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The Metabolizable Energy of Wheat By-Products

Poultry Science Department, The University of Georgia, Athens, GA 30602; Phone: (706) 542-9151; Fax:(706) 542-8383

Correspondence: Nick Dale

The composotion of wheat milling by-products varies markedly in different geographic regions among suppliers. In this study, the determined true metabolizable energy (TME_n) of 15 samples of wheat by-products, along with proximate composition and NDF, were investigated to develop prediction equations for estimating energy values. Both crude fiber and NDF were found to be useful indicatorsof of the TME_n of wheat by-products.

Key Words: Crude fiber • metabolizable energy • NDF • wheat by-products • wheat middlings

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