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Effect of a α-galactosidase supplementation of cereal-soya-bean-pea diets on the productive performances, digestibility and lower gut fermentation in growing and finishing pigs

Published online by Cambridge University Press:  18 August 2016

F. Baucells ,
J. F. Pérez ,
J. Morales  and
J. Gasa
F. Baucells
Affiliation:
Pinsos Baucells S. A., 08551 Tona, Spain
J. F. Pérez
Affiliation:
Departament de Patologia i Produccions Animals, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain
J. Morales
Affiliation:
Departament de Patologia i Produccions Animals, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain
J. Gasa
Affiliation:
Departament de Patologia i Produccions Animals, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain
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Abstract

An experiment was carried out to study the effect of adding α-galactosidase to the diet on the performance and digestive parameters of growing-finishing pigs. Fifty-four gilts, average body weight (BW) of 43 (s.e. 0·4) kg, were allocated to 18 pens and used in a production experiment divided in two consecutive periods of 28 days each (growing and finishing). In each period gilts were given a diet based on cereals, soya-bean meal and peas, supplemented (Enzyme) or unsupplemented (Control) with 200 units per kg of α-galactosidase. All diets included 2 g Cr2O3 per kg as a digestibility marker. Food intake and body weight were recorded every 2 weeks and faecal samples by pen were collected at the end of each period. Average daily gain (ADG), food: gain ratio and faecal digestibility of dry matter (DM), crude protein (CP) and neutral-detergent fibre (NDF) were calculated. At the end of the production experiment nine gilts from each treatment were selected and given the finishing diet for a further 10 days before being slaughtered. Samples of digesta from the ileum and caecum were collected and ileal digestibility of monosaccharides determined. Short chain volatile fatty acids (SCVFA ) and purine bases (PB) in caecal digesta were analysed. The use of α-galactosidase improved the ADG (P < 0·01) and the food: gain ratio (P < 0·01) simultaneous to increases in the faecal digestibility of DM (P < 0·05), CP (P < 0·05) and NDF (P = 0·07) in the finishing period. Alpha-galactosidase supplementation also improved the ileal digestibility of some monosaccharides (galactose, rhamnose, mannose and fucose) of the dietary fibre fraction (P < 0·05); and reduced total caecal concentration of SCVFA (P = 0·15), proportion of branched-chain VFA (P < 0·001), and concentration of total PB (P < 0·001). It is concluded that adding α-galactosidase to a cereal-soya-bean meal-pea diet improves ADG, food: gain ratio and digestibility in fattening pigs, and reduces the amount of fermentable substrate flowing to the large intestine.

Keywords

alpha-galactosidasedigestibilitypigs
Type
Non-ruminant nutrition, behaviour and production
Information
Animal Science , Volume 71 , Issue 1 , August 2000 , pp. 157 - 164
Copyright
Copyright © British Society of Animal Science 2000

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