Effectiveness of using a hybrid rye cultivar in feeding broiler chickens

Abstract

The aim of this research was to evaluate the effectiveness of the use of hybrid rye in rations for broiler chickens. The study covered 160 chickens split into four equal groups [I (control), II, III, IV] and kept for 42 d. Rye was introduced into the above-mentioned diets as a partial substitute for maize in the following quantities: (I), no rye; (II), 5% rye in starter feed and 10% rye in grower and finisher feed; (III), 10% rye in starter feed and 20% rye in grower and finisher feed; (IV), 15% rye in starter feed and 30% rye in grower and finisher feed. During the 42 d rearing period, the most favourable body weight gain (P ≤ 0.05) and feed conversion ratio (P ≤ 0.01) were observed in chickens fed with rations containing the highest share of hybrid rye (group IV). The rye did not affect the dressing percentage and muscularity but diversified the fatness of birds. The muscles of chickens from group IV showed higher (P ≤ 0.01) red saturation and lower (P ≤ 0.01) yellow saturation and hue compared with the muscle of birds receiving diets with the lowest rye content (group I). The results of the study show that the inclusion of hybrid rye can be recommended in broiler chicken diets at a share of 15% in starter feed and 30% in grower and finisher feed, respectively.

Assessing the efficiency of using a local hybrid of rye for broiler chickens aged 1–42 d, with emphasis on performance and meat quality

“…The basic nutrients and fiber fractions of the Suceveana rye variety used for this study are shown in Table 2. The content of crude protein amounted to 133.3 g kg −1 DM and was higher than that (116.69 g kg −1 DM) determined by Milczarek et al (2020). The level of crude fat in the evaluated grain was low (12.7 g kg −1 DM) and in line with the findings of Alijošius et al (2016) who reported a lower mean content of this component.…”

“…The level of crude fat in the evaluated grain was low (12.7 g kg −1 DM) and in line with the findings of Alijošius et al (2016) who reported a lower mean content of this component. The content of crude fiber in hybrid rye amounted to 39.7 g kg −1 DM and was higher than that (28.17 g kg −1 DM) determined by Milczarek et al (2020). The energy level of about 14.2 MJ/ME kg −1 DM is only slightly lower than in wheat (14.7 MJ/ME kg −1 DM).…”

“…Less than 29.4-47 g kg −1 DM of ADF was found by Žilić et al (2011). Milczarek et al (2020) found as many as 53.92 g kg −1 DM of ADF in rye. In the present study, the level of ADL fractions was measured as 13.2 g kg −1 DM and fell within the range of 6 -13.8 g kg −1 DM, as determined by Žilić et al (2011).…”

“…Advances in crop breeding have led to newly developed rye landraces with greater yields, good overwintering ability, fungal disease resistance, and improved drought tolerance (Gontariu et al, 2011;Matei et al, 2021;Paraschivu et al, 2021). In new types of rye hybrid, the amount of anti-nutritional factors, especially arabinoxylans, is limited (Jürgens et al, 2012), thereby their inclusion level in the broiler (Milczarek et al 2020) and pigs diets (Schwarz et al, 2015) may be increased without the risk of a reduction in performance indices. One such rye variety developed in Romania is known as Suceveana.…”

Advances in Poultry Nutrition Research-A Review

“…These include cereal offals, oilseed meals, brewer's dried grains, distillers dried grain with solubles (DDGS), etc. Besides, through research, lesser used feedstuffs such as barley, rye, sorghum, cassava and grain legumes are increasingly being processed for feeding [23][24][25][26][27][28]. Furthermore, other plant resources in the wild such as false yam [29] and forages [30] are being harnessed for feeding due to advances in feed processing technologies and analytical tools.…”