The Utilization of Rye by Growing Chicks as Influenced by Autoclave Treatment, Water Extraction, and Water Soaking

Antoniou, T.; Marquardt, R. R.

doi:10.3382/ps.0620091

Cited by 27 publications

(12 citation statements)

References 14 publications

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“…The results from the digestibility study suggest that the improved feedigain ratio when barley is high-moisture stored may be explained by higher digestibility of DM, organic matter, fat, and minerals. This conclusion is supported by others (Antoniou & Marquardt, 1982;Wang et al, 1992;Marquardt et al, 1994), who showed that fibre fractions in the gain affect feed utilisation negatively by suppressing the digestion of nutrients. Van der Klis et al (1995) also showed that a negative relationship existed between intestinal viscosity and mineral absorption in broilers fed wheat diets.…”

Section: Discussionsupporting

confidence: 76%

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

Svihus¹,

Herstad²,

Newman

1997

Acta Agriculturae Scandinavica, Section A - Animal Science

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Barley, oats, and wheat were stored anaerobically for three months after adjusting the dry matter content to 60%. The content of true protein was reduced when grains were high-moisture stored, but the amino acid content was not affected to the same extent. High-moisture storage decreased the soluble dietary fibre and soluble β-glucan content in barley and oats, and simultaneously the extract viscosity of the grain was reduced to the same level as for wheat. In two experiments with two to five week old broiler chickens given diets with 70% dried or high-moisture stored grain, feed:gain ratio was reduced (P < 0.05) to the same level as for the wheat diets when high-moisture stored barley instead of dried barley was fed, and digestibility of dry matter, organic matter, fat, and minerals increased (P < 0.05). Weight gain and cleanness of cages also increased (P < 0.05), and the relative size of the digestive tract was reduced (P < 0.05). Digestibility of dry matter, organic matter, and minerals increased (P < 0.05) when highmoisture stored oats compared to dried oats were fed, and highmoisture storage of wheat increased (P < 0.05) P and Ca digestibility.

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Section: Discussionsupporting

confidence: 76%

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

Svihus¹,

Herstad²,

Newman

1997

Acta Agriculturae Scandinavica, Section A - Animal Science

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“…The current study confirms that rye is nutritionally inferior to wheat and affects growth, food utilisation and fat absorption in young chickens (Patel and McGinnis, 1976;Misir and Marquardt, 1978a;b;c;d;Marquardt et al, 1979;Ward and Marquardt, 1983;Antoniou and Marquardt, 1983). Previous observations have shown that the antinutritional activity in rye is most reliably monitored by following its effect on fat absorption (Marquardt et al, 1979;Antoniou et al, 1980;Ward and Marquardt, 1983).…”

Section: Discussionsupporting

confidence: 90%

“…Soaking with an alkaline solution, sprouting or autoclaving rye all reduced its nutritional value. The effect of autoclaving agrees with previous findings (Moran et al, 1969;Misir and Marquardt, 1978a;Antoniou and Marquardt, 1983). Studies with fractions indicated that most of the beneficial effect of water soaking was associated with the flour, although some improvement occurred in the bran also.…”

Section: Discussionsupporting

confidence: 88%

“…Soaking rye in water or hydrochloric acid and the addition of sodium chloride all improved the nutritive value of rye, with the effect for water soaking being a time dependent response. Results using water soaking have been reported previously (Fernandez et al, 1973;Misir and Marquardt, 1978d;Lee and Campbell, 1983;Antoniou and Marquardt, 1983). Soaking with an alkaline solution, sprouting or autoclaving rye all reduced its nutritional value.…”

Section: Discussionmentioning

confidence: 62%

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Effect of various treatments on the nutritional value of rye or rye fractions

