Abstract
Although wheat germ contains rather high levels of protein and fat, and also is an excellent source of water soluble vitamins and tocopherols, the use of raw wheat germ as an ingredient of poultry ration has been somewhat restricted because of its growth depressing effect. Recently, LEONG et al. (1960) found that feeding value of wheat germ could be increased by water treatment or in some cases by enzyme additions.
WILLINGHAM et al. (1961) and CREEK et al. (1961, 1962) also observed that autoclaving or mild acid hydrolysis improved the growth response. The growth experiments using cross-bred (Single Comb White Leghorn _??_ ×Barred Plymouth Rock _??_) day-old male chicks for 9 weeks were undertaken to know whether or not heat treatment, grinding or cold storage was effective on the growth response, and also to gain information how much of wheat germ could be substituted for corn-soybean diet.
As a result, cold storage and grinding of wheat germ. at 4°C was not effective, On the other hand, head treatment of wheat germ at 150°C for 5minutes improved the growth response. It was further observed that 9% of heated wheat germ could be substituted for corn and soybean meal mixture (1:2) without ill effect.
