Summary
The aim of this study will be to determine optimum ranges of NSP in commercial meat chicken diets at different growth phases and evaluate the contribution of dietary NSP to health and performance, based on feed costs, meat output and litter quality. NSP also display anti-nutritional effects; insoluble NSP act as nutrient diluents and physical barriers to enzymes and soluble NSP increase digesta viscosity, thereby reducing efficient digestion and absorption of starch, protein and lipids. To overcome these anti-nutritional effects, NSP-degrading enzymes (NSP-ases) are readily supplemented into broiler diets. This project will investigate the potential of customising NSPase application to the specific polysaccharides in the diet, by evaluating the response of different diet combinations and ingredients to tailored NSPase cocktails, both in vitro and in situ.
Program
Chicken Meat
Research Organisation
University of New England
Objective Summary
Project Code
PRJ-011487
Project Stage
Closed
Project Start Date
Friday, July 12, 2019
Project Completion Date
Thursday, July 15, 2021
Journal Articles From Project
Dietary soluble non-starch polysaccharide level and composition influences grower and finisher phase performance, excreta moisture content and total tract nutrient digestibility in broilers British Poultry Science (Issue: 62 on 29/3/2021)
National Priority
An environmentally sustainable Australia
National Priority
CME-Improve chicken meat production through the whole supply chain