1
THE EFFECTS OF DIFFERENT THERMAL
TREATMENTS AND ORGANIC ACID
LEVELS ON NUTRIENT DIGESTIBILITY IN
BROILERS
Farshad Goodarzi Boroojeni and Jürgen Zentek
Institute of Animal Nutrition
Department of Veterinary Medicine
Freie Universität Berlin
2
Introduction
Thermal processing of feed and the inclusion of organic
acids →
Improve the hygiene of feed (Fancher et al., 1996;
Ricke, 2005; van Immerseel et al., 2009)
Alter the chemical and physical characteristics of
feed ingredients (Jongbloed et al., 2000; Engberg et
al., 2002; Jones, 2011; Abdollahi et al., 2013)
Affect the nutrient digestion and availability (Dibner
and Buttin, 2002; Abdollahi et al., 2013)
3
Evaluate the effect of
Different thermal treatments
Organic acids inclusion levels
→ Hygienic status of feed
Performance
Organ size
Nutrient digestibility
Aim of the study
4
Feed Treatments
Heat treatment Acid supplementation
%
Pelleting at 70 °C (P) 0 0.75 1.5
Long-term conditioning at 85 °C for 3 min (L) 0 0.75 1.5
Expanding at 110 °C for 3-5 sec (E110) 0 0.75 1.5
Expanding at 130 °C for 3-5 sec (E130) 0 0.75 1.5
Lupro-Cid®, BASF: 63.75 % formic acid, 25.00 % propionic acid and 11.25 % water
Starter feed
Grower feed
5
Diet composition
Ingredients (% unless noted) and analyzed nutrient composition of experimental diets
Acid inclusion levels 0% 0.75% 1.50%
Starter Grower Starter Grower Starter Grower
Soybean Meal (49% CP) 32.33 20.83 32.55 21.14 32.77 21.46
Maize 32.03 31.00 30.60 31.00 29.43 31.00
Wheat 24.78 38.98 25.06 37.72 25.06 36.52
Soy oil 5.95 4.30 6.14 4.50 6.34 4.65
Limestone 1.46 1.36 1.46 1.36 1.46 1.36
Monocalcium Phosphate 1.84 1.65 1.84 1.65 1.84 1.65
Vitamin and Mineral Premix2 1.20 1.20 1.20 1.20 1.20 1.20
Salt 0.10 0.10 0.10 0.10 0.10 0.10
DL-Methionine 0.18 0.19 0.18 0.19 0.18 0.19
L-Lysine 0.13 0.13 0.12 0.13 0.12 0.12
L-Threonine . 0.06 . 0.06 . 0.05
Lupro-Cid 0 0 0.75 0.75 1.5 1.5
Titanium Dioxide . 0.20 . 0.20 . 0.20
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Diet composition
Ingredients (% unless noted) and analyzed nutrient composition of experimental diets
Acid inclusion levels 0% 0.75% 1.50%
Starter Grower Starter Grower Starter Grower
Crude Protein (%) 23.27 19.02 23.24 19.38 23.06 19.20
AMEN (MJ/kg) 12.6 12.6 12.6 12.6 12.6 12.6
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Decontamination Trial
Spoilage indicating bacteria (like Bacillus spp.,
Streptomyces spp. and etc.)
Product typical bacteria (like Flavobacteria,
Enterobacteriaceae and etc.)
Product typical molds (like Verticillium spp.,
Fusarium spp. and etc.)
Spoilage indicating molds (like Aspergillus spp.,
Penicillium spp. and etc.)
Yeasts
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Animal Trial
Experimental design →
960 birds
12 treatments
8 replicate pens
Experimental period →
Starter (d 1-21)
Grower diet (d 21-35)
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Parameters
Performance (weekly)
Relative organ weights (35 d)
Apparent ileal and total digestibility (35 d) →
Ileal → Distal 2/3 of ileum
Total → Ileo–caeco–colic junction to the cloaca
10
Impact of heat treatment on native flora (l
og c
fu/g
sta
rter
die
t)
11
Impact of acid treatment on native flora (l
og c
fu/g
sta
rter
die
t)
