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Table 2 Chemical composition of experimental diets (DM basis)1

From: Oat bran and wheat bran impact net energy by shaping microbial communities and fermentation products in pigs fed diets with or without xylanase

Item2 Basal diet 36% OB 27% WB 15% OB 12% WB
+ + + + +
Analyzed composition
 GE, MJ/kg DM 18.21 18.37 19.00 19.10 18.62 18.65 18.66 18.58 18.60 18.45
 CP, % DM 19.5 19.7 21.1 21.6 18.5 18.9 20.3 20.4 19.8 19.0
 Ether extract, % DM 3.6 3.5 5.9 5.6 3.8 4.1 4.6 4.8 3.9 4.0
 NDF, % DM 10.3 10.9 17.9 15.7 19.4 19.6 12.1 11.6 14.2 14.5
 ADF, % DM 3.9 4.1 5.3 5.1 6.1 6.4 4.4 4.2 5.0 5.0
 TDF, % DM 14.9 14.6 23.6 24.3 24.1 23.7 18.4 19.0 18.9 18.3
 SDF, % DM 2.9 2.7 7.8 7.7 2.8 2.9 4.9 5.0 2.8 2.5
 IDF, % DM 12.0 11.9 15.8 16.6 21.3 20.7 13.6 14.1 16.1 15.8
 Ash, % DM 4.8 4.9 5.5 6.0 5.6 5.6 5.1 5.2 5.1 5.3
Enzyme activity, U/kg 5325 5120 4876 4795 5145
  1. 1Data are the means of two replicates of analyzed values
  2. 2OB Oat bran; WB Wheat bran; GE Gross energy; DM Dry matter; CP Crude protein; NDF Neutral detergent fiber; ADF Acid detergent fiber; TDF Total dietary fiber; SDF Soluble dietary fiber; IDF Insoluble dietary fiber. The – and + symbol represents enzyme-free diets and enzyme addition diets, respectively