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T w o experiments were conducted on 272 young broiler cockerels to determine the effect o f rye level, degree o f saturation o f added fat and supplementation w i t h enzyme preparations containing xylanase and /3-glucanase on the nut r i t ional value o f rye-containing diets fortified w i t h 8.5 (Experiment 1) or 6% (Experiment 2) fat. I n Experiment 1, increasing the rye level (0, 15, 30 and 45%) in the diet containing 11.5% crude mixed fat significantly depressed (P «S 0.001) organic matter retention ( O M R ) , protein ( A P D ) and fat ( A F D ) apparent digestibility. The metabolizable energy value ( A M E N ) o f the 45% rye diet was 8.5% lower than predicted because o f this depression. Supplementation o f diets w i t h an enzyme preparation significantly improved O M R , A F D , A M E N (P =£0.001) and A P D (P^O.01) in ryecontaining diets. The A M E N o f the supplemented diet containing 45% rye was 1.7% higher than predicted. I n Experiment 2, substitution o f unsaturated (soya oil) w i th more saturated fats (lard or tal low, or soya o i l and tal low 1:1) in the diet containing 30% rye, caused a significant decrease in A F D (P 0.001), O M R and A P D (P < 0.05). The A M E N o f the tallow-containing diet was 1.28 M J / k g D M lower than o f the soya oil-containing diet. Cockerels fed the tallow-containing diet were lighter and used 13% more feed per gram o f body weight gain ( B W G ) . The degree o f saturation o f added fat d id not affect the viscosity o f intestinal digesta, but the viscosity o f droppings was significantly higher in birds fed saturated fats. Enzyme supplementation significantly reduced (Pi?0.001) bo th intestinal and excreta viscosity, O M R , A F D and A M E N . Cockerels fed enzyme-supplemented diets were on average 10% heavier and The research was financed by grant N o 5. S 305 051 06 from the Committee for Scientific Research 380 SMULIKOWSKA S., MIECZKOWSKA A. used 15% less feed per gram B W G . The greatest difference in the A M E N value (1.65 M J / k g D M ) was noted between supplemented and unsupplemented tallow-containing diets. The results o f these experiments suggest that enzyme supplementation is necessary in particular i f broiler diets contain both a high level o f rye and saturated animal fat. K E Y W O R D S : rye, fat, metabolizable energy value, chicks, enzyme supplementation I N T R O D U C T I O N Rye is one of the main cereals grown in Poland and, as its market price is usually much lower than the price of wheat, it can be considered an acceptable component of poultry rations. However, the use of rye as an alternative feedstuff in broiler diets is negligible. Many investigations have demonstrated that substitution of wheat by rye in broiler chicken diets results in depression of performance, wet and sticky droppings, and symptoms of rachitis (Antoniou and Marquardt, 1982; Campbell et al., 1983; Pettersson and Aman, 1988; Friesen et al., 1991; Bedford and Classen, 1992). These effects are related to the higher soluble non-starch polysaccharide (NSP) content in rye and its ability to form a viscous gel in the digestive tract of chickens (Antoniou et al., 1981; Bedford and Classen, 1992).There is ample evidence that the anti-nutritive effects of soluble NSP of wheat and rye can be reduced by the use of feed enzymes (Fengler et al., 1988; Pettersson and Aman, 1988; 1989; Groot Wassinketal., 1989;Pawliketal., 1990; Friesen et al., 1991; Pettersson et al., 1991; Marquardt et al., 1994; Annison, 1995; Danicke et al., 1995; Smulikowska, 1995). However, little information is available about dietary factors that can influence the magnitude of the effect of enzyme preparations. The metabolizable energy value (AME N ) of rye according to the European Table of Energy Values for Poultry Feedstuffs (1989) is low, and considerable amounts of fat should be added to rye-containing broiler diets to adjust their energy content to the requirement of broiler chickens. Substitution of wheat by rye in broiler chicken diets has been reported to decrease nutrient digestibility and absorption in general (Friesen et al., 1992), fat in particular (Antoniou and Marquardt, 1981,1982). Addition of xylanases to wheatand rye-based diets improved the digestibility of nutrients, particularly fat (Fengler at al., 1988; Pettersson and Aman, 1989). Schutte et al. (1995) and Danicke et al. (1995) showed that this effect was more pronounced when diets contained saturated animal fat. The aim of the current experiments was to evaluate the effect of rye level, enzyme supplementation and degree of saturation of added fat on protein and fat digestibility, the metabolizable energy value of diets and performance of broiler chickens. RYE, FAT A N D ENZYMES FOR CHICKENS 381 M A T E R I A L A N D METHODS Two experiments were conducted on 272 broiler cockerels of Starbro strain, purchased from a commercial hatchery and reared on broiler starter diet until the experiments started. Prior to the beginning of each experiment the birds were starved for 4 h, weighed and all