Worldwide maize production and consumption .
Maize, also known as corn (Zea mays L), has been recognised worldwide as a major energy feed ingredient in the diets of poultry. Its major nutritional limitation has been the low protein content and poor protein quality, which necessitates the use of expensive high‐protein supplements or synthetic amino acids such as lysine in diets containing large proportion of maize. Therefore, extensive research has been conducted by maize breeders on the world maize germplasms collection with the aim of improving its nutritive value, particularly protein quality for monogastric animals. This chapter assesses the genetic upgrading of the nutritional quality of maize protein that culminated in the development of a new class of maize known as “Quality Protein Maize (QPM)”. Various studies on the nutritionally improved maize for poultry as well as future challenges confronting maize utilisation in poultry production are highlighted.
- maize (Zea mays)
- protein quality
- nutritive value
Poultry (avian species) have been recognised as affordable source of high‐quality protein worldwide in the forms of meat and eggs. The poultry sector has been shown to become the world's largest meat sector by 2020 (Figure 1). Besides, the sector continues to record high global output of eggs (e.g. 70 million metric tonnes in 2014) as additional high‐quality protein food.
The rapid growth of the poultry sector is fuelled by several factors such as an increasing human population, greater purchasing power in developing economies, increased urbanisation and industrialisation in developing countries, development and transfer of feed, relatively short production cycle and advances in poultry breeding, and improved processing technologies. Of these factors, feed has been recognised as the most important factor controlling profitability and product quality .
Protein and carbohydrate are by far the two most important nutrients in poultry diets due not only to their marked effect on voluntary feed intake of the bird, but also the fact that they represent approximately 90% of the total cost of the ingredients in a ration . Cereal grains constitute a large proportion (>50%) of poultry diets and contribute largely carbohydrates and to some extent proteins. They are mainly dietary source of energy, but can vary widely between grain types and animal species . The common feed grains for poultry are corn or maize (
Maize is by far the major feed grain grown worldwide, particularly in the United States. Although it is the preferred grain for feeding poultry , it is found to be low in protein content as well as protein quality , thereby limiting its nutritional value. This has necessitated a search for nutritionally improved maize varieties as well as alternative feed ingredients. The former has resulted in extensive research on the world maize germplasm collection with the aim of improving its nutritive value, particularly the protein quality for poultry.
This chapter discusses maize production and consumption, its genetic upgrading to improve the nutritional value with regard to feeding poultry.
2. Importance of maize in human and animal nutrition
On worldwide basis, much of the maize produced is fed to livestock, whereas only a small portion goes directly to human food . The grain provides the world with 19% of its food calories and 15% of its annual production of food crop protein . It is the basic staple cereal grain for large groups of people in Latin America, Africa and Asia , where the grain is consumed directly or in modified form as a major item of the diet.
Maize provides more feed for livestock than any other cereal grain . For instance, 65% of the maize grown worldwide is used for livestock feed , of which the United States is the highest consumer. Also, rapid increase in poultry production in developing countries in Latin America, Africa and Asia is a major factor contributing to the increased use of maize for livestock feeding. In fact, maize is the preferred grain for feeding domestic birds, because its dietary energy value is the highest among cereals with very low variability between years for a given region .
|Country||Production (million mt)a||∼Production share (%)||Consumption (million mt)b||∼Consumption share (%)|
|Others including sub‐Sahara Africa||138.4||14||204.8||21|
Over five hundred products  are obtained from industrial processing of maize, particularly from the main end‐products of the “wet‐milling” process of starch and nutritive sweeteners. The by‐products include germ, bran and gluten which are suitable for feeding farm animals . The gluten, in particular, is high in protein and metabolisable energy as well as a concentrated source of xanthophylls pigments, which make it popular in poultry production .
