High-Level Usage of Dried Bakery Product in Broiler Diets1

01996Applied Pouluy Science, I n c

HIGH-LEVEL USAGE OF DRIED BAKERY PRODUCT IN BROILER DIETS' E. A. SALEH, S. E. WATKINS, and I!W W A L D R O d Poultry Science Department, University of Arkansas, Fayetteville, AR 72701 Phone: (501) 575-2065 FAX: (501) 575-3474

Dried bakery product (DBP) is a mixture of surplus and unsalable materials collected from bakeries and other food processors. The various products are collected,ground, mixed, and dried to a moisture content of approximately 10%.A number of studies have demonstrated its effective utilization by poultry [l,2, 3, 41. One of the primary concerns regarding its use is the variation in nutrient content [5, 6,7]. Because DBP is considered primarily as an energy source for poultry diets, equations to predict the energy content of different samples of DBP from proximate analysis have been developed [8,9]. The maximum quantity of DBP that can be effectively utilized in broiler diets has not been completely evaluated. In the studies by Damron et al. [l]and Day and Dilworth [3], maximum levels of 10 and 15% DBP, respectively, were imposed. In both studies, chicks 1 2

trol diet void of DBP. While factors such as concern regarding nutrient variability and quantity available for purchase enter into the decision as to maximum allowable levels that might be incorporated into broiler diets, occasions arise when relatively high levels of DBP might enter least-cost broiler diets. The objective of the present studywas to evaluate the use of levels of DBP greater than those considered in previous research trials.

MATERIALS AND METHODS A lot of DBP was obtained from a local blending facility and subjected to analysis to determine its nutrient composition (Table 1). The energy content of the product was estimated from its proximate composition [9]. Nutrient composition values for other ingredients were based upon values reported by

Approved by the Director, Arkansas Agricultural Experiment Station, Manuscript No. 95116. To whom correspondence should be addressed

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fed the diets with the maximum level of DBP DESCRIPTION OF PROBLEM performed as well as those fed a positive con-

DRIED BAKERY PRODUCT

NUTRIENT

QU-

BY ANALYSIS Moisture, 70

8.11

Crude protein, 70

12.53

Ether extract, 7e

11.04

Crude fiber, %

2.25

Calcium, %

0.28 0.52

Ash, 70

4.48

Sodium, 7 0

0.93

Chloride, %

1.37

Linoleic acid, %

1.71

Methionine, 70

0.14

Cystine, 70

0.20

Lysine, 70

0.38

Tryptophan, 70

0.01

Threonine, %

0.45

Isoleucine, 70

053

Histidine, 70

0.22

Valine, %

0.70

kucine, %

1.02

Argmine, 70

0.45

Phenylalanine, 70

0.50

Glycine, 70

1.00

Serine, %

0.76

BY CALCULATION*

TME,,kcalkg

3670

NRC [lo], adjusted to actual crude protein and moisture content for corn and soybean meal used in the study. Compositional values for poultry by-product meal were based on actual analysis for amino acids and mineral content. A series of diets were formulated in which the DBP was incorporated at levels from 0 to 25% in increments of 5%. Nutrient requkements suggested by NRC [lo] were utilized in formulation, with minimum amino acid requirements at 105% of the suggested values. Metabolizable energy of the diets fed from 0 to 21 days (Table 2) and 21 to 42 days (Table 3) were maintained at 3150 and 3200 ME kcallkg, respectively. Inclusion of 20% DBP in starter and grower diets resulted in complete dis-

RESULTS AND DISCUSSION Increasing the quantity of DBP in the diet from 0 to 25% had no adverse effects on body weight, feed utilization, mortality, or calorie:gain ratio at 21 days of age (Table 4). S i m c a n t differences in feed consumption were noted among different diets; however, these differences followed no consistent trend in relation to level of DBP. Similar results appeared at 42 days of age (Table 5). There were no significant differences in body weight, feed utilization, mortality, feed consumption, or calorie:gain ratio among chicks fed the different dietary treatments. Although only subjective scores for litter quality were made, the high levels of DBP did not seem to adversely affect litter condition. However, it should be noted that bird density was not excessivein this study. These results are in agreement with earlier reports utilizing lower levels of DBP [l,21.

