Method to to improve the nutritional value of poultry diets

  • Tonin Renato
Keywords: Nutritional value, poultry diets, grains, digestibility

Abstract

The use of enzymes to improve the nutritional value of wheat and barley is common practice, the use of enzymes in diets that are based on maize is not as widespread. This is likely to be due to the perception in the feed industry that maize is of a high and consistent nutritional value and so may not benefit from the addition of enzymes to the same extent as for diets that are based on viscous grains.

Published
2019-11-01