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

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Abstract
1. A study was undertaken with chickens to determine the effect of irradiation treatment on the viscosity‐inducing properties of polysaccharide components of rye. 2. 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. 3. The improved performance coincided with radiation‐induced damage to rye polysaccharides, as indicated by reduced viscosity and increased concentrations of reducing sugars.