Dietary nutrient manipulation to improve the performance and tibia characteristics of broilers fed oak acorn (Quercus Brantii Lindl)

Abstract

An experiment was conducted to evaluate the effects of dietary nutrients (protein, methionine, and choline) manipulation on the performance and tibia characteristics of broilers fed diets containing 15% oak acorn. A completely randomized design with five treatments and four replicates of 15 chicks each, was used. One group was fed a diet based on corn (without oak acorn) as control and other four groups were fed diets containing oak acorn with one of the following nutrient manipulation: without nutrient manipulation, high level of methionine (100% more than NRC), high level of CP (10% more than NRC), and addition of 0.2% choline. Starter and finisher diets were fed from one to 21 and 22 to 42 d of age, respectively. The results indicated that group fed diet without nutrient manipulation presented higher feed intake and worse feed conversion ratio (p<0.05) compared with the control group throughout the experiment. Elevated levels of methionine, protein, and choline had significant beneficial effects on feed conversion ratio during starter phase. Feeding oak acorn negatively influenced tibia bone characteristics (bone ash and strength) both at 21 and 42 d of age, whereas the supplementation with protein, methionine and choline prevented those negative effects. In conclusion, dietary inclusion of 15% oak acorn had negative effects on broiler performance and tibia characteristics. Detrimental effects of oak acorn, particularly on tibia bone, were reduced or prevented by increasing the dietary levels of choline, methionine, and protein.

Potential of oak acorn with and without polyethylene glycol as an alternative to corn in broiler diets

“…Table 3 shows that OA contains considerable levels of total phenols, including tannins. The results of chemical composition and the content of phenolic compounds of Iranian OA are in line with a recent study on this species (Houshmand et al, 2015). The effects of dietary OA level and PEG on BWG, feed intake and FCR of broilers at various phases of the study are given in Table 4.…”

“…Rezaei & Semnaninejad (2016) observed that feeding with OA reduced broiler performance when included at 100 and 200 g/kg of diet. Similarly, Houshmand et al (2015) found that using 150g/kg OA had negative consequences on broiler performance and tibia bone characteristics. In another study (Bouderoua et al, 2009), it was shown that broilers fed OA had lower bodyweight at 35 days of age.…”

“…Recently, it was reported that feeding broilers diets containing 100 and 200 g/kg OA significantly reduced their performance, impaired the ileal digestibility of nutrients (dry matter (DM) and crude protein (CP)), and had deleterious effects on intestinal morphology (Rezaei & Semnaninejad, 2016). In another study, dietary inclusion of 150 g/kg OA had detrimental consequences on performance and tibia bone characteristics of broiler chickens (Houshmand et al, 2015).…”

“…Unfortunately, OA usage in poultry diets is limited by the presence of high levels of tannins (Houshmand et al, 2015;Rezaei & Semnaninejad, 2016). Tannins are water-soluble polyphenolic compounds with a molecular weight between 500 and 3000 Da, which are capable of precipitating alkaloids, gelatine and other proteins from aqueous solutions.…”

Taninos E Ácido Butírico Como Melhoradores De Desempenho Para Frangos De Corte

“…Ainda, Alves et al (2017b) relataram que o extrato de Acacia mearnsii contém 75% de polifenóis totais, sendo o tanino o principal grupo presente nestas plantas. Taninos são componentes polifenólicos hidrossolúveis (KESHAVARZ et al, 2017) e historicamente sempre foram vistos como fator antinutricional presente nos alimentos (MEDUGU et al, 2012;HOUSHMAND et al, 2017;TOMASZEWSKA et al, 2018). No entanto, recentemente o tanino vem sendo utilizado como modulador de flora microbiana intestinal, melhorando o desempenho das aves, sendo viável seu uso em substituição a antibióticos promotores de crescimento.…”