Genetic variability and stability of poultry feeding related characters in wheat, in relation to environmental variation

Oury, François-Xavier; Carré, Bernard; Pluchard, P.; Bérard, Pierre; Nys, Yves; Leclercq, B.

doi:10.1051/agro:19980204

Cited by 22 publications

(20 citation statements)

References 15 publications

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“…However, viscosity values were examined in order to avoid any confusion. No significant correlation appeared between hardness and viscosity (Table 3), which agrees with previous results (Oury et al, 1998). WICW, PAV and RAV values were positively correlated, as already observed (Oury et al, 1998;Carré et al, 2002).…”

Section: Characteristics Of Wheat Samplessupporting

confidence: 91%

“…However, other proteins are also probably involved in the hardness phenomenon (Igrejas et al, 2001;Amiour et al, 2002). Wheat hardness has been shown to depend strongly on cultivar and, in part, on protein content (Oury et al, 1998). The characteristics of wheat flours are defined by the particle size distribution and the physical and chemical structure of the particles.…”

Section: Introductionmentioning

confidence: 99%

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Soft wheat instead of hard wheat in pelleted diets results in high starch digestibility in broiler chickens

Carré¹,

Muley²,

Gomez³

et al. 2005

British Poultry Science

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(1) The aim of the experiment was to re-examine variations in digestibilities of food components in 3-week-old broiler chickens fed on pelleted diets based on wheats differing in lipase activity and hardness. Fourteen wheat (Triticum aestivum) samples, each from a different cultivar, were included at 550 g/kg in 14 different diets given to male Ross broiler chicks from 7 d of age. The other main ingredients consisted of soyabean meal (353 g/kg) and rapeseed oil (55 g/kg). A 15th diet containing durum wheat (Triticum durum) was also tested. (2) Hardness of wheats (Triticum aestivum) varied between 14 (very soft) and 88 (very hard), and lipase activity of wheats varied from 1 to 13.1 (relative scale). No significant correlation was found between in vitro viscosities and other parameters such as hardness, particle size of wheat flours and lipase. Hardness was correlated with the mean particle size of wheat flours and durability of pellets. (3) Individual lipid digestibilities were negatively correlated with in vitro viscosities of wheats. (4) Individual starch digestibilities were negatively correlated with wheat hardness, particle size of wheat flour before pelleting, and pellet durability. The ratio of measured AME(N) to predicted AME(N) was also negatively correlated with wheat hardness. Simple regression calculation showed that a 100-point increase in wheat hardness resulted in a 3% decrease in the AME(N) value of diets. Multiple regression calculation showed the food/gain ratio (d 10 to d 21) to be positively related to wheat hardness and negatively related to pellet durability. (5) Wheat lipase activity was positively correlated with individual starch digestibility, which was the reverse of a result obtained in a previous experiment. Thus, wheat lipase activity did not seem consistent for predicting starch digestibility and AME(N) values. (6) Among all wheat samples, durum wheat showed the highest protein content and the lowest content of water-insoluble cell-wall. Starch digestibility of durum wheat tended to be lower than that of other wheats (0.916 vs 0.936). However, no significant difference in AME(N) was observed between the durum wheat sample and other wheats. (7) Gut morphometric data measured at d 24 did not show significant differences between dietary treatments.

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Section: Characteristics Of Wheat Samplessupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Soft wheat instead of hard wheat in pelleted diets results in high starch digestibility in broiler chickens

Carré¹,

Muley²,

Gomez³

et al. 2005

British Poultry Science

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show abstract

“…The strengthening of the negative correlation between GY and GPC when using mean values appears to be the general rule. This was also observed in previous studies, when correlations calculated environment by environment were compared to those calculated from the mean values over all the environments studied (Grant and MacCalla 1949;Cox et al 1985;Oury et al 1998). When a well-assessed negative relationship is recovered, using multi-environments means for GY and GPC and a robust regression method if necessary, reliable GPDs can be defined as the standardized residuals of the regression.…”

Section: Discussionsupporting

confidence: 69%

“…This explained the contradictory results concerning the strength of the GY-GPC relationship found in the literature (Grant and MacCalla 1949;Terman et al 1969;Lö ffler and Bush 1982;Peterson et al 1983;Lö ffler et al 1983;Guthrie et al 1984;Cox et al 1985;Lö ffler et al 1985;Van Sanford and MacKown 1986;May et al 1991;Gauer et al 1992;Costa and Kronstad 1994;Delzer et al 1995;Oury et al 1998;Feil and Bä nziger 1999), with highly variable coefficients of determination (r 2 ) ranging from below 15% to above 60%.…”

Section: Introductionmentioning

confidence: 87%

Yield and grain protein concentration in bread wheat: how to use the negative relationship between the two characters to identify favourable genotypes?

