Effects of Expansion Temperature on Fiber Characteristics, Feed Processing Quality, and Growth Performance of Pigs Fed Cyperus esculentus Meal.

Extrusion processing can modify dietary fibre structure and enhance feed quality, but its temperature-dependent effects on Cyperus esculentus meal (CEM) remain unclear. This study evaluated the effects of varying extrusion temperatures (110-125 °C) on fibre properties, pellet quality, and growth performance in nursery pigs. A total of 527 pigs were randomly assigned to six dietary treatments for 21 days: a corn-soybean meal control, a diet containing 20% unextruded CEM, and four diets containing 20% extruded CEM (ECEM) processed at 110, 115, 120 or 125 °C. Extrusion at 110-120 °C optimally improved fibre functionality, reducing neutral detergent fibre by approximately 12%, while enhancing water- and oil-holding capacities. Pellet quality was substantially improved, with hardness increasing from 29.5 N to 52.7 N and fines content dropping from 5.4% to 1.9% at optimal temperatures. Growth performance and diarrhoea incidence were unaffected by dietary treatments. Notably, ECEM increased faecal microbial diversity, enriching beneficial bacteria while suppressing potential pathogens. In conclusion, extrusion at 110-120 °C effectively transforms CEM into a functional ingredient that enhances feed quality and gut health without compromising growth, offering a practical strategy to reduce reliance on conventional grains in nursery pig diets.