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

Table 5 Nutrient digestibility and energy values of the oat bran and wheat bran¹

Item²	Ingredient³				SEM	P-value
	Oat bran		Wheat bran
	–	+	–	+
ATTD, %
Gross energy	83.0^a	81.5^a	63.3^c	71.8^b	6.3	0.045
Crude protein	83.1^a	79.5^ab	52.4^c	77.5^b	6.8	0.034
Neutral detergent fiber	73.6^a	65.3^ab	47.0^c	62.8^b	7.8	0.020
Acid detergent fiber	52.2^a	43.8^b	28.0^c	52.8^a	4.7	0.031
Organic matter	83.7^a	83.4^a	58.0^c	75.0^b	5.0	0.044
Energy utilization, %
ME/DE	97.7	97.2	98.4	96.3	3.6	0.405
NE/ME	77.5	79.6	74.7	77.1	5.4	0.223
Energy values, MJ/kg DM
DE	16.80^a	16.50^a	11.93^b	13.53^ab	0.72	0.122
ME	16.41^a	16.04^a	11.75^c	13.02^b	0.80	0.033
NE	12.72^a	12.76^a	8.77^c	10.04^b	0.95	0.046

^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
²The apparent total tract digestibility (ATTD) of nutrient and energy values of oat bran and wheat bran were calculated using difference method in diets containing 36% oat bran or 27% wheat bran. DE Digestible energy; ME Metabolizable energy; NE Net energy; SEM Standard error of the mean
³The – and + symbol represents enzyme-free dietary treatment and enzyme addition dietary treatment, respectively

ISSN: 2049-1891