Comparative digestibility of energy and nutrients and fermentability of dietary fiber in eight cereal grains fed to pigs

Sarah K. Cervantes-Pahm, Yanhong Liu, Hans H. Stein

Research output: Contribution to journalArticlepeer-review

Abstract

BACKGROUND: Cereal grains provide a large portion of caloric intake in diets for humans, but not all cereal grains provide the same amount of energy. Therefore, an experiment was conducted to determine and compare the metabolizable energy (ME), the apparent ileal digestibility (AID), and the apparent total tract digestibility (ATTD) of gross energy (GE) and nutrients in eight cereal grains when fed to pigs. RESULTS: Rice had greater (P < 0.05) AID of GE than other cereal grains, greater (P < 0.05) AID of starch than yellow dent corn, dehulled barley, rye, and wheat, and greater (P < 0.05) ATTD of GE than yellow dent corn, rye, sorghum, and wheat. Dehulled barley, rye, and sorghum had less (P < 0.05) AID of starch than other cereal grains. Dehulled barley had greater (P < 0.05) ATTD of GE than rye. Dehulled oats had the greatest (P < 0.05) ME compared with other cereal grains, whereas rye had the least (P < 0.05) ME. CONCLUSION: Dehulled oats provide more energy to diets and should be used if the goal is to increase caloric intake. In contrast, sorghum and rye may be more suitable to control diabetes and manage body weight of humans.

Original languageEnglish (US)
Pages (from-to)841-849
Number of pages9
JournalJournal of the Science of Food and Agriculture
Volume94
Issue number5
DOIs
StatePublished - Mar 30 2014

Keywords

  • Cereal grains
  • Energy digestibility
  • Pigs
  • Starch
  • Total dietary fiber

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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