Improvement of the nutritive value of rye for broiler chickens by gamma irradiation-induced viscosity reduction.

Abstract

A study was undertaken with chickens to determine the effect of irradiation treatment on the viscosity-inducing properties of polysaccharide components of rye. Three-week body weight, food utilisation, fat retention, and bone ash of chicks were substantially improved by irradiating rye (0 to 10 Mrad) and were maximal at 6 Mrad. Irradiation of the entire diet resulted in no further improvement over irradiating the rye fraction alone. The improved performance coincided with radiation-induced damage to rye polysaccharides, as indicated by reduced viscosity and increased concentrations of reducing sugars.

• Authors: G L Campbell, H L Classen, R D Reichert, L D Campbell
• Journal: British poultry science (Br Poult Sci) Vol. 24 Issue 2 Pg. 205-12 (Apr 1983) ISSN: 0007-1668 [Print] England
• PMID: 6883151 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't)

Chemical References

• Dietary Carbohydrates
• Polysaccharides

Topics

• Animals
• Body Weight
• Chickens (metabolism)
• Dietary Carbohydrates (metabolism)
• Digestion
• Edible Grain (radiation effects)
• Female
• Gamma Rays
• Male
• Nutritive Value
• Polysaccharides (radiation effects)
• Secale (radiation effects)
• Viscosity