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

Table 4 Effect of dietary characteristics and enzyme addition on energy utilization and energy values of experimental diets (DM basis)¹

Item	Xylanase-free diets					Xylanase supplementation diets					SEM	P-value
Item	Basal diet	36% OB	27% WB	15% OB	12% WB	Basal diet	36% OB	27% WB	15% OB	12% WB	SEM	Diet	Xylanase	D×X²
Energy utilization, %
ME/DE	97.6	97.6	96.9	97.6	97.7	97.9	97.7	98.0	98.0	97.6	0.28	0.801	0.073	0.241
NE/ME	82.8	82.7	79.2	82.2	81.5	83.4	81.6	83.3	81.7	82.6	1.56	0.924	0.186	0.709
Energy values, MJ/kg DM
DE	16.40^a	16.38^a	14.81^c	16.43^a	15.55^bc	16.36^a	16.32^a	15.22^c	16.40^a	16.07^ab	0.16	< 0.001	0.130	0.232
ME	16.01^a	15.99^a	14.35^d	16.04^a	15.20^bc	16.02^a	15.94^ab	14.92^c	16.07^a	15.68^abc	0.16	< 0.001	0.049	0.034
NE	13.26^a	13.23^a	11.37^c	13.19^a	12.38^b	13.36^a	13.00^a	12.43^b	13.13^a	12.95^ab	0.27	< 0.001	0.043	0.041

^a,b,cValues with different characters in superscripts were different (P < 0.05) in the same row
¹Treatment means are reported as least squares means and are based on 6 observations per treatment. OB Oat bran, WB Wheat bran; DE Digestible energy; ME Metabolizable energy; NE Net energy; SEM Standard error of the mean
²D×X is the interaction between diet and xylanase supplementation

ISSN: 2049-1891