Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/17617
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dc.contributor.authorGoodarzi Boroojeni, Fen
dc.contributor.authorMader, Aen
dc.contributor.authorKnorr, Fen
dc.contributor.authorRuhnke, Isabelleen
dc.contributor.authorRohe, Ien
dc.contributor.authorHafeez, Aen
dc.contributor.authorManner, Ken
dc.contributor.authorZentek, Jen
dc.date.accessioned2015-07-06T16:40:00Z-
dc.date.issued2014-
dc.identifier.citationPoultry Science, 93(5), p. 1159-1171en
dc.identifier.issn1525-3171en
dc.identifier.issn0032-5791en
dc.identifier.urihttps://hdl.handle.net/1959.11/17617-
dc.description.abstractPoultry feed is a potential vector for pathogens. Heat processing and organic acid treatments may decontaminate feed and can affect bird performance as well as feed digestibility. The present study was performed to investigate the effect of different thermal treatments including pelleting (P), longterm conditioning at 85°C for 3 min (L), or expanding at 110°C (E110) and 130°C for 3 to 5 s (E130) without or with 0.75 and 1.5% organic acid supplementation (63.75% formic acid, 25.00% propionic acid, and 11.25% water) on performance, nutrient digestibility, and organ weights of broilers. In total, 960 one-day-old broiler chicks were randomly assigned to 8 replicates using a 3 x 4 factorial arrangement. Performance variables were determined, and the relative organ weights and ileal and total amino acid (AA) digestibilities were measured at d 35. The organic acid inclusion linearly improved feed efficiency in the first week ('P' ≤ 0.05). The acid inclusion levels and thermal treatments had no significant effect on the performance variables at later intervals of the growing period of the birds. The L group showed the lowest ileal AA and CP digestibility. The inclusion of organic acids had a quadratic effect on total and ileal digestibility of isoleucine (P ≤ 0.05), whereas it had no significant effect on the ileal digestibility of other AA and nutrients. The relative weights of the jejunum and small intestine were significantly higher in the E130 group compared with P and L (P ≤ 0.05). In conclusion, our study demonstrated that long-term heat conditioning can decrease ileal nutrient digestibility, whereas pelleting and expansion, independently of organic acid addition, seemed to have no negative impact on broiler performance and nutrient digestibilities. Moreover, adding a blend of organic acids to broiler diets had neither positive nor negative effects on nutrient digestibility and final broiler performance. This indicates the feasibility of short-term thermal treatment and acid supplementation for hygienization of broiler feed without negatively influencing performance.en
dc.languageenen
dc.publisherOxford University Pressen
dc.relation.ispartofPoultry Scienceen
dc.titleThe effects of different thermal treatments and organic acid levels on nutrient digestibility in broilersen
dc.typeJournal Articleen
dc.identifier.doi10.3382/ps.2013-03563en
dcterms.accessRightsGolden
dc.subject.keywordsAnimal Nutritionen
local.contributor.firstnameFen
local.contributor.firstnameAen
local.contributor.firstnameFen
local.contributor.firstnameIsabelleen
local.contributor.firstnameIen
local.contributor.firstnameAen
local.contributor.firstnameKen
local.contributor.firstnameJen
local.subject.for2008070204 Animal Nutritionen
local.subject.seo2008830309 Poultryen
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.emailiruhnke@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordune-20150331-162316en
local.publisher.placeUnited States of Americaen
local.format.startpage1159en
local.format.endpage1171en
local.identifier.scopusid84901441937en
local.peerreviewedYesen
local.identifier.volume93en
local.identifier.issue5en
local.access.fulltextYesen
local.contributor.lastnameGoodarzi Boroojenien
local.contributor.lastnameMaderen
local.contributor.lastnameKnorren
local.contributor.lastnameRuhnkeen
local.contributor.lastnameRoheen
local.contributor.lastnameHafeezen
local.contributor.lastnameManneren
local.contributor.lastnameZenteken
dc.identifier.staffune-id:iruhnkeen
local.profile.orcid0000-0001-5423-9306en
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:17830en
local.identifier.handlehttps://hdl.handle.net/1959.11/17617en
dc.identifier.academiclevelAcademicen
local.title.maintitleThe effects of different thermal treatments and organic acid levels on nutrient digestibility in broilersen
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.search.authorGoodarzi Boroojeni, Fen
local.search.authorMader, Aen
local.search.authorKnorr, Fen
local.search.authorRuhnke, Isabelleen
local.search.authorRohe, Ien
local.search.authorHafeez, Aen
local.search.authorManner, Ken
local.search.authorZentek, Jen
local.uneassociationUnknownen
local.year.published2014en
local.subject.for2020300303 Animal nutritionen
local.subject.seo2020100411 Poultryen
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