Use and Application of Rye in Animal Feed in the World and Iran
Rye (Secale cereale) is one of the major cereal crops grown in cold regions and is ecologically characterized by its high tolerance to low temperatures, poor soils, and harsh environmental conditions. As an energy and fiber source in animal nutrition, rye is widely used in Northern and Central European countries. Nations such as Germany, Poland, Denmark, Finland, and Russia are among the leading global producers and consumers of rye. In these countries, rye is used not only in the diets of ruminants but also extensively in poultry and swine feeding.
From a chemical composition standpoint, rye grain typically contains 9–12% crude protein, about 2% fat, 65–70% carbohydrates (mainly starch), and roughly 10% crude fiber. Its energy value is comparable to wheat, but it contains higher levels of non-starch polysaccharides (such as pentosans and arabinoxylans), which, in the absence of appropriate degrading enzymes, may reduce digestibility. At the same time, rye contains several prebiotic compounds—such as beta-glucans and fructans—that help improve gut health and immune function in animals.
Applications in Global Animal and Poultry Nutrition
In ruminant feeding, rye is used in the form of ground or cracked grain, as well as whole-crop silage. Rye silage, especially when harvested at the milk–dough stage, has a nutritional value comparable to barley and wheat silages and serves as an acceptable source of energy and fiber for dairy and beef cattle. One of the key advantages of rye over other cereals is its high tolerance to environmental stresses and its reliable performance in low-fertility soils, making it a sustainable forage option for cold climates.
In swine and poultry diets, rye can replace about 30–40% of wheat or maize. However, due to the high pentosan content and increased gut viscosity in poultry, the use of supplemental enzymes such as xylanase, beta-glucanase, and amylase is essential. Research conducted in Denmark and Germany has shown that including rye in finishing pig diets can improve gut health and reduce the incidence of diarrhea—an effect attributed to its prebiotic properties. In poultry, when used at balanced levels along with enzyme supplementation, rye can serve as an economical and regionally adapted alternative to part of the maize or wheat in feed formulations.
Status of Rye Utilization in Iran
In Iran, rye cultivation is relatively limited and is mostly found in cold and high-altitude mountainous regions, such as parts of East and West Azerbaijan, Ardabil, Kurdistan, and Khorasan provinces. The primary purpose of cultivation is the production of green forage or silage rather than grain. Currently, the use of rye in the Iranian livestock and poultry feed industry has not yet reached an industrial scale and is mostly examined within academic studies and experimental projects.
Research conducted in Iran (e.g., Ghasemi et al., 2019; Yousefi et al., 2022) has shown that rye silage—with approximately 12% crude protein and acceptable digestibility—can be comparable to barley and triticale silages and may be effectively included in the diets of dairy cattle, beef cattle, and sheep. Due to its good performance in cold regions and lower water requirement compared to maize, expanding rye cultivation could contribute to sustainable water resource management and forage production in low-resource areas.
Considering the rising costs of imported feedstuffs in Iran, rye—being a climate-resilient cereal capable of growing in marginal lands—has the potential to enhance feed resource diversity and reduce dependence on imports. With continued progress in rye breeding programs and improvements in grain processing techniques (e.g., thermal treatment, enzyme supplementation, and pelleting), wider application of rye in the Iranian animal feed industry may become feasible.
Conclusion
From both nutritional and environmental perspectives, rye is a valuable cereal crop well-adapted to cold and semi-arid climates. Although its use in Iran remains limited, global experience shows that with proper processing, enzyme supplementation, and balanced diet formulation, rye can serve as an economical and sustainable feed ingredient for livestock and poultry. Expanding rye cultivation in cold regions of Iran can improve national feed security, enhance agricultural biodiversity, reduce reliance on imported feed ingredients, and support sustainable livestock production.
Suggested References
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Ghasemi, M., et al. (2019). Evaluation of nutritional value of rye silage in dairy cow diets. Iranian Journal of Animal Sciences, 16(3), 120–131.
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Yousefi, A., et al. (2022). Assessment of replacing barley with rye in fattening lamb diets. Iranian Journal of Agricultural Sciences, 54(2), 90–101.
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Knudsen, K.E.B. (2014). Rye polysaccharides and their role in nutrition and health. Cereal Chemistry, 91(3), 326–336.
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Hölzel, M.J., et al. (2020). Feeding rye to pigs – impacts on performance, gut microbiota and health. Animal Feed Science and Technology, 268, 114585.
