Nutritional influence of broiler chicken diets based on covered normal, waxy and high amylose barleys with or without enzyme supplementation

Bergh, M. Oscarsson; Razdan, A.; Åman, Per

doi:10.1016/s0377-8401(98)00281-8

Cited by 46 publications

(33 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is well documented that supplementation of diets based on cereals having high levels of viscous components (e.g., rye) with microbial enzyme preparations improves the performance of broilers (Steenfeldt et al, 1998;Bergh et al, 1999;Lázaro et al, 2003). This view is supported by the results of the present experiment.…”

Section: Discussionsupporting

confidence: 83%

“…Reduction of intestinal chyme viscosity is the main function of exogenous enzymes counteracting the antinutritive effects of soluble NSP. Many authors (Bergh et al, 1999;Silva and Smithard, 2002;Lázaro et al, 2003) explain the benefi cial role of microbial enzyme preparations by their action in the ileum. According to Bedford and Apajalahti (2001), the action of enzymes may be described in terms of their ileal and caecal phases.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

The effect of dietary fibre fractions from different cereals and microbial enzyme supplementation on performance, ileal viscosity and short-chain fatty acid concentrations in the caeca of broiler chickens

Józefiak¹,

Rutkowski²,

Frątczak³

et al. 2004

J. Anim. Feed Sci.

View full text Add to dashboard Cite

A fi ve-week-long experiment was performed on 960 one-day-old Cobb 500 cockerels divided randomly into ten experimental groups of 12 cages (replicates) of 8 birds each. The objective of the experiment was to estimate the effect of non-starch polysaccharides (NSP) derived from various cereals and addition of microbial enzyme preparations on growth performance, ileal viscosity, liver weight and concentration of short-chain fatty acids in broiler chicken caeca. Barley and oats, hulless barley, naked oats, and rye constituted the majority of diets. Diets were non-supplemented or supplemented with a commercial enzyme preparation. Enzyme preparations signifi cantly improved feed conversion ratio and body weight gains (P<0.05) only in groups fed diets based on naked oats and rye. In all groups, enzyme supplementation decreased intestinal viscosity and increased the concentration of acetate and total short-chain fatty acids in caecal digesta with the exception of the group fed the diet with naked oats.The results indicate that not total dietary fi bre content, but the type of dietary NSP, as well as microbial enzyme supplementation, may infl uence the intestinal viscosity and performance of broiler chickens.

show abstract

Section: Discussionsupporting

confidence: 83%

Section: Discussionmentioning

confidence: 99%

The effect of dietary fibre fractions from different cereals and microbial enzyme supplementation on performance, ileal viscosity and short-chain fatty acid concentrations in the caeca of broiler chickens

Józefiak¹,

Rutkowski²,

Frątczak³

et al. 2004

J. Anim. Feed Sci.

View full text Add to dashboard Cite

show abstract

“…Birds from groups OS and E receiving additives that were potentially alternatives for AGP, had better FCR (Table 1). One of the main functions of exogenous enzymes against the antinutritive effects of soluble NSP is reduction of viscosity in intestinal digesta (Bergh et al, 1999;Silva and Smithard, 2002). In our study, the addition of β-glucanase to the diet significantly reduced intestinal viscosity in comparison with the remaining groups, but it was not reflected in better BWG (Table 1).…”

Section: Resultsmentioning

confidence: 46%

“…The lower BWG in group E may be partially explained by reduction in the weight of gastrointestinal tract and adipose tissue. These factors are suggested to be other advantages of dietary enzyme effects (Bergh et al, 1999). In the study, birds from group OS receiving a diet supplemented with a symbiotic preparation and mixture of organic acids had the highest BWG.…”

Section: Resultsmentioning

confidence: 86%

The effect of supplementing a symbiotic, organic acids, or β-glucanase to barley-based diets on the performance of broiler chickens

