Inclusion of NSP-hydrolysing enzymes in diets for broiler chicks containing increasing contents of distillers dried grains with solubles (DDGS) / Einsatz von NSP-spaltenden Enzymen in Futterrationen für Broiler mit unterschiedlichen Trockenschlempegehalten (DDGS)

	DDGS			NSP enzyme		SEM	p-value
	8	16	24	−	+		DDGS	Enzyme
Tenderness Based on a six-point hedonic scale: 1 = very tough/very dry/dislike extremely and 6 = very tender/very juicy/like extremely	4.21^(b)	4.24^(b)	4.52^(a)	4.39	4.26	0.06	0.053	0.295
Juiciness Based on a six-point hedonic scale: 1 = very tough/very dry/dislike extremely and 6 = very tender/very juicy/like extremely	3.98	4.01	4.19	4.16	3.96	0.06	0.306	0.074
Flavor Based on a six-point hedonic scale: 1 = very tough/very dry/dislike extremely and 6 = very tender/very juicy/like extremely	3.39	3.63	3.32	3.49	3.40	0.06	0.190	0.413

Results of carcass parameters and dividing chilled carcasses into carcass partsTabelle 6. Ergebnisse der Schlachtleistung sowie der Teilstückanalyse

		DDGS		NSP enzyme		SEM		p-value
	8	16	24	−	+		DDGS	Enzyme	DDGS } Enzyme
			Carcassparameters
Dressing, %	78.1^b	78.7^a	78.4^ab	78.4	78.4	0.08	0.006	0.640	0.064
Evisceratedcarcass, g	1627.4	1666.1	1613.9	1616.5	1655.1	11.92	0.110	0.070	0.098
Chilledcarcass, g	1605.6	1643.9	1592.0	1594.5	1633.3	11.74	0.104	0.064	0.086
Carcassforgrilling, g	1447.6	1481.7	1432.8	1435.6	1472.4	10.75	0.108	0.062	0.080
Abdominal fat, g	34.5	36.0	35.0	34.9	35.4	0.51	0.483	0.584	0.442
Heart Interaction DDGS } enzyme: DDGS 8% enzyme −: 9.17^b g; DDGS 8% enzyme +:9.88^a g; DDGS 16% enzyme −: 9.45^ab g; DDGS 16% enzyme +: 9.30^ab g; DDGS 24% enzyme −: 9.21^a(b) g; DDGS 24% enzyme +: 9.44^ab g , g	9.53	9.38	9.33	9.28	9.54	0.08	0.456	0.054	0.034
Liver Interaction DDGS } enzyme: DDGS 8% enzyme−: 39.9^b g; DDGS 8% enzyme +: 47.3^a g; DDGS 16% enzyme −: 42.3^b g; DDGS 16% enzyme +: 41.8^b g; DDGS 24% enzyme −: 41.6^b g; DDGS 24% enzyme +: 42.0^b g , g	43.6	42.1	41.8	41.3	43.7	0.39	0.100	0.001	<0.001
Gizzard, g	25.4^b	26.3^ab	26.6^a	26.0	26.2	0.21	0.042	0.588	0.559
	Relativeproportion(%)ofcarcasspartscomparedtothecarcassforgrilling
Breast	27.5	27.6	28.4	27.8	28.0	0.266	0.181	0.649	0.623
Legs	27.7	28.5	28.4	28.5	27.9	0.226	0.213	0.127	0.803
Wings	10.9	10.5	10.5	10.6	10.7	0.101	0.184	0.568	0.291
Remainderofcarcass	33.8^a	33.2^ab	32.2^b	33.0	33.1	0.233	0.009	0.732	0.623

Energy parameters, apparent N retention, and DM digestibility in finisher phaseTabelle 5. Energieparameter, N-Retention und Trockenmasseverdaulichkeit in der Finisherphase

