Fermentation of cereals — Influence on digestibility of nutrients in growing pigs

A study was carried out to determine the impact of fermentation of two cereals, barley and wheat, on chemical composition and nutrient digestibility in the small intestine and the total tract of growing pigs. Fermented liquid cereals were prepared by mixing either barley or wheat and water (25 °C) at a ratio of 1:2.75 (wt/wt). Four experimental diets consisting of either dry or fermented barley or wheat, supplemented with a protein mixture (not fermented) were formulated to contain recommended levels of nutrients. Eight pigs from two litters were surgically fitted with a T-cannula anterior to the ileo-cecal junction and fed one of the four experimental diets according to a repeated 4 × 4 Latin-square design. The fermentation process was followed by measuring the changes in the major nutrients, microbial composition and organic acid concentrations. Fermentation caused a reduced concentration of carbohydrates and an increased concentration of Klason lignin; the latter indicates that some dry matter was lost during fermentation. Fermentation improved the ileal digestibility of dry matter, organic matter and energy of barley by 6% and of wheat by 3%. The higher content of potentially fermentable components in barley was the most probable explanation for the results obtained.