Interactions between wheat characteristics and feed enzyme supplementation in broiler diets

Wheat is a very variable grain in terms of its physical and chemical characteristics. Of its physical characteristics, hardness appears to be the most important quality, having the greatest influence on broiler performance and nutrient digestibility. The effect of wheat hardness on broiler performance is also likely to be influenced by feed form (e.g. mash versus pelleted feed). For the chemical characteristics, the level and structure of the non starch polysaccharides (NSP) are important criteria in determining the feeding quality of the wheat. With regard to enzyme response, most research has focused on the chemical structure, in particular NSP level of the wheat with little attention on the importance of the physical quality. Further studies are required to better understand the effect of physical qualities of wheat and how they influence the response to feed enzymes. This review sheds light on some of the chemical and physical wheat quality that may affect enzyme response in broilers.