		DDGS		NSPenzyme		SEM		p-value
	8	16	24	−	+		DDGS	Enzyme	DDGS × Enzyme
GrossEnergy, kJ/kgDM	19,284	19,477	19,818
Energy, kJ AME_N kg⁻¹ feed as-fed Calculated according to Hill and Anderson (1958) and GfE (1999)	11,480	11,402	11,713	11,507	11,556	332	0.494	0.828	0.535
Energyintake, kJ AME_N day⁻¹	1,927	1,949	1,972	1,919	1,980	55	0.647	0.138	0.759
Energy/gain, kJ kg⁻¹	22,658	23,132	24,034	23,439	23,111	574	0.159	0.569	0.149
ApparentNretention,%	52.06	45.06	50.07	46.29	51.84	0.854	0.386	0.199	0.649
Digestibility of DM,%	67.23	65.31	65.66	65.49	66.65	0.374	0.387	0.341	0.552

Analyzed fatty acid profile of the diets, the pure DDGS, and vegetable oil (g/kg as fed)Tabelle 3. Analysiertes Fettsäuremuster der Versuchsfuttermischungen, der Trockenschlempe (DDGS) und des Futterfettes (g/kg Frischmasse)

	Starter diet			Grower diet			Finisher diet			DDGS Wheat-corn-DDGS (Agrana, Pischelsdorf, Austria)	Oil Unifrutol^® (Garant, P öchlarn, Austria)
%DDGS	8	16	24	8	16	24	8	16	24
SFA SFA is the sum of saturated fatty acids (C12:0 + C14:0 + C16:0 + C18:0 + C20:0)	16.16	17.78	20.08	19.73	21.98	24.01	16.11	17.57	21.27	13.54	107.49
MUFA MUFA is the sum of monounsaturated fatty acids (C16:1 + C18:1n9 + C18:1n7 + C20:1)	23.68	26.04	30.28	29.57	30.69	29.73	20.71	21.71	26.20	11.16	342.41
PUFA PUFA is the sum of polyunsaturated fatty acids (C18:2 + C18:3n3)	31.08	34.75	40.06	36.45	40.30	44.81	32.44	35.11	42.54	35.40	419.66
PUFA:SFA	1.92	1.95	1.99	1.85	1.83	1.87	2.01	2.00	2.00	2.62	3.90
C12:0	0.81	0.90	1.09	1.15	1.76	3.60	2.11	2.30	2.84	1.68	9.26
C14:0	0.41	0.47	0.57	0.57	0.79	1.37	0.79	0.87	1.09	0.07	4.11
C16:0	10.26	11.58	13.35	12.47	13.82	13.72	9.48	10.41	12.65	10.47	68.89
C16:1	1.28	1.02	0.94	1.10	0.95	1.32	1.16	0.83	0.60	0.18	n.d. n.d., not detected
C18:0	2.82	3.06	3.54	3.47	3.92	4.34	2.75	2.92	3.64	1.04	25.24
C18:1n9	20.99	23.45	27.51	26.75	27.95	26.80	18.46	19.70	24.16	10.00	325.00
C18:1n7	1.16	1.27	1.48	1.42	1.46	1.30	0.88	0.95	1.14	0.66	17.41
C18:2	29.18	32.65	37.63	34.18	38.00	42.73	30.99	33.51	40.65	33.24	388.57
C18:3n3	1.90	2.10	2.42	2.27	2.31	2.08	1.45	1.60	1.90	2.16	31.09
C20:0	0.29	0.32	0.36	0.35	0.38	0.35	0.25	0.26	0.33	0.14	n.d.
C20:1	0.25	0.29	0.35	0.31	0.34	0.31	0.21	0.23	0.30	0.31	n.d.

