Authors : J.L. Arjona-Roman, R. Melendez-Perez, A. Vazquez-Duran, J.C. Del Rio-Garcia, A. Mendez-Albores and E. Moreno-Martinez
Abstract: The effect of Citric Acid (CA) addition on certain thermal and pasting properties of poultry ration was investigated using modulated DSC and Rapid Visco Analyzer (RVA) techniques. The control diet was prepared based on NRC recommendations while the others were supplemented with CA at levels of 12.5, 25 and 50 g kg-1. The modulated DCS results showed that acidity level affected the energy requirements for swelling and gelatinization processes. Enthalpy (ΔH), heat capacity (Cp), initial (To) and maximal (Tp) gelatinization temperature decrease as CA concentration increases in the ration. Moreover, the degree and rate of conversion for starch gelatinization was faster as the CA concentration increased. Viscoamylographic analysis also confirms that the addition of CA significantly affected the temperature at initial viscosity increase (Ti), the Peak of Viscosity (PV) and setback of the suspensions. From these results, it was concluded that poultry diets are better used when CA is added, since energy requirements decreased as CA concentration increased. Consequently, CA can be used as an additive to improve feed efficiency, animal health as well as to promote growth performance in young broiler chickens.
J.L. Arjona-Roman, R. Melendez-Perez, A. Vazquez-Duran, J.C. Del Rio-Garcia, A. Mendez-Albores and E. Moreno-Martinez, 2011. Thermal and Pasting Properties of Citric Acid Supplemented Poultry Diets. Journal of Animal and Veterinary Advances, 10: 1573-1579.