Besides, maize has long been an important ingredient in the manufacture of alcoholic beverages  including maize beer and whiskey. It is also an essential raw material in the production of industrial alcohols (25.4 kg of maize can yield 9.7 L of anhydrous ethanol plus useful by‐products) . The ethanol has a potential use as a partial replacement for gasoline due to increased fuel costs. The main by‐product is referred to as “draff” or “distillers dried grains” (DDG), and it is high in protein. The DDG can be added another by‐product called “solubles,” which comprises the smallest residual particles of maize and yeast. The DDGS is high in protein, trace element and vitamins as well as increased availability of phosphorus, thereby making it popular feed ingredient for poultry production .
3. Nutritive value of normal hybrid maize grain
Table 2 shows the per cent chemical composition of the maize grain and grain fractions. In general, maize grain is low in protein content (9.1%), oil (4.4%) and ash (1.4%), but very high in starch content (73.4%) when considered on dry matter basis.
3.1. Carbohydrate content of maize grain
The relative proportions of the various carbohydrates are 77% starch, 2% sugars, 5% pentosans  and 1.2% crude fibre . The carbohydrate which forms more than 70% of the maize grain  is concentrated in two starchy fractions, floury and flinty, of the endosperm. The sugar in the grain is found in the germ and dietary fibre is in the bran .
The endosperm consists of starch granules embedded in a protein matrix. Flinty endosperm has a more rigid protein structure and is also higher in protein content than floury endosperm [13, 17]. The starch in the flinty endosperm consists of 100% amylopectin (large branched molecules), whereas that in the floury endosperm comprises about 27% amylose (linear molecules) and 73% amylopectin . This variation in starch structure does not have any effect on the nutritional value of maize for poultry . The distribution of flinty or floury endosperms in the maize grain determines whether a maize variety is classified as flint or floury (dent) maize. The starch which is the main source of energy in the grain has a digestible energy content ranging from 3.75 to 4.17 kcal/g dry matter , thereby making maize one of the highest in energy among the cereal grains (Table 3).
|Cereal||Gross energy (MJ/kg DM)||Metabolisable energy (MJ/kg DM)|
The crude fibre content of maize grain averages about 2.7% of dry matter . The crude fibre interferes with nutrient availability of the grain . For instance, the range of protein digestibility of maize is 83–90% , while digestibility of carbohydrate is 99% . Nevertheless, the maize grain is highly digestible due to its low crude fibre content .
3.2. Lipid content of maize grain
Maize oil (Table 4) is good quality oil both from nutritional standpoint (Table 5) and in terms of cooking quality . Another desirable property of maize oil is its very low concentration of linolenic acid and high level of natural antioxidants [13, 23], thereby making the grain less susceptible to rancidity in storage.
|Fatty acids||Structurea||Amount (%)|
The maize grain is a fair source of alpha‐tocopherol (Vitamin E) which ranges from 0.6 to 2.1 mg/100 g grain . Most of the carotenoids found in maize lipid are xanthophylls which are present only in yellow maize grain, and form about 12,511 mg/100 g grain . Yellow maize, therefore, is one of the best sources of pro‐retinal carotenoids . These pigments cause yellow colouration of shanks and skin of broilers and yolks of eggs . However, the pigmented grain tends to colour the carcass fat, which in the United Kingdom is not considered desirable .
3.3. Protein content of maize grain
The maize grain is deficient in protein, but its variability is low with standard error of the order 7 g/kg of crude protein . The protein content of maize grain ranges from 8 to 11 g/100 g grain of dry matter [14, 23, 27]. The various fractions of grain vary considerably in protein content (Table 5). Even though the majority of protein in the grain occurs in the endosperm, the germ (184 g/kg DM) is considerably higher in protein content than the endosperm (80 g/kg DM) .
Generally, the low protein content of the grain limits its nutritive value as the only source of food for both humans and livestock.
