effect of β-glucanase supplementation of barley- and oat-based diets on growth performance and fermentation in broiler chicken gastrointestinal tract

• Published in: British poultry science Vol. 47; no. 1; pp. 57 - 64
• Main Authors: Jozefiak, D, Rutkowski, A, Jensen, B.B, Engberg, R.M
• Format: Journal Article
• Language: English
• Published: England 01-02-2006
• Subjects: acetic acid; Animal Feed; Animals; arabinoxylan; Avena - metabolism; beta-glucanase; beta-glucans; broiler chickens; broiler feeding; butyric acid; cecum; Cecum - anatomy & histology; Chickens - growth & development; Chickens - metabolism; crop (digestive system); Diet; Dietary Supplements; Endo-1,4-beta Xylanases - pharmacology; Fatty Acids, Volatile - metabolism; feed barley; feed conversion; feed supplements; fermentation; Fermentation - drug effects; Gastrointestinal Contents; Gastrointestinal Tract - drug effects; Gastrointestinal Tract - metabolism; gizzard; Glycoside Hydrolases - administration & dosage; Glycoside Hydrolases - pharmacology; Hordeum - metabolism; Hydrogen-Ion Concentration; ileum; intestinal microorganisms; lactic acid; Lactic Acid - metabolism; liver; Liver - anatomy & histology; liveweight gain; Male; oats; Organ Size; propionic acid; short chain fatty acids; tissue weight; Viscosity; Weight Gain - drug effects
• ISSN: 0007-1668; 1466-1799
• DOI: 10.1080/00071660500475145

1. The aim of the present study was to investigate whether grain type (barley or oats) and beta-glucanase inclusion influence the performance and the gastrointestinal ecosystem of broiler chickens, taking the concentrations of short-chain fatty acids and lactic acid, pH, ileal viscosity, and the weight of the caeca and liver into consideration. 2. The inclusion of beta-glucanase in the oat-based diet improved body weight gains. Enzyme supplementation of barley-based diets improved feed conversion efficiency and reduced intestinal viscosity. 3. Irrespective of the type of cereal, beta-glucanase supplementation increased the lactic acid concentration and lowered the pH of the crop contents. No such changes in fermentation were observed in the contents of the gizzard and ileum. 4. Larger amounts of total dietary fibre and its fractions (arabinoxylans and beta-glucans) in oats decreased the weight of the caeca. 5. Molar ratios of acetate, propionate and butyrate in the caecal chyme were affected by cereal type but not by enzyme supplementation. The barley-based diet increased the butyrate:propionate ratio but the opposite effect was observed with the oat-based diet.