Research Article

Chemical Quality and Utility of Wheat Pollard Maggot Combination Feedstuff with Different Steaming Duration: Potential as Functional Feed for Poultry

Cahya Setya Utama*, Bambang Sulistiyanto, Istiqomah Mun’amah, Hetikomah, Afandi Muhammad, Nadya Marcelina Cinderawati

Feed Technology Laboratory, Department of Animal Science, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Jl. Prof. H. Soedarto No. 13, Tembalang, Semarang City, Central Java 50275, Indonesia.

Received | September 05, 2025; Accepted | January 01, 2025; Published | March 04, 2026

*Correspondence | Cahya Setya Utama, Feed Technology Laboratory, Department of Animal Science, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Jl. Prof. H. Soedarto No. 13, Tembalang, Semarang City, Central Java 50275, Indonesia; Email: [email protected]

Citation | Utama CS, Sulistiyanto B, Mun’amah I, Hetikomah, Muhammad A, Cinderawati NM (2026). Chemical quality and utility of wheat pollard- maggot combination feedstuff with different steaming duration: Potential as functional feed for poultry. J. Anim. Health Prod. 14(2): 388-398.

DOI | https://dx.doi.org/10.17582/journal.jahp/2026/14.2.388.398

ISSN (Online) | 2308-2801

Copyright: 2026 by the authors. Licensee ResearchersLinks Ltd, England, UK.

This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

INTRODUCTION

Energy-source feed ingredients are those that contain high levels of metabolizable energy (Velayudhan et al., 2015). Wheat pollard is one such ingredient and is a byproduct of wheat processing. Although wheat pollard is rich in energy, it also contains relatively high levels of fiber and oligosaccharides, which may limit its utilization in poultry diets (Sulistiyanto et al., 2019). Wheat flour has the disadvantage of containing high levels of crude fiber in the form of non-starch polysaccharides (NSP), which can interfere with nutrient absorption in the digestive tract if fed directly to poultry (Sulistiyanto et al., 2019). The steaming process of wheat pollard can loosen the bonds of NSP, as a result the digestion process of feed ingredients is easier to digest (Sztupecki et al., 2023).

The use of energy source feed ingredients needs to be combined with protein source feed ingredients to optimize the nutritional content of feed ingredients (Ndolu and Jeremias, 2020). One of the feed ingredients used as a protein source is maggot. Maggot has a protein content of 41-42% and crude fat of 29-32% (Sona et al., 2023). The weakness of maggot is the presence of chitin which cannot be digested by poultry (Budiati et al., 2023). Chitin is classified as a structural polysaccharide containing nitrogen and is found in the outer shell of maggot. Chitin can bind to proteins so that the decomposition of amino acids as constituents of proteins is inhibited. The complex bond to chitin causes protein absorption in the poultry digestive tract to be disrupted (Amizar et al., 2023).

High-pressure steaming can change the structure of chitin to become porous and more brittle (Tan et al., 2015). Physical processing of feed ingredients through steaming can change the chemical structure and reduce anti-nutrients, making it easy to digest in the digestive tract (Sulistiyanto et al., 2019). Steaming can change chemical bonds thereby increasing feed digestibility (Damayanti and Sjofjan, 2022). The high energy content in wheat pollard and protein content in maggot can be combined as functional feed ingredients. Functional feed is a type of modified feed that contains certain active substances and can improve livestock performance and health (Utama et al., 2022). The combination of wheat pollard and maggot steamed into poultry functional feed is expected to provide benefits because it has the potential to produce prebiotics. Prebiotics are beneficial for health and increase the nutrient utility of poultry (Yaqoob et al., 2021).

The aim of the research was to examine the effect of wheat pollard and maggot combination with different steaming times on feed chemical quality and nutrient utility in poultry. The benefit of the study is to determine the chemical quality of feed and nutrient utility. The research hypothesis is that the combination of wheat pollard and maggot with different steaming time has a significant effect on the chemical quality of feed and nutrient utility in poultry.

MATERIALS AND METHODS

Research time and location

The study was conducted over a two-month period, encompassing feed preparation and digestibility testing in chickens. The research was carried out at the Feed Technology Laboratory and the research cages of the Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia. Feed preparation and livestock testing were conducted over a one-month period.

