydrase enzyme inclusion (0 vs. 200 g/
kg) in finisher pigs (64.2 ± 0.800 kg). The trial lasted
XII INTERNATIONAL SYMPOSIUM ON
DIGESTIVE PHYSIOLOGY OF PIGS
142
Session VII
approximately 28 d. Sixteen pigs were assigned to one
of 4 dietary treatments (T1) basal diet, (T2) basal diet +
carbohydrase enzyme, (T3) basal diet + protease enzyme,
(T4) basal diet + carbohydrase + protease enzyme. The
basal diet contained wheat distillers (300 g/kg) rapeseed
meal (210 g/kg) wheat (310 g/kg) barley (135 g/kg) soya
oil (20 g/kg). The carbohydrase enzyme contained 1,000
fungal xylanase units/g of enzyme concentrate and was
derived from Thermomyces lanuginosus. The protease
enzyme was derived Bacillus licheniformis. The diets were
formulated to contain similar concentrations of digestible
energy (13.1 MJ/kg) and standardized ileal digestible
lysine (8.8 g/kg). Manure samples from pigs offered diets
containing protease showed increased molar proportions
(P < 0.05) of isobutyric acid (0.035 vs. 0.028 mmol; s.e.m
± 0.023), isovaleric acid (0.055 vs. 0.044 mmol; s.e.m ±
0.004), valeric acid (0.041 vs. 0.032 mmol; s.e.m ± 0.004)
and branch chain fatty acids (0.134 vs.0.106 mmol; s.e.m
± 0.008) in contrast to pigs offered diets without protease
supplementation. Pigs fed diets with carbohydrase
inclusion had reduced (P < 0.05) manure odor emissions
compared with pigs offered diets without carbohydrase
supplementation (598 vs. 1306 OUE/m3; s.e.m ± 319).
There was a carbohydrase x protease interaction on manure
ammonia emissions from 0 to 96 h (P < 0.05). There was
no effect of carbohydrase on manure ammonia emissions
when compared with the basal diet, however when added
in combination with protease manure ammonia emissions
increased. In conclusion, pigs offered carbohydrase
included diets had suppressed manure odour emissions;
however when carbohydrase was combined with protease,
manure odour emissions increased.
Key words: carbohydrase, protease, odor
3060 Improving the nutritional value of rapeseed
cake—enzyme addition during liquid fermentation. G.
V. Jakobsen,* B. B. Jensen, K. E. Bach Knudsen, and N.
Canibe, Aarhus University, Blichers Allé 20, 8830 Tjele,
Denmark.
The target set by the EU Commission for reduction
of greenhouse gas emissions implies a higher use of
biofuel, including biodiesel. In Europe, rapeseed is the
main feedstock for biodiesel production. One of the coproducts
obtained from the biodiesel production from
rapeseed is rapeseed cake, which contains protein of high
nutritional quality. However, the content of anti-nutrients,
e.g., glucosinolates, phytate and dietary fiber, puts a
limit to its use in animal feed. Fermentation provides an
opportunity to modify raw materials before feeding. An in
vitro screening study was carried out with rapeseed cake
with the aim of testing the impact of fermentation and
addition of enzymes on the content of total-, soluble- and
insoluble non-starch polysaccharides (NSP), and protein
solubility. A total of 9 enzymes constituting carbohydrases,
phytases and their combinations were tested at doses
recommended by the manufacturers. Rapeseed cake
and water were mixed (1:5.5 w/w) in bioreactors with a
volume of 1 L and added one of the enzymes or enzyme
combinations to be tested. The mixtures were incubated
at 30°C and a sample taken at 0, 6, 24, and 48 h. After 48