Press release: U of I, Chinese researchers team up to study energy digestibility in wheat bran fed to pigs
URBANA, Ill. – Research conducted by researchers at the University of Illinois collaborating with colleagues at China Agricultural University in Beijing, China, is helping to determine the nutritional value of wheat bran in diets fed to pigs. Wheat bran, like many other co-products from the human food industries, contains more fiber than corn and soybean meal, which adversely affects energy digestibility.
"To save on feed costs, more producers are turning to co-products,” says Dr. Hans H. Stein, professor of animal sciences at Illinois. "Therefore, there is a need to determine the energy contribution from fiber-rich ingredients. But the effect of dietary fiber on heat production and net energy of diets is unclear."
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