The amino acid composition of whole maize grain is determined by both the relative proportions of the various protein fractions and the amino acid composition of each fraction . Maize grain endosperm proteins are usually referred to as albumins, globulins, prolamins and glutelins, depending on their solubility in different solvent systems . Prolamins and glutelins (also referred to as storage proteins) are confined to the endosperm, whereas albumins and globulins (also referred to as water‐soluble proteins) are also found in the aleurone layer and the germ. The proportion of each protein fraction is presented in Table 6. In normal maize grain, the prolamin content exceeds that of glutelin and represents about 50–60% of the total protein . Each protein fraction tends to have a characteristic amino acid composition (Table 7), and the relative proportion of each fraction strongly affects the level of individual amino acids in the total grain protein . Prolamins are most deficient in lysine, thereby rendering maize protein poor in terms of nutritional quality. The general deficiency of lysine in maize grain is essentially the consequence of its low content of albumin and globulin, which besides having high lysine content exhibit a well‐balanced amino acid composition similar to that of animal proteins of superior nutritional value . Moreover, maize prolamins are characterised by larger quantities of leucine than isoleucine, thus causing the typical amino acid imbalance that further reduces the protein quality of maize .
|Protein fraction||Amount (g/100 g protein)|
|Salt‐soluble fraction (including NPN), i.e. albumins and globulins||6|
|Alcohol‐soluble fraction (in the presence and absence of reducing agents), i.e. prolamins||64|
|Acid or alkali‐soluble fraction (in the presence of reducing agents and nonextractable N), i.e. glutelins and residue||30|
The real significance of the poor nutritional quality of maize protein, therefore, is that the other food components of the diets of livestock and human may fail to provide adequate amounts of essential amino acids, particularly lysine to offset the nutritional deficiencies of maize protein .
3.3.1. Ways of improving the protein quality of maize
Although maize grain is relatively low in total protein and generally low in lysine and tryptophan, these shortcomings can be overcome by appropriate blending with animal products or legumes or oilseed products. The most obvious result of such blending is that the mixture is higher in protein than the maize component alone. Beyond this, animal products, legumes and various oilseed cakes improve the quality of maize protein by supplementing them with limiting amino acids such as lysine and tryptophan. This is called protein supplementation . On the other hand, legumes and some oilseed cakes, which are deficient in methionine, can be supplemented by maize grain, which is not deficient in this amino acid. Such mutual balancing of each other's amino acids is known as protein complementation . Besides, the quality of maize protein can be improved by the addition of synthetic amino acids like lysine. It also appears that a consistent enrichment of the nutritional quality of maize protein can be accomplished by developing new cultivars with a reduced content of prolamins with a parallel increase in glutelins and salt‐soluble protein .
18.104.22.168. Protein supplementation of maize‐based diets
Protein supplementation consists of adding small amounts of proteins which are rich sources of the amino acids deficient in normal maize . Various protein supplements that have been tested on rats  include fish protein concentrate, soyabean flour, cottonseed flour, torula yeast, casein and egg protein. The recorded protein efficiency ratio values were normal maize (1.00), fish protein concentrate (2.44), soyabean flour (2.25) cottonseed flour (1.33), torula yeast (1.97), casein (2.21) and egg protein (2.24). This effect on protein quality was attributed to the contribution that the protein supplements made in lysine, tryptophan and protein content.
It has been reported that the supplementation of maize with soyabean flour increased usable protein from about 2.5% for maize alone to 10.6% when 20% of the soyabean flour was included in the diet for children [33, 34].
22.214.171.124. Protein complementation
Protein complementation comprises various food mixtures of maize with other ingredients of plant origin which are higher in protein quality and protein content [33, 35, 36]. One example of the favourable effect of protein complementation was established in rats .
