Energy Metabolisability in Barley, Rye, and Wheat for Broiler Diets
Author Information
Author(s): Kaikat Ibtissam, Solà-Oriol David, Pérez José Francisco
Primary Institution: Universitat Autònoma de Barcelona
Hypothesis
Variability in energy metabolisability values among different cereal species and varieties could be determined in a single trial using a standard ingredient substitution method.
Conclusion
The study found significant variability in energy metabolisability among barley, rye, and wheat, with wheat showing the highest value.
Supporting Evidence
- The metabolisability of energy was highest in wheat (83.3%), followed by barley (77.8%) and lowest in rye (70.6%).
- Enzyme supplementation improved energy flow in diets, particularly in barley.
- Ytterbium oxide was found to be a viable alternative to titanium dioxide as a digestibility marker.
Takeaway
Different types of grains can give chickens different amounts of energy, and this study helps us understand which grains are better for their diets.
Methodology
The study used a crossover design with 432 broilers fed 24 experimental diets made from different cereal varieties, with excreta samples collected for analysis.
Limitations
The study may not account for all environmental and genetic factors affecting energy metabolisability.
Participant Demographics
432 one-day-old broilers (Ross 308)
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website