scholarly journals Improvement in the Nutritional Value of Barley for Chicks by Enzyme Supplementation

1957 ◽  
Vol 36 (4) ◽  
pp. 919-921 ◽  
Author(s):  
Leo S. Jensen ◽  
Ramon E. Fry ◽  
John B. Allred ◽  
James McGinnis
Keyword(s):  
Nutritional Value ◽  
Enzyme Supplementation

Effects of wet feeding and enzyme supplementation on nutritional value of wheat screenings for broiler chickens

2017 ◽  
Vol 57 (9) ◽  
pp. 1906
Author(s):  
Ghorbanali Sadeghi ◽  
Ahmad Karimi ◽  
Soosan Mohammadi ◽  
Asaad Vaziry ◽  
Mahmood Habibian
Keyword(s):  
Feed Intake ◽  
Broiler Chickens ◽  
Nutritional Value ◽  
Bodyweight Gain ◽  
Broiler Chicks ◽  
Feed Conversion ◽  
Entire Study ◽  
Crypt Depth ◽  
Enzyme Supplementation ◽  
Digesta Viscosity

The effects of wet feeding and a multi-enzyme preparation on the nutritional value of wheat screenings (WS) for broiler chicks were investigated. In total, 540 1-day-old Ross-308 broiler chicks were fed a corn–soybean meal-based diet up to 29 days of age. At that time, the birds were randomly assigned to nine diets in a completely randomised design with a 3 × 3 factorial arrangement, including three levels of WS (0%, 25% and 50%, WS0, WS25 and WS50 respectively) and three processing methods (no processing, enzyme supplementation and wet feeding). The enzyme mixture contained endo-1, 4-β-xylanase (200 FXU/g), endo-1, 4-β-glucanase (50 FBG/g), endo-1, 8-β-glucanase (21 FBG/g), hemicellulase (3000 VHCU/g), α-galactosidase (3 GALU/g) and protease (260 U/g) and was supplemented at a level of 6 g/kg of diet. The inclusion of water in wet diets was in the extent of 1.2 kg/kg of diet. During the period from 29 to 49 days of age, feed intake was not affected (P > 0.05) by the inclusion of WS in the diet, whereas chicks fed the WS25 diet had a higher (P < 0.05) bodyweight gain than did those on WS0 diet. The feed conversion ratio (FCR) was improved (P < 0.05) by the inclusion of WS in the diet throughout the study. The feed intake was increased (P < 0.05) by enzyme supplementation to WS50 diet, while bodyweight gain was increased (P < 0.05) by wet feeding. Enzyme supplementation did not affect (P > 0.05) FCR, whereas wet feeding resulted in lower (P < 0.05) FCR over the entire study. The plasma concentration of glucose was increased (P < 0.05) by the inclusion of WS in the diet. The viscosity of the ileal digesta was higher (P < 0.05) in chicks receiving the WS50 diet than that in chicks receiving the other diets. The jejunal villus height was increased (P < 0.05) and the jejunal crypt depth was decreased (P < 0.05) by the inclusion of WS in diet. The jejunal crypt depth was greater (P < 0.05) in chicks receiving the wet diets than in chicks receiving the enzyme-supplemented diets (P > 0.05). In conclusion, the results from the present study indicated that broiler growth performance was improved by the inclusion of WS in the diet and also by wet feeding. These effects were largely compatible with the changes that occurred in the small intestine morphology, but not with those observed for ileal digesta viscosity.

scholarly journals Enzyme supplementation to improve the nutritional value of fibrous feed ingredients in swine diets fed in dry or liquid form1

2016 ◽  
Vol 94 (3) ◽  
pp. 1031-1040 ◽  
Author(s):  
K. Moran ◽  
C. F. M. de Lange ◽  
P. Ferket ◽  
V. Fellner ◽  
P. Wilcock ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Feed Ingredients ◽  
Enzyme Supplementation ◽  
Swine Diets

scholarly journals Influence of Enzyme Supplementation and Water Treatment on the Nutritional Value of Different Grains for Poults

1958 ◽  
Vol 37 (2) ◽  
pp. 372-375 ◽  
Author(s):  
Ramon E. Fry ◽  
John B. Allred ◽  
Leo S. Jensen ◽  
James McGinnis
Keyword(s):  
Water Treatment ◽  
Nutritional Value ◽  
Enzyme Supplementation

scholarly journals Effect of Enzyme Supplementation on the Nutritional Value of Raw, Autoclaved, and Dehulled Lupins (Lupinus albus) in Chicken Diets

1993 ◽  
Vol 72 (12) ◽  
pp. 2281-2293 ◽  
Author(s):  
A. BRENES ◽  
R.R. MARQUARDT ◽  
W. GUENTER ◽  
B.A. ROTTER
Keyword(s):  
Nutritional Value ◽  
Lupinus Albus ◽  
Enzyme Supplementation

scholarly journals Nutritional value of raw and micronised field beans (Vicia fabaL. var.minor) with and without enzyme supplementation containing tannase for growing chickens

2016 ◽  
Vol 70 (5) ◽  
pp. 350-363 ◽  
Author(s):  
Jalil Mahmwd Abdulla ◽  
Stephen Paul Rose ◽  
Alexander Mackay Mackenzie ◽  
Sonya Georgieva Ivanova ◽  
Genoveva Petrova Staykova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Enzyme Supplementation ◽  
Field Beans

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Influence of bioactivation of barley grain on the nutritional value and consumer properties of cereals

2020 ◽  
Vol 29 (2) ◽  
pp. 46-48
Author(s):  
L. V. Chirkova ◽  
◽  
I.S. Vitol ◽  
O.V. Politukha ◽  
N.A. Igoryanova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Barley Grain
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