Materials

The materials used in this study included wheat pollard, maggot, selenium, zinc, monosodium glutamate (MSG), 25 Lohman Brown laying hens aged 90 weeks with an average body weight of 1.71 ± 0.055 kg, 0.2 N HCl, and distilled water. The maggots used are larvae less than 15 days old, as they have better nutritional value than older larvae (Sari et al., 2024). Research equipment included a 39L autoclave (All American 75x, US), blender (National Omega BL-T11A), digital scale (Good Wife SF-400), analytical balance (AandD EK-300i), and measuring cup (Owl Plast 500 mL), syringe (Terumo Syringe 60 mL), battery cage, drinker, sprayer and excreta container.

Method

The study used a completely randomized design (CRD) 2 x 3 factorial pattern with 3 replications. The first factor was the level of feed ingredients, namely L0 (50% wheat pollard and 50% maggot) and L1 (75% wheat pollard and 25% maggot) calculated based on wet feed weight. The second factor was steaming time, namely T0 (no steaming), T1 (steaming at 121°C, for 15 minutes) and T2 (steaming at 121°C, for 20 minutes). The combination of each treatment is as follows:

• L0T0 = 50% wheat pollard + 50% maggot (no steaming)
• L0T1 = 50% wheat pollard + 50% maggot (steaming at 121°C, for 15 minutes)
• L0T2 = 50% wheat pollard + 50% maggot (steaming at 121°C, for 20 minutes)
• L1T0 = 75% wheat pollard + 25% maggot (no steaming)
• L1T1 = 75% wheat pollard + 25% maggot (steaming at 121°C, for 15 minutes)
• L1T2 = 75% wheat pollard + 25% maggot (steaming at 121°C, for 20 minutes)

Nutritional analysis

Total ash was analyzed and calculated based on the Ofori et al. (2019) method, while the dry matter (DM), crude fat, crude protein (CP), crude fiber and nitrogen free extract (NFE) analysis was carried out according to method referred to SNI-01-2891-1992. Gross energy (GE) concentrations were determined using static jacket calorimetry.

Feed ingredient evaluation of wheat pollard and maggot combinations in culled laying hens

The in vivo test began by feeding all experimental units for 6–8 h while water was provided ad libitum. On the following day, the chickens were fed using a force-feeding method with a syringe into the crop (Li et al., 2023). This procedure followed the method described by Sibbald (1976), in which feed is administered directly into the crop through the esophagus using a tube. There are 18 chickens were fed the experimental diet, while the remaining 7 were used as endogenous chickens. The excreta of the endogenous chickens were used to measure GE and nitrogen as correction materials (Kim et al., 2016). The feed given to livestock is mixed with 0.5% Fe2O3 indicator beforehand to facilitate observation of the rate of digestion. Red-colored excreta indicates that the feed given is the treatment feed. Based on this, the rate of digestion is the time required from the consumption of feed to the excretion of red-colored excreta (Nirwana et al., 2021). Feeding was done for 2 days, while total excreta collection was done for 3 days. During collection, excreta were sprayed with 0.2 N HCl solution every 1-2 hours to avoid nitrogen loss (Haruni et al., 2025). The excreta are collected in a tray and checked every 2 hours during storage to ensure that no feathers are mixed in with the excreta. Any feathers that fall are immediately removed and separated from the excreta. Excreta samples were dried, ground and analyzed. Parameters observed were digestibility value, metabolic energy, and nitrogen retention.

Digestibility value

Protein, crude fiber, and crude fat digestibility were determined in dry excreta. The excreta were ground and then analyzed. The results of the analysis were calculated using the formula reference from Aling et al. (2020).

Apparent metabolizable energy (AME) and true metabolizable energy (TME)

Apparent Metabolizable Energy (AME) and True Metabolizable Energy (TME) values are calculated based on the formula of Yuniarti and Wahyono (2015) and Nurrohman et al. (2015):

Notes: GEf= Gross Energy of the Feeding stuff (kcal/kg), YEf= Energy voided by the fed chicken (kcal/kg), YEc= Energy voided by the unfed chicken (kcal/kg), A= Weight of feeding stuff fed (g), B= Weight of excreta by the fed chicken (g), C= Weight of excreta by the unfed chicken (g)

Data analysis

Based on the research design, the statistical model for the 2x3 complete randomized factorial design is as follows (Siswanto et al., 2017):

Yijk = μ + αi +βj + (αβ)ij + εijk

Description: Yijk= Parameter observed in the k experimental plot that received treatment combination ij, i= Feed combination level (1, 2), j= Steaming time (1, 2, 3), k= Treatment repetition (1, 2, 3), μ= Population mean (true average), αi= Effect of feed level i, βj= Effect of steaming duration j, (αβ)ij= Interaction effect between feed level i and steaming duration j, εijk= Error effect on feed level i, steaming duration j, and repetition k.

