Effect of various treatments on the nutritional value of rye or rye fractions

Abstract

1. Rye grain was subjected to several treatments in an attempt to alter its nutritive value for young chickens. 2. Soaking rye in water or dilute hydrochloric acid improved its nutritional quality. This was manifested by increased food intake, food utilisation, weight gain and increased apparent absorption of fat for chicks fed on a diet containing treated rye. 3. Autoclaving rye before water soaking eliminated the effect of soaking, an effect attributed to denaturation of endogenous enzymes which were responsible for the deactivation of the deleterious compound(s). 4. Autoclaving, sprouting and soaking rye in dilute sodium hydroxide decreased its nutritive value. 5. Studies with rye fractions demonstrated that the apparent absorption of fat was lower in birds fed on diets containing rye flour compared with those fed on diets containing rye bran, that greater improvement in apparent fat absorption occurred after water soaking of rye flour than similarly treating rye bran and that the effects were greater soon after initiation of the feeding of the rye diets as compared with the later part of the feeding trial.

The use of amaranth grain in diets for broiler chickens and its effect on performance and selected biochemical indicators

“…The balance of individual groups was also confirmed by the coefficient of variation that did not exceed 12.8% at the end of the experiment. Higher weight gains at feeding heattreated grains of cereals were reported by Viveros et al (2001) in chick pea, and by Ward and Marquardt (1988) in cereals. The higher weight of chickens on a diet without animal proteins compared to those fed with animal proteins was also found by Suchý et al (2002).…”