Newly Formulated Fortified Blended Foods Result in Improved Protein Quality and Iron Bioavailability in Broiler Chickens

Abstract

BackgroundCorn and soybean based fortified blended foods (FBFs) have been the primary food aid product provided by the United States. Sorghum and cowpea have been suggested as alternative FBF commodities because they are drought‐tolerant, can be locally grown in areas where food aid is provided, and are not genetically modified.ObjectiveTo determine protein quality and iron bioavailability of newly formulated sorghum, cowpea, soy, and corn‐based FBFs, compared with the current United States Agency for International Development corn and soy blend FBF, CSB+, in broiler chickens, which have been suggested to be a good model for iron bioavailability.MethodsNine groups of one‐day old broiler chicks (n = 10) consumed control chicken diet for one week before being randomized to consume prepared FBFs. The FBFs consisted of corn‐soy blend 14, white sorghum‐soy, white sorghum‐cowpea, white sorghum‐cowpea with soy protein isolate (instead of whey protein concentrate) extruded FBFs, two over‐extruded white sorghum‐cowpea FBFs (one with soy protein isolate), a non‐extruded sorghum‐cowpea FBF, CSB+, or a control chicken diet for 21 days. Results were analyzed by one‐way ANOVA with LSD test using SAS Studio 3.6.ResultsAll newly formulated FBFs resulted in significantly higher protein efficiency ratio and caloric efficiency than CSB+. Unlike CSB+, all newly formulated FBFs resulted in significantly increased hepatic iron levels compared to the control group. The white sorghum‐soy group had significantly increased body weight compared to all other FBFs, except the corn‐soy blend 14 group.ConclusionNewly formulated FBFs' higher protein quality and iron bioavailability compared to CSB+, suggests they are of higher nutritional quality. Further research is needed to identify the best new FBF formulations.Support or Funding InformationSupported by USDA‐MFFAPP.