Impacts of rye addition in diets of broilers on performance, foot pad health and selected organ traits: a pilot field study

Abstract

Abstract New types of hybrid rye are characterised not only by increased yield and resistance to fungus, but also the content of antinutritive substances may be reduced. However, the use of rye has been limited to date. This preliminary study was aimed to test the effects of rye inclusion up to 20% on growth, foot pad health and selected organ traits. A total of 16214 (Trial 1) and 16120 (Trial 2) broilers were used. All birds were fed a commercial starter diet for the first week. Thereafter, the control group received commercial grower and finisher diets. A supplementary feed was offered in the experimental group to which increasing levels of rye were added (stepwise from 2% at d 8 up to 20% at d 29-d 33). Using supplementary feed with rye showed no differences ( p=0.283) in body weight (d 28). The control group displayed a higher ( p = 0.002) litter dry matter content compared to the experimental group as an effect of feed (d 32). Foot pad lesions were affected by feed at d 32 ( p=0.036). Overall, this study showed that including high proportions of rye up to 20% could replace conventional ingredients and to increase sustainability in poultry production.