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Effect of various treatments on the nutritional value of rye or rye fractions.
Br Poult Sci. 1988 Dec;29(4):709-20.
Ward AT, Marquardt RR.
Department of Animal Science, University of Manitoba, Winnipeg, Canada.
1. Rye grain was subjected to several treatments in an attempt to alter its
nutritive value for young chickens. 2. Soaking rye in water or dilute
hydrochloric acid improved its nutritional quality. This was manifested by
increased food intake, food utilisation, weight gain and increased apparent
absorption of fat for chicks fed on a diet containing treated rye. 3.
Autoclaving rye before water soaking eliminated the effect of soaking, an effect
attributed to denaturation of endogenous enzymes which were responsible for the
deactivation of the deleterious compound(s). 4. Autoclaving, sprouting and
soaking rye in dilute sodium hydroxide decreased its nutritive value. 5. Studies
with rye fractions demonstrated that the apparent absorption of fat was lower in
birds fed on diets containing rye flour compared with those fed on diets
containing rye bran, that greater improvement in apparent fat absorption
occurred after water soaking of rye flour than similarly treating rye bran and
that the effects were greater soon after initiation of the feeding of the rye
diets as compared with the later part of the feeding trial
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