Apparent and standardised ileal amino acid digestibility of wheat distillers dried grains with solubles with or without exogenous protease in broilers and turkeys
1. The apparent (AIAAD) and standardised ileal amino acid digestibility (SIAAD) of wheat distillers dried grains with solubles (wheat-DDGS) was determined for broilers and turkeys at 28 d using two experiments. 2. A total of 84 male Ross 308 broiler chicks (Experiment 1) or 84 male BUT 10 turkey poults (Experiment 2) were offered a nutrient-adequate diet from d 1 to 23. On d 23, birds in each experiment were allocated to 4 treatments consisting of a nitrogen-free diet (NFD) (with or without protease) and an assay diet containing wheat-DDGS as the only source of amino acids (with or without protease) in a randomised complete block design. 3. In Experiments 1 and 2, the coefficient of AIAAD or SIAAD of Lys and Asp were low irrespective of protease. In Experiment 1, the coefficient of AIAAD ranged from 0.35 (Ala) to 0.75 (Pro) without protease, whereas the range was 0.42 (Thr) to 0.82 (Pro) with protease. Protease improved the coefficient of AIAAD for Arg and Pro and tended to improve the coefficient of AIAAD for Met. Without protease, the coefficient of SIAAD ranged from 0.51 (Ala) to 0.84 (Pro), whereas the range was from 0.65 (Ala) to 0.93 (Pro) with protease. Protease improved the coefficient of SIAAD of Arg, Leu, Phe, Met, Val and Pro. 4. In Experiment 2, the coefficient of AIAAD was lower than 0.50 for all amino acids except for Glu (0.70) and Pro (0.81) without protease. On the other hand, the coefficient of SIAAD ranged from 0.41 (Thr) to 0.89 (Pro) without protease, whereas the range was from 0.56 (Arg) to 0.88 (Pro) with protease supplementation. With the exception of Cys and Pro, protease improved the coefficient of AIAAD and SIAAD of all other amino acids by 0.05–0.19. 5. It was concluded that the AIAAD and SIAAD of wheat-DDGS are variable and are generally greater in broilers compared to turkeys at 28 d of age. Protease improved the ileal digestibility of a large number of amino acids in wheat-DDGS for broilers and turkeys.
Journal Title/Title of Proceedings
British Poultry Science
Copyright © 2015 British Poultry Science Ltd. This is an Accepted Manuscript of an article published by Taylor & Francis in British Poultry Science on 25/2/2015, available online: http://wwww.tandfonline.com/10.1080/00071668.2015.1011606 .