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Abstract

The project aim is to study the chemical composition and physical characteristics of different UK wheat cultivars. There are variations between different wheat cultivars and difference in broiler performances when feeding different cultivars. The project will also focus on physical characteristics of wheat and its effect on broiler performance. The results will enable to identify the wheat cultivars which are nutritionally superior.

Description

Wheat is an important source of energy in the UK poultry feed. Wheat is primarily used in the broiler feed for its content of available energy and there is considerable variation in the metabolizable energy (ME) of different wheat samples. Growth performance of broilers fed different wheat samples is also different. Physical characteristics of wheat are also important criteria which may influence broiler growth performance (Rose et al, 2001; Carre et al., 2007)but less attracted in the research. The effect of wheat hardness on broiler performance is also likely to be influenced by feed form (e.g. mash versus pelleted feed). For the chemical characteristic, the level and structure of non-starch polysaccharides (NSP) are important criteria in determining the feeding quality of wheat. Difference between wheat cultivars may be strategically more important. First, an understanding of causes of differences in nutritional value between wheat cultivars would give wheat breeders information, which they could use to develop new feed wheat cultivars. Second, poultry nutritionist could source wheat cultivars that were nutritionally superior and use rapid tests to establish whether feed samples that arrive at the feed mill conform to these characteristics of good nutritional value.

  The aim of this study to characterise the chemical composition and nutrient bio-availability of different UK wheat samples. Seventeen UK wheat samples would be analysed for chemical composition and then ten diets would be formulated with an inclusion of 60-70% of wheat. Digestibility and performance studies would be employed to determine the variabilities in the growth performance of broilers fed diets based on different wheat cultivars. The use of selected dietary exogenous enzymes would be examined to reduce the variability in performance. The later studies will identify major physiological factors that explain the differences in growth performance, e.g. gene expression of satiety factors, gastrointestinal reflux, microbial profile and endogenous secretions. The results of studies will provide recommendation for the poultry industry on the use of enzymes in wheat based diets with appropriate inclusion level.