Differential Impacts of Cereal and Protein Sources Fed to Pigs after Weaning on Diarrhoea and Faecal Shedding of , Production, and Total Tract Apparent Digestibility.

Different cereal types, in combination with different protein sources, are fed to pigs after weaning, but their interactions and possible implications are not well researched. In this study, 84 male weaned piglets were used in a 21-day feeding trial to investigate the effects of feeding either medium-grain or long-grain extruded rice or wheat, in a factorial combination with protein sources of either vegetable or animal origin, on postweaning performance, shedding of β-haemolytic , and the coefficient of total tract apparent digestibility (CTTAD). Pigs fed either rice type performed the same ( > 0.05) as wheat-fed pigs after weaning. The use of vegetable protein sources reduced growth rate ( < 0.001) and feed intake ( = 0.007) and deteriorated the feed conversion ratio ( = 0.028) in weeks two and three compared to pigs fed animal protein sources. The number of antibiotic treatments given for clinical diarrhoea was similar > 0.05). However, the faecal score showed a trend for the main effect of protein source, with pigs fed animal proteins showing a higher score than pigs fed vegetable proteins (0.63 vs. 0.43, = 0.057). There was also a tendency for an interaction ( = 0.069) between cereal type and protein source ( = 0.069), with this difference being associated with a greater faecal score in pigs fed diets with long-grain rice plus animal proteins and wheat plus animal proteins. Significant interactions occurred for the CTTAD when assessed in week three. In general, pigs fed diets with medium-grain rice or long-grain rice with animal proteins had a higher ( < 0.001) CTTAD for dietary components than pigs fed all other diets, and vegetable proteins depressed ( < 0.001) CTTAD compared to animal proteins (main effect of protein: < 0.001). In summary, pigs tolerated the extruded rice-based diets well and performed equivalently to pigs fed wheat as the sole cereal, and the use of vegetable proteins decreased the score.