Studies of viscosity as the probable factor involved in the improvement of certain barleys for chickens by enzyme supplementation

Abstract

Synopsis The hypothesis that the sticky droppings and the poor performance of chicks fed on low‐enzyme barleys are due to hemicelluloses and related substances in barley, which in solution in the alimentary tract give rise to a highly viscous state, was tested. It is demonstrated that pectin significantly reduced chick performance and the droppings produced were very sticky. A pectin‐degrading enzyme quickly reduced the viscosity of a solution of pectin and significantly improved the performance of chicks. The effect of feeding a bacterial enzyme preparation on the viscosity of water extracts of the contents of the small intestines of chickens that were fed on a low‐enzyme barley, was studied. It is shown that the viscosities were reduced by the “enzyme”. The viscosities of extracts from chickens that were fed on barley alone were lowered by enzyme preparations that were effective in increasing the performance of chickens. Aqueous extracts of Australian barleys, steamed Irish barley and processed Irish barley were highly viscous, whereas similar extracts of raw Irish barleys had very low viscosities. The viscosities of the former barley extracts were markedly lowered by adding “effective” (i.e. those which improve chick performance) enzyme preparations to them. The “enzymes” gave similar results with a solution of β‐glucan, and it is concluded that the enzyme responsible for lowering the viscosities was endo‐β‐glucanase. A simple method for the determination of endo‐β‐glucanase activity is described. The activities of Irish barleys were high, but the activities of Australian barleys were very low. The enzyme was present in “effective” crude enzyme preparations. It is concluded that the poor nutritional value of low‐enzyme barleys is related to the glucan and β‐glucan components of barley. Under the particular conditions the glucan/β‐glucan components give rise to fairly stable highly viscous conditions in the small intestine.