Wheat shorts, wheat middlings and feed flour

Ancien texte Göhl

Some middlings can be advantageously included in feed for layers, but practical considerations usually limit the content to less than 10%. Wheat middlings are reported to contain a factor that reduces the incidence and severity of gizzard erosion. Steam pelleting of wheat middlings increases their naturally low metabolizable energy and poor protein utilization in poultry diets as much as 30% and 17%, respectively, by rupturing the aleurone cells and exposing the content of the cells to attack by digestive enzymes (Göhl, 1982).

Laying hens

(Bai Yisheng et al., 1992)

texte ML

Variability in composition and nutritive value of wheat products: shorts, middlings and wheat flour can be important, depending on milling process used. Wheat by- products contain less starch and more proteins and crude fiber than wheat grain, as a consequence metabolisable energy is reduced (Slominski et al., 2004). Higher amino acid digestibility values are mentioned in layer than in broilers (Huang et al., 2007)
When those products are introduced in poultry diets up to high levels, no great detrimental effects are observed (Abudabos, 2011; Ahmadi et al., 2010; Bai Yisheng et al., 1992, Stapleton et al., 1980). Some attempts have been made to improve their value by adding exogenous enzymes such as xylanase. Some positive effects are observed (Abudabos, 2011, Boros et al., 2004).
As a consequence, incorporation rates of those products can be optimized by least cost programming systems according to their nutritional value and their price. The main limiting factor is the maximum crude fiber content of the complete diets. Bulk density and dustiness of those products can also limit the incorporation rates since they may reduce feed intake when the diets are not pelleted.
Moreover, wheat shorts can also be used for molting of laying hens (Attia et al., 1994).