Influence of corn conditioning temperature and enzyme supplementation on growth performance, nutrient utilisation and intestine morphology of broilers fed mash corn-soy diets

Figures & data

Table 1. Ingredients and nutrient composition of experimental diets, as-fed basis.

Ingredients (%)	Diet for determination of nutrient utilisation (trial 1)	Starter (1–10 d)	Grower (11–24 d)
Corn (8.4% CP)	96.22^a	49.39^a	52.51^a
Soybean meal (44% CP)	–	41.52	37.90
Soy Oil	–	4.37	5.42
Calcium carbonate	0.94	0.98	0.93
Dicalcium phosphate	1.87	2.20	1.74
Vitamin and mineral premix^b	0.5	0.5	0.5
DL-Methionine	–	0.38	0.35
L-Lysine HCl	–	0.26	0.17
L-Threonine	–	0.11	0.06
Sodium chloride	0.27	0.29	0.29
Sodium bicarbonate	0.12	0.12	0.12
Choline chloride (600 g/kg)	0.07	0.07	0.05
Calculated analysis
Metabolisable energy (kcal/kg)	3223	3000	3100
Crude protein	8.17	23.0	21.5
Calcium	0.80	0.96	0.87
Available phosphorus	0.39	0.48	0.435
Methionine	0.17	0.72	0.65
Methionine + Cystine	0.34	1.08	0.99
Lysine	0.25	1.44	1.29
Threonine	0.28	0.97	0.88
Sodium	0.16	0.16	0.16
Chloride	0.21	0.27	0.25
DCAD (mEq/Kg)^c	89.9	249.5	235.8
Analysed values
Dry matter	90.6	89.5	90.8
Crude protein (N × 6.25)	8.10	22.56	19.5
Calcium	0.77	0.94	0.89
Total phosphorus	0.51	0.60	0.57

^aUnprocessed and processed corn at temperatures 55, 70 and 85 °C for 150 s with or without Rovabio^® enzyme supplement were used to prepare 8 experimental diets.

^bSupplied per kilogram of diet: Vitamin A, 8,800 U (retinyl acetate); Vitamin D3, 2,500 U; Vitamin E, 11 U (DL-α-tocopheryl acetate); Vitamin K3, 1.9 mg; B1, 1.5 mg; B2, 4 mg; B3, 34.6 mg; B5, 7.9 mg; B6, 2.2 mg; B9, 0.48 mg; B12, 0.01 mg; H2, 0.15 mg; Choline chloride, 140.6 mg; Antioxidant, 1 mg; Mn, 75.2 mg; Fe, 75.0 mg; Zn, 65.5 mg; Cu, 6.01 mg; I, 0.86 mg; Se, 0.20 mg; Choline chloride, 140.6 mg.

^cDietary cation-anion difference.

Table 2. Effect of corn conditioning and enzyme supplementation on apparent metabolisable energy (AME), apparent total tract retention of nitrogen (N) and dry matter (DM) in broiler chicks during 3–9 d.

Treatments	AME	N	DM
	(Kcal × kg^−1)	(%)	(%)
Main effects
Temperature^1
Unprocessed	3052.8	56.8	79.3^a
55 °C	3057.7	55.0	77.2^ab
70 °C	3133.7	58.7	78.1^a
85 °C	3061.9	55.9	75.4^b
SEM	28.4	0.02	0.01
Enzyme^2
-	3093.8	57.8	77.7
+	3059.3	55.5	77.3
SEM	20.1	0.01	0.01
Interaction effects
Enzyme × Processing
–
Unprocessed	3048.8	56.5	79.3
55 °C	3073.6	56.6	77.5
70 °C	3176.2	60.4	78.3
85 °C	3076.4	57.6	75.8
+
Unprocessed	3056.7	57.1	79.2
55 °C	3041.8	53.5	77.0
70 °C	3091.1	57.1	77.9
85 °C	3047.4	54.1	74.9
SEM	40.2	0.02	0.01
p Value
Processing	.150	.380	.030
Enzyme	.230	.140	.600
Processing × Enzyme	.710	.760	.980
Orthogonal contrast analysis
P vs. Unp.	.013	.220	.050
E-P vs. E-Unp	.038	.316	.235
E + P vs. E + Unp	.045	.493	.124

¹Unprocessed and processed corn at temperatures of 55 °C, 70 °C and 85 °C for 150 s.

²Rovabio^® enzyme was provided from Adisseo company (France) and supplemented at the rate of 0.50 g × kg⁻1 diet.

