Affordable Access

deepdyve-link
Publisher Website

The drying temperature and the moisture content at harvest affect the apparent metabolisable energy of two maize varieties in broiler chickens.

Authors
  • Huart, F1, 2
  • Malumba, P3
  • Béra, F1
  • Beckers, Y2
  • 1 Gembloux Agro-Bio Tech, Food Engineering Laboratory, University of Liege , Gembloux, Belgium. , (Belgium)
  • 2 Gembloux Agro-Bio Tech, Precision Livestock and Nutrition, University of Liege , Gembloux, Belgium. , (Belgium)
  • 3 Gembloux Agro-Bio Tech, Care FoodIsLife, Terra Teaching and Research Center, University of Liège , Gembloux, Belgium. , (Belgium)
Type
Published Article
Journal
British Poultry Science
Publisher
Informa UK (Taylor & Francis)
Publication Date
Dec 01, 2020
Volume
61
Issue
6
Pages
684–694
Identifiers
DOI: 10.1080/00071668.2020.1784847
PMID: 32567344
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

1. The grain drying process may affect the feeding value of maize but until now, no general consensus has been reached. This knowledge is essential to manage maize nutritional value in feed and ensure optimal growth performance of broiler chickens. 2. A total of 72 male Ross 308 were used in a complete randomised block design to assess the effect of initial moisture content (MC) at harvest (high or low MC after the appearance of the black layer) and drying temperature (54°C, 90°C or 125°C) on the apparent faecal digestibility and the AMEn value of two maize grain types (flint and flint-dent varieties). Moreover, the relationship between in vitro dry matter digestibility coefficient (IVDMD) and salt-soluble protein (SSP) content of dried maize grain with AMEn was assessed. 3. High drying temperature (125°C) significantly decreased the AMEn (by 0.41 MJ/kg) of the maize. Maize with high-moisture content at harvest had significantly higher AMEn than maize with low moisture content (0.38 MJ/kg) depending on the variety. Based on the combination of MC at harvest and drying temperature, an AMEn difference of about 0.65 MJ per kg of dry matter was measured during this experiment. The faecal digestibility of starch remained close to 98% with low variation between the treatments. The decrease in AMEn at high drying temperature was related to the decrease in non-starch organic matter retention (NSOMR). IVDMD and SSP content were not correlated with AMEn of dried maize (R2 < 0.1). 4. This study showed that using drying temperature below 90°C for maize grain harvested at high MC, just after the black layer development, can enhance its AMEn. The IVDMD and SSP content failed to predict the AMEn of the dried maize, but further research is required to validate the results of this study.

Report this publication

Statistics

Seen <100 times