Mv. Vranjes et C. Wenk, THE INFLUENCE OF EXTRUDED VS UNTREATED BARLEY IN THE FEED, WITH AND WITHOUT DIETARY ENZYME SUPPLEMENT ON BROILER PERFORMANCE, Animal feed science and technology, 54(1-4), 1995, pp. 21-32
The experiment was conducted to study the effect of extruded vs. unpro
cessed barley in the diet (400 g kg(-1)) on the response of broiler ch
ickens to Trichoderma viride enzyme supplement (cellulase, 10 500 U g(
-1); endo-beta-(1:3)(1:4)-glucanase; 24 000 U g(-1) and xylanase, 32 0
00 U g(-1)). The four experimental diets were as follows: B, unprocess
ed barley; BE, unprocessed barley + enzyme (200 mg kg(-1)); ExB, extru
ded barley; ExBE, extruded barley + enzyme (200 mg kg(-1)). The diets
were fed as pellets. Extruded compared with unextruded barley gave hig
her soluble fibre (28 vs. 36 g kg(-1)) and lower insoluble (190 vs. 16
3 g kg(-1)) and total (219 vs. 200 g kg(-1)) dietary fibre values. Ext
rusion increased extract viscosity (1.3 vs. 3.7 cP) and water binding
capacity (1.6 vs. 2.2 ml g(-1) dry matter) of the barley. During the f
irst week, birds fed extruded barley in the diet increased water consu
mption (P less than or equal to 0.05), A significant depression in fee
d efficiency (days 7-21), feed AME, and in fat and protein utilisation
was observed when extruded barley was included in the diet. Extrusion
reduced the AME content of barley by 0.82 MJ kg(-1) DM. Inclusion of
extruded barley in the diet potentiated the weight gain (2.8 vs. 7.6%;
P = 0.31) and feed efficiency ( + 0.8 vs. - 6%; P = 0.07) response to
dietary enzyme. Greater enzyme effects with the diet containing extru
ded barley were also found for feed AME (1.6 vs. 2.9%; P = 0.39), fat
utilisation (0.4 vs, 5.4%; P less than or equal to 0.05), nitrogen uti
lisation (-0.5 vs. 5.6%; P = 0.12), as well as beta-glucan degradabili
ty (10.4 vs. 15.6%; P = 0.41). In general, the enzyme had more impact
on chick performance than barley form.