1. Applied Poultry Nutrition M.E. Persia Iowa State University

2. What Do We Really Feed Poultry? Grains: Byproduct meals:

3. Corn Contains Anti-nutrients  Nonstarch Polysaccharides (Meng and Slominski, 2005)  7.6% total  0.6% water soluble  Phytate (Hidvegi and Lasztity, 2003)  1.0%

4. Indirect Consequences of Phytate Traditional mechanism Ca/phytate complex chelates protein and digestive enzymes P- Ca++ P- Zn++ Fe++ Cu+ P- Ca++ = Protein = Digestive enzyme

5. Calcium and pH on phytate solubility 6.55.54.53.5 pH

6. Solution: Phytase DietPhytase Dose, FTU/kg Body Wt, g FCR, g/g Mortality, % PCNone03108 b 1.784.28 b NC*None02999 c 1.8013.36 a NC*Phytase5003187 a 1.785.88 b Results at 49 days Parr and Wyatt, 2006 Diet formulated with reduced phosphorus, calcium, amino acids and energy

7. DDGS Contains Anti-nutrients  Nonstarch Polysaccharides (Villamide et al., 1997)  19.1 – 22.0% total  0.0 – 2.1% water soluble  Phytate (NRC, 1994)  0.7%

8. Discussion Question Why would corn have more phytate than DDGS?

9. Soybean Meal Contains Anti-nutrients  Nonstarch Polysaccharides (Meng and Slominski, 2005)  13.7% total  1.3% water soluble  Phytate (NRC, 1994)  1.40%  Raffinose  1.9%  Stachyose  5.2%

10. Barley Contains Anti-nutrients  Nonstarch Polysaccharides (Villamide et al., 1997)  10.2 – 19.9% total  3.3 – 4.4% glucans  Phytate (NRC, 1994)  0.9%

11. Wheat Contains Anti-nutrients  Nonstarch Polysaccharides (Gutierrez del Alamo et al., 2008)  9.8 – 11.2% total  1.3 – 2.4% water soluble  Phytate (NRC, 1994)  0.8%

12. Solution – treatment with enzymes

13. Soybeans Contain Anti-nutrients  Trypsin Inhibitor

14. Relationship with CCK SBTI (mg/kg)01001000 Plasma CCK (fmol/ml)9.613.418.1 Soybean trypsin inhibitor enhanced CCK release into circulation in a dose- dependent fashion.

15. Gross Effects Performance

16. Solution: Heat treatment Trypsin Inhibitors are heat labile Heat treatment of soybean meal – Drive off oil extraction medium – Dry soybean meal – Destroy Trypsin Inhibitors Caution: too much heat has negative effects on protein digestibility

17. Maillad Reactions (Browning) Intermediate reaction products Late reaction products Moisture and Heat Ingredient Lysine Digestibility Corn 92% Wheat 86% Soybean meal (SBM) 90% DDGS 75% M and B meal 81% Lysine HCl100%