Enzyme Sources and Their Value in Barley Rations For Chick Growth and Egg Production

Petersen, C. F.; Sauter, E.A.

doi:10.3382/ps.0471219

Cited by 22 publications

(6 citation statements)

References 12 publications

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“…An increase in nutritive value of barley for broiler chickens by supplementation with various enzyme preparations has also been demonstrated Fry et al, 1958;WiUingham et al, 1959WiUingham et al, , 1960Arscott and Rose, 1960;Burnett, 1965;Petersen and Sauter, 1968;Herstad and McNab, 1975;Gohl, 1977). In addition to improved feeding value, the occurrence of sticky droppings, which often is associated with high inclusions of barley in diets, has been decreased by enzyme supplementation (Gohl, 1977;Qureshi et al, 1980).…”

Section: Introductionmentioning

confidence: 79%

“…Hot and dry growing conditions leading to an early harvest of barley resulted in increased viscosity of acid-extracts (Aastrup, 1979a). The acid-extract viscosity is closely related to the amount of soluble 0-glucans, R 2 = .99 (Aastrup, 1979b), a carbohydrate suggested to interfere with the digestibility of nutrients (Burnett, 1965;Petersen and Sauter, 1968). According to the work of Thomke (1972), different types of treatments increased the feeding value of barley for broiler chickens.…”

Section: Introductionmentioning

confidence: 94%

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The Effect of β-Glucanase Supplementation, Stage of Ripeness, and Storage Treatment of Barley in Diets Fed to Broiler Chickens

et al. 1981

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Carbohydrate composition of ethanol-and water extracts, extract viscosity, and (3-glucan content of barley harvested at two stages of ripeness (early yellow ripeness, EYR, and combine ripeness, CR) subjected to two storage treatments have been investigated. The productive value of the barleys supplemented and unsupplemented with (3-glucanase has been evaluated in a broiler experiment.Extract viscosity of barley, caused by soluble (3-glucans, decreased with later stage of ripeness and by anaerobic storage treatment. The content of (3-glucans increased with maturity indicating a lower solubility of the (3-glucans. The (3-glucan content was reduced by anaerobic storage of the CR barley. Carbohydrate analyses of ethanol-extracts revealed more reducing sugars in EYR barley while sucrose and raffinose was found in higher concentrations in CR barley. During anaerobic storage, sucrose and raffinose disappeared while fructose, galactose, and glucose increased.Anaerobic storage of moist barley and /3-glucanase supplementation of the chicken diets improved feed consumption, weight gain, and feed conversion ratios significantly and also increased dry matter content of the excreta and improved cleanliness of the cages. No significant difference in the productive value of the (3-glucanase supplemented diets, and those based on anaerobically stored barley was obtained. Enzyme supplementation to the diet in a dry preparation was slightly superior over adding (3-glucanase through the drinking water. (

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Section: Introductionmentioning

confidence: 79%

Section: Introductionmentioning

confidence: 94%

The Effect of β-Glucanase Supplementation, Stage of Ripeness, and Storage Treatment of Barley in Diets Fed to Broiler Chickens

et al. 1981

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“…However, the response seems to depend on the area where the barley is grown (Willingham et al,i960) and to be more pronounced for younger rather than 1 Present address: Agricultural University of Norway, Department of Poultry and Fur Animal Science, 1432 Aas-NLH, Norway. for older birds (Berg, 1961;Petersen and Sauter, 1968). Petersen and Sauter (1968) have also reported that different enzyme sources which contained amylase, protease, gumase, lipase or cellulase improved chick growth when added to diets containing Western barley.…”

Section: Introductionmentioning

confidence: 94%

“…for older birds (Berg, 1961;Petersen and Sauter, 1968). Petersen and Sauter (1968) have also reported that different enzyme sources which contained amylase, protease, gumase, lipase or cellulase improved chick growth when added to diets containing Western barley. The starch-splitting enzyme, oc-amylase, has also been found to increase the digestibility of protein, fat and carbohydrate in barley (Potter et al, 1965).…”

Section: Introductionmentioning

confidence: 94%

The effect of heat treatment and enzyme supplementation on the nutritive value of barley for broiler chicks

Herstad

McNab

1975

British Poultry Science

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“…Studies have been made into the effects of feeding on the growth and development [5], reproduction 161, laying capacity [7], egg size and weight [8, 91, composition [22] shows that although diet has more effect'than heredity on egg composition, there is some genetic effect.…”

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confidence: 99%

Effect of layer management on carotene value in eggs

Šebečić

Balint

Momirovic-Culjat

1984

Nahrung

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B. %BEPIC, L. BALINT and J. M O M I R O V I~-~U L J A TChromatographic-spectrophotometric method was used to determine the carotene content in the egg yolk of naturally raised chickens and in the eggs produced on poultry farms (Industrial production) for the winter and spring periods. The aim of the study was to find out if the industrial production of eggs causes changes in the carotene content of the egg yolk. Distinct differences were recorded in the carotene content in the egg yolk of eggs obtained from private producers and of those produced on poultry farms. for both periods. Considerable differences were recorded for the spring period: the carotene content in the yolk of eggs laid in natural environment, by chickens fed natural food, was 290% higher than that in the yolk of industrially produced eggs. The difference for the winter period was 152 %.

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Enzyme Sources and Their Value in Barley Rations For Chick Growth and Egg Production

Cited by 22 publications

References 12 publications

The Effect of β-Glucanase Supplementation, Stage of Ripeness, and Storage Treatment of Barley in Diets Fed to Broiler Chickens

The Effect of β-Glucanase Supplementation, Stage of Ripeness, and Storage Treatment of Barley in Diets Fed to Broiler Chickens

The effect of heat treatment and enzyme supplementation on the nutritive value of barley for broiler chicks

Effect of layer management on carotene value in eggs

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