Heat pretreatment as a means of improving the response to dietary pentosanase in chicks fed rye

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Abstract
Three experiments were conducted to study the effect of heat and acid treatment of rye and wheat on the response of broiler chicks to dietary pentosanase. In exp. 1, autoclaving rye greatly potentiated the growth response to dietary pentosanase (P < 0.01) while producing little or no effect without enzyme. Acid treatment (0.2 N HCl) alone, or in conjunction with autoclaving, improved the performance of broilers fed rye but did not enhance the enzyme response. Examination of the pentosan content or viscosity of treated rye indicated no substantial effect of autoclaving, although some breakdown of pentosan was apparent in the presence of acid. A second experiment confirmed the enzyme potentiating effect of autoclaving in broilers fed rye (cv. Musketeer and Kodiak) and wheat. The response to dietary enzyme was greater for rye than wheat. Viscosity determinations of intestinal contents indicated that autoclaving enabled the dietary pentosanase to reduce viscosity to a greater extent than that achievable with enzyme alone. In exp. 3, Musketeer rye subjected to commercial heat-processing procedures gave a similar response to that observed with autoclaving, although differences in effectiveness were seen. Pelleting alone (without enzyme supplementation) resulted in improved weight gain and feed conversion of chicks fed rye. Both pelleting and micronizing, but not steam-flaking, resulted in a greater response (P < 0.10) to dietary pentosanase. Key words: Broiler chicks, rye, pentosanase, heat treatment

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