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The effects of feeding rice in substitution of corn and the degree of starch gelatinization of rice on the digestibility of dietary components and productive performance of young pigs^1,2

Department of Animal Production, Universidad Politécnica de Madrid, Ciudad Universitaria, 28040 Madrid, Spain

	Abstract

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A 28-d trial was conducted to evaluate the effect of the main cereal of the diet (corn or rice), heat processing (HP) of rice, and the degree of starch gelatinization (SG) of rice on apparent total tract digestibility (ATTD) of dietary components and productive performance of pigs weaned at 25 d of age. The experimental design was a completely randomized, with 4 treatments and 8 replicates per treatment (5 pigs penned together). Control pigs were fed a complex diet without growth promoters and based on milk products, fish meal, and 50% cooked and flaked corn, with a degree of SG of 84%. Experimental groups received the same complex diet as the control group, but the corn was substituted by rice with 3 different degrees of SG; 11% that corresponded to raw rice and 52 or 76% that corresponded to cooked rice processed under 2 different conditions. Pig growth was measured at 25, 39, and 53 d of age, and ATTD was determined at 29, 39, and 53 d of age. The ATTD of all dietary components except for N increased with age (P <0.01) and were greater for the rice than for the corn diet. Heat processing of rice improved ATTD of all dietary components at 29 d of age, but no beneficial effects were observed at 39 or 53 d of age. Modifying the conditions of HP to increase the degree of SG of rice from 52 to 76% and to reduce mean particle size from 480 to 405 µm did not result in further improvement of nutrient digestibility. From 25 to 53 d of age, pigs fed rice consumed more feed (678 vs. 618 g/d; P <0.05), grew faster (466 vs. 407 g/d; P <0.01), and tended to have greater G:F (0.685 vs. 0.662; P <0.10) than pigs fed corn. In fact, from 25 to 39 d of age, pigs fed rice consumed 23% more feed (P <0.01), grew 29% faster (P <0.01), and had 5% greater G:F (P <0.05) than pigs fed corn. Feeding rice improved performance of weanling pigs, and HP of rice under mild conditions enhanced diet digestibility and productive performance of pigs. Severe processing of rice increased the degree of SG but did not further improve diet digestibility or growth performance.

Key Words: heat processing • nutrient digestibility • pig performance • rice • starch gelatinization

	INTRODUCTION

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Rice is the main source of carbohydrates for humans worldwide, but its use in pig feeding is limited because of price and availability. Recent research indicates that rice feeding might protect pigs against diarrhea (Pluske et al., 2003). In fact, Mathews et al. (1999) showed that components in boiled rice inhibit secretion of electrolytes in the small intestine, reducing the magnitude of secretory diarrhea. Also, Mateos et al. (2006) showed that the inclusion of broken rice in the diet in substitution of corn increases nutrient digestibility and ADG with little effect on G:F ratio.

Heat processing (HP) of cereals gelatinizes the starch portion of the grain, which may result in improved nutrient utilization. But the information available on the beneficial effects of HP on apparent total tract digestibility (ATTD) of dietary components and pig growth is contradictory. Medel et al. (2002, 2004) showed that HP of cereals improves ATTD of nutrients in young pigs, but Van der Poel et al. (1990) did not show any effects of HP on digestibility. Moreover, no effects of increased starch gelatinization (SG) resulting from HP were observed on ATTD of dietary components (Zarkadas and Wiseman, 2002). These discrepancies might be explained, at least in part, because the type of cereal used and the conditions applied during HP varied among experiments. An excess of heat increases SG but might also increase the proportion of resistant starch (RS), reducing its digestibility (Sagum and Arcot, 2000). The hypothesis tested in this study was that feeding rice-based diets improves digestibility and ADG as compared with feeding corn-based diets and that degree of HP of rice would not further improve any digestive or performance trait. The current study investigated the influence of the main cereal of the diet, HP of rice, and the degree of SG of rice on digestibility of dietary components and productive performance of young pigs.

