The effects of dry heat processing, autoclaving and enzyme supplementation on the nutritive value of wheat for growing Japanese quails

Figures & data

Table 1. Composition of reference diet and experimental quail diets as formulated and as calculated from analysed composition of the ingredients (g/kg).

Ingredients	Reference diet	Test diet	Experimental diet
Untreated or treated wheat	0	400	600
Corn	581	348.6	0
Soybean meal (44%)	316.9	190.1	297.0
Corn gluten meal (64%)	66.7	40.0	55.6
Soy oil	0	0	11.9
Oyster shell	13.4	8.04	13.5
DCP	8.4	5.04	7.7
Salt	2.9	1.74	2.3
Micro minerals^a	2.5	1.5	2.5
Vitamin premix^b	2.5	1.5	2.5
L-threonine	1.3	0.78	2.1
DL-methionine	1.1	0.66	1.2
L-lysine HCl	3.2	1.92	3.6
Safizyme	0	0	0, 0.25 or 0.5 g/kg
Total	1000	1000	1000
Calculated composition
Crude protein (%)	24	18.7	24
ME (kcal/ kg)	2900	3140	2900
Calcium (%)	0.8	0.48	0.8
Avail. phosphorus (%)	0.3	0.21	0.3
Lysine (%)	1.3	0.9	1.3
Met + cys (%)	0.89	0.67	0.84
Threonine (%)	1.022	0.72	1.02
^aSupplemented kg^−1 diet; Fe 50 mg, Mn 102 mg, Zn 70 mg, Cu 10 mg, I 0.5 mg, Se 0.2 mg.
^bSupplemented kg^−1diet; Vitamin A 12,000 IU, Vitamin D3 360 IU, tocopheryl acetate 50 mg, Vitamin K3 33 mg, thiamine 2.5 mg, riboflavin 12 mg, pyridoxine 4.5 mg, pantothenic acid 16.65 mg, biotin 0.26 mg, folacin 2 mg, niacin 50 mg, Vitamin B12 0.025 mg.

Table 2. Influence of wheat processing on chemical composition (g/kg on dry matter basis) and AME and AMEn values (kcal/kg dry matter).

	Untreated	Heated	Autoclaved	RMSE	P-values	R ^2
DM	93.15	94	93	NA	–	–
Crude protein	111.6	114.2	110.7	NA	–	–
Ether extract	24.5	20.1	20	NA	–	–
Total ash	15	20.6	20	NA	–	–
NSPs
Total	112^c	127^a	118^b	2.84	0.01	0.86
Insoluble	93.5^c	110^a	100^b	2.82	<0.01	0.88
Soluble	18.5^a	17.0^b	18.5^a	0.47	0.02	0.75
Insoluble/soluble ratio	5.06^c	647^a	5.42^b	0.20	<0.01	0.91
β-glucans
Total	4.97^b	5.55^a	5.07^b	0.10	<0.01	0.87
Insoluble	3.25^c	4.05^a	3.62^b	0.07	<0.01	0.96
Soluble	1.72^a	1.50^b	1.45^b	0.07	<0.01	0.74
Insoluble/soluble ratio	1.89^c	2.70^a	2.50^b	0.09	<0.01	0.94
AME	2993^b	3018^b	3114^a	50.2	0.01	0.55
AMEn	2990^b	3016^b	3115^a	21.1	0.01	0.84
GEE	72.4^b	74.5^ab	76.0^a	1.2	0.04	0.88
Dry matter digestibility	70.5^b	70.5^b	74.2^a	3.11	0.03	0.46
Note: Mean values within a row with no common letters are significantly different (P ≤ 0.05) as determined by least significant difference comparison.
RMSE, root mean square error (one-way ANOVA); NA, not analysed; GEE, gross energy efficiency=(AMEn/GE)×100.

Table 3. Effect of wheat processing and enzyme on quail body weight (BW), weight gain (WG) feed conversion ratio (FCR), feed intake (FI) and water to feed intake ratio (WFR).