Mixtures of cornflour and soyabean flour were fed to rats, and their weight gains per gram of protein consumed (protein efficiency ratio) were measured. Optimum results were obtained with the 40% cornflour and 60% soyabean flour ratio. With less soyabean flour in the mixture, lysine became limiting, but with more soyabean flour in the mixture, methionine was limiting (Table 8).
|Amino acid content (g/16 gN)|
|Maize:soyabean protein ratio||Lysine||Total sulphur amino acids||Tryptophan||Protein efficiency ratio|
The nutritive values of vegetable mixtures comprising 38% cottonseed flour plus 58% maize flour, 38% soyabean flour plus 58% maize flour, and 19% cottonseed flour plus 19% soyabean flour plus 58% maize flour with milk and egg proteins were compared in children . The researchers reported biological values of the vegetable mixture which were close to those of high‐quality reference proteins, milk and egg. The biological values registered were: milk (69%), egg (64%), soyabean plus maize (63%), cottonseed plus soyabean plus maize (53%) and cottonseed plus maize (50%). For normal maize alone, the biological value was 31%.
126.96.36.199. Amino acid supplementation of maize‐based diets
The addition of synthetic amino acids such as l‐Iysine and l‐tryptophan either singly or in combination with maize‐based diets to improve their protein quality has been demonstrated in feeding studies involving rats , pigs [39, 40], humans [34, 41] and poultry . In all these trials, these amino acids have been found to improve protein quality of normal maize‐based diets. Table 9 shows substantial improvement in protein quality of normal maize‐based diets supplemented with amino acids.
|Amino acid added (g/kg)||Protein efficiency ratio of normal maize|
|Lysine (3), (1)||1.51|
|Lysine, tryptophan (3, 0.5); (1, 0.5)||2.66|
|Lysine, tryptophan, isoleucine (3, 0.5, 2.5)||2.58|
|Lysine, tryptophan, threonine (3, 0.5, 2)||2.56|
3.4. Vitamin content of maize grain
Vitamins in maize grain are concentrated mainly in the aleurone layer and the germ . Analysis of the vitamin content of maize (Table 10) indicates that the grain furnishes significant quantities of riboflavin, panthothenic acid, choline and pyridoxine which are sufficient to satisfy the requirements of most livestock . However, the most significant feature of the vitamin pattern in maize is the low niacin content. Besides, much of niacin that occurs in the grain is in a bound form (niacytin), which is not available to monogastric animals .
Furthermore, the high level of the essential amino acid, leucine, in the maize grain increases niacin requirement in humans . Thus, people who live only on a diet of maize suffer from the disease pellagra, associated with niacin deficiency . Nevertheless, niacin shortage alone would not cause pellagra if normal maize were rich in tryptophan  or heat‐treated with alkali . One approach for improving niacin intake in maize‐based diet is complementation with either legumes or animal products .
Yellow maize shows vitamin A activity, whereas white maize does not . The vitamin A potency of yellow maize results primarily from the presence of carotenes in the grain. The carotene content of yellow maize is 0.46 mg/100 g of grain .
The occurrence of vitamins mainly in the aleurone layer and the germ implies that food preparations that do not retain these parts of the grain further decrease vitamins in the diet.
3.5. Mineral content of maize grain
The inorganic or mineral component (ash) of maize grain constitutes less than 2% . Of this, about 75% is found in the germ. The grain is most abundant in phosphorus and potassium, but deficient in calcium and trace minerals except iron (Table 11). Much of the phosphorus, however, is present in the form of phytic phosphorus which is not digested by monogastric animals . The little calcium that is normally present also has low bioavailability  because it forms complexes with phytic phosphorus.
|Mineral||Concentration (mg/100 g)|
3.6. Moisture content of maize grain
A moisture content of 10–14% is typical of properly ripened and dried maize grain . The grain, therefore, furnishes a very high amount of dry matter. A moisture content of the grain higher than this may enhance the growth of moulds and cause the grain to rot in storage. Some of these moulds produce toxic metabolites like aflatoxins which can cause disease in humans and animals consuming the grain .
4. Factors affecting the chemical composition of maize grain
The factors that generally influence the chemical composition of maize grain are either genetic or environmental.
4.1. Genetic factors
Varieties of maize have been developed through breeding that contain up to 21% crude protein [49, 50–52]. However, maize varieties having more than 12% crude protein do have somewhat lower yields [51, 53], thus not suitable for commercial production.