Functional feed ingredient profile data were measured by scanning electron microscope energy dispersive x-ray (SEM-EDX) at 5000x magnification and the results were described descriptively quantitatively. The obtained data on nutritional quality components and their utility were statistically analyzed using analysis of variance (ANOVA) by comparing the calculated F value with the F table at the 5% significance level. The analysis results that had a significant effect were further tested with the Duncan test (Utama et al., 2022).

RESULTS AND DISCUSSION

The effects of steaming duration on wheat pollard–maggot combination treatments are presented in Tables 1, 2, and 3. Analysis of variance showed a significant effect (P<0.05) on DM, ash, crude fat, crude fiber, nitrogen free extract (NFE), and gross energy (GE). There were no significant differences (P>0.05) in the CP parameter (Table 1). Variations in steaming time and different wheat pollard -maggot combination ratios can reduce DM, crude fat, crude fiber, GE, and increase ash and NFE.

Analysis of variance showed a significant effect (P<0.05) on CP digestibility, crude fat digestibility, and crude fiber digestibility. There were no significant differences (P>0.05) in the parameters AME, and TME (Table 2). Variations in steaming time and different wheat pollard-maggot combination ratios can affect the change CP digestibility, crude fat digestibility, crude fiber digestibility, AME, and TME.

Proximate content and gross energy of wheat pollard and maggot combination with different levels and steaming duration

The nutritional content of feed made from wheat pollard and maggot with different levels and duration of steaming is presented in Table 1.

The results of analysis of variance of proximate data showed that steaming treatment had a significant effect (P<0.05) on DM content. As shown in Table 1, all treatments produced DM values that tended to be different. There was an interaction effect between the level of ingredients and the length of steaming. The L0T0 treatment had the

 

Table 1: Nutritional composition of wheat pollard–maggot combinations at different material levels and steaming durations.

Variables	Material level (L)	Steaming duration (T)			Average (L)
		T0	T1	T2
DM (%)	L0	90.50 ± 0.32a	88.17 ± 0.03bc	88.66 ±0.44b	89.11 ± 0.26A
	L1	86.56 ± 0.34d	87.56 ± 0.52c	87.90 ± 0.47c	87.34 ±0.44B
	Average (T)	88.53 ± 0.33a	87.87 ± 0.28b	88.28 ±0.46ab
Ash (%)	L0	11.24 ± 0.02bc	12.96 ± 0.38a	11.56 ± 0.45b	11.92 ± 0.28
	L1	10.40 ± 0.36c	12.75 ± 0.84a	13.15 ± 0.59a	12.10 ± 0.60
	Average (T)	10.82 ± 0.19b	12.86 ± 0.61a	12.36 ± 0.52a
Crude Fat (%)	L0	20.33 ± 0.26a	18.87 ± 0.41b	19.54 ± 0.39b	19.58 ±0.35A
	L1	12.04 ± 0.45c	10.48 ± 0.07d	9.87 ± 0.63d	10.80 ± 0.38B
	Average (T)	16.19 ± 0.36a	14.68 ± 0.48b	14.70 ± 0.51b
Crude Protein (%)	L0	24.42 ± 0.31	23.73 ± 0.44	23.97 ± 0.69	24.04 ± 0.48A
	L1	20.81 ± 0.41	20.18 ± 0.57	20.87 ± 0.44	20.62 ± 0.47B
	Average (T)	22.62 ± 0.36	21.95 ± 0.50	22.42 ± 0.57
Crude Fiber (%)	L0	10.52 ± 0.04a	7.89 ± 0.20b	7.95 ± 0.92b	8.79 ± 0.39
	L1	8.20 ± 0.93b	10.95 ± 0.59a	7.80 ± 0.73b	8.98 ± 0.75
	Average (T)	9.36 ± 0.48a	9.42 ± 0.39a	7.87 ± 0.82b
NFE (%)	L0	33.49 ± 0.12d	36.55 ± 0.34c	36.98 ± 1.35c	35.67 ± 0.60B
	L1	48.55 ± 1.45a	45.64 ± 0.77b	48.31 ± 1.32a	47.50 ± 1.18A
	Average (T)	41.02 ± 0.78b	41.10 ± 0.55b	42.65 ± 1.33a
GE (kcal/kg)	L0	3146 ± 21.00d	3356 ± 20.00b	3172.33 ± 45.37d	3224.77 ± 28.79B
	L1	3440 ± 47.00a	3380.33 ± 29.26b	3302.67 ± 21.50c	3374.22 ± 32.58A
	Average (T)	3293 ± 34.00b	3368.16 ± 24.63a	3237.5 ± 33.43c

 

Notes: The data presented is Mean ± SD. Different superscripts within the same row and column indicate significant differences (P < 0.05). L0 = 50% wheat pollard + 50% maggot; L1 = 75% wheat pollard + 25% maggot; T0 = no steaming; T1 = steaming at 121°C, for 15 minutes; T2 = steaming at 121°C, for 20 minutes. Lowercase superscript letters indicate significant differences in interactions (levels × treatments) and among treatments, whereas uppercase superscript letters indicate significant differences among levels.

