Metabolizable Energy and Digestibility Coefficients of Barley for Chicks as Influenced by Water Treatment or by Presence of Fungal Enzyme

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

“…Similar improvements in metabolizable energy of barley were obtained by Stutz and Matterson (1961) and Leong et al (1962). A more recent paper by Potter et al (1965) reports increases in metabolizable energy of barley of 18 and 22% by enzyme or water treatment. These investigators concluded that the increase can be attributed to significantly increased digestibility of the protein and fat and apparent increased digestibility of the nitrogen-free extract.…”

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

“…The digestibility of the high amylose barley is also low but the enzyme seemed to have less effect on this barley than on Glacier. Leong et al (1926) and Potter et al (1965) have reported increased ME values for barley after enzyme supplementation. The ME values for the barley without enzyme addition in their experiments is also low, corresponding to our value for Glacier.…”

“…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).…”

Effect of high‐moisture storage of barley, oats, and wheat on chemical content and nutritional value for broiler chickens

“…Although wheat has a high nutritional value, recent investigations indicate that soluble fibre fractions in wheat can have a negative effect on the nutritional value (Choct & Annison, 1990;Annison, 1993;Brenes et al, 1993). Several investigations with barley as a feed for poultry have shown that water soaking or high-moisture storage has increased the nutritional value of the grain (Willingham et al, 1960;Potter et al, 1965;Adams & Naber, 1969;Thomke & Hellberg, 1976;Hesselman et al, 1981;Newman et al, 1985;Svihus et al, 1995). Production experiments with wheat have also indicated that high-moisture storage may increase the nutritional value of this grain as with barley (Pawlik et al, 1990).…”