Cereal type and conditioning temperature altered protein and carbohydrate molecular structure, nutrient retention and performance in broilers fed pellet diets during starter and grower period.

IF 1.6 3区 农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE British Poultry Science Pub Date : 2024-06-01 Epub Date: 2024-02-23 DOI:10.1080/00071668.2024.2310668
A Heydari, S Khalaji, M Yari
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Abstract

1. Effects of cereal type and conditioning temperature (CT) on protein and carbohydrate (CHO) molecular structures, nutrient retention, carcass and blood characteristics, caecal microbial population and growth criteria of broilers fed pellet diet were evaluated for a total period of 35 d.2. In total, 336-day-old Cobb 500 broiler chicks were randomly allotted into a 2 × 2 factorial arrangement with two different cereal types (maize or wheat) processed in two different temperatures (CT; 68°C or 90°C) with seven pen replicates containing 12 birds each.3. Chicks fed the maize-based diets significantly gained higher body weight (BW) and lower feed conversion ratio (FCR) in comparison to the chicks fed wheat-based diets during the whole grow-out period (p < 0.01). Overall, the highest BW and feed intake (FI) were seen in birds fed wheat-based diets conditioned at 68°C, but the lowest FCR was observed in maize-based diet conditioned at 90°C at 7, 14 and 21 d of age (p < 0.01). However, BW was higher and FCR lower in chicks fed maize-based diets conditioned at 90°C in the grower period (28 and 35 d; p < 0.01).4. The α-helix height was higher in wheat-based starter diets in comparison to the maize-based diet (p < 0.01). Ratio of amide I to II area and total CHO peak height were increased when diets were processed at 90°C in both maize and wheat-based starter diet (p < 0.05). Increasing the CT from 68°C to 90°C reduced CHO peak 1 and 2 height by 11.6% and 3.95%, respectively, in maize-based starter diets, while increasing the CT from 68°C to 90°C reduced CHO peak 1 and 2 height by 54.3% and 57.2%, respectively, in wheat-based starter diets. In the grower diets, increasing the CT from 68°C to 90°C increased CHO peak 1 by 23% in maize-based diets, but reduced CHO peak 1 by 24.5% in wheat-based diets.5. Calcium and phosphorous retention were highest in chicks fed wheat-based diets conditioned at 90°C and lowest in chicks fed maize-based diets conditioned at 90°C (p < 0.01). Salmonella, E. coli and coliforms in the caeca reduced significantly (p < 0.05) in chicks fed wheat-based diets conditioned at 90°C on d 11 and increased with the same diet at 35 d of age compared to the chicks fed maize-based diets conditioned at both 68°C and 90°C or wheat-based diets conditioned at 68°C.6. Conditioning the wheat-based diets at 68°C improved production responses without causing any adverse effects on protein and CHO molecular structures, however increasing the conditioning temperature to 90°C impaired performance due to alteration of protein and CHO molecular structures. In contrast, conditioning of the maize-based diets at 90°C had the opposite effect, and improved production performance compared to diets conditioned at 68°C.

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谷物类型和调节温度改变了肉鸡初生期和生长期颗粒日粮中蛋白质和碳水化合物的分子结构、营养保留和性能。
1.评估了谷物种类和调理温度(CT)对饲喂颗粒日粮的肉鸡蛋白质和碳水化合物(CHO)分子结构、营养保留、胴体和血液特征、盲肠微生物数量和生长标准的影响,总计 35 d2。将 336 日龄的 Cobb 500 肉鸡雏鸡随机分配到 2 × 2 因式排列中,两种不同谷物类型(玉米或小麦)在两种不同温度(CT;68°C 或 90°C)下加工,共设 7 个重复栏,每个重复栏含 12 只雏鸡。与饲喂小麦日粮的雏鸡相比,饲喂玉米日粮的雏鸡在整个生长期体重明显增加,饲料转化率(FCR)明显降低(p p p p p p 盲肠中的沙门氏菌、大肠杆菌和大肠菌群明显减少(p p p p p p
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来源期刊
British Poultry Science
British Poultry Science 农林科学-奶制品与动物科学
CiteScore
3.90
自引率
5.00%
发文量
88
审稿时长
4.5 months
期刊介绍: From its first volume in 1960, British Poultry Science has been a leading international journal for poultry scientists and advisers to the poultry industry throughout the world. Over 60% of the independently refereed papers published originate outside the UK. Most typically they report the results of biological studies with an experimental approach which either make an original contribution to fundamental science or are of obvious application to the industry. Subjects which are covered include: anatomy, embryology, biochemistry, biophysics, physiology, reproduction and genetics, behaviour, microbiology, endocrinology, nutrition, environmental science, food science, feeding stuffs and feeding, management and housing welfare, breeding, hatching, poultry meat and egg yields and quality.Papers that adopt a modelling approach or describe the scientific background to new equipment or apparatus directly relevant to the industry are also published. The journal also features rapid publication of Short Communications. Summaries of papers presented at the Spring Meeting of the UK Branch of the WPSA are published in British Poultry Abstracts .
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