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Growth performance, apparent retention (AR) of amino acids (AA), blood, and meat quality parameters were determined in grower Jumbo quail-fed diets containing raw or heat-treated marama bean (Tylosema esculentum) meal (MBM). The experimental diets were formulated to contain 99.98 g/kg of raw (MBMR), cooked (MBMC), autoclaved (MBMA), and toasted MBM (MBMT) in a standard grower diet (CON). A total of 306, 7-d-old Jumbo quail chicks (30.97 ± 1.79 g live weight) were placed in 35 cages (8/9 birds per cage). The five diets were allocated to the cages to give seven replicates per diet. The diets had varied responses (P < 0.05) on AR of lysine, methionine, and threonine, among others. The CON diet promoted the highest (P < 0.05) overall feed intake (FI) followed by MBMC and MBMA, and the lowest overall FI was from MBMR and MBMT. Quail-fed MBMR and MBMT diets had the least (P < 0.05) overall body weight gain and final body weights than those fed with the CON, MBMC, and MBMA diets. Moreover, quail on MBMR diet had the lowest (P < 0.05) overall gain-to-feed ratio (G:F) than those reared on the other diets, whose G:F values were statistically similar (P > 0.05). Similarly, quail on MBMR diet had the highest (P < 0.05) concentration of serum lipase and the heaviest gizzard than quail fed the other diets. However, quail-fed MBMT diet had heavier (P < 0.05) relative proventriculus weight compared to quail-fed other diets. Heavier (P < 0.05) relative spleen weights were observed for the MBMT and MBMR groups compared to the other groups. The CON diet had higher (P < 0.05) hematocrits and 1-h breast meat redness compared to the other diets. However, CON, MBMC, and MBMA diets increased (P < 0.05) 24-h breast meat redness than MBMR and MBMT diets. In conclusion, feeding diets with cooked or autoclaved marama bean meal resulted in an improvement in AA utilization, growth performance, and indices of carcass quality. However, raw and toasted marama beans had negative effects on performance parameters suggesting that optimal thermal treatment is critical for marama bean utilization.
Growth performance, apparent retention (AR) of amino acids (AA), blood, and meat quality parameters were determined in grower Jumbo quail-fed diets containing raw or heat-treated marama bean (Tylosema esculentum) meal (MBM). The experimental diets were formulated to contain 99.98 g/kg of raw (MBMR), cooked (MBMC), autoclaved (MBMA), and toasted MBM (MBMT) in a standard grower diet (CON). A total of 306, 7-d-old Jumbo quail chicks (30.97 ± 1.79 g live weight) were placed in 35 cages (8/9 birds per cage). The five diets were allocated to the cages to give seven replicates per diet. The diets had varied responses (P < 0.05) on AR of lysine, methionine, and threonine, among others. The CON diet promoted the highest (P < 0.05) overall feed intake (FI) followed by MBMC and MBMA, and the lowest overall FI was from MBMR and MBMT. Quail-fed MBMR and MBMT diets had the least (P < 0.05) overall body weight gain and final body weights than those fed with the CON, MBMC, and MBMA diets. Moreover, quail on MBMR diet had the lowest (P < 0.05) overall gain-to-feed ratio (G:F) than those reared on the other diets, whose G:F values were statistically similar (P > 0.05). Similarly, quail on MBMR diet had the highest (P < 0.05) concentration of serum lipase and the heaviest gizzard than quail fed the other diets. However, quail-fed MBMT diet had heavier (P < 0.05) relative proventriculus weight compared to quail-fed other diets. Heavier (P < 0.05) relative spleen weights were observed for the MBMT and MBMR groups compared to the other groups. The CON diet had higher (P < 0.05) hematocrits and 1-h breast meat redness compared to the other diets. However, CON, MBMC, and MBMA diets increased (P < 0.05) 24-h breast meat redness than MBMR and MBMT diets. In conclusion, feeding diets with cooked or autoclaved marama bean meal resulted in an improvement in AA utilization, growth performance, and indices of carcass quality. However, raw and toasted marama beans had negative effects on performance parameters suggesting that optimal thermal treatment is critical for marama bean utilization.
IntroductionThe study aimed to investigate the potential effects of varying wheat levels in broiler diets on growth performance, intestinal barrier, and cecal microbiota.MethodsDay-old male broilers were fed the same diet until 10 d of age. Then they were randomly assigned to 1) the low-level wheat group, where inclusion of 15.0% and 25.0% wheat in the grower and finisher diet, respectively, 2) the medium-level wheat group with 30.0% and 40.0% of wheat in the grower and finisher periods; and 3) the high-level wheat dietary group, in which the grower and finisher diets contained 55.77% and 62.38% of wheat, respectively.ResultsDietary treatments unaffected the body weight at 39 d, whereas incorporating high wheat in diets significantly increased the feed intake and reduced the feed conversion ratio from 10 to 39 d (p < 0.05). Except for increased phosphorus digestibility in the high wheat group, dietary treatments had no significant effect on the apparent digestibility of dry matter, crude protein, and ether extract. Meanwhile, the broilers that consumed the medium and high content of wheat presented a higher villus height and the ratio of villus height to crypt depth than those fed the low-level wheat birds. Feeding the medium-level wheat enhanced ileal integrity and depressed the expression of proinflammatory cytokines in the ileum. The addition of high levels of wheat reduced the Chao1 index and the abundance of Lactobacillaceae, Bacteroidaceae, and Ruminococcacea in cecal content, which probably decreased the metabolism of histidine, sulfur-containing amino acids, and the biosynthesis of lysine.DiscussionThese results support the medium-level wheat diet improved intestinal barrier function and had no deleterious effects on the growth performance of broiler; dietary inclusion of high wheat reduced the feed conversion rate, which might be associated with the disturbed gut microbiota and decreased metabolism of amino acids.
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