WHEAT: COMPOSITION AND FEEDING VALUE FOR POULTRY - Soybean and Wheat Crops: Growth, Fertilization, and Yield - page 248

Table 3. Summary of published data on the variability in chemical composition (g/100 g)
of wheat 1

Parameter Average Range
Protein 12.0 8.9 - 18.3
Starch 65.0 58.8 - 76.9
Non-starch polysaccharides
- Total 10.5 8.1 - 15.6
- Soluble 1.1 0.9 - 1.7
Pentosans 6.0 5.4 - 8.2
Arabinoxylans
- Total 5.6 3.7 - 7.3
- Soluble 0.45 0.40 - 0.52
ß-glucan 0.80 0.70 - 1.00
Arabinose:xylose ratio 70 61 - 82
1 From Austin et al . (1999), Choct et al . (1999), Hughes and Choct (1999), March and Biely (1973);
Mollah et al . (1983), Nicol et al . (1993), Sibbald and Price (1977) and Sibbald et al . (1963).

N UTRITIONAL V ALUE FOR P OULTRY

Apparent Metabolisable Energy

Apparent metabolizable energy is the most important measurement used in characterizing
the nutritional value of wheat for poultry. However, of all cereal grains, wheat is known to be
the most variable in available energy content for poultry. Studies from several parts of the
world have shown that the AME of wheat for broilers varies considerably (Table 4) and,
variations of up to 1400 kcal/kg have been reported. Such variation is a nutritionists'
nightmare and can cause serious management problems and economic losses to poultry
producers. An understanding of factors contributing to the variation in the availability of
energy in wheat is therefore critical for better utilization of wheat in poultry diets.

Table 4. Variation in the AME of wheat for poultry (kcal/kg dry matter)

Reference Country No of samples AME

(kcal/ kg DM)

Sibbald and Slinger (1962) Canada 25 2940-3960

Mollah et al. (1983) Australia 13 2630-3800

Rogel et al . (1987) Australia 38 2470-3540

Annison, (1991) Australia 13 2690-3250

Austin et al. (1999) United Kingdom 12 1990-3280

Choct et al. (1999) Australia 81 2190-3580

Ravindran et al. (2001) New Zealand 80 2440-3810

NRC (1994) North America 3160