 

highest DM content of 90.50%. The high level of DM is suspected, because steaming the mixture of ingredients absorbs water. The DM content decreased as the level of wheat pollard and steaming time increased. This is thought to be because as the level of wheat pollard increases, it will increase the ability to absorb water during the steaming process so that the DM decreases. Saucier et al. (2022) steaming can cause changes in DM content. Changes in DM content in the form of a decrease caused by an increase in water content. Irungu et al. (2018) an increase in water content in steaming can occur due to the gelatinization process. This can be seen from the results of the analysis of the wheat pollard-maggot profile on SEM. Steaming for 15 minutes showed that wheat pollard starch granules expanded because the pressure during steaming triggered water absorption. The 20-minute steamed treatment experienced cell damage so that some of the water began to escape and the water content decreased.

The result of analysis of variance of proximate data showed that steaming treatment had a significant effect (P<0.05) on ash content. As shown in Table 1, all treatments produced ash values that tended to be different. There was an interaction effect caused by the steaming time. The highest ash content was found in L0T1 (12.96%), L1T1 (12.75%) and L1T2 (13.15%). This shows that the higher the level of wheat pollard and steaming time causes the ash content to increase. The increase in ash content is influenced by moisture content. Purschke et al. (2018) the longer the steaming time will affect the water content, thus affecting the ash content. This condition occurs due to changes in mineral content which is supported by the statement of Wickramasinghe et al. (2020) that changes in ash content are influenced by the dissolution of minerals in water when the water content is increased by water vapor. This is evident from the results of SEM-EDX mineral composition analysis of zinc oxide (ZnO) treatment L0T1 which increased and decreased in L0T2, and increased in L1T1 and L1T2 treatments.

The results of analysis of variance of proximate data showed that steaming treatment had a significant effect (P<0.05) on crude fat content. Table 1 showed that all treatments produced crude fat values that tended to be different. There was an interaction effect caused by the level of ingredients and the length of steaming. The highest crude fat content in the L0T0 treatment was 20.33%. The high content of crude fat in the material is due to the high content of maggot and the length of steaming. The crude fat content of maggot is higher than wheat pollard. Ahmad et al. (2022) maggot has a crude fat content of about 30-35%. Crude fat content decreased as the level of wheat pollard increased and the length of steaming increased. Increasing the length of steaming can result in a decrease in crude fat. Saucier et al. (2022) stated that heating treatment can reduce fat content. This can be proven from the results of SEM-EDX analysis of carbon content (C) of steaming treatment which is lower than the treatment without steaming. Carbon is one of the molecular components that make up fat, so the decrease in crude fat content can be seen from the decrease in carbon content.

 

Table 2: Effect of ingredient level and steaming duration on mineral composition of wheat pollard–maggot combinations determined by EDX.

Mineral Composition	Material Level (L)	Steaming Duration (T)
		T0	T1	T2
		%
Carbon (C)	L0	88.30	75.00	80.65
	L1	89.13	82.07	80.87
Sodium oxide (Na2O)	L0	1.91	-	1.64
	L1	-	-	-
Magnesium oxide (MgO)	L0	-	-	-
	L1	-	-	0.28
Silicon dioxide (SiO2)	L0	-	-	-
	L1	-	-	-
Diphosphorus pentaoxide (P2O5)	L0	-	-	0.61
	L1	-	1.72	-
Sulfur trioxide (SO3)	L0	2.17	2.16	3.52
	L1	-	1.44	2.57
Potassium oxide (K2O)	L0	1.82	1.57	2.38
	L1	-	0.82	1.23
Calcium oxide (CaO)	L0	-	0.32	-
	L1	-	3.17	-
Cupric oxide (CuO)	L0	0.59	0.67	0.86
	L1	1.22	0.64	1.20
Zinc oxide (ZnO)	L0	3.32	20.28	8.72
	L1	7.58	8.59	13.84
Tin dioxide (SnO2)	L0	0.39	-	0.32
	L1	-	-	-
Zirconium dioxide (ZrO2)	L0	1.52	-	1.30
	L1	2.08	1.09	-

