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Pelleting Effects on Lysine Bioavailability in Diets Containing Dried Bakery Product

Poultry Science Department, University of Georgia, Athens, GA 30602; Phone: (404) 542-9149; FAX: (404) 542-8383

Correspondence: Nick Dale

Two experiments were conducted to investigate whether the availability of synthetic lysine is reduced in pelleted diets containing dried bakery product (DBP). Free sugars in DBP might promote lysine destruction through the Mailard Reaction. However, neither in a chick growth study nor by chemical analysis was there any indication of reduced lysine availability under such conditions. The hypothesis that pelleting may lead to lysine destruction in diets with dried bakery product is not supported by these data.

Key Words: Dried bakery product • lysine availability • pelleting