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Table 4 In vitro total tract digestibility of dry matter for fractions of corn grains with or without the enzyme complex, experiment 2

From: An enzyme complex increases in vitro dry matter digestibility of corn and wheat in pigs

Item Digestibility,  % SEM p value
Control Enzyme complex additiona
Starch 87.9 96.4 1.9 0.011
Germ 64.0 65.1 0.9 0.407
Hull 59.2 60.1 0.2 0.016
Gluten 64.4 64.7 1.0 0.862
  1. Each mean represents 6 observations except gluten with an enzyme addition (5 observations)
  2. SEM standard error of the means
  3. aThe enzyme complex was added at 1.0 %. The enzyme complex consisted of β-pentosanase, β-glucanase, α-amylase and protease (6000 EPU/g, 32,000, 17,600 and 142 EU/g, respectively)