 

The results of analysis of variance of proximate data showed that ratio treatment had a significant effect (P<0.05) on CP content. As shown in Table 1 all treatments produce CP values that tend to be different. Feed level treatment affects the CP content of feed. Based on the results of the study, the CP content of the L0 treatment (24.04%) was compared with the L1 treatment (20.62%). This is thought to be due to the higher maggot composition in the L0 treatment. The steaming time treatment did not affect the protein content. This indicates that the length of steaming has not damaged the protein, only changed the protein structure. Saucier et al. (2022) protein can decrease due to heating activity. Heating with temperatures >50 ºC can change the structure of the protein which is thought to be because the temperature is the starting point of deformation. Protein deformation can lead to protein denaturation. Kumar et al. (2022) protein denaturation can occur if heating is carried out for a long time. This is evidenced by the decrease in carbon mineral content (C) from SEM-EDX analysis. The steaming treatment has a lower carbon content than the treatment without steaming.

The results of analysis of variance of proximate data showed that steaming treatment had a significant effect (P<0.05) on crude fiber content. Table 1 exhibited that all treatments produced crude fiber values that tended to be different. There is an interaction effect caused by the length of steaming. The longer steaming time causes fiber content to decrease. Pisch et al. (2022) steaming is one method that can be used to process feed and affect crude fiber content. Crude fiber content in all treatments after steaming relatively decreased. Feng et al. (2023) steaming causes steam to enter the fiber tissue. The entry of steam into the fiber network causes the breakdown of cellulose and hemicellulose bonds into simple carbohydrates. These structural changes can reduce crude fiber content. Based on the illustration of the wheat pollard-maggot profile in the SEM image, the L1T2 treatment which was steamed for 20 minutes experienced cell damage due to too long steaming. This is directly proportional to the decrease in crude fiber due to pressure during steaming.

The results of analysis of variance of proximate data showed that steaming treatment had a significant effect (P<0.05) on the levels of nitrogen free extract (NFE). As shown in Table 1, all treatments produced NFE values that tended to be different. There was an interaction effect caused by the level of ingredients and the length of steaming. The increase in NFE levels in the L0T0 (33.49%) and L0T2 (36.98%) treatments was influenced by other proximate components. Sutowo et al. (2016) showed that the level of Nitrogen Free Extract (NFE) of a feed is influenced by other proximate component factors such as crude fiber. NFE of feed can also be influenced by NFE levels of constituent materials. The high NFE content of wheat

 

Table 3: Digestibility values, apparent metabolizable energy (AME) and true metabolizable energy (TME) content of laying hens fed a combination of wheat pollard and maggot with different levels and steaming duration.

Variables	Material Level (L)	Steaming duration (T)			Average (L)
		T0	T1	T2
Crude Protein Digestibility (%)	L0	63.19 ± 0.74ᵇ	71.85 ± 1.21ᵃ	62.93 ± 0.55ᵇ	65.99 ± 0.83A
	L1	62.60 ± 1.38ᵇ	64.02 ± 0.53ᵇ	63.92 ± 1.66ᵇ	63.51 ± 1.19B
	Average (T)	62.89 ± 1.08ᵇ	67.94 ± 0.87ᵃ	63.43 ± 1.11ᵇ
Crude Fiber Digestibility (%)	L0	79.12 ± 1.65ᵇ	89.47 ± 0.53a	73.01 ± 3.35c	80.53 ± 1.84B
	L1	86.55 ± 2.28a	81.39 ± 0.53ᵇ	81.72 ± 1.98ᵇ	83.22 ± 1.60A
	Average (T)	82.84 ± 1.97ᵇ	85.43 ± 0.53 a	77.37 ± 2.67c
Crude Fat Digestibility (%)	L0	91.04 ± 0.83ᵃ	87.08 ± 0.61ᵇ	77.04 ± 1.63c	85.05 ± 1.02A
	L1	90.13 ± 0.83ᵃ	87.27 ± 0.38ᵇ	73.19 ± 1.99 d	83.53 ± 1.06B
	Average (T)	90.59 ± 0.83ᵃ	87.18 ± 0.49ᵇ	75.12 ± 1.81c
AME (kcal/kg)	L0	2578.67 ± 118.84	2753.42 ± 129.43	2354.76 ± 90.87	2562.28 ± 199.33B
	L1	2794.50 ± 244.50	2828.76 ± 50.26	2710.37 ± 118.23	2777.88 ± 147.83A
	Average (T)	2686.58 ± 208.65ab	2791.09 ± 97.03a	2532.57 ± 216.41b
TME (kcal/kg)	L0	2728.43 ± 118.84	2903.18 ± 129.43	2504.52 ± 90.87	2712.04 ± 199.33B
	L1	2944.26 ± 244.50	2978.52 ± 50.26	2860.13 ± 118.23	2927.64 ± 147.83A
	Average (T)	2836.34 ± 208.65ab	2940.85 ± 97.03a	2682.32 ± 216.41b
Rate of Digesta (minute)	L0	272.00 ± 40.48	240.00 ± 0.00	246.00 ± 6.00	252.67 ± 25.36B
	L1	338.00 ± 2.00	300.67 ± 11.02	348.00 ± 18.00	328.89 ± 24.06A
	Average (T)	305.00 ± 44.45ᵃ	270.33 ± 33.95c	297.00 ± 57.14ᵇ

