Application Technology of Wheat Instead of Corn in Poultry Materials

This year, wheat prices in many regions have dropped significantly compared to corn, often by 100 yuan/ton or more, creating an inverted price relationship between the two grains. This price difference makes wheat a cost-effective alternative for use as livestock feed. This article provides a practical guide for feed and aquaculture companies looking to replace corn with wheat in their formulations. One key factor to consider is that while the total energy content of corn and wheat is similar, wheat contains 6-8% arabinoxylan, which increases the viscosity in the digestive tract. This leads to reduced nutrient digestibility. However, replacing some corn with wheat can help reduce the need for protein sources like soybean meal. Although wheat has higher amino acid levels than corn, it still falls short of soybean meal. If you replace corn with wheat without adjusting the crude protein level, certain amino acids—like lysine and threonine—may decrease, and these cannot be compensated by wheat alone. To maintain amino acid balance, synthetic amino acids may need to be added, which can sometimes increase overall costs. Therefore, it's advisable to raise the crude protein level slightly when using wheat and focus on balancing essential amino acids. Additionally, when the price of wheat is about 0.1 yuan/kg lower than corn, a significant portion of wheat can be used as a substitute to cut costs effectively, especially when combined with wheat enzymes. These enzymes, particularly xylanase-based ones, improve the metabolizable energy of wheat, bringing it closer to that of corn. Studies show that adding the right amount of enzyme can boost the energy value of wheat by up to 7%, making it comparable to corn in performance. In poultry diets, wheat can replace up to 10–20% of corn in young birds and 20–30% in mature or laying hens. However, it’s important to add appropriate enzymes to optimize digestion and nutrient absorption. For swine, simple substitution might be more economical, but careful attention should be given to other nutrients like linoleic acid, biotin, and phosphorus. Wheat has a lower linoleic acid content (0.88%) compared to corn (2%), so extra oil or supplements may be necessary to meet the requirements of poultry. Biotin availability in wheat is also low, ranging from 5% to 55%, so additional supplementation may be required depending on the formulation. Wheat also contains natural phytase and higher phosphorus levels, allowing for reduced inorganic phosphorus addition. When using wheat, it's important to process it properly—not too finely, as this can reduce palatability and intake. It's recommended to crush each wheat grain into 4–6 pieces, using a hammer mill sieve of 3–3.5 mm for optimal results. In terms of feeding practices, wheat should be introduced gradually over 7–10 days to avoid digestive issues and ensure smooth adaptation. Overall, while wheat offers cost advantages, its successful integration into feed formulas requires careful consideration of nutritional balance, enzyme supplementation, and processing techniques. With proper management, wheat can serve as a viable and economical alternative to corn in many livestock and aquaculture applications.

Food Additive

Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.

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