Metabolizable Energy of Layer Diets Containing Regular or Heat-Treated Flaxseed

Abstract

Two experiments were conducted to determine whether the AMEn of diets containing flaxseed could be improved by subjecting flaxseed or flax-based diets to various heat treatments. In Experiment 1, a corn-soybean diet was prepared, and a flaxseed premix was added to produce a diet containing either 10% heat-treated (extruded) flaxseed or 10% flaxseed that was not heat treated. Experiment 2, utilized a commercial diet containing 10% flaxseed that had been processed through an expander. Extruding flaxseed improved its AMEn; however, the AMEn of the expanded diet was significantly (P < 0.05) less compared to a diet that was merely pelleted. The amount of α-linolenic acid (LNA) and docosahexaenoic acid (DHA) deposited in the eggs from hens fed extruded flaxseed was also significantly (P < 0.05) less compared to the hens fed a conventional pelleted diet.