Assessing the Variability of Energy Metabolisability in Barley, Rye, and Wheat Varieties for Broiler Diets
Kaikat, Ibtissam (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Solà Oriol, David (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Pérez Hernández, José Francisco (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Data:	2024
Resum:	This study aimed to evaluate the variability of metabolisable energy across different barley, rye, and wheat varieties in broiler diets, with a focus on improving the precision of feed formulation. The metabolisability of energy can vary significantly due to factors like chemical composition and antinutritional contents, making accurate predictions challenging using conventional methods such as feed tables and near-infrared reflectance technology calibrations. The study tested whether a standard ingredient substitution method could determine the nutritional variability of various ingredients in a single trial, comparing the effects of different cereal varieties on the flow of nutrients in excreta and examining the impact of enzyme supplementation. Additionally, the research explored the use of ytterbium oxide as an alternative digestibility marker to titanium dioxide, given concerns over its safety and regulatory status. This trial is expected to enhance the understanding of intrinsic differences in feed ingredients' metabolisable energy and help improve feed formulation accuracy. This trial assessed the variability of energy metabolisability in four varieties of barley, rye, and wheat based on changes in energy and nutrient flow estimations in excreta. Twelve diets were created by combining 40% of each cereal variety and 60% of a common mixture, divided into enzyme-supplemented and non-supplemented versions, resulting in 24 experimental diets that included TiO and YbO as indigestible markers. A total of 432 one-day-old broilers were distributed into 72 cages and fed a single diet from day 1 to 15. Experimental runs were conducted from day 16 to 25 using a crossover design. Diets were alternated between enzyme-supplemented and non-supplemented for each cage. Excreta samples were collected on days 20 and 25. Energy metabolisability was highest (p < 0. 001) in wheat (83. 3%), followed by barley (77. 8%) and lowest in rye (70. 6%). The variety influenced energy metabolisability in barley and wheat (p < 0. 001) at a wider range than predicted by NIR analyses. The variety influenced the increment of energy in response to enzyme supplementation in barley diets (p < 0. 05), with varieties having low metabolisability values showing higher responses. TiO and YbO did not differ in estimating nutrient flow. This study quantifies energy variability among and within cereals and identifies potential variation factors.
Nota:	Altres ajuts: Instituto Agronómico Mediterráneo de Zaragoza TED2021-129454B-I00
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Metabolisable energy ; Cereal variability ; Nutrient flow ; Broiler
Publicat a:	Animals, Vol. 14 (december 2024) , ISSN 2076-2615

DOI: 10.3390/ani14243559
PMID: 39765463

17 p, 934.0 KB

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