 

Notes: The data presented is Mean ± SD. Different superscripts within the same row and column indicate significant differences (P < 0.05). L0 = 50% wheat pollard + 50% maggot; L1 = 75% wheat pollard + 25% maggot; T0 = no steaming; T1 = steaming at 121°C, for 15 minutes; T2 = steaming at 121°C, for 20 minutes. Lowercase superscript letters indicate significant differences in interactions (levels × treatments) and among treatments, whereas uppercase superscript letters indicate significant differences among levels.

 

pollard is influenced by starch which is a non-structural carbohydrate. Therefore, the higher the level of wheat pollard can increase the NFE content. This is evidenced by the number of starch granules in the SEM illustration of treatment L1 (75% wheat pollard and 25% maggot) which is more than treatment L0 (50% wheat pollard and 50% maggot). The decrease in NFE levels in the L1T1 (48.55%) and L2T2 (45.64%) treatments was influenced by other proximate levels that increased. Rohmawati et al. (2015) low NFE levels are caused by high levels of other proximate components.

The results of analysis of variance of proximate data showed that steaming treatment had a significant effect (P<0.05) on GE content. Table 1 shown that all treatments produced GE values that tended to be different. There was an interaction effect caused by the level of ingredients and the length of steaming. GE levels in the L0T0 (3146 kcal/Kg) and L0T1 (3356 kcal/Kg) treatments increased. Changes in GE content can be caused by changes in crude fiber content. Stypinski et al. (2023) GE levels are influenced by crude fiber, one of which is lignin. While in the treatment of L1T1 (3440 kcal/Kg) and L1T2 (3302.66 kcal/Kg) decreased. The decrease in GE content was influenced by the steaming treatment. Wahyuni and Sjofjan (2018) found a decrease in GE for materials that received steaming treatment. The decrease in GE levels indicates a decrease in the energy content of feed ingredients. This can be seen from the results of SEM analysis which reflects changes in carbohydrate structure after autoclaving. The L1T2 treatment showed that the steaming duration was too long, causing amylose and amylopectin to diffuse out due to the breakage of starch granules.

Microstructural observations of wheat pollard–maggot combinations using SEM-EDX

The results of SEM-EDX analysis of wheat pollard and maggot composition with different steaming levels and lengths are shown in Figure 1 and Table 2.

The microstructural observations of wheat pollard–maggot combinations subjected to different steaming durations, as analyzed using SEM–EDX, are presented in Figure 1. The results indicate that steaming had a significant effect on feed structure. Changes in feed structure are caused by gelatinization. The impact of gelatinization varies depending on the temperature and duration of steaming and the steam generated (Chaabani et al., 2022). Gelatinization is the swelling of starch granules which can cause water to be absorbed into the material resulting in changes in feed structure. L0T1 and L1T1 treatments that were steamed for 15 minutes showed that the starch granules began to swell. The L0T2 and L1T2 treatments steamed for 20 minutes showed that the starch granules were more swollen and some had broken so that they diffused out to form a gel.

 

 

SEM-EDX is a method that can be used to determine the content of feed. SEM-EDX analysis determines the content of feed minerals such as carbon, calcium, and phosphorus elements (Rebora et al., 2023). Based on Table 2, the mineral composition of each treatment can be observed as determined by SEM–EDX analysis. The results show that all treatments were dominated by carbon (C). The relative proportion of carbon decreased across treatments, whereas the concentrations of copper oxide (CuO) and zinc oxide (ZnO) increased. Elements of sodium oxide (Na2O), magnesium oxide (MgO), silicon dioxide (SiO2), diphosphorus pentaoxide (P2O5), sulfur trioxide (SO3), potassium oxide (K2O), calcium oxide (CaO), tin dioxide (SnO2), and zirconium dioxide (ZrO2) vary between treatments.

