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

Abstract

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. (

Effect of β-glucanase/pentosanase enzyme supplementation on the performance of chickens and laying hens fed wheat, barley, naked oats and rye diets

“…Crude enzyme sources with p-glucanase and/or pentosanase activity significantly improved feeding value of barley (Hesselman 1983;Campbell et al 1986Campbell et al , 1987 Edney et al 1989;Rotter er al. 1989a,b,c;Broz and Frigg 1990) and ryebased diets (Fengler et al 1988b;Aman 1988, 1989;GrootWassink et al 1989;Friesen et al 1991).…”

“…Two main factors may have been responsible for this difference-variety of rye and age of birds. Campbell and Campbell (1989) (Hesselman 1983;Campbell et al 1987 Bustany and Elwinger, 1988) or wheat (Al Bustany and Elwinger, 1988;Karunajeewa and Tham, 1987) …”

The effect of feed enzyme supplementation on the performance of meat‐chickens fed enzyme‐responsive barley‐ and wheat/maize‐based diets

“…Impaired bird performance has been relieved by the dietary addition of various hydrolase enzyme preparations, most notably those containing endo-(3-glucanase activity (Hesselman et al 1981;Chesson 1987;Broz 1989). They appear to act by partially degrading the soluble glucan chains, thereby reducing digesta viscosity and releasing starch granules and proteins to enzymatic action with concomitant improvements in nutrient absorption (Hesselman & Aman 1986;Chesson 1987).…”

“…Although barley is the lowest priced, its level of inclusion is restricted by virtue of its relatively low metabolisable energy (ME) and its reputation for reducing performance, adverse effects on litter quality, and increasing the incidence of sticky droppings (Jensen et al 1957;Hesselman et al 1981;Hesselman & Aman 1986). These undesirable features have been attributed to anti-nutritional activity associated with relatively high levels of mixed linked ( 1,3):( 1,4) P-D-glucans in barley endosperm cell walls.…”

Selection and characterization of low β-glucan mutants from barley

“…The major cell wall component of barley endosperm, mixed-linkage (I~3),(I~4)-[3-Dglucan(13-glucan) has attracted attention since the basic studies of PREECE and MAcKENzIE (26), primarily because the polysaccharide has been implicated in certain filtration and haze problems encountered in the brewing industry (8) and in decreased growth rates in poultry (10,16). Furthermore, as a structural component of endosperm cell walls, 13-glucan constitutes a physical barrier to the dissemination of hydrolytic enzymes from the scutellum and/or aleurone into the endosperm (12,20,21,22,25) during malting.…”