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Whole grain in turkey nutrition. Part 1: Gastrointestinal development and function

Published online by Cambridge University Press:  31 August 2016

J. JANKOWSKI ,
Z. ZDUNCZYK  and
J. JUSKIEWICZ
J. JANKOWSKI
Affiliation:
Department of Poultry Science, University of Warmia and Mazury, Oczapowskiego 5, 10-718 Olsztyn, Poland
Z. ZDUNCZYK
Affiliation:
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
J. JUSKIEWICZ*
Affiliation:
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
*
Corresponding author: [email protected]
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Abstract

Currently whole grain is incorporated into poultry diets to lower production costs, stimulate the development of the gizzard, prevent potentially pathogenic bacteria from entering the intestine and improve the growth rate and feed conversion of birds. The present review discusses the results of experiments performed on turkeys where whole grain (WG) or large-sized feed particles were incorporated into diets with the use of different processing methods (with pre- or post-pelleting inclusion) and in different quantities. The results of recent experiments indicated that, within the first month, gizzard weight increased significantly when the size of feed particles was increased from 380 to 806 mm, or when turkey diets were supplemented with 20% WG. In older birds, gizzard weight increased when the WG content of pelleted diets exceeded 20%. Dietary dilution with WG did not cause significant changes in the development or functionality of the small intestine, including mucosal enzyme activity. The presence of WG in the diet increased the amount of coarse particles in the digesta leaving the gizzard, which did not lower the apparent digestibility of dry matter and crude fibre or nitrogen retention. The inclusion of WG in turkey diets led to a decrease in the counts of Clostridium spp., Campylobacter and/or Escherichia coli, and an increase in the counts of Lactobacillus spp. and/or Bifidobacterium spp. in the caecal digesta. However the effect of WG inclusion in turkey diets on gut morphology has been investigated in only a few studies to date, and the results are inconclusive.

Keywords

feed formwhole graingastrointestinal tractturkey
Type
Reviews
Information
World's Poultry Science Journal , Volume 72 , Issue 3 , September 2016 , pp. 521 - 530
Copyright
Copyright © World's Poultry Science Association 2016 

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