P: processed; Unp: unprocessed; E-: without enzyme supplementation; E+: with enzyme supplementation.

^a,bValues within a column with different superscripts differ (p < .05).

SEM: standard error of the mean.

Table 3. Effect of corn conditioning and enzyme supplementation on the growth performance of broilers (1–10 day)¹.

Treatments	Body weight (g/bird)	Weight gain (g/bird/day)	Feed intake (g/bird/day)	Feed conversion ratio (g/g)
Main effects
Temperature^2
Unprocessed	249.8	21.0	22.4	1.08^ab
55 °C	249.8	21.0	22.3	1.05^b
70 °C	246.7	20.8	22.1	1.07^b
85 °C	245.5	20.6	21.1	1.11^a
SEM	3.45	0.33	0.60	0.01
Enzyme^3
−	244. 6	20.5	21.6	1.09
+	251.3	21.2	22.3	1.07
SEM	2.44	0.23	0.42	0.01
Interaction effects
Enzyme ×
Processing
−
Unprocessed	255.8^a	21.7^a	22.0	1.07
55 °C	246.8^ab	20.7^ab	22.5	1.06
70 °C	238.2^b	19.9^b	21.3	1.10
85 °C	237.5^b	19.8^b	20.6	1.14
+
Unprocessed	243.7^ab	20.4^ab	22.7	1.09
55 °C	252.8^a	21.3^a	22.1	1.04
70 °C	255.3^a	21.6^a	23.0	1.04
85 °C	253.5^a	21.4^a	21.6	1.09
SEM	4.88	0.47	0.85	0.02
p Value
Processing	.754	.746	.449	.006
Enzyme	.057	.058	.229	.070
Processing × Enzyme	.016	.013	.656	.131
Orthogonal contrast analysis
P vs. Unp.	.199	.192	.956	.398
E-P vs. E-Unp	.041	.039	.562	.214
E + P vs. E + Unp	.021	.018	.755	.273

¹Each value represents the mean of six replicates (12 birds per replicate).

²Unprocessed corn and processed corn at temperatures of 55 °C, 70 °C and 85 °C for 150 s.

³Rovabio^® enzyme was provided from Adisseo company (France) and supplemented at the rate of 0.50 g × kg⁻1 diet.

P: processed; Unp: unprocessed; E-: without enzyme supplementation; E+: with enzyme supplementation.

^a,bValues within a column with different superscripts differ (p < .05).

SEM: standard error of the mean.

Table 4. Effect of corn conditioning and enzyme supplementation on the growth performance of broilers (11–24 day)^a.

Treatments	Body weight (g/bird)	Weight gain (g/bird/day)	Feed intake (g/bird/day)	Feed conversion ratio (g/g)
Main effects
Temperature^b
Unprocessed	952.4	50.2	72.2	1.55
55 °C	945.9	49.7	76.6	1.70
70 °C	954.4	50.5	75.7	1.67
85 °C	954.3	50.6	73.1	1.66
SEM	19.7	1.37	1.92	0.05
Enzyme^c
−	943.8	50.0	73.1	1.64
+	959.7	50.6	75.7	1.64
SEM	14.0	0.97	1.35	0.04
Interaction effects
Enzyme ×
Processing
−
Unprocessed	943.6	49.1	70.6	1.57
55 °C	973.5	51.9	77.1	1.70
70 °C	933.5	49.7	72.8	1.62
85 °C	924.6	49.1	71.8	1.69
+
Unprocessed	961.3	51.3	73.8	1.53
55 °C	918.2	47.5	76.0	1.70
70 °C	975.3	51.4	78.7	1.53
85 °C	984.1	52.2	74.4	1.72
SEM	27.9	1.94	2.71	1.07
p Value
Processing	.988	.965	.335	.220
Enzyme	.420	.648	.176	.991
Processing × Enzyme	.196	.222	.639	.715
Orthogonal contrast analysis
P vs. Unp.	.750	.497	.129	.144
E-P vs. E-Unp	.990	.486	.323	.159
E + P vs. E + Unp	.958	.757	.402	.130

^aEach value represents the mean of six replicates (12 birds per replicate).

^bUnprocessed corn and processed corn at temperatures of 55 °C, 70 °C and 85 °C for 150 s.

^cRovabio^® enzyme was provided from Adisseo company (France) and supplemented at the rate of 0.50 g × kg⁻1 diet.

