Irradiation offers a potential method for effective microbial control of poultry feed. Birds fed such irradiated diets are not adversely affected and radiation status of the diet is unchanged. While radiation at 25–35 kGy is likely to raise feed temperature by only 5°C during processing, there seems to be loss in potency of certain nutrients. Most reports indicate loss in potency of all fat-soluble vitamins, and there are less consistent reports regarding thiamine and pyridoxine. At 25–35 kGy irradiation there will be around 15% loss of potency of these vitamins. Irradiation also causes increased peroxidation of fats, although this effect can be controlled by appropriate inclusion of antioxidants. There are no consistent reports of irradiation having any effect on protein quality or amino acid status of diets.