Ward

Marquardt

1988

British Poultry Science

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1. Rye grain was subjected to several treatments in an attempt to alter its nutritive value for young chickens. 2. Soaking rye in water or dilute hydrochloric acid improved its nutritional quality. This was manifested by increased food intake, food utilisation, weight gain and increased apparent absorption of fat for chicks fed on a diet containing treated rye. 3. Autoclaving rye before water soaking eliminated the effect of soaking, an effect attributed to denaturation of endogenous enzymes which were responsible for the deactivation of the deleterious compound(s). 4. Autoclaving, sprouting and soaking rye in dilute sodium hydroxide decreased its nutritive value. 5. Studies with rye fractions demonstrated that the apparent absorption of fat was lower in birds fed on diets containing rye flour compared with those fed on diets containing rye bran, that greater improvement in apparent fat absorption occurred after water soaking of rye flour than similarly treating rye bran and that the effects were greater soon after initiation of the feeding of the rye diets as compared with the later part of the feeding trial.

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“…In mehreren Arbeiten wurde bei höheren Roggenanteilen im Kükenfutter ebenfalls von einer Verschlechterung der Aufzuchtleistungen, speziell der Minderung des Futterverzehrs und der Zunahme sowie der Erhöhung des Futteraufwandes berichtet (Misir und Marquardt, 1978a, b, c;Antoniou u.a., 1980;Patel u.a., 1980;Antoniou und Marquardt, 1981, 1983Campbell u. a., 1983c;Lee und Campbell, 1983a, b;Koreleski, 1986 Bei älteren Broilern konnte die Atrophie der Darmzotten nicht beobachtet werden (Meixner u. a., 1986). Feuchte und schmierige Exkremente und Einstreu bei höherem Roggenanteil im Kükenfutter waren auch nach der Adaptionsphase bis in die Junghennenperiode nachweisbar.…”

Section: Kükenperiodeunclassified

Roggen als rationskomponente in geflügelrationen

Lemser

Richter

1993

Archiv für Tierernaehrung

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Zur Prüfung der Einsatzwürdigkeit von Roggen in der Küken-und Junghennenfütterung wurde in 3 Aufzuchtversuchen mit 20790 eingestallten Küken Weizen und Gerste durch Roggen substituiert. Dabei kamen Roggenanteile von 0%, 5%, 10% und 20% in der gesamten Aufzucht und Roggenanteile von 10%, 20% und 30% ab der 9. Lebenswoche zum Einsatz.Die Verfütterung roggenhaltiger Rationen beeinflußte die Aufzuchtleistung in der Tendenz negativ. In der Kükenperiode waren der Futterverzehr und die Zunahme in einigen Gruppen signifikant vermindert sowie der Futteraufwand erhöht.Zwischen Körpermasse bzw. dem Futteraufwand und dem Roggenanteil im Junghennenfutter bestand in der Tendenz eine negative Beziehung.Bei Roggenfütterung waren Schnabel-und Kloakenverklebungen und feuchte, schmierige Exkremente nachweisbar.Der Einsatz von Roggen in Kükenrationen ist aufgrund vorliegender Ergebnisse nicht zu empfehlen. Im Junghennenfutter sollten nicht mehr als 5 % Roggen eingesetzt werden. RYE AS A COMPONENT OF POULTRY MIXTURES 3. Using rye in rations for chickens and pulletsIn three trials with a total of 20790 chickens, wheat and barley were replaced by rye to investigate the efficiency of using rye in chicken and pullet feeding. The proportion of rye in the diet was 0 %; 5 %; 10 %; 20 % resp. in the rearing period and 10 %; 20 %; 30 % resp. after the age of 9 weeks. The feeding of diets containing rye had a negative tendency on the rearing performance. In the chicken period feed consumption and gain were lower. There was a negative relationship between live weight resp. feed conversion and the proportion of rye in the pullet diet. As a result of rye feeding pasted cloacas and breaks as well as a higher viscosity of the excrements was observed.On the basis of these results we can not recommend the use of rye in chicken diets. Not more than 5 % rye should be used in the diets of pullets.

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The Utilization of Rye by Growing Chicks as Influenced by Autoclave Treatment, Water Extraction, and Water Soaking

Cited by 27 publications

References 14 publications

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

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

Effect of various treatments on the nutritional value of rye or rye fractions

Roggen als rationskomponente in geflügelrationen

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