Chemical composition and energetic values of wheat and its sub-products for broiler chicken

Abstract

The objective of this study was to determine the chemical composition, apparent metabolizable energy (AME), AME corrected by nitrogen retention (AME n ) and metabolization coefficients (MC and MC n ) of different feeds for broilers from the western region of Paraná State. The experiment was conducted at the Physiology of Birds Laboratory at UNIOESTE. Two hundred and sixty male chicks of the Cobb 500 strain, at 21 days old, were distributed in a randomized design with 12 treatments and four replicates of five birds per experimental unit. The feed ingredients studied were ten different wheat middlings, one triticale, one wheat grain and a reference diet. Values for dry matter, nitrogen, gross energy, neutral detergent fiber, acid detergent fiber, mineral matter, calcium, phosphorus, sodium, potassium and magnesium composition were determined as well as the geometric mean diameter of the feed particles. To determine the apparent metabolizable energy (AME) and AME corrected for nitrogen balance (AME n ) the total excreta collection method was used with growing birds. The chemical composition of the feeds was variable. The values for AME and AME n ranged from 1.

Energy values and standardized ileal digestibility of amino acids in some feedstuffs for broilers

“…Nunes et al (2001), in turn, observed 4339 kcal.kg -1 AMEn and 97.90% CAMEn in biscuit waste used in broiler diets. Broch et al (2015) investigated the metabolizability of energy from wheat and its derivatives and found variations of 42 to 73% for CAMEn, due to differences in the composition and utilization of the feedstuffs. Table 2.…”

“…According to Rostagno et al (2017) bread waste meal (BWM) has an average standardized ileal digestibility coefficient of amino acids of 90.0% and 12.10% CP. However, bakery wastes such as breads and biscuits vary widely in their composition due to variations in the ingredients and additives used in their manufacture and variations in wheat (NUNES et al, 2001;BROCH et al, 2015). Because of this variability, the energy values and digestible amino acid contents of wheat by-products should be constantly updated.…”

Xylanases in diets with alternative feeds and energy reduction in commercial layers

“…This result can be justified because soluble fiber (NSPs) has a strong capacity for ionic bonds with mineral elements that negatively interfere with its absorption by poultry (Broch et al, 2015). In turn, xylanase enzymes are capable of catalyzing and releasing monosaccharide NSPs (Alagawany et al, 2018), preventing the deleterious effects on the absorption of minerals; the results observed in this study indicate that the overall improvement in metabolizability coefficients may have been influenced by the degradation of NSPs because the MCDM values show the metabolizability coefficients observed for PC, EE, NDF, and ADF.…”