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Phosphorus, 70

placement of salt to meet requirements for sodium. Analysis of the diets for crude protein and sodium content were in agreement with calculated values; chloride assays were consistently higher than calculated values. Diets were pelleted with steam using a 4 mm die; starter diets were fed as crumbles. Day-old male chicks of a commercial strain [11] were obtained from a local hatchery. Fifty chicks were randomly assigned to each of forty-eight pens (56 fL2) in a commercial-type broiler house with previously used wood shavingslitter over concrete floors. Each pen was equipped with two tube feeders and an automatic water font. Temperature and air flow were maintained with thermostatically controlled gas brooders, automatic sidewall curtains, and ventilation fans. Feed and water were offered for ad libitum consumption. Eight pens were assigned to each experimental diet in a randomized block design. At 21 and 42 days of age, birds were group weighed by pen. Feed consumption during each test interval was determined. Mortality was checked twice daily; birds that died were weighed and the weight used for adjustment of feed conversion (kg feedfig of gain). Energy utilization was calculated as ME kcal/kg of gain. Data were statistically analyzed [12,13]. All statements of statistical significance are based on P10.05.

Research Report 35

SALEH et al.

quirement, and no apparent lysine-deficient symptoms (reduced gains, impaired feed conversion) were observed. At the maximum level of 25%, DBP contributed about 0.10% total lysine to the diet. Lysine digestibility for DBP has been reported to be approximately 42% [16], 62% [14, 151, or 69% [17] as compared to about 90% for soybean meal. Thus, available lysine content of the diet may have been reduced by about 0.04 to 0.06% at the highest level of DBP utilization. If diets are marginal in lysine content, one should consider an adjustment in the lysine value assigned to DBP to correct for this reduction.

TABLE 2. ComDosition of experimental diets fed from 0 to 21 d a w of age

TSAA, %'

0.93

0.93

0.93

0.93

0.93

0.93

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Successful utilization of this or any other byproduct is contingent upon a quality control program to monitor variation. Because this product has been shown to vary considerably in sodium content [l, 51 samples should be constantly assayed to insure that excessive dietary sodium levels do not occur, especially if one considers using relatively high levels of the product. It has been reported that digestibility of lysine in DBPs may be reduced, probably by the development of Maillard linkages during the cooking process [14, 15, 16, 17. In the present study, diets were calculated to be in excess of the minimum lysine re-

JAPR DRIED BAKERY PRODUCT

36

BProvides per k of diet: Mn MnS04.H20), 100 mg; Zn (ZnS04.7H20), 100 mg; Fe (FeS04.7HzO), 50 mg; c u (CuS04.5H26,10 mg; 1 (Ca&2.H20), 1 mg. ‘Calculated analysis DAnalvzedvalue

TABLE 4. Twenty-one day performance of male broiler chickens fed diets with different levels of dried bakery Droduct

Prob > F

0.82

0.57

0.056

0.17

I

0.20

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*Provides er kg of diet: 7709 IU vitamin A; 2202 IU vitamin D3; 11 IU vitamin E; 0.013 mg vitamin Biz; 6 mg riboflavin;8! mgniacin; 10 mgpantothenic acid; 495 mg choline; 1 5 mgvitamin K; 0.8 mg folic acid; 0.55 mg thiamin; 1.1 mg pyndoxine; 0.055 mg d-biotin; 125 mg ethoxyquin; 0.1 m g k .

Research Report SALEH et al.