P: processed; Unp: unprocessed; E-: without enzyme supplementation; E+: with enzyme supplementation.

SEM: standard error of the mean.

Table 5. Effect of corn conditioning and enzyme supplementation on the growth performance of broilers (1–24 day)^a.

Treatments	Body weight (g/bird)	Weight gain (g/bird/day)	Feed intake (g/bird/day)	Feed conversion ratio (g/g)
Main effects
Temperature^b
Unprocessed	952.4	38.0	51.4	1.45
55 °C	945.9	37.8	53.7	1.56
70 °C	954.4	38.1	53.0	1.49
85 °C	954.3	38.1	51.2	1.52
SEM	19.7	0.82	1.22	0.04
Enzyme^c
−	943.8	37.7	51.5	1.49
+	959.7	38.3	53.1	1.52
SEM	14.0	0.58	0.86	0.03
Interaction effects
Enzyme ×
Processing
−
Unprocessed	943.6	37.7	50.2	1.43
55 °C	973.5	38.9	54.4	1.53
70 °C	933.5	37.3	51.3	1.46
85 °C	924.6	36.9	50.3	1.54
+
Unprocessed	961.3	38.4	52.6	1.47
55 °C	918.2	36.6	53.1	1.59
70 °C	975.3	39.0	54.7	1.53
85 °C	984.1	39.4	52.0	1.49
SEM	27.9	1.16	1.73	0.06
p Value
Processing	.988	.980	.390	.366
Enzyme	.420	.423	.207	.538
Processing × Enzyme	.196	.199	.562	.730
Orthogonal contrast analysis
P vs. Unp.	.750	.752	.213	.149
E-P vs. E-Unp	.990	.980	.440	.214
E + P vs. E + Unp	.958	.935	.708	.382

^aEach value represents the mean of six replicates (12 birds per replicate).

^bUnprocessed corn and processed corn at temperatures of 55 °C, 70 °C and 85 °C for 150 s.

^cRovabio^® enzyme was provided from Adisseo company (France) and supplemented at the rate of 0.50 g × kg⁻1 diet.

P: processed; Unp: unprocessed; E-: without enzyme supplementation; E+: with enzyme supplementation.

SEM: standard error of the mean.

Table 6. Effect of corn conditioning and enzyme supplementation on carcase characteristics of broiler chickens (24 day)¹.

Treatments	Edible carcase	Thighs	Breast yield	Neck + back	Liver	Pancreas	Heart	Spleen	Bursa of Fabricius	Abdominal fat pad
Main effects	% of live body weight
Temperature^2
Unprocessed	60.8	18.0	23.6	19.1	2.53	0.37	0.57	0.10	0.20	0.64
55 °C	60.1	17.8	23.5	18.8	2.59	0.35	0.59	0.12	0.17	0.54
70 °C	60.9	18.4	23.3	19.2	2.45	0.35	0.54	0.12	0.18	0.74
85 °C	60.4	17.8	24.0	18.7	2.67	0.36	0.58	0.12	0.19	0.54
SEM	0.62	0.25	0.48	0.18	0.09	0.02	0.03	0.01	0.02	0.06
Enzyme^3
−	60.3	17.8	23.8	19.6	2.52	0.38^a	0.59	0.12	0.18	0.60
+	60.8	18.2	23.3	19.3	2.60	0.34^b	0.55	0.11	0.19	0.63
SEM	0.44	0.18	0.34	0.13	0.06	0.01	0.02	0.01	0.01	0.04
Interaction effects
Enzyme ×
Processing
−
Unprocessed	59.9	17.6	23.6	18.7	2.40	0.40	0.63	0.12^abc	0.20	0.54
55 °C	60.8	18.0	23.7	18.4	2.58	0.38	0.61	0.14^a	0.13	0.52
70 °C	61.2	18.3	24.1	18.8	2.47	0.36	0.55	0.11^abc	0.20	0.73
85 °C	59.7	17.4	23.9	18.4	2.62	0.36	0.58	0.11^abc	0.20	0.59
+
Unprocessed	61.6	18.4	23.7	19.6	2.65	0.35	0.52	0.09^c	0.21	0.73
55 °C	60.0	17.7	23.2	19.1	2.60	0.32	0.56	0.10^bc	0.22	0.55
70 °C	60.6	18.5	22.5	19.6	2.42	0.35	0.54	0.12^abc	0.18	0.74
85 °C	61.1	18.1	23.9	19.0	2.71	0.35	0.57	0.13^ab	0.18	0.48
SEM	0.88	0.36	0.69	0.26	0.13	0.02	0.04	0.01	0.02	0.08
	p Value
Processing	.780	.321	.857	.240	.390	.730	.630	.440	.638	.072
Enzyme	.390	.243	.310	.105	.411	.031	.084	.288	.394	.608
Processing × Enzyme	.490	.400	.600	.950	.720	.670	.494	.046	.065	.368
Orthogonal contrast analysis
P vs. Unp.	.591	.380	.951	.545	.262	.098	.121	.702	.612	.540
E-P vs. E-Unp	.668	.488	.743	.563	.253	.315	.327	.611	.484	.458
E + P vs. E + Unp	.299	.558	.457	.323	.690	.583	.264	.106	.552	.223

