Assessing the Variability of Energy Metabolisability in Barley, Rye, and Wheat Varieties for Broiler Diets.

Area of Science:

• Animal Nutrition
• Feed Science
• Agricultural Chemistry

Background:

• Energy metabolisability in animal feed is crucial for optimizing growth and efficiency.
• Variability in cereal energy content can impact animal performance and feed formulation.
• Accurate assessment of energy availability from feed ingredients is essential for livestock production.

Purpose of the Study:

• To quantify the energy metabolisability variability among different varieties of barley, rye, and wheat.
• To investigate the impact of enzyme supplementation on energy metabolisability in these cereals.
• To compare the efficacy of titanium dioxide (TiO2) and ytterbium oxide (Yb2O3) as indigestible markers.

Main Methods:

• Twelve diets were formulated using 40% cereal varieties and 60% common mixture, with and without enzyme supplementation.
• 24 experimental diets were created, including TiO2 and Yb2O3 as markers.
• 432 broilers were fed experimental diets from day 1 to 15, with excreta collected on days 20 and 25.

Main Results:

• Energy metabolisability was highest in wheat (83.3%), followed by barley (77.8%), and lowest in rye (70.6%).
• Cereal variety significantly influenced energy metabolisability in barley and wheat, exceeding predictions from NIR analyses.
• Enzyme supplementation showed a greater positive impact on barley varieties with initially lower metabolisability.

Conclusions:

• Significant energy metabolisability variation exists among and within cereal varieties, impacting feed formulation.
• Enzyme supplementation can enhance energy utilization, particularly in lower-quality cereals.
• TiO2 and Yb2O3 are reliable markers for nutrient flow estimation in broiler studies.