Effect of wheat characteristics on enzyme supplementation
In a recently published review in the Journal of Animal Feed Science and Technology, researchers from Danisco Animal Nutrition looked at the interactions between wheat characteristics and feed enzyme supplementation in broiler diets.
Wheat is a very variable grain in terms of its physical and chemical characteristics. Of its physical characteristics, hardness appears to be the most important quality, having the greatest influence on broiler performance and nutrient digestibility.
The effect of wheat hardness on broiler performance is also likely to be influenced by feed form (e.g. mash versus pelleted feed).
For the chemical characteristics, the level and structure of the non-starch polysaccharides (NSP) are important criteria in determining the feeding quality of the wheat.
With regard to enzyme response, most research has focused on the chemical structure, in particular NSP level of the wheat with little attention on the importance of the physical quality. Further studies are required to better understand the effect of physical qualities of wheat and how they influence the response to feed enzymes.
Read the full review here.
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