Enzyme Supplementation of Barley Diets for Laying Hens

Berg, Lawrence R.

doi:10.3382/ps.0381132

Cited by 34 publications

(18 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Coon et al (1988) reported a higher ADFI and poorer FCR in hens fed enzyme-supplemented barley diets than in hens fed corn diets. In the current experiment, BW gain was greater in hens fed corn or wheat than in hens fed barley, which are results that agree with data of Berg (1959), who reported higher BW gain for hens fed corn than for hens fed barley. In contrast, Frikha et al (2009) reported higher BW gains in pullets fed corn than in pullets fed wheat, both diets being supplemented with enzymes.…”

Section: Productive Performancesupporting

confidence: 95%

Effects of the main cereal and type of fat of the diet on productive performance and egg quality of brown-egg laying hens from 22 to 54 weeks of age

Perez-Bonilla¹,

Frikha

Mirzaie

et al. 2011

Poultry Science

View full text Add to dashboard Cite

The influence of the main cereal and type of supplemental fat in the diet on productive performance and egg quality of the eggs was studied in 756 brown-egg laying hens from 22 to 54 wk of age. The experiment was conducted as a completely randomized design with 9 treatments arranged factorially, with 3 cereals (dented corn, soft wheat, and barley) and 3 types of fat (soy oil, acidulated vegetable soapstocks, and lard). Each treatment was replicated 4 times (21 hens/replicate). All diets were formulated to have similar nutrient content, except for linoleic acid, which ranged from 0.8 to 3.4% depending on the combination of cereal and fat source used. This approach allows for the estimation of the minimum level of linoleic acid in the diets that maximizes egg weight. Productive performance and egg-quality traits were recorded every 28 d, and the BW of the hens was measured individually at the beginning and at the end of the experiment. No significant interactions between main factors were detected for any of the variables studied. Egg production, egg weight, and egg mass were not affected by dietary treatment. Body weight gain was higher (P < 0.05) for hens fed corn or wheat than for hens fed barley, and also higher for hens fed lard than for hens fed soy oil or acidulated vegetable soapstocks. Egg quality was not influenced by dietary treatment, except for yolk color, which was greater (P < 0.001) for hens fed corn than for hens fed wheat or barley, and greater for hens fed lard than for hens fed soy oil or acidulated vegetable soapstocks. We concluded that brown-egg laying hens do not need more than 1.0% of linoleic acid in their diet (1.16 g/hen per d) to maximize egg production and egg size. The 3 cereals and the 3 fat sources tested can replace each other in the diet provided that the linoleic acid requirements to maximize egg size are met.

show abstract

Section: Productive Performancesupporting

confidence: 95%

Effects of the main cereal and type of fat of the diet on productive performance and egg quality of brown-egg laying hens from 22 to 54 weeks of age

Perez-Bonilla¹,

Frikha

Mirzaie

et al. 2011

Poultry Science

View full text Add to dashboard Cite

show abstract

“…Anderson and Draper (1956) reported layers fed barley diets had lower egg production rates than layers fed corn diets. Jensen et al (1958) and Berg (1959) reported egg weights from hens fed barley diets tended to be smaller than egg weights from layers fed a corn diet.…”