¹Each value represents the mean of six replicates.

²Unprocessed corn and processed corn at temperatures of 55 °C, 70 °C and 85 °C for 150 s.

³Rovabio^® enzyme was provided from Adisseo company (France) and supplemented at the rate of 0.50 g × kg⁻1 diet.

P: processed; Unp: unprocessed; E-: without enzyme supplementation; E+: with enzyme supplementation.

^a–cValues within a column with different superscripts differ (p < .05).

SEM: standard error of the mean.

Table 7. Effect of corn conditioning and enzyme supplementation on gut morphology of broiler chickens at 24 days of age^a.

Treatments	% of live body weight					cm/kg body weight
	Proventriculus	Gizzard	duodenum	Jejunum	Ileum	Small intestine	Duodenum	Jejunum	Ileum
Main effects
Temperature^b
Unprocessed	0.62	2.01	1.05	1.70	1.25	190.8	31.5	76.7	82.6
55 °C	0.61	2.14	1.01	1.83	1.29	195.1	33.8	80.1	81.1
70 °C	0.60	2.13	1.00	1.82	1.26	188.1	35.9	75.4	76.8
85 °C	0.59	2.27	1.04	1.73	1.28	183.6	31.8	73.7	78.2
SEM	0.04	0.08	0.05	0.07	0.05	5.77	2.92	2.15	2.39
Enzyme^c
−	0.61	2.16	1.02	1.80	1.32	189.4	32.0	77. 6	79.9
+	0.61	2.12	1.03	1.73	1.22	189.3	34.5	75.4	79.5
SEM	0.03	0.05	0.03	0.05	0.03	4.08	2.07	1.52	1.69
Interaction effects
Enzyme ×
Processing
−
Unprocessed	0.69	2.14	1.00	1.70	1.30	192.4	31.6	77.0	83.8
55 °C	0.56	2.21	1.06	1.97	1.36	203.5	35.9	84.5	83.1
70 °C	0.61	2.00	0.94	1.79	1.28	180.1	29.0	74.8	76.4
85 °C	0.56	2.27	1.08	1.75	1.32	181.8	31.5	74.0	76.3
+
Unprocessed	0.55	1.87	1.10	1.70	1.20	189.3	31.4	76.4	81.5
55 °C	0.67	2.07	0.97	1.69	1.22	186.6	31.8	75.8	79.1
70 °C	0.59	2.26	1.06	1.85	1.24	196.0	42.9	76.0	77.1
85 °C	0.62	2.27	1.00	1.70	1.23	185.5	32.0	73.4	80.1
SEM	0.06	0.10	0.06	0.10	0.07	8.16	4.14	3.05	3.38
	p Value
Processing	.960	.143	.830	.516	.939	.566	.686	.214	.311
Enzyme	.980	.621	.801	.373	.070	.987	.401	.320	.866
Processing × Enzyme	.240	.100	.249	.411	.911	.266	.174	.379	.669
Orthogonal contrast analysis
P vs. Unp.	.196	.766	.846	.405	.742	.705	.654	.863	.164
E-P vs. E-Unp	.196	.912	.774	.321	.735	.652	.810	.865	.163
E + P vs. E + Unp	.166	.006	.267	.654	.788	.991	.544	.668	.524

^aEach value represents the mean of six replicates.

^bUnprocessed corn and processed corn at temperatures of 55 °C, 70 °C and 85 °C for 150 s.

^cRovabio^® enzyme was provided from Adisseo company (France) and supplemented at the rate of 0.50 g × kg⁻1 diet.

P: processed; Unp: unprocessed; E-: without enzyme supplementation; E+: with enzyme supplementation.

SEM: standard error of the mean.

