Key points are not available for this paper at this time.
The cause of the sticky droppings and poor performance that can occur when barley is fed to poultry was investigated. 2. The problems could be overcome by water‐treatment of the barley or by addition of β‐glucanase. 3. The problems appear to be caused by a viscous factor, which is hydrolysed by β‐glucanase. Water‐treatment allows hydrolysis by enzymes in the barley. 4. Heat‐treatment of barley denatures hydrolytic enzymes and prevents reduction in viscosity.
Gohl et al. (Sun,) studied this question.