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Variability in the chemical composition of wheat and its utilisation by young poultry



Variability in the chemical composition of wheat and its utilisation by young poultry



HGCA Project Report ( 177): 0-242



This report examines key issues associated with the nutritional value of wheat, including: establishing the frequency of occurrence of low nutritional value wheats in the UK (as influenced by variety, location of growth and storage post-harvest) through extensive poultry metabolism trials; identifying those factors that might be responsible for poor quality wheat - variations in the digestibility of starch and pentosans, biochemical characterisation of the non-starch polysaccharide complex and assessment of the role of viscosity in reducing digestibility; and developing a rapid in vitro biochemical assay which could be used to screen wheats prior to their incorporation into poultry diets which would also be of value to plant breeders.

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Accession: 003330362

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