Variability in wheat: factors affecting its nutritional value

A. Gutierrez del Alamo Oms, M.W.A. Verstegen, L.A. den Hartog, M.J. Villamide

Research output: Contribution to journalArticleAcademicpeer-review

38 Citations (Scopus)

Abstract

Wheat is a common raw material used to provide energy in broiler diets. Its apparent metabolisable energy and its influence on broiler performance varies between wheat samples. Reasons for that variability can be classified as intrinsic (variety, chemical composition) and extrinsic factors (growing conditions, storage, etc.), both of which affect nutrient digestibility and availability. However, these factors are not always considered when formulating the diets for broiler chickens. Moreover, research through the years has questioned the relation between wheat AME and animal performance. This review aims to describe factors that influence the observed variability in wheat nutritive value for broiler chickens by considering origin (variety, growing conditions and post-harvest storage), chemical composition of the grain (carbohydrates and protein) and the broiler chicken.
Original languageEnglish
Pages (from-to)20-39
JournalWorlds Poultry Science Journal
Volume64
DOIs
Publication statusPublished - 2008

Keywords

  • apparent metabolizable energy
  • carboxy methyl cellulose
  • broiler chicken diets
  • resistant starch formation
  • enzyme supplementation
  • chemical-composition
  • whole wheat
  • nonstarch polysaccharides
  • soluble polysaccharide
  • gastrointestinal-tract

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