Section: Resultsmentioning

confidence: 94%

Use of Barley in Laying Hen Diets

1988

View full text Add to dashboard Cite

Two experiments were conducted to evaluate the performance of Leghorn hens fed two barley cultivars, Morex and Glenn (Experiment 1), and a high protein (Experiment 2) feed grade barley (HPB). In Experiment 1 isonitrogenous and isocaloric barley diets were formulated to replace 17, 33, 50, 67, 83, and 100% of corn and fed to hens from 20 through 36 wk of age. Egg production and egg weights from hens fed barley diets were similar and equivalent to those of hens on the corn diet. Values for feed utilization (FU) in grams of feed per gram egg mass for Morex barley, Glenn barley, and corn diets were 2.68, 2.64, and 2.36 and for feed consumption in grams of feed per day were 116.48,115.26, and 106.23, respectively. In Experiment 2 the HPB diets were formulated to replace all corn with equivalent protein content (15% CP) and differences in ME content, lysine, and methionine levels. The HPB-soybean control diet (HPB-SBM) contained 6% tallow and 2,605 kcal ME/kg diet. These diets were fed to layers from 36 through 64 wk of age. Egg weights were significantly (P<.05) reduced by at least 1 g when dietary lysine was decreased from .72 to .68%, dietary methionine decreased from .32 to .29%, and ME decreased from 2,605 to 2,310 kcal ME/kg diet. Decreased egg weights from hens fed test barley diets did not significantly increase shell weight per unit surface area. The FU for the HPB-SBM diet containing added tallow was 2.38 compared with a value of 2.68 for the HPB diet without tallow. The reduction of dietary intakes of ME, lysine, and methionine significantly reduced (P<.05) body weight gains of layers from 36 to 64 wk of age. (

show abstract

“…Under the particular conditions the glucan/β-glucan components give rise to fairly stable highly viscous conditions in the small intestine. INTRODUCTION Increases in nutritional value of barley for chicks by supplementation with various crude enzyme preparations were obtained by Jensen, Fry, Allred and McGinnis (1957), Wharton, Classen and Fritz (1958), Willingham, Jensen and McGinnis (1958), Willingham,Leong,Jensen and McGinnis (i960), Berg (1959), Leardal, Bird, Sunde and Phillips (1959), Arscott,Rose and Harper (i960) and Burnett (1961 and The influence of area of production of barley on its nutritional value, and on the response obtained by enzyme supplementation, has been demonstrated by Leardal et al (1959). Burnett (1964) noted marked differences in nutritional values between barleys grown in Ireland and Australia.…”

mentioning

confidence: 99%

Studies of viscosity as the probable factor involved in the improvement of certain barleys for chickens by enzyme supplementation

Burnett¹

1966

British Poultry Science

169

View full text Add to dashboard Cite

The hypothesis that the sticky droppings and the poor performance of chicks fed on low-enzyme barleys are due to hemicelluloses and related substances in barley, which in solution in the alimentary tract give rise to a highly viscous state, was tested.It is demonstrated that pectin significantly reduced chick performance and the droppings produced were very sticky. A pectindegrading enzyme quickly reduced the viscosity of a solution of pectin and significantly improved the performance of chicks.The effect of feeding a bacterial enzyme preparation on the viscosity of water extracts of the contents of the small intestines of chickens that were fed on a low-enzyme barley, was studied. It is shown that the viscosities were reduced by the "enzyme". The viscosities of extracts from chickens that were fed on barley alone were lowered by enzyme preparations that were effective in increasing the performance of chickens.Aqueous extracts of Australian barleys, steamed Irish barley and processed Irish barley were highly viscous, whereas similar extracts of raw Irish barleys had very low viscosities. The viscosities of the former barley extracts were markedly lowered by adding "effective" (i.e. those which improve chick performance) enzyme preparations to them.The "enzymes" gave similar results with a solution of β-glucan, and it is concluded that the enzyme responsible for lowering the viscosities was endo-β-glucanase.A simple method for the determination of endo-β-glucanase activity is described. The activities of Irish barleys were high, but the activities of Australian barleys were very low. The enzyme was present in "effective" crude enzyme preparations.It is concluded that the poor nutritional value of low-enzyme barleys is related to the glucan and β-glucan components of barley. Under the particular conditions the glucan/β-glucan components give rise to fairly stable highly viscous conditions in the small intestine.

show abstract

Enzyme Supplementation of Barley Diets for Laying Hens

Cited by 34 publications

References 7 publications

Effects of the main cereal and type of fat of the diet on productive performance and egg quality of brown-egg laying hens from 22 to 54 weeks of age

Effects of the main cereal and type of fat of the diet on productive performance and egg quality of brown-egg laying hens from 22 to 54 weeks of age

Use of Barley in Laying Hen Diets

Studies of viscosity as the probable factor involved in the improvement of certain barleys for chickens by enzyme supplementation

Contact Info

Product

Resources

About