Advanced SearchSearch Tips
Inclusion of Dried Bakery Product in High Fat Broiler Diets: Effect on Pellet Quality, Performance, Nutrient Digestibility and Organ Weights
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Inclusion of Dried Bakery Product in High Fat Broiler Diets: Effect on Pellet Quality, Performance, Nutrient Digestibility and Organ Weights
Catala-Gregori, P.; Garcia, V.; Madrid, J.; Orengo, J.; Hernandez, F.;
  PDF(new window)
A 21- to 42-day feeding study was conducted in Ross male broilers to evaluate the use of dried bakery product (DBP) and the influence of adding fat at different points in the manufacturing process. Six dietary treatments were formulated using a factorial arrangement (32 design) with three levels of fat in the mixer (high: 4.8%, medium: 3.8% and low: 2.8%) with or without DBP (0 and 7%). Additional fat was sprayed on pellets in a post-pelleting liquid application to bring the fat content to a similar level in all diets. Data on pellet quality (before and after post-pelleting fat addition), broiler performance, nutrient digestibility and organ weights were studied. Pellets made with DBP showed higher hardness values when measured before post-pelleting fat addition (p<0.001), although DBP did not affect final pellet hardness or durability. Higher post-pelleting hardness and durability were shown by diets to which a lower level of fat had been added in the mixer (p<0.001). In general, post-pelleting fat application improved durability (p<0.05). However, broiler performance and ileal digestibility were not affected by any of the factors tested. Dietary treatments had a significant but variable effect on carcass yield (p<0.01), although there were no differences among treatments regarding breast and leg yield, abdominal fat or organ weights. The results indicate that up to 7% DBP could be used in the broiler diet without impairing performance, ileal digestibility or organ weights. The place or point of fat addition in the manufacturing process has a strong influence on pellet quality.
Broiler;High Fat Diet;Dried Bakery Product;
 Cited by
Effects of feed formulation on feed manufacturing and pellet quality characteristics of poultry diets, World's Poultry Science Journal, 2011, 67, 01, 19  crossref(new windwow)
Vacuum coating of pelleted feed for broilers: Opportunities and challenges, Animal Feed Science and Technology, 2015, 200, 1  crossref(new windwow)
Effect of different levels of palygorskite inclusion on pellet quality, growth performance and nutrient utilization in broilers, Animal Feed Science and Technology, 2017, 223, 73  crossref(new windwow)
Al-Tulaihan, A. A., H. Najib and S. M. Al-Eid. 2004. The nutritional evaluation of locally produced dried bakery waste (DBW) in the broiler diets. Pakistan J. Nutr. 3(5):294-299 crossref(new window)

AOAC. 1990. Official methods of analysis. 15th edn. Association of Official Analytical Chemists, Washington, DC

Behnke, K. 1994. Factors affecting pellet quality. In: Proceedings of the 1994 Maryland Nutrition Conference. pp. 44-54

Boletin Oficial del Estado. 2005. Real Decreto Espanol 1201/2005, de 10 de octubre, sobre protección de los animales utilizados para experimentacion y otros fines científicos. Bol. Ofic. Estado 252:34367-34391

Briggs, J. L., D. E. Maier, B. A. Watkins and K. C. Behnke. 1999. Effects of ingredients and processing parameters on pellet quality. Poult. Sci. 78:1464-1471

Dale, N. 1992. Pelleting effects on lysine bioavailability in diets containing dried bakery product. J. Appl. Poult. Res. 1:84-87

Damron, B. L., P. W. Waldroup and R. H. Harms. 1965. Evaluation of dried bakery products for use in broiler diets. Poult. Sci. 44:1122-1126

Day, E. J. and B. C. Dilworth. 1968. Dried bakery products in broiler diets. Mississippi State University Experimental Station Bulletin. 763. Mississipi State University, Mississipi, USA

