NUTRITIONAL EFFECTS OF EXPANSION AND SHORT-TIME EXTRUSION ON FEEDS FOR BROILERS

The effect of short time extrusion or expansion on digestibility and e nergy of feeds and grains was determined in 18-21 day old broiler chic ks. Untreated corn-based feed or wheat or barley were compared with th e same material treated by expansion or extrusion, and milled to equal size using three replicate groups of 10 birds for each dietary treatm ent. Extrusion of whole feeds enhanced GE digestion and increased the AME and AME(n) by 1.5 and 3.5% (P < 0.05). Extrusion or expansion of w heat or barley and their addition to basal diets increased AME and AME (n) of the diets by 1.5-2.5% (P < 0.05). Barley was less well digested than wheat, High temperature short time extrusion and expansion proce sses appear to enhance energy of common feeds for broilers.