Cereal Chem 45:557 - 563.  |  VIEW ARTICLE
Effect of Heat-Treatment on the Metabolizable Energy Value of Wheat Germ Meal and Other Wheat Milling By-Products.

H. S. Bayley, J. D. Summers, and S. J. Slinger. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

Wheat bran, middlings, and shorts were steam-pelleted and regound. To compare the metabolizable energy (ME) values of products so processed with those of the original materials, the products were mixed with a basal ration and these diets were fed to young chicks and adult roosters. The roosters utilized the unprocessed bran better than the chicks. Steam-pelleting increased the ME value for both chicks and roosters, but the increase was greater for chicks. Steam-pelleting reduced the ME value of the middlings and the shorts.Wheat germ meal was toasted or autoclaved for 20, 45, or 90 min. and these samples were compared with one of raw wheat germ meal by way of a series of diets containing each of the various processed wheat germs. These diets were fed to young chicks, roosters, and adult turkeys. The ME values of the raw wheat germ for both young chicks and roosters were similar. Toasting caused an increase for roosters but had no effect for young chicks. Autoclaving resulted in an increased ME value for roosters but a decrease for chicks. The ME values of the raw and toasted wheat germ meals for turkeys were similar to that of the toasted wheat germ meal for roosters. However, autoclaving the wheat germ meal reduced its utilization by turkeys.