New varieties of maize collectively called “high‐lysine maize” contain nearly double the percentages of lysine and tryptophan of normal maize, even though the two types of maize are similar in overall protein content .
Maize varieties also differ in niacin content. For instance, inbred lines of dent maize have niacin content ranging from 13.9 to 53.3 μg/g of grain , whereas hybrids tend to be intermediate between their parent lines in concentration of this vitamin. Maize grain with a sugary endosperm had niacin content higher than that of waxy maize grain, which in turn had more niacin than dent grain .
The oil content of maize grain is largely characteristic of the particular variety. Breeding for high oil maize gave rise to strains of maize containing up to 20% oil in the grain [24, 55]. The existence of low oil maize varieties with average oil content of 1%  has been reported.
4.2. Environmental factors
Soil nitrogen appears to be the critical environmental factor that affects the protein content of maize . Excess soil nitrogen beyond that required for maximum growth of the plant may increase the protein content of the grain . It is reported that heavy application of nitrogen and phosphate fertilisers increased the thiamine content but decreased the level of niacin in maize grain .
5. Maize grain as animal feed
As livestock feed, it is the grain that is most important. The stalks, leaves and immature ears are used as forage for ruminants . Maize grain is recognised as giving the highest conversion of dry matter into meat, milk and eggs in relation to other cereal grains . It is used extensively as the main source of calories in the feeding of poultry, pigs and cattle .
Maize grain has a digestible energy content of 3.75–4.17 kcal/g . For chicken and pigs, the metabolisable energy values recorded when maize was fed were 3.6 and 3.8 kcal/g, respectively [18, 59], and corresponding gross energy digestibilities were 86% in chickens and 92% in pigs . Maize, therefore, is popular for feeding monogastric animals, particularly poultry. For instance, maize is the basis of the high‐energy poultry rations that are recognised throughout the United States whenever “broilers” are fattened .
In the feeding of poultry, maize grains are either fed directly or are milled and compounded with other ingredients and thoroughly mixed. The mixture is then fed or converted into forms most desired by specific animals.
The by‐products obtained from both wet‐milling and dry‐milling industrial processes of maize grain are potential feed ingredients for poultry [12, 61–63] as depicted by the favourable nutrient composition of these by‐products (Table 12) particularly in terms of protein content. The major by‐product ingredients include the germ, bran and gluten . These by‐products of maize are usually mixed to produce a feed ingredient called maize gluten feed . Despite the nutritional potential of maize gluten feed as a feedstuff for poultry, its use has been minimal due variously to paucity of research information available , perceived low metabolisable energy content [12, 66] and unknown quality of the protein  even though the protein content is fairly high.
|Maize feed meal||10.8||1.9||10.5||2.9||5.5||68.6||0.04||0.38|
|Maize bran||10.0||2.1||10.0||8.8||6.6||62.5||O. 03||0.14|
|Maize germ meal||7.0||3.8||20.8||7.3||9.6||51.5||0.05||0.59|
|Maize gluten meal||8.0||2.2||43.0||3.7||2.7||40.4||0.1||0.47|
|Maize gluten feed||9.5||6.0||27.6||7.5||3.0||46.4||0.11||0.78|
|Maize oil meal||8.7||2.2||22.1||10.8||6.8||49.4||0.06||0.62|
6. Nutritionally improved maize grain
It has been known since 1914 that the quality of maize proteins is poor because they are deficient in the essential amino acids, lysine and tryptophan . These deficiencies were attributed to the high zein fraction of maize protein in the maize grain of most varieties [68, 69]. Results obtained from extensive studies of zein indicated that it contains very low levels of lysine and tryptophan [70, 71]. Several researchers studied the factors that affected the protein quality of maize and reported that both the variety of maize and the environment had in several cases, a significant effect on lysine content [69, 72, 73]. It has been shown that the
The development of these nutritionally improved maize varieties is of particular significance to those who rely on maize as basic food and animal feed, and can thereby improve such diets nutritionally at no added cost.
