Effects of xylanase supplementation on between-bird variation in energy metabolism and the number of 'Clostridium perfringens' in broilers fed a wheat-based diet

Title
Effects of xylanase supplementation on between-bird variation in energy metabolism and the number of 'Clostridium perfringens' in broilers fed a wheat-based diet
Publication Date
2006
Author(s)
Choct, M
( author )
OrcID: https://orcid.org/0000-0002-2242-8222
Email: mchoct@une.edu.au
UNE Id une-id:mchoct
Sinlae, M
Al Jassim, R
Pettersson, D
Type of document
Journal Article
Language
en
Entity Type
Publication
Publisher
CSIRO Publishing
Place of publication
Australia
DOI
10.1071/AR05340
UNE publication id
une:160
Abstract
Three experiments were conducted to examine: (a) the apparent metabolisable energy (AME) contents, the level of non-starch polysaccharides (NSP), and the extract viscosity value of 9 wheat samples; (b) the efficacy of a xylanase in reducing between-bird variation for AME; and (c) the effect of a xylanase on the number of 'Clostridium perfringens' in broilers fed a low AME wheat diet. Experiment 1 revealed that the AME value of wheat varied from 11.5 to 13.6 MJ/kg dry matter (DM), which negatively correlated with the total NSP level (r = –0.97). Experiment 2 involved a 48-cage individual bird trial, where xylanase increased (P < 0.05) the AME from 12.51 to 13.09 MJ/kg DM and reduced (P < 0.05) its standard deviation from 1.13 to 0.52. The standard deviation for feed conversion ratio, ileal viscosity, and faecal viscosity was also reduced. In this experiment, there was a strong correlation between AME and excreta viscosity (r = –0.81) and the caecal xylanase activity of birds fed the control diet was positively correlated with AME (r = 0.72). In Expt 3, xylanase reduced the number of 'Clostridium perfringens', the causative agent for necrotic enteritis, to a non-detectable level in the ileum and caeca of broilers fed a low-ME wheat diet.
Link
Citation
Australian Journal of Agricultural Research, 57(9), p. 1017-1021
ISSN
1444-9838
0004-9409
1836-5795
1836-0947
Start page
1017
End page
1021

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