Analyzed nutrient and amino acid content of the experimental diets and DDGS (in g kg−1 as fed)Tabelle 2. Analysierte Nährstoff- und Aminosäurengehalte der Versuchsfuttermischungen sowie der Trockenschlempe (DDGS) (in g kg−1 Frischmasse)

	Starterdiet			Growerdiet			Finisherdiet			DDGS
%DDGS	8	16	24	8	16	24	8	16	24
DM	908	914	907	899	898	900	895	896	906	926
AME_N, MJ kg⁻¹ Calculated according to GfE (1999)	12.8	12.7	12.6	13.3	13.2	12.9	13.0	12.9	12.8	8.8
CP	235	234	230	215	217	216	201	202	206	322
EE	75	83	95	90	99	105	77	85	95	90
Ash	53	53	55	53	52	51	49	49	54	58
Starch	355	339	316	375	351	327	408	383	360	45
Sugar	47	44	39	45	41	37	33	33	28	26
NDF	152	170	194	149	180	200	147	168	201	478
ADF	52	62	68	63	60	68	58	56	67	179
Lys	14.9	15.0	15.4	13.6	13.9	13.4	10.7	10.3	10.0	8.2
Met	4.7	5.2	4.5	4.6	4.6	4.6	3.7	3.8	3.9	4.9
Cys	3.7	3.9	3.7	3.5	3.7	3.8	3.4	3.5	3.6	5.9
Thr	8.3	8.4	7.8	7.5	7.4	7.5	7.1	6.7	6.6	10.1
Trp	2.6	2.5	2.4	2.4	2.2	2.3	2.0	2.0	1.9	3.2
Val	10.2	10.1	9.3	9.5	9.1	9.4	8.9	8.6	8.6	14.4
Ile	9.2	8.9	8.0	8.4	8.0	8.1	7.9	7.4	7.2	11.6
Leu	18.1	17.8	16.4	16.4	16.1	16.3	17.9	17.4	17.4	24
Arg	14.8	14.1	11.9	13.5	12.5	12.0	11.8	11.1	10.0	13.7
Ca	8.6	9.1	9.3	8.7	8.7	9.1	7.8	8.0	8.2	1.5
P	5.9	5.9	6.1	6.0	6.0	6.1	5.4	5.3	5.4	9.6
Na	0.9	1.2	1.4	1.1	1.2	1.4	1.0	1.2	1.3	5.9

Fatty acid profile of breast meat samples without skin (% FAME)Tabelle 9. Fettsäuremuster der Brustfleischproben ohne Haut (% Fettsäuremethylester)