	BW(g)					WG (g)						FCR						FI(g)	WFR
	14	21	28	35	42	7–14	14–21	21–28	28–35	35–42	7–42	7–14	14–21	21–28	28–35	35–42	7–42	7–42	7–42
Processing
UT	63.7^b	111.0^b	159.3^b	205.5^b	249.2^c	37.3^b	47.3^b	48.2^b	46.2^b	43.6	222.7^c	2.22^a	2.56^a	2.83^a	3.79	4.78^a	3.25^a	726.1	2.33
DHP	64.5^b	112.2^b	161.6^b	208.1^b	252.8^b	38.1^b	47.6^b	49.4^ab	46.5^b	44.6	226.4^b	2.20^a	2.54^a	2.77^ab	3.74	4.75^a	3.22^a	728.8	2.33
AUP	67.4^a	116.9^b	168.3^a	217.7^a	264.0^a	41.0^a	49.4^a	51.4^a	49.4^a	46.2	237.6^a	2.15^b	2.39^b	2.64^b	3.63	4.49^b	3.07^b	729.9	2.22
Enzyme(g/kg)
0	64.3^b	111.6^b	160.3^b	206.5^b	250.3^c	37.9^b	47.3^b	48.6	46.2^c	43.8	223.8^c	2.23^a	2.57^a	2.82	3.77	4.77^a	3.25^a	727.4	2.35
250	64.7^b	112.7^b	162.4^b	209.6^b	254.4^b	38.3^b	47.9^ab	49.6	47.2^b	44.9	228.8^b	2.18^b	2.50^ab	2.75	3.72	4.65^ab	3.18^ab	724.6	2.30
500	66.6^a	115.8^a	166.6^a	215.4^a	261.3^a	40.2^a	49.2^a	50.7	48.8^a	45.9	234.8^a	2.16^b	2.41^b	2.67	3.68	4.60^b	3.12^b	732.8	2.23
P×E
DHP×0	61.6^d	108.5^e	157.1^c	203.1^cd	246.6^de	35.2^d	46.9	48.5	45.9	43.6	220.2^e	2.21	2.60	2.81	3.77	4.75	3.25	717.2	2.36
DHP×0.25	62.4^d	109.6^ed	158.3^c	204.3^cd	248.8^de	36.0^cd	47.1	48.7	46.0	44.6	222.4^de	2.19	2.58	2.80	3.73	4.75	3.24	721.4	2.35
DHP×0.50	69.6^ab	118.5^cde	169.5^ab	217.1^ab	262.9^ab	43.2^a	48.9	50.9	47.6	45.8	236.5^ab	2.19	2.45	2.70	3.73	4.74	3.16	747.8	2.27
UT×0	61.5^d	108.4^e	157.2^c	202.9^d	246.0^e	35.1^cd	46.6	47.1	45.4	42.8	219.6^e	2.27	2.61	2.90	3.84	4.83	3.30	730.9	2.38
UT×0.25	63.7^cd	112.3^cde	159.6^c	205.0^cd	247.8^de	37.3^bcd	46.8	48.8	45.7	43.2	221.4^de	2.22	2.59	2.85	3.82	4.79	3.28	721.0	2.34
UT×0.50	65.9^bcd	112.5^cde	161.2^bc	208.6^cde	253.7^ab	39.5^bc	48.6	48.8	47.5	45.0	227.2^cd	2.17	2.47	2.75	3.72	4.73	3.19	726.4	2.27
AUP×0	65.5^bcd	113.9^bcd	164.2^abc	211.3^bc	256.3^bc	39.1^bc	48.4	50.3	47.1	44.9	229.8^bc	2.21	2.51	2.75	3.70	4.73	3.19	734.2	2.30
AUP×0.25	70.3^a	120.2^a	171.6^a	221.5^a	268.4^a	43.9^a	49.8	51.4	49.8	46.9	241.9^a	2.12	2.33	2.61	3.61	4.41	3.02	731.5	2.19
AUP×0.50	66.6^abc	116.7^abc	169.1^ab	220.5^a	267.3^a	40.1^ab	50.1	52.4	51.4	46.8	240.9^a	2.12	2.32	2.57	3.58	4.33	3.05	724.2	2.16
p-Value
Processing	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01	ns	<0.01	<0.01	<0.01	0.01	ns	<0.01	<0.01	ns	ns
Enzyme	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01	ns	<0.01	<0.01	0.01	ns	ns	0.02	<0.01	ns	ns
P×E	<0.01	<0.01	<0.01	<0.01	<0.01	<0.01	ns	ns	ns	ns	<0.01	ns	ns	ns	ns	ns	ns	ns	ns
R ^2	0.84	0.87	0.78	0.85	0.92	0.84	0.57	0.45	0.84	0.27	0.92	0.67	0.55	0.41	0.36	0.67	0.66	0.16	0.29
RMSE	1.60	1.89	3.45	3.51	2.95	1.6	1.27	2.38	1.01	2.97	2.95	0.03	0.11	0.14	0.19	0.14	2.69	23.3	0.13
Note: Mean values within a column in each section (processing or enzyme) with no common letters are significantly different (P ≤ 0.05) as determined by least significant difference comparison.
UT, untreated; DHP, dry heat processing; AUP, autoclave processing; P×E, processing×enzyme interactions; RMSE, root mean square error (two-way ANOVA).

Table 4. Effect of wheat processing and enzyme on male and female quail carcass quality.