Oury¹,

2007

Self Cite

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A study of the relationship between grain yield (GY) and grain protein concentration (GPC) in bread wheat was carried out on a 11-year series of trials conducted by the Groupement d'Etude des Varietes Et Semences (GEVES) for the registration of new cultivars on the French National List. Values for GY and GPC came from 458 individual trials, grouped together in 21 series of bi-annual and multi-site data. The correlations between the two characters, calculated environment by environment, appeared highly variable due to high "genotype x environment" interactions for GY and GPC. The use of mean values, calculated on the 21 series of GEVES trials, enabled a better assessment of the relationship between the two characters, and an algorithm was proposed to avoid bias due to potential outliers. Using the well-assessed relationship obtained, grain protein deviations (GPDs) were defined as the standardized residuals of the regression of GPC on GY. These deviations appeared to have a partly genetic basis, as the lines with high deviations were about the same in the two independent datasets constituted by the two consecutive years of GEVES experiments. Some lines used as standards in GEVES trials obtained significant GPD for different series of bi-annual and multi-site trials, confirming the genetic origin of high-GPD. Simulations made to determine the minimum experimental design, showed that at least five sites per year for two consecutive years, were necessary to have a good assessment of the GY-GPC relationship, and hence reliable estimates of GPD

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“…Then, each group was given 1 of the 5 experimental diets (Table 1) for 17 d. The experimental diets consisted of 3 maize-soyabean mealbased diets differing only in viscosity supplied by guar gum (basal diet, basal diet+1 g/kg or 3 g/ kg of guar gum) and 2 wheat-based diets. The 2 wheat diets (varieties Soissons and Rialto) differed in their real (RAV) and potential (PAV) applied viscosity, the values being higher for Rialto than for Soissons (Oury et al, 1998). Diets were formulated to the same protein and lipid concentrations and similar calculated AME n values (Table 1).…”

Section: Dietsmentioning

confidence: 99%

Nutrient digestibility and intestinal viscosities in broiler chickens fed on wheat diets, as compared to maize diets with added guar gum

Maisonnier

Gomez

Carré

2001

British Poultry Science

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1. Three maize diets containing 0, 1 or 3 g of guar gum per kg and 2 wheat diets were given to male broiler chickens for measurements of growth performance and nutrient digestibility. 2. The intestinal viscosities found with wheat diets were within the range of those observed with the 3 maize diets. The correlations between in vivo and in vitro viscosities were higher with real than with potential applied viscosity. 3. The gain:food ratio decreased (P < 0.05) with the addition of 3 g guar gum/kg. The mean gain:food ratio observed for wheat diets was lower (P = 0.007) than the mean value found for the 3 maize diets. 4. The negative effects of increased intestinal viscosity due to guar gum addition on nutrient digestibility were highest for lipids and lowest for starch. 5. Wheat diets resulted in much lower (P < 0.001) starch apparent digestibility compared to maize diets with added guar gum despite similar mean intestinal viscosities in the 2 groups of diets. Apparent lipid digestibility with wheat diets was lower (P < 0.01) than the value predicted from intestinal viscosity, the predictive model having been calculated with the guar gum added maize diets. Apparent protein digestibility did not differ between wheat diets and guar gum added maize diets. 6. It was concluded that the low apparent digestibilities of starch and lipid observed with wheats could not be attributed only to intestinal viscosity and that other factors appear to be implicated in the low digestibilities observed with the wheat samples tested in the present experiment.

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Genetic variability and stability of poultry feeding related characters in wheat, in relation to environmental variation

Abstract: -Thirty-four varieties of wheat were studied in a multisite experiment, under various environmental conditions. For all the characters affecting poultry feeding, except phosphorus, genotypic effects were highly significant. However

Cited by 22 publications

References 15 publications

Soft wheat instead of hard wheat in pelleted diets results in high starch digestibility in broiler chickens

Soft wheat instead of hard wheat in pelleted diets results in high starch digestibility in broiler chickens

Yield and grain protein concentration in bread wheat: how to use the negative relationship between the two characters to identify favourable genotypes?

Nutrient digestibility and intestinal viscosities in broiler chickens fed on wheat diets, as compared to maize diets with added guar gum

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