Evaluation of nutrient utilization in wheat pollard and maggot combinations at varying levels and steaming durations

As shown in Table 3, Based on the analysis of variance, a significant interaction was observed between the wheat pollard–maggot ratio and steaming time on crude protein digestibility (P<0.05). Duncan’s multiple range test indicated that treatment L0T1 had significantly higher crude protein digestibility compared with treatments L0T0, L0T2, L1T0, L1T1, and L1T2. The digestibility of crude protein (CP) is influenced by the proportion of feed ingredients and by steaming. Varying levels of maggot inclusion affect the crude fiber content of the feed; higher levels of maggot inclusion result in higher crude fiber content, and vice versa. High feed crude fiber levels cannot be consumed by poultry directly, so steaming is necessary. Steaming can reduce the value of crude fiber due to the rupture of cellulose and hemicellulose bonds, resulting in simple carbohydrates that are easily digested by livestock (Rajasekhar et al., 2018). Crude fiber of feed affects livestock digestibility and is inversely proportional (Pu et al., 2020).

The treatment L0T1 (combination of 50% wheat pollard + 50% maggot with 15 minutes steaming) showed the highest CP digestibility value of 71.85% (Table 3). The high protein digestibility value is due to the low fiber content of this treatment which is 7.88%. Low fiber content can slow down the digesta rate and absorption of nutrients, on the other hand, if the fiber content is high, the lower the digestibility and the faster the digesta rate so that protein and other nutrients cannot be digested. Nutrients that are not digested by poultry will be wasted with excreta (Prijono et al., 2017).

The results of analysis of variance showed that there was an interaction effect of wheat pollard-maggot ratio treatment and steaming time on crude fiber digestibility (P<0.05; Table 3). Duncan’s further test showed that L0T1 treatment was not significantly different and higher than L1T0, but significantly different from L0T0, L0T2, L1T1 and L1T2 treatments. The L0T0 treatment was not significantly different from the L1T1 and L1T2 treatments but significantly different from the other treatments. This condition is due to differences in the ratio of feed ingredients and steaming. The lower the ratio of wheat pollard and steaming treatment, the feed crude fiber decreased. Steaming feedstuffs reduce crude fiber content, because heating causes fiber to break cellulose and hemicellulose bonds into carbohydrates in simpler forms (Ma et al., 2022). The treatment combination of 50% wheat pollard + 50% maggot with 15 minutes steaming has an optimal impact on fiber digestibility and has the highest value (89.47%) of other treatments. This is due to the low fiber content in the treatment combination (7.89%) of other treatments. The low content of crude fiber in feed ingredients can increase fiber digestibility, because low crude fiber makes it easier for microbes to digest nutrients in the digestive tract. Suariani et al. (2023) fiber content in feed affects fiber digestibility in poultry. Crude fiber content is inversely proportional to its digestibility. Hervik and Svhius (2019) that high fiber content results in low digestibility, this is because crude fiber in high rations will be digested more slowly and less than rations containing lower fiber.

As shown in Table 3, based on the results of the analysis of variance, there is an interaction effect of wheat pollard - maggot ratio treatment and steaming time on fat digestibility (P <0.05). Duncan’s further test L0T0 treatment was not significantly different and higher than L1T0, but significantly different from L0T1, L0T2, L1T1 and L1T2 treatments. The L0T1 treatment was not significantly different from the L1T1 treatment but significantly different from the other treatments. The effect of interaction is due to the ratio of feed ingredients and the duration of steaming, the higher the ratio of maggot and the duration of steaming produces the highest crude fat digestibility. Maggot also contains high crude fat reaching 20% (Mbiba et al., 2019). Along with the high fat content of feed ingredients, fat digestibility also increases, which occurs when feed consumption increases. High feed consumption has the potential to increase fat consumption, meaning more fat is absorbed and digested (Moningkey et al., 2019).

Crude fat content was highest in the L0T0 treatment without steaming and lowest in the L1T2 treatment with 20 minutes steaming (Table 3). This is because the crude fat content without steaming has a higher value (20.33%) than those that experience steaming (9.38%). Steaming of feed ingredients can reduce crude fat due to the process of fat hydrolysis (Chupeerach et al., 2021). The low fat content in the L1T2 treatment is due to steaming of feed ingredients, causing low crude fat digestibility. Wajizah et al. (2015) stated that the higher the fiber content of feed can reduce digestibility and vice versa. The higher the fat content in the feed can also increase fat digestibility. There are other factors that affect the value of crude fat digestibility, namely the type of livestock, feed treatment and feed composition.