	MATERIALS AND METHODS

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Animal Management and Husbandry
Experimental procedures followed the principles for care of animals in experimentation (Boletín Oficial del Estado, 2005). One hundred sixty crossbred (Pietrain xLarge White) x(Large White xLandrace) pigs, barrows, and gilts at the same proportion, weaned at 25 ± 2 d of age and 6.5 ±0.5 kg of BW, were obtained from a commercial farm (Proinserga S.A., Segovia, Spain) and transported 95 km to the experimental facilities. Upon arrival, pigs were ear-tagged, weighed, and penned in groups of 5 according to treatment and BW. Pigs were housed in flat-deck pens (1.1 x1.1 m) provided with individual feeders (5 spaces) and nipple water drinkers and were allowed free access to feed and water throughout the trial. Room temperature was maintained at 32 ±1°C for the first week and was reduced by approximately 2°C per week until reaching 26°C. During the experiment, pigs that showed symptoms of diarrhea, as assessed by veterinarian inspection, were treated with Excenel (0.4 mL/10 kg of BW every 24 h; Pharmacia and Upjohn, Puurs, Belgium) until the diarrhea ceased.

Experimental Design, Diets, and Feeding Program
The experimental design was completely randomized, with 8 pens (replicates) with 5 pigs/pen for each treatment. A batch of broken rice (Japonica variety; 80% Senia and 20% Tainato cultivars Oryza sativa L.) was obtained from a commercial supplier (Esasa, Cabezón de Pisuerga, Valladolid, Spain), sieved, cleaned, and divided into 3 portions. The first portion was ground through a hammer mill with a 2.5-mm screen and used as such (degree of SG of 11%). The second portion was steam-cooked (Amandus Kahl, Reinbek, Germany) for 60 min (105 ± 3°C) to obtain a moderate degree of SG (52%) and cooled, dried, and milled through a hammer mill (2.5-mm screen) before being included in the diet. The third portion was steam-cooked for 90 min at a temperature of 120 ±3°C and flaked through riffled rolls. The degree of SG of this portion was 76%. Corn (Zea mays L.) was obtained from the same commercial supplier as the rice and was cooked for 60 min at 117 ± 3°C and treated as the third portion of rice. The degree of SG obtained for corn was 84%. The chemical analyses of the experimental cereals are shown in Table 1.

Starch content was measured in cereals and feeds according to the method of Karkalas (1985) with some modifications. Briefly, 150 mg per sample was weighed, divided into 3 fractions (replicates A, B, and C), and introduced into screw-cap culture tubes (25 x150 mm). The contents of each of the 3 replicates were mixed with 9 mL of 0.2 M sodium acetate (buffer A, pH 4.5), and 50 µL of heat-stable -amylase (Termamyl, Sigma Chemical Co., St. Louis, MO) was added to the B and C replicate tubes exclusively and softly mixed. Replicate A was used as a reagent blank. The tubes were tightly capped and maintained in a silicone bath at 103°C for 30 min to solubilize all the starch and sugars. Subsequently, tubes were removed from the silicon bath and cooled in an 18°C water bath (Tecator 1024 shaking water bath, Mount Holly, NJ) for 1 min. Excess surface water was eliminated, and the tube caps were carefully removed. Contents of tubes B and C were treated with 1 mL of amyloglucosidase buffer A solution (Boehringer Mannheim, Baden-Württemberg, Germany), and 1 mL of additional buffer A was added to tube A. The 3 replicates were incubated in a water bath (55°C, 2 h), cooled, and dried as described before, and the content of each tube was filtered. The solution obtained was used to determine glucose content by the glucose hexokinase assay NADPH reduction method (Boehringer Mannheim). Absorbance was measured at 340 nm, and total starch was calculated as determined glucose x0.9. The gelatinized starch was determined by enzymatic hydrolysis as described by Medel et al. (1999), and the RS was determined by using the Megazyme assay kit (Megazyme International Ireland Ltd., Wicklow, Ireland). The results were expressed as a proportion of total starch.

The particle size distribution (data not shown) and the mean particle size (MPS) of the experimental cereals and diets (Tables 1 and 3, respectively) were determined by the method proposed by the American Society of Agricultural Engineers (1995) using a filtra 200 (Filtra, S.A., Barcelona, Spain) provided with 5 sieves, ranging from 160 to 1,250 µm.

	RESULTS

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Chemical Analysis of Cereals and Diets
The analyzed chemical composition of cereals and diets did not differ from expected values (Tables 1 and 3, respectively). Starch gelatinization of the cooked and flaked corn as a proportion of total starch was 84%. The SG of rice increased with HP from 11% for raw rice to 52% for cooked rice and 76% for cooked and flaked rice. Resistant starch content was greater for cooked corn than for cooked rice (2.21 vs. 1.70%). Heat processing of rice under moderate conditions decreased RS content from 1.83 to 1.45%. However, an increase in the severity of the process to increase degree of SG from 52 to 76% increased RS content to 1.95% (cooked-flaked rice). The MPS ranged from 405 µm for the cooked and flaked rice to 533 µm for the cooked and flaked corn. The MPS was greater for the corn- than for the rice-based diets (560 vs. 479 µm) and decreased with HP of the rice (510 vs. 499 vs. 428 µm for the raw, cooked, and cooked and rolled rice, respectively).

