The effects of extrusion of wheat distillers dried grains with solubles with or without an enzyme cocktail on performance of turkey hen poults.

Two experiments were conducted to determine if extrusion (EX) or enzymes (E) could overcome the restrictions (e.g., high fiber) of feeding wheat distillers dried grain with solubles (wDDGS) and improve its nutritional value for feeding turkeys. Two starter diets with either 0 or 30% wDDGS were formulated to meet or exceed the nutrient requirements of the Hybrid Converter female turkeys. The 30% wDDGS diet was substituted with either non-extruded (EX-) or extruded (EX+) wDDGS to produce three basal diets [0% wDDGS (EX-) or 30% wDDGS (EX-/EX+)]. Diets were blended to obtain 15% wDDGS. In the respective treatments, only wDDGS was extruded (temperature; 118°C, retention; 15 sec, total moisture; 25% and pressure 33 bar). The respective experimental diets were supplemented with/without an enzyme cocktail (E; 0.5 g/kg). Test diets were fed from 7-21 d in a completely randomized design. In Experiment 1, a total of 210 turkey hen poults were fed diets containing 0, 15, or 30% wDDGS (EX-) with or without enzyme (E+/E-). Body weight (BW) and feed intake (FI) were significantly higher for 0% wDDGSE-. Nitrogen retention (NR) and apparent metabolizable energy (AME) for the 30% wDDGSE- was significantly higher than other treatments at 21 d. The results indicated significant main effects of E and an interaction between wDDGS level and E. In Experiment 2, 280 turkey hen poults were fed 8 diets [15/30% wDDGS (E+/E-), (EX-/EX+)]. The level of wDDGS had a significant effect on BW, FI and gain:feed; 15% inclusion was superior to 30%. There were significant 2- and 3-way interactions for AME and NR at 21 d due to differences in enzyme response with 15 or 30% wDDGS inclusion and/or extrusion of wDDGS. As high as 15% wDDGS can be incorporated in turkey hen diets. There were no beneficial effects of EX or E on poult performance.