Table 3 exhibited that there was no interaction of wheat pollard maggot level treatment and steaming time on digesta rate (P>0.05). Digesta rate is related to crude fiber content in feed. Crude fiber plays a role in helping intestinal peristalsis and affects digesta rate. Crude fiber levels that are too high can have a negative impact, because it accelerates the digesta rate and makes nutrient absorption not optimal (Tahir et al., 2020). Digesta rate is not only influenced by crude fiber levels. Nirwana et al. (2021) argue that the digesta rate is also influenced by the type of livestock, age, physical form, type and consumption of feed. The faster the digesta rate allows a decrease in digestibility because the absorption of feed substances is less effective, thus reducing the availability of nutrients for body tissue synthesis (Palupi et al., 2022).

As shown in Table 3, there was no interaction of wheat pollard-maggot level treatment and different steaming time on AME (P>0.05). The difference in AME value was influenced by the level of feed ingredients and the duration of the pressurized heating process. The addition of wheat pollard can increase fiber content, because it contains antinutrients and is high in fiber (Sulistiyanto et al., 2019). The amount of crude fiber in feed ingredients is closely related to the metabolic energy value, the lower the crude fiber, the metabolic energy value will increase (Hudiansyah et al., 2015). Heating feed ingredients can cause the conversion of fiber structures into simpler carbohydrate forms (Li et al., 2019). The decrease in fiber due to heating can increase AME, because low-fiber feed is easier to digest. The combination of 75% wheat pollard + 25% maggot with 15 minutes steaming has an optimal impact on all metabolic energy (AME). This is because steaming for 15 minutes has been able to change the fiber structure, so that the feed is more easily digested by livestock and its metabolic energy increases.

Based on the analysis of variance, there was no significant effect (P > 0.05) on true metabolizable energy (TME). However, variations in TME values were influenced by the level of feed ingredients and the steaming process (Table 3). Increasing the proportion of wheat pollard resulted in higher TME values. Steaming alters the chemical and physical structure of feed ingredients, thereby improving digestibility, as digestibility increases, metabolizable energy also increases due to the close relationship between these parameters. Sulistiyanto et al. (2019) stated that wheat pollard processed through heating is thought to trigger a gelatinization process that has the benefit of degrading fiber. Heat treatment with steam can also increase the metabolic value of energy compared to no processing (Liu et al., 2019). A decrease in crude fiber due to steaming can increase metabolic energy value. Prasetyo et al. (2017) which states that the amount of crude fiber has a close relationship with metabolic energy value, because the lower the crude fiber, the higher the metabolic energy value or vice versa. Based on Table 3, the composition of 75% wheat pollard + 25% maggot with 15 minutes steaming produces the most optimal TME value.

Conclusions

Based on the research, it was concluded that different levels of feed ingredients and steaming time had a significant effect on the parameters. The best treatment was the combination of 50% maggot and 50 wheat pollard with steaming time of 15 minutes. The chemical composition of this feed consisted of DM (88.17%), ash (12.96%), crude fat (18.87%), CP (23.73%), crude fiber (7.89%), NFE (36.55%) and GE (3356 kcal/kg). The digestibility values were 71.85% for CP, 89.47% for crude fiber, and 87.08% for crude fat, with an AME of 2,753.42 kcal/kg and a TME of 2,903.18 kcal/kg.

Acknowledgments

A big thanks to the Universitas Diponegoro Institute Research and Community Service for facilitating the assignment of RPI activities No. 222-470/UN7.D2/PP/IV/2025. Thank you also for the assistance of Lidya Aviyanti, Al Riza Karunia, Dilla Mustika, Siti Mukaromah, and Rahman Wijaya for their assistance in research activities and preparation of activity reports.

Novelty Statement

This study provides the latest scientific information on the combination of wheat pollard as an energy source and BSF maggots as a protein source processed through high-pressure heating, thereby changing the chemical structure of these materials into functional feed ingredients that are expected to increase poultry productivity.

AUTHOR’S CONTRIBUTION

CSU and BS provided guidance on research topics, manuscript preparation, and finalization of the scientific manuscript. IM, H, and AM conducted the research, performed data processing, and contributed to manuscript preparation. NMC supervised the fieldwork, conducted research and data processing, participated in manuscript preparation, and contributed to editing the final version of the manuscript.

Generative AI and AI-assisted technology statement

The authors state that no generative artificial intelligence or AI-assisted tools were employed in any stage of the manuscript’s preparation, including writing, editing, or data analysis.

Conflict of interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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