		DDGS		NSP enzyme		SEM		p-value
	8	16	24	−	+		DDGS	Enzyme	DDGS × Enzyme
SFA	30.29^(a)	29.61^(b)	29.65^(b)	29.74	29.96	0.12	0.033	0.354	0.799
MUFA	35.84a^(b)	34.81^(b)	32.23^c	34.80	33.79	0.27	<0.0001	0.011	0.894
PUFA	33.94^c	35.76^b	38,35^a	35.52	36.51	0.28	<0.0001	0.004	0.973
n3	1.98^(ab)	1.91^(b)	2.04^(a)	1.95	2.00	0.02	0.098	0.248	0.455
n6	31.91^c	33.67^b	36.31^a	33.54	34.39	0.27	<0.0001	0.010	0.886
n6:n3	16.21^b	17.69^a	18.04^a	17.35	17.28	0.18	<0.0001	0.837	0.297
PUFA:SFA	1.13^c	1.20^b	1.29^a	1.20	1.22	0.01	<0.0001	0.215	0.998
C12:0	0.58^c	0.75^b	1.02^a	0.80	0.77	0.03	<0.0001	0.386	0.731
C14:0	0.71^c	0.79^b	0.91^a	0.82	0.78	0.01	<0.0001	0.023	0.274
C14:1	2.33	2.14	2.15	2.14	2.26	0.06	0.340	0.321	0.828
C16:0	18.82^a	18.45^ab	17.7^8b	18.48	18.22	0.09	<0.0001	0.105	0.906
C16:1	1.82^a	1.62^a	1.31^b	1.67	1.50	0.05	<0.0001	0.026	0.750
C16:1t	0.40^ab	0.42^a	0.37^b	0.40	0.40	0.01	0.017	0.648	0.987
C17:0	0.75	0.71	0.74	0.71	0.76	0.02	0.761	0.155	0.861
C17:1	0.77	0.68	0.69	0.67	0.75	0.02	0.076	0.026	0.872
C18:0	9.18	8.90	8.97	8.88	9.16	0.09	0.425	0.120	0.788
C18:1n9	27.77^a	27.28^a	25.30^b	27.31	26.25	0.25	<0.0001	0.017	0.967
C18:1n7	2.33^a(b)	2.21^(b)	2.05^c	2.22	2.17	0.03	<0.0001	0.296	0.595
C18:2	23.52^c	25.73^b	27.64^a	25.66	25.60	0.27	<0.0001	0.864	0.586
C18:3n3	0.98	1.04	1.04	1.02	1.01	0.02	0.144	0.731	0.880
C18:3n6	0.15	0.15	0.16	0.16	0.15	0.003	0.775	0.060	0.513
C20:0	0.123	0.119	0.122	0.118	0.124	0.001	0.406	0.015	0.892
C20:1	0.32^a	0.32^a	0.29^b	0.30	0.31	0.004	0.002	0.421	0.472
C20:2	0.63^b	0.70^ab	0.77^a	0.66	0.74	0.02	0.003	0.015	0.982
C20:3	0.84^a	0.71^b	0.68^b	0.72	0.77	0.02	0.0007	0.134	0.345
C20:4	5.18	4.89	5.25	4.93	5.28	0.12	0.451	0.155	0.895
C22:4	1.48	1.47	1.58	1.45	1.57	0.03	0.306	0.066	0.476
C22:5	0.52	0.48	0.57	0.52	0.53	0.02	0.098	0.640	0.430
C22:6	0.48^(a)	0.40^(b)	0.42^(ab)	0.41	0.45	0.01	0.076	0.150	0.963
C24:1	0.15^a	0.13^ab	0.12^b	0.12	0.14	0.004	0.008	0.026	0.298

Crude nutrient content of breast meat samples without skin (% DM)Tabelle 7. Rohnährstoffgehalte der Brustfleischproben ohne Haut (% Trockenmasse)

	DDGS			NSP enzyme		SEM	p-value
	8	16	24	−	+		DDGS	Enzyme	DDGS × Enzyme
DM	24.82	24.90	24.63	24.82	24.75	0.08	0.361	0.640	0.734
CP	86.88	86.44	87.12	86.34	87.28	0.23	0.489	0.046	0.590
EE	4.45	4.81	4.45	4.89	4.25	0.15	0.527	0.033	0.834

Composition (%) of the experimental dietsTabelle 1. Zusammensetzung (%) der Versuchsfuttermischungen