Prob > F

33 0.50

0.016 0.27

51 0.88

1.69 0.98

52 0.45

CONCLUSIONS AND APPLICATIONS 1. Inclusion of dried bakery product (DBP) in nutritionallybalanced diets at levels up to 25% had no adverse effects on live performance of male broilers grown to 42 days of age. 2. No apparent adverse effects on litter condition were observed; however, caution

should be observed at higher bird densities if dietary sodium levels increase above minimum levels. 3. Adjustments should be made for reduced lysine bioavailability in DBPs, especially if high level usage is contemplated. 4. A good quality control system to monitor nutrient variability of DBP is necessary in order to utilize the product at high levels.

REFERENCES AND NOTES 1. Damron, B.L, P.W. Waldroup, and RH. Harms, 1965. Evaluation of dried bakery products for use in broiler diets. Poultly Sci. 44:1122-1126. 2. Harms, RH., B.L Damron, and P.W. Waldroup, 1966. Dried bakery roduct as an ingredient for poultry feeds. Feedstuffs 38?42):42. 3. Day, EJ. and B.C. Dilworth, 1968. Dried bakery products in broiler diets. Mississippi State University Exp. Sta. Bull. 763., Mississippi State Univ., Mississippi State, MS. 4. Potter, LM., J.R Shelton, and M. Kelly, 1971. Effects of zinc bacitracin, dried bakery product, and different fish meals in diets of young turkeys. Poultry Sci. 50:1109-1115.

5. Waldroup, P.W., D.L. Whelchel, and Z.B. Johnson, 1982. Variation in nutrient content of samples of dried bakery product. Anim. Feed Sci. Tech. 7:419-421. 6. Dale, N.M. and S. Duke, 1987. Energy and nutrient content of dried bakery product. Cooperative Extension Sewice Special Report No. 314, The University of Georgia, Athens, GA. 7. Dale, N.M. and H.L Fuller, 1987. Energy values of alternative feed ingredients. Cooperative Extension Service Special Report No. 319, The University of Georgia, Athens, GA.

8. Dale, N.M., 1989. Predicting the energy content of dried bakery product. Cooperative Extension Service Poultly Nutrition Short Communication No. 4, The University of Georgia, Athens, GA. 9. Dale, N.M., G.M. Pesti, and S.R. Rogers, 1990.True metabolizable energy of dried bakery product. Poultry Sci. 69172-75. 10. National Research Council, 1994. Nutrient Requirements of PoultIy. 9th Rev. Edition. Natl. Acad. Press, Washington, DC. 11. Ross Poultry Breeders, Elkmont, A L 35620.

12. Data were subjected to the analysis of variance using the GLM procedure of SAS [13]. Pen means were used for body weight, feed conversion, and energyutilization. Mortality data were transformed to arcsine percentage prior to analysis; data are presented in the tables as natural numbers. 13. SAS Institute, 1982. SAS/.'XAT User's Guide. Release 6.03 Edition. SAS Institute, Inc., Cary, NC. 14. Harrison, M.D., M.E Jackson, D.G. McLaren, and C.M.Parsons, 1990. A direct comparison of true amino acid digestibility determined with poultry and apparent amino acid digestibility determined with swine. Poultry Sci. 69(Suppl):60.

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SEM

37

JUR 38

DRIED BAKERY PRODUCT

15.Parsons,C.M., 1991. Amino acid digestibilities for oultry: Feedstuff evaluation and requirements. biokyowa Technical Review-1, B i o k y m , Inc., Chesterfield, MO.

17. Dale, N.M.,1992. Pelleting effects on lysine bioavailability in diets containing dried bakery product. J. Appl. Poultry Res.1:84-87.

16. Anonymous, 1993. Rhodirnet'" Nutrition Guide, 2nd Edition. Rhone-Poulenc Animal Nutrition, 92164 Antony Cedex, France.

ACKNOWLEDGEMENT This study was supported by a grant from Griffin Industries, Cold Spring, KY 41076.

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