6.1. Shortcomings of
opaque‐2 gene as tool for improving protein quality in maize
6.1.1. Grain yield
6.1.2. Moisture content of grain
6.1.3. Grain appearance
6.1.4. Susceptibility of grains to pests and diseases
7. Development of quality protein maize (QPM)
Extensive field trials have been carried out at the International Center for Maize and Wheat Improvement (CIMMYT) in Mexico to identify the most productive
Several experimental QPM cultivars yielded grains equal to those of the latest experimental releases of normal maize [6, 81, 90–92] in several regions of the world. Mexican QPM cultivars tested at more than twenty locations around the world have shown yields fully comparable to those of normal maize .
QPM grains are shiny, transparent and as hard as those of normal maize [6, 23, 94]. The QPM grain now has mostly the same density as that of normal maize, 1.29 g/cm3 . Grain sizes of both QPM and normal maize are similar ; however, some of the new QPM hybrids have a grain size greater than that of normal maize .
The moisture content of QPM grains at harvest is essentially identical to that of normal maize [6, 91]. On average, the QPM cultivars show higher incidence of ear rots but not disastrously so in humid regions . Apart from ear‐rotting organisms, other maize diseases seem to attack both QPM and normal maize with comparable severity .
As a result of the hard endosperm of QPM grains, the excessive incidence of broken grains and the accompanying storage damage have been eliminated. Thus, insect infestation is reduced and no worse than in normal maize .
7.1. Nutrient levels in QPM
The nutrient composition of QPM is similar to that of normal maize with the exception of lysine, tryptophan, leucine and isoleucine contents . The protein content of QPM grains ranges from 7.4% to 10.5% of dry matter [23, 81, 90, 95–97], which is about the same as that of normal maize [6, 81].
The lysine and tryptophan contents of QPM grains are about twice those of normal maize. There is also reduced imbalance between isoleucine and leucine. The grains of most available QPM cultivars contain on the average 3.5–4.5% lysine of total protein in the grain [6, 81]. Also, the lysine content of the gluten of QPM grains is higher than that of normal maize grains .
The fat content of QPM grains ranges from 3% to 7% [23, 94, 99]. Of the triglycerides, QPM grains contain significantly more palmitic acid and linoleic acid than normal maize grain but less of stearic, oleic and linolenic acids . Yellow grain types of both QPM and normal maize contain similar levels of carotenoids .
8. Evaluation of protein quality of nutritionally improved maize
Many nutritional studies have demonstrated the benefits for monogastric animals of the high protein quality of nutritionally improved maize varieties collectively called “high‐lysine maize” (of which
A summary of nitrogen balance studies with weanling rats to evaluate the protein quality of normal maize,
|Maize variety||Lysine (g/kg protein)||Biological indicator of nutritional quality|
|True digestibility (%)||Biological value (%)||Net protein utilisation (%)||Protein efficiency ratio|
Numerous feeding trials were carried out on rats to study the effect of protein quality of normal maize,
|Diets||Average gains (g)||Average feed intake (g)||Feed/gain||Sources|
8.1. Evaluation of nutritionally improved maize in poultry diets
In initial studies with young chicks [104, 105], only slight differences in growth rate and feed conversion efficiency of chicks fed
Other reports that demonstrated the superior feeding value of high‐lysine maize are summarised in Tables 15–17. Also, it was reported that chicken fed QPM exhibited improved growth rate by 20% as compared with those fed normal maize . The data showed that there was no response to tryptophan supplementation of high‐lysine maize. This means that the amount of tryptophan in high‐lysine maize is sufficient to meet the requirements of chicks. On the other hand, a significant response is obtained when normal maize is supplemented with tryptophan. Thus, high‐lysine maize is superior to normal maize not only for its higher lysine content but also for its higher tryptophan content. Furthermore, there is positive response to methionine supplementation of high‐lysine maize as previously reported [104, 105], making the protein quality of the high‐lysine maize superior to normal maize for the chick. In addition, the results from the substitution of high‐lysine maize protein for soyabean or fishmeal protein indicate that high‐lysine maize protein is comparable in quality to that of fishmeal or soyabean meal for the chick. Another interesting observation from these data is that lysine supplementation of high‐lysine maize diets resulted in improved performance comparable to that of chicks fed control diets. This indicates that high‐lysine maize alone is not adequate as a sole source of protein or lysine for chicks .
