Dietary energy utilization in swine

Of the available dietary energy systems, the net energy system provides a more accurate estimate of dietary energy compared to digestible and metabolizable energy systems although net energy values of ingredients and diets are affected by several factors including nutrient composition of basal diet, physiological status of pigs, antinutritional factors, and experimental methodology. A series of experiments were conducted to investigate the effects of these factors on net energy values of feed ingredients and diets fed to growing pigs. Net energy contents of selected coproducts fed to growing pigs were also determined. Results from the current study indicate that net energy value of a feed ingredient determined by the difference method using indirect calorimetry would be similar to the value predicted using prediction equations. Moreover, the difference and regression methods did not give different net energy values for the ingredient; therefore both methods can be used for determining net energy contents of feed ingredients. However, essential nutrient contents (i.e., amino acid and phosphorus) in a basal diet may have significant effect on energy value of an ingredient. Therefore nutrient contents in a basal diet should be carefully considered to avoid bias in the calculation of net energy value. Antinutritional factor present in camelina cake (i.e., glucosinolate) did not affect the energy value of diet and additivity of dietary energy. However, dietary net energy value was affected by age of weaned pigs and increased with increasing age of pigs.

Author dc:creator

• Kim, Jong Woong

Advisor dc:contributor.supervisor

• Nyachoti, Charles Martin (Animal Science)

• Indirect calorimetry
• Net energy
• Pig
• Digestibility

Language dc:language.iso

eng

Handle dc:identifier.uri

http://hdl.handle.net/1993/33848

OAI identifier oai:identifier

oai:mspace.lib.umanitoba.ca:1993/33848