	Star terdiet			Grower diet			Finisher diet
% DDGS	8	16	24	8	16	24	8	16	24
Feed components, %
Wheat-corn-DDGS	8.00	16.00	24.00	8.00	16.00	24.00	8.00	16.00	24.00
Soybean meal	33.41	28.50	23.60	31.04	26.13	21.23	23.74	18.84	13.93
Corn	50.29	46.53	42.77	51.41	47.65	43.88	57.99	54.27	50.53
Corn gluten	-	-	-	-	-	-	3.00	3.00	3.00
Vegetable oil Unifrutol^®, Garant, Pöchlarn, Austria	5.05	5.67	6.29	6.48	7.10	7.71	4.60	5.22	5.84
Feed lime	1.288	1.411	1.534	1.134	1.257	1.381	1.184	1.307	1.431
Dicalcium phosphate	1.137	0.969	0.801	1.207	1.038	0.870	0.991	0.822	0.654
Salt	0.226	0.180	0.134	0.277	0.182	0.136	0.230	0.184	0.138
Vitamin premix One kilogram of vitamin premix includes 40,000,000 IU vitamin A, 16,500,000 IU vitamin D, 165,000 mg vitamin E, 13,500 mg vitamin K, 10,000 mg vitamin B1, 25,000 mg vitamin B2, 15,000 mg vitamin B6, 75 mg vitamin B12, 230,000 mg nicotinic acid, 65,000 mg pantothenic acid, 6,500 mg folic acid, 400 mg biotin	0.030	0.030	0.030	0.030	0.030	0.030	0.030	0.030	0.030
Trace element premix One kilogram of trace element premix includes 120 g Fe, 120 g Zn, 180 g Mn, 30 g Co, 2 g I, 2 g Co, 0.8 g Se	0.056	0.056	0.056	0.056	0.056	0.056	0.056	0.056	0.056
L-lysine	0.203	0.311	0.418	0.137	0.245	0.352	0.040	0.147	0.254
DL-methionine	0.145	0.145	0.144	0.136	0.136	0.135	0.072	0.071	0.070
L-threonine	0.020	0.049	0.078	0.049	0.034	0.063	0.000	0.000	0.016
Cholin-Cl	0.080	0.080	0.080	0.080	0.080	0.080	0.040	0.040	0.040
Elancoban	0.050	0.050	0.050	0.050	0.050	0.050	-	-	-
Loxidan	0.010	0.010	0.010	0.010	0.010	0.010	0.010	0.010	0.010
ZY-Phytase	0.010	0.010	0.010	0.010	0.010	0.010	0.010	0.010	0.010
Titanium dioxide	-	-	-	-	-	-	0.25	0.25	0.25

Zootechnical performance of broiler chicksTabelle 4. Zootechnische Leistungen der Broiler

		DDGS		NSP enzyme		SEM		p-value
	8	16	24	−	+		DDGS	Enzyme	DDGS × Enzyme
		Fattening performance day 1–14 (starterphase)
BW, day 1, g	43.1	43.1	43.1	43.1	43.1	0.07	0.986	0.812	0.939
BW, day 14, g	430.4	442.7	435.8	435.3	437.4	3.77	0.522	0.808	0.876
ADG, g day⁻¹	26.5	28.3	27.3	27.5	27.3	0.34	0.149	0.741	0.744
ADFI, g day⁻¹	36.2	37.0	35.9	36.8	35.9	0.33	0.462	0.209	0.714
FCR, g g⁻¹	1.37^(a)	1.31^(b)	1.32^(ab)	1.34	1.32	0.01	0.044	0.239	0.856
		Fattening performance day 14–28 (grower phase)
BW, day 28, g	1,404	1,448	1,408	1,402	1,439	11.5	0.244	0.125	0.587
ADG, g day⁻¹	69.2	71.8	69.3	69.0	71.2	0.66	0.212	0.099	0.643
ADFI, g day⁻¹	112.6	115.3	112.2	113.7	113.1	0.89	0.303	0.723	0.617
FCR, g g⁻¹	1.63	1.61	1.62	1.65	1.59	0.01	0.761	0.016	0.824
		Fattening performance day 28–36 (finisher phase)
BW, day 36, g Individual instead of pen-wise determination of BW	2,078	2,118	2,059	2,059	2,111	14.4	0.240	0.044	0.176
ADG Interaction DDGS × enzyme: DDGS 8% enzyme −: 80.5^b g; DDGS 8% enzyme +: 90.1^a g; DDGS 16% enzyme −: 84.3^ab g; DDGS 16% enzyme +: 84.4^ab g; DDGS 24% enzyme −: 81.4^b g; DDGS 24% enzyme +: 82.9^b g , g day⁻¹	85.3	84.3	82.2	82.1	85.8	0.86	0.104	0.005	0.008 Interaction DDGS × enzyme: DDGS 8% enzyme −: 80.5^b g; DDGS 8% enzyme +: 90.1^a g; DDGS 16% enzyme −: 84.3^ab g; DDGS 16% enzyme +: 84.4^ab g; DDGS 24% enzyme −: 81.4^b g; DDGS 24% enzyme +: 82.9^b g
ADFI, g day⁻¹	167.9	171.1	168.4	166.9	171.4	1.31	0.500	0.074	0.386
FCR Interaction DDGS × enzyme: DDGS 8% enzyme −: 2.03^a g g−1; DDGS 8% enzyme +: 1.91^b g g^−1; DDGS 16% enzyme −: 2.02^a(b) g g^−1; DDGS 16% enzyme +: 2.04^a g g^−1; DDGS 24% enzyme −: 2.06^a g g^−1; DDGS 24% enzyme +: 2.04^a g g⁻¹ , g g⁻¹	1.97^b	2.03^a(b)	2.05^a	2.03	2.00	0.02	0.015	0.074	0.025 Interaction DDGS × enzyme: DDGS 8% enzyme −: 2.03^a g g−1; DDGS 8% enzyme +: 1.91^b g g^−1; DDGS 16% enzyme −: 2.02^a(b) g g^−1; DDGS 16% enzyme +: 2.04^a g g^−1; DDGS 24% enzyme −: 2.06^a g g^−1; DDGS 24% enzyme +: 2.04^a g g⁻¹
		Fattening performance day 1–36
ADG, g day⁻¹	54.7^(b)	57.2^(a)	55.1^(ab)	55.1	56.3	0.47	0.073	0.197	0.911
ADFI, g day⁻¹	93.1	96.5	94.2	94.5	94.6	0.75	0.162	0.946	0.882
FCR, g g⁻¹	1.66	1.75	1.77	1.75	1.70	0.01	0.749	0.733	0.221

