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Abstract
1. The effect of heat treatment and enzyme supplementation on the nutritive value of barley was studied.
2. In only one experiment was weight gain significantly improved when the barley was heated.
3. Autoclaving barley at 120 °C for 30 min reduced dietary dry matter digestibility and treating the barley with dilute acid before heating had no effect on its nutritive value.
4. Supplementing diets containing commercial barley with a‐amylase produced slightly conflicting results in that there was an improved weight gain, food conversion efficiency and digestibility value in two of three experiments.
5. The digestibility and metabolisable energy values of a North American six‐row spring barley (Glacier) were significantly improved by enzyme supplementation.
6. The effect of the enzyme on diets containing a high amylose barley (Glacier Pentlandfield) was positive but not significant.
Notes
Present address: Agricultural University of Norway, Department of Poultry and Fur Animal Science, 1432 Aas‐NLH, Norway.