	Carcass				Breast				Thigh				Abdominal fat
	Weight (g)		Yield (%)		Weight (g)		Yield (%)		Weight (g)		Yield (%)		Weight (g)		Yield (%)
	F	M	F	M	F	M	F	M	F	M	F	M	F	M	F	M
Processing
UT	163.6^c	166.5^b	63.4^b	69.8^ab	67.3^c	74.6^b	41.2	44.8	42.1^b	44.1^b	25.7	26.5	1.68^b	1.05^b	1.03	0.62
DHP	168.8^b	165.9^b	64.4^ab	69.4^b	71.2^b	72.5^c	42.2	43.8	44.9^ab	43.8^b	26.6	26.4	1.72^ab	1.12^ab	1.02	0.67
AUP	178.4^a	177.7^a	65.4^a	71.0^a	74.3^a	78.5^a	41.6	44.3	46.6^a	47.4^a	26.1	26.8	2.24^a	1.36^a	1.25	0.76
Enzyme(g/kg)
0	166.3^c	164.5b	64.4	69.6	68.1^b	73.1^c	40.9^b	44.4	42.7^b	44.7	25.7	27.2	1.68	1.00^b	1.01	0.61^b
0.25	170.3^b	172.2a	64.6	70.9	69.8^b	75.0^b	41.0^b	43.6	44.1^ab	44.5	25.9	25.9	1.85	1.16^ab	1.08	0.66^ab
0.50	174.2^a	173.4a	64.2	69.6	74.9^a	77.6^a	43.0^a	44.8	46.7^a	46.2	26.8	26.6	2.11	1.37^a	1.21	0.79^a
P×E
DHP×0	165.4^c	158.7^e	65.0^ab	68.4^b	68.1^bc	71.0^d	41.2^ab	44.7^ab	42.2^b	42.0	25.5	26.5	1.63	0.93	0.99	0.58
DHP×0.25	166.0^bc	164.9^cde	64.4^ab	69.9^ab	68.2^bc	71.7^cd	41.1^ab	43.5^ab	41.6^b	42.9	25.1	26.0	1.68	1.06	1.01	0.64
DHP×0.50	174.9^ab	174.0^bc	63.7^ab	70.0^ab	77.5^a	75.1^bcd	44.3^a	43.1^ab	50.9^a	46.5	29.1	26.7	1.84	1.37	1.06	0.79
UT×0	162.3^c	163.4^de	63.2^ab	70.2^ab	65.2^c	72.5^cd	40.2^b	44.4^ab	41.6^b	43.2	25.6	26.4	1.62	0.94	0.99	0.57
UT×0.25	164.2^c	164.7^de	64.7^ab	69.6^b	67.4^bc	73.4^cd	41.1^ab	44.5^ab	42.3^b	43.6	25.7	26.4	1.53	0.95	0.94	0.58
UT×0.50	164.5^c	171.3^bcd	62.4^b	69.5^b	69.4^bc	77.9^ab	42.2^ab	45.5^ab	42.4^b	45.6	25.8	26.6	1.90	1.25	1.16	0.73
AUP×0	171.1^bc	171.2^bcd	65.0^ab	70.2^ab	71.1^abc	75.7^abc	41.5^ab	44.2^ab	44.4^ab	48.9	25.9	28.6	1.80	1.14	1.05	0.67
AUP×0.25	180.8^a	187.0^a	64.7^ab	73.4^a	74.1^ab	80.1^a	40.9^ab	42.8^b	48.3^ab	47.1	26.8	25.1	2.33	1.46	1.29	0.77
AUP×0.50	183.3^a	174.8^b	66.5^a	69.5^b	77.9^a	79.8^a	42.5^ab	45.7^a	469^ab	46.3	25.6	26.5	2.58	1.48	1.41	0.84
P-value
Processing	<0.01	<0.01	0.01	0.03	<0.01	<0.01	ns	ns	<0.01	0.01	ns	ns	0.02	0.01	ns	ns
Enzyme	<0.01	<0.01	ns	ns	<0.01	<0.01	<0.01	ns	0.01	0.34	ns	ns	ns	<0.01	ns	0.01
P×E	0.02	<0.01	0.05	0.02	0.05	0.05	0.05	0.03	0.01	ns	ns	ns	ns	ns	ns	ns
R ^2	0.82	0.82	0.43	0.50	0.73	0.79	0.38	0.46	0.59	0.41	0.34	0.28	0.35	0.46	0.22	0.37
RMSE	3.83	4.17	1.47	1.49	2.92	1.86	1.66	2.64	3.05	2.97	1.83	1.53	0.52	0.26	0.31	0.14
Note: Mean values within a column in each section (processing or enzyme) with no common letters are significantly different (P ≤ 0.05) as determined by least significant difference comparison.
UT, untreated; DHP, dry heat processing; AUP, autoclave processing; P×E, processing×enzyme interactions; RMSE, root mean square error (two-way ANOVA).