Heat pretreatment as a means of improving the response to dietary pentosanase in chicks fed rye

Influence of an Enzyme and an Antibiotic on Broiler Performance

“…These data are in agreement with those of Vukic-Vranjes et al (1994) who reported that the addition of NSP splitting enzymes lowers food extract viscosity and consequently digesta viscosity (Teitge et al, 1991;Bedford and Classen, 1992). The birds fed the wheat/soybean meal diet supplemented with the antibiotic and AvizymeTh' had digesta viscosi:ies which were slightly higher, but not significantly different than those fed the Avizyme TM alone.…”

Effects of two native Iranian wheat cultivars, processing method, and enzyme supplementation on performance, carcass, intestinal morphology, and microbiota activity in broiler chickens

“…Heating cereal grains is a common procedure for improving the performance of broiler chickens (Teitge et al 1991;Gracia et al 2003;Afsharmanesh et al 2008). Heat processing of cereals increases starch gelatinization to some extent, facilitating endogenous enzymatic degradation (Afsharmanesh et al 2008).…”

“…In microwave processing, heat is generated throughout the material, leading to faster heating rates and shorter processing time compared to conventional heating (Sadeghi & Shawrang 2006). The effects of conventional heat treatments on the nutritional value of wheat grain have been reported (Teitge et al 1991;Afsharmanesh et al 2008), but the effects of microwave processing of wheat grain on the growth performance, intestinal morphology, and microflora population have not been evaluated. Recently, Zeller et al (2015) suggested that microwave treatment of wheat in broiler diets can increase inositol phosphate hydrolysis.…”

The effects of dry heat processing, autoclaving and enzyme supplementation on the nutritive value of wheat for growing Japanese quails

“…Scott et al (2003) demonstrated that pelleting destroyed endogenous phytase and NSP enzymes in wheat-based diets and increased the levels of soluble NSP, but did not improve performance of broilers, possibly explained by changes in the water hydration rate in the gut. Autoclaving rye greatly potentiated the growth response to dietary pentosanase while producing little or no effect without enzymes (Teitge et al 1991).…”

“…Nir et al (1993) found that starch in corn after steam processing had a 4.5-fold higher in vitro digestion by amylase than that in unprocessed corn. Teitge et al (1991) reported that autoclaving of rye can gelatinise starch and increase the solubility of NSP, resulted in an increased chick growth response to dietary enzyme while producing little or no effect without enzyme. However, in the current experiment, AUP without enzymes had improved growth performance but the effect of AUP increased with enzyme addition.…”