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Inclusion of NSP-hydrolysing enzymes in diets for broiler chicks containing increasing contents of distillers dried grains with solubles (DDGS) / Einsatz von NSP-spaltenden Enzymen in Futterrationen für Broiler mit unterschiedlichen Trockenschlempegehalten (DDGS)

Article Category: Research Article

Online veröffentlicht: 30. Dez. 2016

Seitenbereich: 185 - 198

Eingereicht: 27. Juli 2016

Akzeptiert: 21. Okt. 2016

DOI: https://doi.org/10.1515/boku-2016-0016

Schlüsselwörtercarcass composition, digestibility, fatty acid profile, meat composition, performance

© 2016 De Gruyter, www.degruyter.com/view/j/boku

This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Results of the organoleptic testing panelTabelle 8. Organoleptische Untersuchung der Brustfleischproben

Results of carcass parameters and dividing chilled carcasses into carcass partsTabelle 6. Ergebnisse der Schlachtleistung sowie der Teilstückanalyse

Energy parameters, apparent N retention, and DM digestibility in finisher phaseTabelle 5. Energieparameter, N-Retention und Trockenmasseverdaulichkeit in der Finisherphase

Analyzed fatty acid profile of the diets, the pure DDGS, and vegetable oil (g/kg as fed)Tabelle 3. Analysiertes Fettsäuremuster der Versuchsfuttermischungen, der Trockenschlempe (DDGS) und des Futterfettes (g/kg Frischmasse)

Analyzed nutrient and amino acid content of the experimental diets and DDGS (in g kg−1 as fed)Tabelle 2. Analysierte Nährstoff- und Aminosäurengehalte der Versuchsfuttermischungen sowie der Trockenschlempe (DDGS) (in g kg−1 Frischmasse)

Fatty acid profile of breast meat samples without skin (% FAME)Tabelle 9. Fettsäuremuster der Brustfleischproben ohne Haut (% Fettsäuremethylester)

Crude nutrient content of breast meat samples without skin (% DM)Tabelle 7. Rohnährstoffgehalte der Brustfleischproben ohne Haut (% Trockenmasse)

Composition (%) of the experimental dietsTabelle 1. Zusammensetzung (%) der Versuchsfuttermischungen

Zootechnical performance of broiler chicksTabelle 4. Zootechnische Leistungen der Broiler

Schlüsselwörter
carcass composition, digestibility, fatty acid profile, meat composition, performance