Abstract

Improved performance of broilers offered pelleted diets is thought to be due to improved nutritional value, decreased feed wastage, lowered energy expenditure during ingestion and decreased ingredient segregation (Behnke, 1994). The influence of pelleting, however, depends on the conditioning temperature used. While moderate thermal treatment of broiler diets improve the nutritional value, high conditioning temperatures can destroy vitamins and heat-labile amino acids, reduce the availability of starch by the formation of resistant starch and lower the availability of lysine through the Maillard reaction (Silversides & Bedford, 1999). Published data on the influence of conditioning temperature on the performance and nutrient utilisation of broilers are limited. The objectives of the present experiment were to compare the interaction between two grain-based diets and conditioning temperature on the performance and nutrient utilisation of broiler starters and on the quality of pellets.

MR, Abdollahi, V Ravindran, G Ravindran, TJ Wester, and DV Thomas

Proceedings of the New Zealand Society of Animal Production, Volume 70, Palmerston North, 272-274, 2010