|Source of protein||Protein level (%)||Average body weight (g)||Protein efficiency ratio|
|Basal protein+OP (hard)||14||81.6c||2.45b|
|Basal protein+OP (soft)||14||92.2b||2.81a|
|BP+SBM+Lys (3 g/kg)||14||122.8c||3.24a|
|BP+NM+Lys (3.2 g/kg)||14||86.6c||2.74c|
|BP+OP (hard)+Lys (3 g/kg)||14||114.0a||3.20a|
|BP+OP (soft)+Lys (2 g/kg)||14||116.0a||3.15ab|
|BP+Fl‐2+Lys (8 g/kg)||14||98.5b||2.94b|
|Source of protein||Protein level (%)||Weight gain (g)||Feed/gain ratio||Source|
|Normal maize+safflower meal||20||173c||2.74c|||
|Normal maize+soyabean meal||20||472a||1.46a|||
|Normal maize+167.3 g/kg soyabean meal||15||300c||1.86c|
|Normal maize+289.6 g/kg soyabean meal||20||498a||1.40a|
|Normal maize+I 95 g/kg fishmeal||21||2149||2.60|||
|QPM+195 g/kg fishmeal||21||2189||2.60|
|QPM+175 g/kg fishmeal||20||2229||2.55|
|QPM+155 g/kg fishmeal||19||2140||2.70|
|QPM+135 g/kg fishmeal||18||2140||2.80|
|Normal maize+soyabean meal||22||411.5d||1.64a|
|Normal maize+soyabean meal||18||372.8b||1.79bc|
|Normal maize+soyabean meal||14||329.7a||2.09d|
|Source of protein 2||Protein level (g/kg)||Weight gain (g)||Feed/gain ratio||Source|
|Normal maize+soyabean meal+methionine (0.2%)||200||481a||1.40a|||
|Normal maize+safflower meal+methionine (0.19%)||200||158c||2.92c|
|Normal maize+safflower meal+Lys+methionine (0.19%)||200||483a||1.53a|
|Normal maize+safflower meal+Met (0.26%)||200||145d||2.55a|||
|Normal maize+safflower meal+Met (0.25%)+Lys (0.15%)||200||270b||l.92b|
|Normal maize+safflower meal+Met (0.20%)+Lys (0.14%)||150||163c||2.44a|
|Norma1 maize (0.59 g/kg tryptophan)||95||83d||4.24c|
|Normal maize+0.95 g/kg tryptophan||95||115bc||3.54a|
|Normal maize+1.31 g/kg tryptophan||95||127a||3.21a|
|Normal maize+2.00 g/kg tryptophan||95||103cd||3.82b|
|Normal maize+sesame meal+(0.69 g/kg tryptophan)||120||146||2.84|
|Normal maize+sesame meal+120 g/kg tryptophan||120||169||2.59|
|Normal maize+sesame meal+1.50 g/kg tryptophan||120||166||2.63|
|Normal maize+sesame meal+2.00 g/kg tryptophan||120||163||2.62|
|Normal maize replacement with QPM||∼220|||
|Diet 1 (100:0)||634b||1.45a|
|Diet 2 (75:25)||641b||1.38b|
|Diet 3 (50:50)||675a||1.34c|
|Diet 4 (25:75)||686a||1.35c|
|Diet 5 (0:00)||673a||1.35c|
|Diet 6 (100:lys)||676a||1.35c|
In summary, the superior performance of chickens fed high‐lysine maize has been attributed by all investigators to its higher lysine content and improved balance of essential amino acids.
