Combined effect of using near‐infrared spectroscopy for nutritional evaluation of feed ingredients and non‐starch polysaccharide carbohydrase complex on performance of broiler chickens |
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| Authors: | Roberto Montanhini Neto Eric N'Guetta Cecile Gady Maria Francesch Aurélie Preynat |
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| Affiliation: | 1. Centre d'Expertise en Recherche et Nutrition (CERN), Adisseo France S.A.S., Malicorne, France;2. Institute of Agriculture and Food Research and Technology (IRTA), Constantí, Spain |
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| Abstract: | This study was carried out to evaluate the combined effect of using near‐infrared spectroscopy (NIRS ) for nutritional evaluation of feed ingredients and the addition of non‐starch polysaccharide carbohydrase complex (NSP enzymes) on the growth performance of broilers fed diets produced with low‐quality wheat and soybean meal. A 2 × 2 trial design was performed, with seven replicates of 40 male Ross 308 broilers per treatment, evaluating the effect of the addition of NSP enzymes and the ingredients’ nutritional matrix based on table values or NIRS values. Diets without added enzymes were formulated to reach nutritional requirements, whereas diets with enzymes were reformulated, reducing the apparent metabolizable energy (AME ) by 85 kcal/kg. In the overall period (days 0–35), broilers fed diets formulated using NIRS values had higher (P < 0.001) average daily gain (+11.3%) and daily feed intake (+7.2%), and a lower (P < 0.001) feed conversion ratio (?5.3%) compared to those fed diets formulated using table values. When formulating diets for broilers with low‐quality feed ingredients, performance can be improved by considering NIRS values and by the addition of NSP enzymes, even with a reduction of AME . These nutritional approaches are efficient in improving broilers’ performances by themselves and even more so when they are combined. |
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| Keywords: | broilers ingredient quality
NIRS
NSP enzymes nutritional matrix |
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