5. Conclusions
Fermentation and extrusion offer some potential to increase the proportion of wheat bran in animal diets. Both, the fermentation as well as the extrusion technology applied to wheat bran, resulted in elevated CTTAD values of or ganicnutrients and energy in the whole diets. The modification strategies applied increase the CTTAD of GE, CF and ether extract.Nevertheless, fermentation seems to be more useful and additionally increases the CTTAD levels of DM and OM. Moreover,only the fermentation positively influenced the CTTAD values of ash, and hence of P and Ca. Although statistically significant effects were noted, economic and ecologic aspects have to be taken into account when applying these strategies under practical circumstances.