Plant-based feedstuffs may have limits in nutrient digestibility and nutritional value for pigs that might be ameliorated using heat processing technologies. The objective of the present study was to evaluate the effect of steam-pelleting or extrusion on the digestibility of starch, protein, amino acids, and energy of barley or faba bean fed to ileal-cannulated growing pigs. Test ingredients were the sole sources of protein and starch in six experimental diets. A nitrogen-free diet was fed to pigs to measure and correct for basal endogenous losses of crude protein and amino acids. Ingredient × processing interactions were observed for digestibility of protein, amino acids, starch, and energy. Heat processing increased energy digestibility and the digestible and predicted net energy value for ground barley, but not digestibility of protein and amino acids. Heat processing increased the digestibility of starch and amino acids and the predicted net energy value of ground faba bean. In conclusion, barley responded to heat processing through increased total tract energy digestibility of energy and digestible energy value, while faba bean responded through increased ileal starch and amino acid digestibility. Heat processing increased predicted net energy value for both ingredients.

Read the full article in the Journal of Animal Science.