12
Results
13
Results
P L E110 E130 0 0.75% 1.50% SEM
BWG 2082 2094 2092 2073 2071 2095 2090 11
FI 2953 2988 2979 2991 2969 2980 2984 23
FCR 1.418 1.426 1.423 1.440 1.432 1.421 1.426 0.005
1 Data are means of 8 replicate pens. 10 birds per pen.
Effect of the experimental diets on broiler performance at d 35 (mean1 values)
Heat Acid
14
Results
15
Results
16
The clear trends in apparent ileal digestibilities results → Not
supported by the total digestibility
→ The measured digestibility values at the distal 2/3 of ileum →
A more reliable measure of nutrients availability
Results
17
Results – intestinal microbiota Effect of experimental diets on bacterial cell numbers (in log10) in the gastrointestinal tract of chickens on 35 days of age (mean1 values)
Heat Acid P value
Pellet Long term Expansion 110 Expansion 130 0 % 0.75 % 1.50 % SEM2 Heat Acid Heat*Acid
Cro
p
Lactobacillus spp. 10.1b 10.3ab 10.4ab 10.7a 10.4 10.4 10.4 0.056 0.004 0.863 0.363
E.coli/Hafnia/Shigella 6.5 6.8 7.2 6.6 6.7 6.6 7.0 0.124 0.231 0.428 0.366
Bifidobacterium spp. 4.1b 4.4ab 4.6a 4.2b 4.3 4.4 4.3 0.049 0.002 0.674 0.014
Clostridial cluster I 5.6 5.5 5.6 5.9 5.5b 5.0b 5.9a 0.071 0.388 0.022 0.317
Clostridial cluster IV 7.3 7.2 7.1 7.2 7.0b 7.1ab 7.5a 0.084 0.928 0.032 0.104
Clostridial cluster XIVa 8.1 8.1 8.0 8.1 7.8b 8.5ab 8.3a 0.086 0.956 0.026 0.147
Ileu
m
Lactobacillus spp. 10.4b 10.4b 10.5ab 10.9a 10.8a 10.6ab 10.3b 0.069 0.005 0.011 0.018
Enterobacteria 8.2 8.4 8.1 8.1 8.6a 7.9b 8.0b 0.072 0.421 0.000 0.917
Bifidobacterium spp. 3.4ab 3.2ab 3.0b 3.9a 3.5 3.2 3.5 0.099 0.010 0.341 0.645
Clostridial cluster I I 8.3ab 8.5ab 8.1b 8.5a 8.3 8.2 8.5 0.055 0.044 0.108 0.090
Clostridial cluster IV 7.5 7.7 7.6 7.5 7.7 7.4 7.6 0.077 0.697 0.232 0.964
Clostridial cluster XIVa 8.4 8.5 8.5 8.4 8.5 8.3 8.5 0.055 0.678 0.175 0.876
Caecu
m
Lactobacillus spp. 9.5 9.4 9.4 9.6 9.6 9.5 9.4 0.054 0.411 0.329 0.092
E.coli/Hafnia/Shigella 9.1ab 8.7b 8.6b 9.3a 8.9 8.8 9.1 0.112 0.008 0.456 0.000
Bifidobacterium spp. 5.0 5.3 5.4 5.2 5.2 5.3 5.1 0.080 0.406 0.757 0.047
Clostridial cluster I I 6.3 6.4 6.3 6.4 6.3 6.3 6.4 0.024 0.508 0.115 0.819
Clostridial cluster IV 9.9a 9.8ab 9.7b 9.9a 9.8 9.9 9.9 0.020 0.001 0.189 0.000
Clostridial cluster XIVa 11.0ab 11.1a 10.9b 11.8a 10.9b 11.1a 11.0ab 0.024 0.000 0.037 0.003
1 Data are means of 6 replicate pens. 1 bird per pen.
a,b Means with different superscripts in a row differ significantly (P ≤ 0.05).
2Pooled standard error of mean.
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Conclusion
Applied treatments → No interaction effect
Long-term conditioning → Ileal digestibility↓
Applied treatments→ No negative impact on performance
→
High potential of short-term thermal treatment and organic
acids inclusion for feed hygienization
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Acknowledgement
This work has been funded by the BMBF.
The SiLeBAT project coordinated by Federal Institute for Risk
Assessment.
Diets were provided by the Research Institute of Feed Technology
(Braunschweig-Thune, Germany).
Deep appreciation to A. Kriesten, K. Topp, L. Rode, I. Bebert and M.
Eitinger for scientific and technical support during the animal
experiment and laboratory analysis.