Determination of the chemical composition, amino acid levels and energy values of different poultry offal meals for broilers

Abstract

The aim of this study was to determine the chemical composition, amino acid content and energy values, as well as to quantify the passage rate in the digestive tract of three different poultry offal meals (POM), in two experiments carried out with broilers. In the first experiment, metabolizable energy values were determined (AMEn and TMEn) using the method of total excreta collection. In this experiment, 150 15-d-old male and female broilers were distributed according to a completely randomized experimental design with 5 treatments of 5 replicates of 6 birds each. The following treatments were applied: a reference diet, three test diets consisting of 250 g/kg of the tested ingredient (POM) + 750 g/kg of the reference diet, and one group of birds fasted for excreta collection to determine endogenous and metabolic losses. In the second experiment, POM passage rate results were obtained using 90 26-d-old broilers distributed according a completely randomized design with three treatments of 5 replicates of 6 birds each. POM passage rate was correlated (r = -99.86%) with its EE content. The evaluated POMs presented the following ME values: 16,727; 15,781 and 17,443 MJ AMEn /kg and 17,877; 15,882 and 17,527 MJ TMEn /kg for samples A, B and C, respectively

Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

“…In comparison, the results of CP, MM, calcium (Ca), phosphorus (P), EE, and AME of the meals tested were different from those (Eyng et al, 2010;Silva et al, 2012;Troni et al, 2016; The Brazilian Table for Poultry and Swine (2017)). Silva et al (2012) reported that the amounts of CP, MM, and EE of the offal meal might be influenced by the predominance of certain animal parts, such as head, back, and feet. Still, according to the authors, in Brazil, 47% of the meal has protein composition of 57.7-61.4%, ash of 11.8-16.20%, and EE of 10.1-16.1%.…”

“…The variables EE, calcium (Ca), phosphorus (P), and AME presented higher values when compared to those of Eyng et al (2010), Silva et al (2012), and Troni et al (2016). The heterogeneity of the processing methods may justify the results.…”

“…In general, the amino acid estimates varied according to the meal crude protein content, being different from those reported in the literature (Spranghers et al, 2017;Eyng et al, 2010;Carvalho et al, 2012;Silva et al, 2012; Cao and Adeola 2016; The Brazilian Table for Poultry and Swine (2017).…”

“…It is important to ISSN 2166-0379 2020 consider that some greases add approximately 3.57% fat to the mass, in order to improve the cooking of the offal. Consequently, this fat is added to that present in the raw material (Silva et al, 2012). The distinct amounts of Ca and P presumably came from the proportions of parts (organs) of the birds and swine used.…”

“…The authors' results were lower than those estimated for HFM in this study were. According to Silva et al (2012), the relationship between valine, leucine, and isoleucine been increasingly discussed, since these amino acids show specificity for the same system of membrane transporters, and use the same enzymes for this purpose.…”