Table 18 shows that when laying chickens were fed high‐lysine maize at suboptimal protein levels, their egg production was significantly higher than that of their counterparts fed normal maize at the same suboptimal protein level. However, at optimal dietary protein levels, similar egg production was recorded. It was suggested that the difference in egg production at suboptimal dietary protein level was due to the higher lysine content of high‐lysine maize [109, 110]. An advantage can thus be taken of the high lysine content of high‐lysine maize in reducing dietary protein levels, that is, decreasing inclusion level of high protein feedstuffs like soyabean and fishmeal. A study in Ghana  found no significant difference in egg production when dietary protein level was reduced from 170 to 140 g/kg in diets in which QPM was incorporated (Table 18). Conflicting results have been obtained as to the effect of high‐lysine maize on egg weight. Some studies [52, 109, 110, 113] found no significant difference in egg weight of hens fed either high‐lysine or normal maize contrary to earlier results reported  that hens fed high‐lysine maize produced heavier eggs than those fed normal maize. With respect to internal quality of eggs produced, no beneficial effect was reported when high‐lysine maize was fed to hens instead of normal maize [52, 109, 110, 113]. Data presented in Table 18 indicate that at suboptimal dietary protein levels, hens fed high‐lysine maize diets utilised feed more efficiently than those fed normal maize diets even though the mean egg weights were similar.
|Treatment||Protein level (g/kg)||Hen‐day egg production (%)||Feed conversion (kg feed/kg eggs)||Egg weight (g)||Haugh units||Specific gravity||Source|
|NM+SBM (90 g/kg)+Met||115.0||62.0a||1.91a||60.3||81.8||1.0760|||
|QPM+SBM (90 g/kg)+Met||115.0||71.lc||1.65c||60.8||81.8||1.0748|
|QPM+SBM (674 g/kg)+Met||107.6||71.lc||l.70b||62.0||82.3||1.0753|
|QPM+SBM (45 g/kg)+Met||115.0||68.1 b||l.75b||59.9||83.6||1.0745|
|NM+fishmeal (l20 g/kg)||170||57.9||3.28||55.8||–||–|||
|QPM+fishmeal (120 g/kg)||170||60.2||3.28||56.2||–||–|
|QPM+fishmeal (100 g/kg)||160||55.6||3.59||56.4||–||–|
|QPM+fisluneal (85 g/kg)||150||63.5||3.29||55.7||–||–|
|QPM+fishmeal (65 g/kg)||140||60.2||3.36||55.5||–||–|
|Normal maize 1||150||77.4a||2.06||58.9||87.1||–|||
|Normal maize 2||140||66.8b||2.01||57.7||91.9||–|
9. Future challenges of maize utilisation in poultry diets
The major future challenges confronting maize utilisation in poultry production include the following:
Adverse effects of climate change on maize production have been reported in tropical and subtropical regions. These include frequent droughts, heat, increased temperature and inadequate rainfall during the growing season and water‐logging. It has been estimated that one quarter of the global maize areas is affected by drought in any given year .
Competition between humans and animal agriculture. Maize is increasingly being used for human food and other industrial purposes including biofuel production. Thus, in a world where the global population is continually increasing, the argument that producing feed for livestock conflicts with feeding hungry people is likely to continue for some years .
Some challenges for widespread adoption of QPM in developing countries have been described , which include lack of profitable markets for commercial producers and lack of government incentive to encourage adoption by subsidising the price of QPM seed.
Normal maize is the most widely used single grain in poultry feeding due to a combination of desirable nutritional characteristics such as high energy, low fibre and easy digestibility. However, its low protein content and deficiencies of the protein in lysine and tryptophan have been a major nutritional concern for feeding poultry. Therefore, improvement in the protein quality of normal maize through the development of a new class of
There are, however, pertinent challenges confronting maize production such as adverse impact of climate change, stiff competition between humans and animal agriculture, and some challenges of widespread adoption of QPM. There is a need to overcome these and other challenges in order to increase cheap meat production to meet the needs of the growing global population.
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