Digestibility Data
The ATTD of all dietary components (P <0.01) increased with age (Table 4). The substitution of corn by rice resulted in a marked improvement in ATTD of all dietary components (P <0.01) except for CP. Heat processing of rice improved ATTD of dietary components at d 29, but no beneficial effects were observed at d 39 or 53 of age. Increasing the degree of processing of rice by cooking and flaking reduced ATTD of GE (P< 0.05) and tended to decrease ATTD of DM and CP (P <0.10) at 29 d of age, but no effects were observed after this age.

Performance Data
From d 25 to 39 of age, pigs fed rice had greater ADFI (481 vs. 391 g; P <0.01) and ADG (357 vs. 277 g; P <0.01) and tended to have greater G:F (0.746 vs. 0.704 g/g; P <0.10) than pigs fed HP corn (Table 5). From d 39 to 53 of age, no differences were observed for ADFI for rice and corn diets, but pigs fed rice grew faster (576 and tended to have greater G:F (0.654 vs. 0.629 g/g; P <0.10) than pigs fed corn. For the overall experiment, pigs fed rice consumed more feed (678 vs. 618 g; P <0.01), grew faster (466 vs. 407 g; P <0.01), and tended to have greater G:F (0.685 vs. 0.662 g/g; P <0.10) than pigs fed corn. No differences in productive traits due to HP of rice or degree of SG of rice were observed.

	DISCUSSION

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In the current experiment, ATTD of all dietary components increased with age, which agrees with previous studies (Medel et al., 2002; Kim et al., 2005). Rice feeding also increased ATTD of all dietary components, an observation that is in agreement with previous research (Piao et al., 2002; Li et al., 2006; Mateos et al., 2006). The difference in nutrient digestibility between rice and corn might be related to differences in the composition of the 2 grains. Rice grain is characterized by its high starch content and low level of nonstarch polysaccharide (Choct, 2002). Also, starch encapsulation is lower for rice than for corn (Slaughter et al., 2001; Svihus et al., 2005), and rice has smaller size of starch granules (3 to 8 vs. 2 to 30 µm; Tester et al., 2004), lower amylose content (5 to 12 vs. 10 to 20%), and less lipid-amylose complexes (0.1 vs. 0.9 to 1.3%; Vandeputte and Delcour, 2004) than corn. Therefore, rice starch is expected to be more available to enzyme action than cornstarch.

Heat processing of rice increased SG and ATTD of dietary components at 29 d of age, but no differences were detected after this age. Studies have related the improvements observed in ATTD of starch and other dietary components in pigs fed HP cereals to increases in the degree of SG (Mercier and Feillet, 1975; Piao et al., 1999). In the current experiment, an increase in SG from 11% (raw rice) to 52% (cooked rice) resulted in an increase in nutrient utilization. However, when more severe HP conditions were applied to increase the degree of SG from 52 to 76%, no further improvements in digestibility of nutrients were observed. Our results are in agreement with Hongtrakul et al. (1998) that did not find any clear effect of HP of and degree of SG of rice and corn on pig performance. Similarly, no influence of degree of SG on productive performance of piglet has been reported with corn and barley diets (Medel et al., 1999), wheat and corn diets (Lawlor et al., 2003), and with rice diets (Mateos et al., 2007).

Corn is less digestible than rice, and therefore cooking of the cereal might be more beneficial for corn than for rice. In fact, it has been shown that an excess of heat increased the formation of RS or damaged starch in rice compared with corn during gelatinization (Eggum et al., 1993; Vasanthan and Bhatthy, 1998; Haralampu, 2000). An increase in RS hinders the accessibility of -amylase to nutrients (Englyst and Cummings, 1992), reducing its digestibility. On the other hand, HP of rice under mild conditions might improve utilization of rice, because under these circumstances, no formation of RS or Maillard reaction occurs. In the current study, moderate HP of rice increased SG from 11 to 52% and decreased the RS content slightly (from 1.83 vs. 1.45%), whereas severe HP of rice increased SG from 52 to 76% but also RS content from 1.45 to 1.95%. De Schrijver et al. (1999) demonstrated in rats that an increase in RS reduced ileal starch digestibility and increased the proliferation of colonic microorganisms. Also, Asp (1986) and Hakansson et al. (1987) showed that excess heat increased the formation of complex Maillard-type reactions between reduced sugars and amino groups reducing the availability of dietary protein. Therefore, severe HP of rice might be detrimental to nutrient digestibility and pig growth.