Table 8. Effect of corn conditioning and enzyme supplementation on jejunum histomorphology of broiler chickens at 24 days of age¹.

Treatments	Villus height (µm)	Villus width (µm)	Crypt depth (µm)	Villus height to Crypt depth
Main effects
Temperature^2
Unprocessed	733.5	155.8^b	155.3^c	4.78^a
55 °C	737.0	176.3^b	174.5^b	4.30^ab
70 °C	745.5	200.3^a	166.8^bc	4.51^ab
85 °C	767.2	161.5^b	194.6^a	3.94^b
SEM	15.8	7.78	6.49	0.20
Enzyme^3
−	728.6^b	164.3^b	174.1	4.25
+	763.0^a	182.6^a	171.4	4.51
SEM	11.2	5.50	4.59	0.14
Interaction effects
Enzyme ×
Processing
−
Unprocessed	731.0^bc	149.0	157.0	4.76
55 °C	696.0^c	157.0	181.5	3.85
70 °C	760.5^abc	188.0	171.5	4.49
85 °C	727.0^bc	163.0	186.5	3.90
+
Unprocessed	736.0^bc	162.5	153.5	4.79
55 °C	778.0^ab	195.5	167.5	4.79
70 °C	730.5^bc	212.5	162.0	4.52
85 °C	807.3^a	160.0	202.7	3.98
SEM	22.4	11.0	9.18	0.28
	p Value
Processing	.449	.002	.002	.044
Enzyme	.040	.026	.680	.208
Processing × Enzyme	.044	.307	.389	.361
Orthogonal contrast analysis
P vs. Unp.	.520	.049	.076	.143
E-P vs. E-Unp	.918	.204	.076	.074
E + P vs. E + Unp	.194	.100	.075	.274

¹Each value represents the mean of six replicates.

²Unprocessed corn and processed corn at temperatures of 55 °C, 70 °C and 85 °C for 150 s.

³Rovabio^® enzyme was provided from Adisseo company (France) and supplemented at the rate of 0.50 g × kg⁻1 diet.

P: processed; Unp: unprocessed; E-: without enzyme supplementation; E+: with enzyme supplementation.

^a–cValues within a column with different superscripts differ (p < .05).

SEM: standard error of the mean.

Table 9. Effect of corn conditioning and enzyme supplementation on microbial count (Log10CFU/g) of ileum contents in broiler chickens at 24 days of age¹.

Treatments	Lactobacillus	Bifidobacterium	Clostridium	Escherichia Coli	Salmonella
Main effects
Temperature^2
Unprocessed	6.44^b	5.19	1.57	4.73	NF^d
55 °C	6.93^ab	5.23	1.52	4.69	NF
70 °C	7.07^a	5.59	1.76	4.73	NF
85 °C	6.40^b	5.21	1.52	4.58	NF
SEM	0.19	0.25	0.10	0.28
Enzyme^3
−	6.48^b	5.20	1.69	4.71	NF
+	6.93^a	5.41	1.50	4.66	NF
SEM	0.13	0.18	0.07	0.20
Interaction effects
Enzyme ×
Processing
−
Unprocessed	6.19	4.97	1.55	4.61	NF
55 °C	6.54	4.93	1.60	4.58	NF
70 °C	7.12	5.78	1.92	5.05	NF
85 °C	6.09	5.12	1.70	4.59	NF
+
Unprocessed	6.69	5.40	1.60	4.85	NF
55 °C	7.32	5.54	1.45	4.80	NF
70 °C	7.01	5.39	1.60	4.41	NF
85 °C	6.71	5.30	1.35	4.58	NF
SEM
	0.27	0.35	0.14	0.40
	p Value
Processing	.044	.639	.330	.979
Enzyme	.027	.420	.072	.867
Processing × Enzyme	.401	.527	.501	.666
Orthogonal contrast analysis
P vs. Unp.	.114	.319	.752	.893
E-P vs. E-Unp	.919	.413	.847	.843
E + P vs. E + Unp	.456	.972	.448	.561

¹Each value represents the mean of six replicates.

²Unprocessed corn and processed corn at temperatures of 55 °C, 70 °C and 85 °C for 150 s.

³Rovabio^® enzyme was provided from Adisseo company (France) and supplemented at the rate of 0.50 g × kg⁻¹ diet.

P: processed; Unp: unprocessed; E-: without enzyme supplementation; E+: with enzyme supplementation.

^a,bValues within a column with different superscripts differ (p < .05).

SEM: standard error of the mean.

^dNot found.