very small and very large birds rejected. Birds selected for experiments were allocated randomly to experimental groups according to weight, placed in balance cages equipped with feed and water supply and fed cold pelleted diets to appetite for 1 (Experiment 1) or 2 (Experiment 2) weeks. Balance studies were carried out when the chicks were 28 (Experiment 1) or 21 (Experiment 2) days old. The amount of food consumed over a 3-day period was recorded, voided excreta were collected daily and kept frozen at -18°C until analyzed. In both experiments, 0.3% Cr 2 0 3 was added as a marker to the diets used in the balance studies. Experiment 1 was performed on 80 three-week-old cockerels with an average initial weight of 671 + 5 g, divided into 8 groups of ten birds. The cockerels were housed individually and fed diets based on wheat var. Sigma and rye var. Motto fortified with 85 g of mixed fat per kg of diet. Wheat was the only cereal in the control diet; in the experimental diets, 150, 300 or 450 g of wheat per kilogram of diet were substituted by rye. Each diet was fed either non-supplemented or supplemented with 1.5 g/kg of Avizyme Tx enzyme preparation containing 400 units of xylanase, 150 units of /J-glucanase and 500 units of protease per gram, according to the manufacturer's specification (Finnfeeds Int.). The composition of the experimental diets is given in Table 1. All diets contained an antibiotic (flavophospholopol, 5 mg/kg diet). Experiment 2 was performed on 192 two-week-old cockerels with an average initial weight of 288 ± 5 g, divided into 8 groups. The birds were housed in pairs, 12 pairs constituted an experimental group. The cockerels were fed diets based on rye and wheat mixed in about equal proportions and fortified with 60 g/kg of added fat (Table 1). The diets differed only in fat source: soya oil, lard, beef tallow or soya oil and beef tallow mixed 1:1. Al l diets contained an antibiotic (flavophospholipol, 5 mg/kg diet). Each of the fat basal diets was tested with or without 0.75 g/kg of an enzyme preparation, Endofeed, containing 2250 units of pentosanase and 1000 units of /?-glucanase per gram, according to the producer's specification (GNC Bioferm Inc.). The composition of the experimental diets is given in Table 1. Weight gain of cockerels and feed consumption were recorded weekly after a 4 h fast. During the first week of the experiment the dry matter content and viscosity of fresh excreta samples were measured. At the end of the experiment the chicks were killed by decapitation and dissected. The ileum and jejunum were ligated, excised, and their content removed. Intestinal content from 2 chicks was 382 SMULIKOWSKA S., MIECZKOWSKA A. T A B L E 1 Composit ion o f experimental diets, g/kg diet Component Experiment 1 Experiment 2 1 and I E 2 and 2E 3 and 3E 4 and 4E Rye var. M o t t o 150 300 450 300 Wheat var. Sigma 590.5 439.5 288.5 137.5 292.25 Soyabean meal 260 260 260 260 281 Fish r or meat" meal 30 f 30 f 30 f 30 f 30 m Fat 1 85 85 85 85 60 Minera l -v i tamin premix 2 27 27 27 27 29 N a C l 3 4 5 6 4 C r 2 0 3 3 3 3 3 3 3 Enzyme 4 or starch 1.5 1.5 1.5 1.5 0.75 Nut r ien t concentration Crude protein, % 22.32 21.72 21.30 20.52 22.15 Crude fat, % 11.70 11.56 11.36 11.28 8.23 1 Experiment 1 soya oi l mixed wi th lard in p ropor t ion 1:1; Experiment 2 soya o i l or lard or ta l low or soya o i l mixed w i t h tal low in propor t ion 1:1 2 supplied per kg o f diet: limestone 10 g; dicalcium phosphate 12 g; vi t . A 1200IU; vi t . D 3 2 5 0 0 I U ; vi t . E 20 mg; vit . K 3 2 mg; vi t . B , 1,5 mg; vi t . B 2 6 mg; vi t . B 6 3 mg; vi t . B 1 2 0.02 mg; nicotinic acid 20 mg; panthothenic acid 12 mg; folic acid 1 mg; biotine 0.1 mg; choline 300 mg; M n 70 mg; Z n 60 mg; Fe 30 mg; C u 7.5 mg; J 0.5 mg; Se 0.2 mg; Co 0.3 mg; diclazuril 1 mg; flavophospholipol 5 mg; in Experiment 2 also DL-methionine l g and L-lysine l g 3 i n Experiment 2 C r 2 0 3 was added only during the balance period 4 i n Experiment 1 Avizyme Tx (Finnfeeds Int . ) ; i n Experiment 2 Endofeed ( G N C Bioferm Inc.) pooled, mixed and centrifuged at 10000 x g for 10 min. The viscosity of the supernatant was immediately measured on a Brookfield digital viscometer, model DV-I I + LV at 40°C. Excreta collected during balance periods in both experiments were homogenized, dried in a force-draft drying oven at 80°C, finely ground in a laboratory mill, mixed thoroughly and kept in screw-cap bottles until analyzed. Dry matter, crude protein (N x 6.25), crude ash were determined in samples of diets and excreta by standard methods, crude fat by ethyl ether extraction without acid hydrolysis, faecal N in excreta according to Ekman et al. (1949), gross energy by Parr adiabatic oxygen bomb calorimeter, chromic oxide was determined spectrophotometrically following wet ashing according to the procedure described by Hinsberg et al. (1953). Crude fat retention va

journal of animal and feed sciences

Effect of rye level, fat source and enzyme supplementation on fat utilization, diet metabolizable energy, intestinal viscosity and performance of broiler chickens