Evaluation of oats with varying hull inclusion in broiler diets up to 35 days.

Use of local feed ingredients in poultry feed, such as oats, can be limited by their perceived less than ideal nutritional content. Dehulling oats is expensive, and it may be that removing hull is detrimental to the bird in terms of gastrointestinal (GI) development, therefore maintaining some of the high-fiber oat hull (OH) might reduce costs and improve potential for inclusion in poultry diets. Male broilers were fed diets with oats replacing 30% of wheat in diets, either dehulled or with graded inclusions of OH from day of hatch until day 35. Each diet was fed to 8 pens of 8 birds and performance recorded weekly. Samples were collected at day 21 and 35 for analysis of ileal amino acid digestibility, apparent metabolizable energy (AME), and gross gut development measures. No detrimental effect was seen on bird weight with hull inclusion, though higher inclusion levels did deleteriously effect feed intake because of increased gut fill from the fiber. Nitrogen corrected AME was also adversely effected in the highest hull inclusion diets. However, amino acid digestibility was improved with hull addition, which may be because of an increase in GI tract length, improving nutrient absorption. Gizzard development was also significantly improved, and thereby, more efficient grinding of diet may also have improved digestibility. At a lower level of hull inclusion (3% total diet) where digestibility is improved without any detrimental effects on gut fill and intake. Oat hull is well known to improve gut development, especially of the gizzard, with resultant increases in digestibility. This is usually attributed to the mechanical effect of fiber in the gizzard having a grinding effect. However in this study, all fiber was finely ground, so the improvements seen cannot be attributed to a physical cause. Oat including diets with some hull remaining are a cost effective way of using oats as a raw material while maximizing bird performance.

Informations de copyright

Copyright © 2020. Published by Elsevier Inc.