The nutritive value for broiler chickens of pelleting and enzyme supplementation of a diet containing barley, wheat and rye

Pettersson, Dan; Graham, H.; Åman, Per

doi:10.1016/0377-8401(91)90041-p

Cited by 51 publications

(21 citation statements)

References 31 publications

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“…The supplementation of rye-based diets with an enzyme containing xylanase and /?-glucanase was reported to reduce the occurrence of sticky droppings (Pettersson and Aman, 1989;Pettersson et al, 1991) and water content in excreta (Marquardt et al, 1994). The results of this study demonstrate (Table 3) that the amount of water in excreta diminished significantly after enzyme supplementation, but was not affected by the fat source in the diet.…”

Section: Discussionsupporting

confidence: 57%

“…The reduction in AME N of diets and poorer performance of chickens accompanying increased dietary inclusion of rye has been reported previously, as have the benefits of adding xylanase to rye-based diets (Campbell et al, 1983;Pettersson and Aman, 1988;Groot Wassink et al, 1989;Pettersson et al, 1991;Friesen et al, 1991Friesen et al, ,1992.…”

Section: Discussionmentioning

confidence: 97%

“…The chemical structure of NSP of wheat and rye is partly similar (Fincher and Stone, 1986), however, their physical properties are quite different, the most pronounced concern gel-forming property and water holding capacity, which are higher in rye. Most of the antinutritive activities of NSP, which directly affect bird performance, have been ascribed to viscosity created in the digestive tract by the soluble NSP fraction (Ward and Marquardt, 1983;Pawlik et al, 1990;Pettersson et al, 1991;Bedford and Classen, 1992).…”

Section: Discussionmentioning

confidence: 99%

“…Many investigations have demonstrated that substitution of wheat by rye in broiler chicken diets results in depression of performance, wet and sticky droppings, and symptoms of rachitis (Antoniou and Marquardt, 1982;Campbell et al, 1983;Pettersson and Aman, 1988;Friesen et al, 1991;Bedford and Classen, 1992). These effects are related to the higher soluble non-starch polysaccharide (NSP) content in rye and its ability to form a viscous gel in the digestive tract of chickens (Antoniou et al, 1981;Bedford and Classen, 1992).There is ample evidence that the anti-nutritive effects of soluble NSP of wheat and rye can be reduced by the use of feed enzymes Pettersson and Aman, 1988;Groot Wassinketal., 1989;Pawliketal., 1990;Friesen et al, 1991;Pettersson et al, 1991;Marquardt et al, 1994;Annison, 1995;Danicke et al, 1995;Smulikowska, 1995). However, little information is available about dietary factors that can influence the magnitude of the effect of enzyme preparations.…”

Section: Introductionmentioning

confidence: 99%

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Effect of rye level, fat source and enzyme supplementation on fat utilization, diet metabolizable energy, intestinal viscosity and performance of broiler chickens

Smulikowska¹,

Mieczkowska²

1996

J. Anim. Feed Sci.

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Two experiments were conducted on 272 young broiler cockerels to determine the effect of rye level, degree of saturation of added fat and supplementation with enzyme preparations containing xylanase and /3-glucanase on the nutritional value of rye-containing diets fortified with 8.5 (Experiment 1) or 6% (Experiment 2) fat.In Experiment 1, increasing the rye level (0, 15, 30 and 45%) in the diet containing 11.5% crude mixed fat significantly depressed (P «S 0.001) organic matter retention (OMR), protein (APD) and fat (AFD) apparent digestibility. The metabolizable energy value (AME N ) of the 45% rye diet was 8.5%lower than predicted because of this depression. Supplementation of diets with an enzyme preparation significantly improved OMR, AFD, AME N (P =£0.001) and APD (P^O.01) in ryecontaining diets. The AME N of the supplemented diet containing 45% rye was 1.7% higher than predicted.In Experiment 2, substitution of unsaturated (soya oil) with more saturated fats (lard or tallow, or soya oil and tallow 1:1) in the diet containing 30% rye, caused a significant decrease in AFD (P 0.001), OMR and APD (P < 0.05). The AME N of the tallow-containing diet was 1.28 MJ/kg DM lower than of the soya oil-containing diet. Cockerels fed the tallow-containing diet were lighter and used 13% more feed per gram of body weight gain (BWG). The degree of saturation of added fat did not affect the viscosity of intestinal digesta, but the viscosity of droppings was significantly higher in birds fed saturated fats.Enzyme supplementation significantly reduced (Pi?0.001) both intestinal and excreta viscosity, OMR, AFD and AME N . Cockerels fed enzyme-supplemented diets were on average 10% heavier and used 15% less feed per gram BWG. The greatest difference in the AME N value (1.65 MJ/kg DM) was noted between supplemented and unsupplemented tallow-containing diets.The results of these experiments suggest that enzyme supplementation is necessary in particular if broiler diets contain both a high level of rye and saturated animal fat.

