Degradation and fermentation characteristics of wheat coproducts from flour milling in the pig intestine studied in vitro.

@article{Jha2012DegradationAF,
  title={Degradation and fermentation characteristics of wheat coproducts from flour milling in the pig intestine studied in vitro.},
  author={Rajesh Jha and A. Owusu-Asiedu and P. H. Simmins and Anne Pharazyn and Ruurd T. Zijlstra},
  journal={Journal of animal science},
  year={2012},
  volume={90 Suppl 4},
  pages={173-5}
}
Use of wheat (Triticum aestivum) flour milling coproducts (WFM) in pig diets may ameliorate high feed cost. However, digestibility of WFM is lower than feed grains, and limited information exists about their fermentation characteristics. In vitro degradation and fermentation characteristics of 6 WFM samples (2 Shorts, 2 Millrun, middlings, and bran) with varying fiber and protein contents were studied. After a pepsin-pancreatin hydrolysis, WFM were incubated in a buffer solution with minerals… CONTINUE READING
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