Interactions between dietary fat type and xylanase supplementation when rye‐based diets are fed to broiler chickens 2. Performance, nutrient digestibility and the fat‐soluble vitamin status of livers

Abstract

1. The interactions between dietary fat type and xylanase supplementation of rye‐based diets were investigated using a 2×2 factorial design in which a rye‐based diet (610 g rye/kg) was combined with 100 g/kg of soya oil or beef tallow, with or without xylanase supplementation at 3000 IU/kg, and fed to 1‐d‐old male broilers for 35 d. Growth, nutrient digestibility and AMEn values were determined and the vitamin status of livers assessed at various ages.

2. There were significant interactions between crude fat and xylanase supplementation on the faecal digestibility of crude fat and crude protein. Fat digestibility was improved by xylanase in both fat type groups but to a greater extent for the tallow diets. However, the effects were found to be significant only for oleic, linoleic and linolenic acids. Similarly, protein digestibility and AMEn values were significantly improved by xylanase, but only for the tallow diet.

3. Heal digestibility of nitrogen and amino acids also were affected by enzyme for both fat type diets, the effect generally being more pronounced for the tallow diet.

4. The deposition of the fat soluble vitamins A and E in livers was significantly increased by xylanase supplementation and was also better for soya oil than for tallow.

5. Xylanase supplementation increased the digestibility of insoluble pentosans whereas for the soluble pentosans the opposite effect was noted.

6. Without xylanase supplementation the tallow‐based diet caused high mortality. Liveweight gain and the efficiency of food utilisation were greatest in the soya oil‐based, xylanase‐supplemented diet, followed by the unsupplemented soya oil‐, supplemented tallow‐ and unsupplemented tallow‐based diets.