Effect of wheat and corn on feed quality

Since the start of this year, the domestic corn prices have been steadily increasing, while wheat prices have remained relatively stable. This has led to a widening gap between the two, prompting feed companies to adjust their formulas in an effort to cut costs. As a result, many feed producers have begun replacing a significant portion of corn with wheat. According to recent surveys, in the first half of the year, the proportion of wheat in feed at large and medium-sized feed enterprises in Shandong reached 40%, compared to just 10% last year. In Henan, some feed companies have replaced up to 70%-80% of corn with wheat in chicken and duck feed, with even higher substitution rates in certain regions. This shift raises concerns among farmers about whether using large amounts of wheat in feed could affect the quality or nutritional value of the feed. Let's explore this issue further. **1. Nutritional Comparison Between Wheat and Corn** Wheat can be categorized into hard and soft varieties based on texture. Hard wheat typically has a higher protein content (13%-16%) than soft wheat (8%-10%), although the differences in dry matter, energy, and protein utilization are not significant. The lysine content in wheat ranges from 0.31% to 0.37%, which is about 1.24% to 1.48% of the lysine found in corn (0.25%-0.27%). For pig diets, this means that tryptophan and threonine levels may be lower. The tryptophan and threonine content in wheat is 0.15%-0.16% and 0.33%-0.38%, respectively, which is about 100%-200% and 103%-119% of the levels in corn (0.07%-0.08% and 0.32%-0.34%). In terms of digestibility for pigs, wheat has similar threonine digestibility to corn, but its lysine digestibility is slightly higher (71% vs. 69%), and its tryptophan digestibility is significantly better (78% vs. 67%). The energy content of wheat is roughly equivalent to that of corn, with a digestible energy level of around 14.23 MJ/kg—about 98%-100% of corn’s energy content (14.23-14.48 MJ/kg). Wheat has a lower crude fat content (1.6%-2%) compared to corn (3.6%-4.2%), and it also contains less linoleic acid (0.58%-0.70% vs. 1.62%-1.82%). This makes wheat less ideal for fat pigs but more suitable for young pigs. Additionally, wheat has higher calcium and phosphorus levels and naturally contains phytase, which can improve mineral absorption and reduce the need for soybean meal and calcium hydrogen phosphate when used as a corn substitute. While wheat has lower vitamin E content than corn, it has higher levels of B vitamins, especially niacin, which is more bioavailable to pigs. **2. Anti-Nutritional Factors in Wheat** Wheat contains several anti-nutritional factors that can negatively impact digestion. First, it has high levels of soluble arabinoxylan and a small amount of soluble glucan, which absorb up to ten times their weight in water and form a highly viscous solution in the small intestine. This can lead to wet stools, reduced nutrient absorption, and even nutritional diarrhea. Second, the starch structure in wheat differs from that of corn. Wheat starch consists of smaller granules—about 1/5 the size of corn starch—and approximately 76% of it is amylopectin, which is harder to digest. Third, wheat has a higher crude fiber content, which can further hinder digestion if not properly managed. To address these challenges, exogenous enzymes such as xylanase, β-glucanase, and cellulase should be added to improve the digestibility of wheat in feed. These enzymes help break down the complex carbohydrates and reduce viscosity, thereby improving nutrient absorption and preventing digestive issues. A good wheat-specific enzyme should: 1. Have sufficient activity to break down soluble and insoluble arabinoxylan, β-glucans, and cellulose. 2. Significantly reduce intestinal viscosity. 3. Enhance nutrient absorption and digestibility. 4. Reduce fecal moisture and prevent nutritional diarrhea. 5. Allow wheat to replace up to 65% of corn in feed without compromising growth performance. 6. Maintain enzyme activity above 85% after high-temperature pelleting. **3. Palatability of Wheat** Wheat is generally very palatable to pigs. Studies have shown that pigs tend to consume more wheat than corn when given a choice. However, because wheat starch is more viscous, over-milling can reduce its palatability, making it less appealing to pigs. Therefore, it's important to control the degree of grinding. For finishing pigs, wheat should be ground coarser than for piglets to maintain its flavor and ease of consumption.

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