Effect of Free Access to Whole Wheat, Dietary Wheat Level and Enzyme Supplementation on Broiler Performance

Total 480 day old male Ross broilers were used in a 2x2x2 factorial design experiment to study the effect of free access to whole wheat, dietary wheat level and enzyme supplementation on broiler performance. The 8 treatments were consisted of with/without free access to whole wheat, 2 dietary wheat levels with/without supplementation of exogenous wheat enzyme. Every dietary treatment had 5 replicates of 12 birds each. All starter (1-21 day), grower (21-39 day) and finisher (39-44 day) diets were provided isocaloric and isonitrogenous to meet nutrient requirements of broiler chickens. Whole wheat consumption of birds was 11, 18 and 8% of starter, grower and finisher diets, respectively. Feed intake of birds was highly reduced when they had free access to whole wheat whereas dietary wheat level (25 vs 50%) and enzyme supplementation did not influence feed intake. Live body weight, carcass weight and cuts were not affected by free access to whole wheat whereas a reduction in dietary wheat level and enzyme supplementation increased live body weight and breast weight measured at 44 day of age. Free access to whole wheat or reduction in dietary wheat level improved feed conversion efficiency during each and entire period of study. Enzyme supplementation of diet improved performance when wheat inclusion level increased over 25% of diet. Economic of using free access to whole wheat strategy and inclusion of wheat in the diet depends on the trade of between reduction in feed handling costs and loss of performance in broiler production.