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Section: Discussionsupporting

confidence: 57%

Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of rye level, fat source and enzyme supplementation on fat utilization, diet metabolizable energy, intestinal viscosity and performance of broiler chickens

Smulikowska¹,

Mieczkowska²

1996

J. Anim. Feed Sci.

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“…It has been demonstrated that dietary supplementation of xylanase and glucanase improves the performance and nutrient digestibility of broilers fed diets containing high levels of grains rich in non-starch polysaccharides (NSP) , which have been frequently related to a decrease in intestinal viscosity (Petterson et al, 1991;Lázaro et al, 2003). However, total NSP content in corn and soy are low compared to wheat and barley, for instance (Willamil et al, 2012), and therefore, diets having large proportions of corn are not expected to present important viscosity-related problems.…”

Section: Introductionmentioning

confidence: 99%

Efficacy and Metabolizable Energy Equivalence of an α-Amylase-β-Glucanase Complex for Broilers

Vieira

Stefanello

Rios

et al. 2015

Rev. Bras. Cienc. Avic.

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Solubilisation of non‐starch polysaccharides from oil‐seed meals by polysaccharide‐degrading enzymes

Düsterhöft¹,

Bonte²,

Voragen³

1993

J Sci Food Agric

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Abstract:The solubilisation of non-starch polysaccharides from cell wall materials (CWM) of palm-kernel and sunflower meals was studied using multi-component polysaccharidase preparations or fractions thereof. In sunflower CWM, the degradability of pectic compounds and mannosecontaining polysaccharides was highest, as estimated from 40 to 70% solubilisation of their constituent monosaccharides arabinose, galactose, galacturonic acid, rhamnose and mannose. Dimers and monomers were produced as major neutral and acidic end-products.Mannans in palm-kernel CWM were hydrolysed to about 20-50 YO, depending on enzyme composition, with the monomer and dimer of mannose as major endproducts. In both materials, xylans, or other xylose-containing polymers, were most resistant to enzymic hydrolysis. The results indicate the preferential solubilisation of parenchyma tissues from the seed in sunflower meal and the endosperm in palm-kernel meal, and the resistance of sunflower hull and palmkernel endocarp to enzymic attack. The concentrations of notably cellulolytic, mannanolytic and arabinolytic activities clearly determined the extent to which the corresponding constituents were solubilised.

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The nutritive value for broiler chickens of pelleting and enzyme supplementation of a diet containing barley, wheat and rye

Cited by 51 publications

References 31 publications

Effect of rye level, fat source and enzyme supplementation on fat utilization, diet metabolizable energy, intestinal viscosity and performance of broiler chickens

Effect of rye level, fat source and enzyme supplementation on fat utilization, diet metabolizable energy, intestinal viscosity and performance of broiler chickens

Efficacy and Metabolizable Energy Equivalence of an α-Amylase-β-Glucanase Complex for Broilers

Solubilisation of non‐starch polysaccharides from oil‐seed meals by polysaccharide‐degrading enzymes

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