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Irradiation of poultry feed II. Effect on nutrient composition

Published online by Cambridge University Press:  18 September 2007

S. Leeson  and
M. Marcotte
S. Leeson
Affiliation:
Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario N1G 2W1Canada
M. Marcotte
Affiliation:
Nordion International, Kanata, Ontario K2K 1X8, Canada
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Abstract

Irradiation offers a potential method for effective microbial control of poultry feed. Birds fed such irradiated diets are not adversely affected and radiation status of the diet is unchanged. While radiation at 25–35 kGy is likely to raise feed temperature by only 5°C during processing, there seems to be loss in potency of certain nutrients. Most reports indicate loss in potency of all fat-soluble vitamins, and there are less consistent reports regarding thiamine and pyridoxine. At 25–35 kGy irradiation there will be around 15% loss of potency of these vitamins. Irradiation also causes increased peroxidation of fats, although this effect can be controlled by appropriate inclusion of antioxidants. There are no consistent reports of irradiation having any effect on protein quality or amino acid status of diets.

Keywords

Irradiationpoultry feednutritive valuevitaminsamino acidsfat peroxidation
Type
Research Article
Information
World's Poultry Science Journal , Volume 49 , Issue 2 , July 1993 , pp. 120 - 131
Copyright
Copyright © Cambridge University Press 1993

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