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Variability in wheat: factors affecting its nutritional value

Published online by Cambridge University Press:  07 May 2008

A. GUTIÉRREZ-ALAMO ,
P. PÉREZ DE AYALA ,
M.W.A. VERSTEGEN ,
L.A. DEN HARTOG  and
M.J. VILLAMIDE
A. GUTIÉRREZ-ALAMO*
Affiliation:
NUTRECO Poultry and Rabbit Research Centre, Casarrubios del Monte, Toledo, 45950, Spain
P. PÉREZ DE AYALA
Affiliation:
NUTRECO Poultry and Rabbit Research Centre, Casarrubios del Monte, Toledo, 45950, Spain
M.W.A. VERSTEGEN
Affiliation:
Animal Nutrition Group. Wageningen UR, 6709 PG Wageningen, The Netherlands
L.A. DEN HARTOG
Affiliation:
Animal Nutrition Group. Wageningen UR, 6709 PG Wageningen, The Netherlands
M.J. VILLAMIDE
Affiliation:
Departamento de Producción Animal, E.T.S.I. Agrónomos, UPM, 28040 Madrid, Spain
*
Corresponding author: a.gutierrez@nutreco.com
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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.

Keywords

wheatvarietygrowing conditionsstoragecompositionbroiler

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Type
Review Article
Information
World's Poultry Science Journal , Volume 64 , Issue 1 , March 2008 , pp. 20 - 39
Copyright
Copyright © World's Poultry Science Association 2008

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