[Effect of heat processing on wheat amino acid digestibility in broiler nutrition]

ABSTRACT

To determine true and apparent ileal amino acid digestibility of wheat [Mahdavi cultivar], autoclaved wheat and spaghetti by product. Completely randomized design. One hundred and twenty one - day old broiler chickens. Chickens were categorized into five groups basal diet, bosal diet plus wheat [50 50%], basal diet plus auto claved wheat [5050%], basal diet plus spaghetti by product [5050%] and protein free diet. Chromic oxide was included in all diets as an indigestible marker. Birds were fed for 7 days ad libitum and on day 35 fasted for 24 hours and then allowed to consume their respective diets for one hour. After then birds were killed by CO[2], body cavity opened, ileum removed and digesta gently flushed using strile distilled water. The apparent and true digestibility of amino acid in the test ingredients were estimated by means of basal / test diet difference method. The apparent and true amino acid digestibilities of test ingredients were significantly different [P<0.01]. Autoclaving of wheat increases its amino acid digestibilities [P<0.01]. Among test ingredients, average ileal amino acid digestibility of spaghetti by product was higher than wheat and wheat autoclaved but was lower than those values of basal diet [P<0.01]. Coefficient of amino acids digestibility within and ingredient had significant difference [P<0.01]. The difference between true and apparent values was significant [P<0.01]. Autoclaving and heat processing of spaghetti production increase wheat amino acid digestibilities. Poultry nutritionist, and broiler producers can use these digestibility coefficient values for precision feed formulation