De Blas, C., G. G. Mateos and P. G. Rebollar. 2003. Tablas FEDNA de composici$\acute{o}$n y valor nutritivo de alimentos para la fabricaci$\acute{o}$n de piensos compuestos (2 ed.). Fundaci$\acute{o}$n Espa$\tilde{n}$ola para el Desarrollo de la Nutrici$\acute{o}$n Animal. Madrid, Spain

Food and Agriculture Organization of the United Nations 2007. FAO forecasts continued high cereal prices. New Stories, 07/11/2007

Haddad, S. G. and K. I. Ereifej. 2004. Substituting bread byproduct for barley grain in fattening diets for Baladi kids. Asian-Aust. J. Anim. Sci. 17(5):629-632

Kouhkan, M. R., H. Kermanshahi and F. Eftekhari. 2003. The effect of natural zeolite and bakery waste on performance and serum parameters of broiler chickens. In: Annual Meeting of the British Society of Animal Science, York. p. 178

MacMahon, M. J. and J. D. Payne. 1991. The Pelleting Handbook. Borregaard Lignotech. s.l. p. 6

McCracken, K. J. 2002. Effects of processing on nutritive value of diets. In: Poultry feedstuffs: Supply, composition and nutritive value (Ed. J. M. McNab and K. N. Boorman) CABI Publishing, Wallingford, UK. pp. 301-316

McKinney, L. J. and R. G. Teeter. 2004. Predicting effective caloric value of nonnutritive factors: I. Pellet quality and II. Prediction of consequential formulation dead zones. Poult. Sci. 83:1165-1174

National Research Council 1994. Nutrient requirements of poultry. 9th rev. Ed. National Academy Press, Washington, DC

Nir, I., Y. Twina, E. Grossman and Z. Nitsan. 1994. Quantitative effects of pelleting on performance, gastro-intestinal tract and behavior of meat type chicken. Br. Poult. Sci. 35:589-602 crossref(new window)

Potter, L. M., J. R. Shelton and M. Kelly. 1971. Effects of zinc bacitracin, dried bakery product and different fish meals in diets of young turkeys. Poult. Sci. 50:1109-1115

Quentin, M., I. Bouvarel and M. Picard. 2004. Short- and longterm effects of feed form on fast- and slow growing broilers. J. Appl. Poult. Res. 13:540-548

Reimer, L. 1992. Conditioning. Proc. Northern Crops Inst. Feed Mill Management and Feed Manufacturing Technol. Short Course. California Pellet Mill Co. Crawfordsville, IN. pp. 7

Richardson, W. and E. J. Day. 1976. Effect of varying levels of added fat in broiler diets on pellet quality. Feedstuffs. 48(20):24

Saleh, E. A., S. E. Watkins and P. W. Waldroup. 1996. High-level usage of dried bakery product in broiler diets. J. Appl. Poult. Res. 5:33-38

Snedecor, J. W. and W. G. Cochran. 1980. Statistical methods. 7th ed. The Iowa State Univ. Press, Ames

SPSS. 1997. SPSS Base 7.5 for Windows. SPSS, Chicago, IL

Thomas, M. and A. F. B. van der Poel. 1996. Physical quality of pelleted animal feeds. 1. Criteria for pellet quality. Animal Feed Science and Technology 61:89-112 crossref(new window)

Van Rooyen, R. S. 2003. Improved pellet quality following the implementation of a HACCP system in a commercial animal feed pelleting plant. Master's Dissertation, Department of Production Animal Studies, University of Pretoria, South Africa

Vogtmann, H., H. P. Pfirter and A. L. Prabucki. 1975. A new method of determining metabolisability of energy and digestibility of fatty acids in broiler diets. Br. Poult. Sci. 16:531-534 crossref(new window)

Waldroup, P. W., D. L. Whelchel and Z. B. Johnson. 1982. Variation in nutrient content of samples of dried bakery product. Anim. Feed Sci. Technol. 7:419-421 crossref(new window)

Wiseman, J. 2002. The quantitative contribution of fat to metabolizable energy. In: Poultry feedstuffs: Supply, composition and nutritive value (Ed. J. M. McNab and K. N. Boorman) CABI Publishing, Wallingford, UK. p. 144