Effects of Starch Gelatinization on Weanling Pig Performance

Kansas State University Swine Research. Two hundred and ten weanling pigs were fed diets containing nonextruded corn (14.5% gelatinization; control) or corn that was ex- truded to provide 38.7%, 52.7%, 64.4%, or 89.3% starch gelatinization in the complete With increasing gelatinization, ADG and ADFI decreased and then increased, but digestibility of DM, CP, and energy increased then decreased. These results sug- gest that the degree of starch gelatinization has an inconsistent effect on weanling pig performance.