Józefiak¹,

Rutkowski²

2005

J. Anim. Feed Sci.

View full text Add to dashboard Cite

A total of 384 male broiler chickens were divided into four groups, 12 replicates each with 8 birds per replicate. Four barley-based diets were prepared. The control diet (C) was unsupplemented, diet A was supplemented with flavomycin (10 mg/kg), diet OS was supplemented with organic acids (3 g/kg) and a symbiotic composed of a probiotic and lactose (1:2, w/w), diet E was supplemented with β-glucanase (1 g/kg). Diets were fed from 1 to 35 days of age. In the OS group the body weight gain (BWG) was highest (P<0.05), while feed conversion ratio (FCR) was similar as in group E, but better (P<0.05) than in groups A and C. The viscosity of ileal digesta was 1.55 in group E, while in the remaining groups it averaged 2.37 mPas . s (P<0.05). The pH of caecal digesta was lowest in group OS (5.88), followed by E (6.06), while in groups A and C groups it averaged 6.33 (P<0.05), which points to increased production of short-chain fatty acids. It seems that a combination of organic acids and a symbiotic can replace antibiotic growth promoters in broiler diets.

show abstract

“…Enzymes need only cleave at a few places in the polysaccharide chain to greatly reduce the viscosity of solutions and thus enhance nutritive value (Williams et al 1997). Several studies have shown that the addition of b-glucanase to chicken diets may degrade endosperm cell walls, resulting in increased digestibility of nutrients which otherwise may be encapsulated in the cell structures (Hesselman and Aman 1986;Bergh et al 1999). The improvement of chicken performance on diets supplemented with enzymes are caused by the breakdown of the fibre components into smaller polymers (de Silva et al 1983), rather than complete hydrolysis of the polysaccharides and absorption of released sugars (White et al 1983;Campbell et al 1989).…”

Section: Carcassmentioning

confidence: 99%

The effects of dry heat processing, autoclaving and enzyme supplementation on the nutritive value of wheat for growing Japanese quails

Kianfar

Moravej

Shivazad

et al. 2013

Journal of Applied Animal Research

View full text Add to dashboard Cite

Two experiments were conducted to study the effect of autoclaving and heat processing (HP) and enzyme supplementation on wheat nutritive value for quails. In the first experiment, 72 male quails (13 weeks) were used to determine apparent metobalisable energy corrected for nitrogen (AMEn) of wheat samples. In the second experiment, 720 seven-day-old as-hatched Japanese quail were randomly assigned to a 3 )3 factorial design. Factors include three processing methods (untreated, autoclaving and HP) and three levels of enzyme (0, 0.25 and 0.5 g/kg). Each treatment group consisted of 4 replicates of 20 birds. According to the results, the total and insoluble none starch polysaccharides (NSP) and insoluble to soluble NSP ratio increased by processing (PB0.01) and also total and insoluble b-glucan increased by processing (PB0.01). The amount of AME, AMEn, gross energy efficiency and dry matter digestibility of wheat has significantly increased by autoclaving (P B0.05). Quails performance was increased by wheat autoclaving (PB0.05). However, wheat dry heat processing had no significant effect on performance. Adding enzyme to diet significantly improved quails performance. By autoclaving wheat, carcass and breast weight significantly increased (PB0.05). Adding enzyme to diet significantly increased breast and thigh weight (P B0.05). In conclusion, we can use autoclaving, in spite of enzyme supplementation, to improve growth rate and feed conversion ratio of growing quail fed diets based on wheat.

show abstract

Nutritional influence of broiler chicken diets based on covered normal, waxy and high amylose barleys with or without enzyme supplementation

Cited by 46 publications

References 22 publications

The effect of dietary fibre fractions from different cereals and microbial enzyme supplementation on performance, ileal viscosity and short-chain fatty acid concentrations in the caeca of broiler chickens

The effect of dietary fibre fractions from different cereals and microbial enzyme supplementation on performance, ileal viscosity and short-chain fatty acid concentrations in the caeca of broiler chickens

The effect of supplementing a symbiotic, organic acids, or β-glucanase to barley-based diets on the performance of broiler chickens

The effects of dry heat processing, autoclaving and enzyme supplementation on the nutritive value of wheat for growing Japanese quails

Contact Info

Product

Resources

About