Rice feeding increased ADFI and ADG and tended to improve G:F of pigs. These results agree with previous research (Mateos et al., 2007). The reasons for the beneficial effects of rice on pig growth are not well understood. The increase in ADFI might be explained, in part, by the increased glycemic response observed in pigs fed rice (Vicente et al., 2006). Cereals that elicit relatively high glucose and insulin responses postprandially may lead to increased hunger, feed intake, and BW gain. In fact, Appleton et al. (2004) observed that cats fed a rice diet ad libitum consumed more energy and gained more BW than cats fed a corn- or a sorghum-based diet.

In the current experiment, HP of rice did not affect pig performance. Li et al. (2004) observed that extrusion of brown rice did not affect ADG of pigs and, in fact, decreased G:F (an effect that was attributed to the reduction in essential AA concentration observed). Medel et al. (2004) showed that pig growth was improved with HP of barley but not with HP of corn, suggesting that the response to HP depends on the cereal tested.

The incidence of diarrhea was greater for pigs fed rice than for pigs fed corn. However, the greater DI observed in pigs fed rice did not cause any detrimental effect on performance, probably because the treatments affected otherwise healthy pigs. In fact, the diarrhea ceased easily after antibiotic treatment, and no mortality was recorded during the trial. Our findings disagree with Pluske et al. (1996, 1998), who observed a lower incidence of diarrhea in pigs infected experimentally with Serpulina hyodysenteriae when they were fed rice-vs. wheat-based diets. Accordingly, it has been demonstrated that components in boiled rice inhibit the secretion of electrolytes in the small intestine and hence reduce the magnitude of secretory diarrhea due to infection by pathogens such as Escherichia coli (MacLeod et al., 1995; Mathews et al., 1999). The reasons for the discrepancy on the effects of rice feeding on DI are not known, but in the present experiment, pigs were not experimentally infected and were selected from a farm free of major diseases including hemolytic E. coli, S. hyodysenteriae, and other enteric pathogens. Therefore, no beneficial effects of rice feeding should be expected because of improved control of these diseases. Pigs fed rice consumed 23% more feed than pigs fed corn, and therefore more dietary nutrients were available in large intestine for bacterial growth. Hampson (1987) reported that pigs eating less feed after weaning were less likely to develop postweaning colibacillosis than pigs that consumed more feed. Also, in our experiment, the diets based on rice had smaller MPS than the diet based on corn, and a reduction in MPS increases the incidence of enteric disease. In the current study, the crude fiber content of the rice diets was 1.37%, an amount that might be below requirements for healthy development of the gastrointestinal tract of pigs (Hedemann et al., 2006; Mateos et al., 2007). The low dietary fiber content and the small MPS of the rice diets coupled with the greater feed intake observed in pigs fed rice might have increased the amount of nutrients that escaped digestion in the small intestine and reached the large intestine, predisposing pigs to diarrhea (Pluske and Hampson, 2005). Mateos et al. (2006) observed that the inclusion of moderate levels of oat hulls in diets based on rice low in fiber tended to reduce the incidence of diarrhea and improve productive performance of pigs.

From 39 to 53 d of age, pigs fed the diet based on rice with 76% of SG had greater DI than pigs fed the diet based on rice with 52% of SG (5.1 vs. 0.6%; P <0.05). The smaller MPS of the diet based on rice with 76% of SG together with the lower ATTD observed for this diet might be responsible, in part, for the increase in DI observed.

In conclusion, feeding rice instead of corn increased nutrient digestibility and pig growth. The application of a moderate amount of heat to rice improves nutrient utilization but had little effect on performance traits. A further increase in the severity of HP to increase the degree of SG to levels required by the industry for cooked wheat and corn does not further improve performance and may compromise digestibility of certain nutrients of rice at early ages.

	Footnotes

 
¹ Financial support provided by Ministerio de Ciencia y Tecnología (Project AGL 200503724).

² We thank J. R. Astillero, A. Caídas, and M. S. Gomez-Conde (Department of Animal Science, UP Madrid) for their assistance and expertise and to Esasa (Valladolid, Spain) for supplying the ingredients used in the experiment.

³ Corresponding author: gonzalo.gmateos{at}upm.es

Received for publication October 19, 2006. Accepted for publication September 10, 2007.

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