Improvement of the nutritive value of rye for broiler chickens by gamma irradiation-induced viscosity reduction.
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.
D000818:Animals; D001835:Body Weight; D002645:Chickens / Q000378:metabolism*; D004040:Dietary Carbohydrates / Q000378:metabolism*; D004063:Digestion; D002523:Edible Grain / Q000528:radiation effects*; D005260:Female; D005720:Gamma Rays; D008297:Male; D009753:Nutritive Value; D011134:Polysaccharides / Q000528:radiation effects*; D012434:Secale / Q000528:radiation effects*; D014783:Viscosity
D004040:Dietary Carbohydrates; D011134:Polysaccharides