Determination of true digestible amino acids of feedstuffs utilizing cecectomized roosters

Abstract

-The objective of this study was to estimate the true digestibility coefficients of amino acids and digestible amino acid values of some poultry feedstuffs. The feedstuffs were: babassu meal, sunflower meal, corn gluten meal, babassu starchy meal, meat and bone meal, common beans, pearl millet and residues of cookies, pasta and bread. The precise feeding method of Sibbald was used with adult cecectomized Leghorn roosters distributed in a completely randomized design, consisting of ten treatments and six replications with a rooster in each. The treatments were represented by the feedstuffs evaluated. The roosters were kept in a period of fasting for 36 hours and then fed 30 grams of feed. Samples were collected during 56 hours. Simultaneously, six roosters were kept fasting to make corrections to the metabolic and endogenous losses of amino acids. At the end of collections, the excreta obtained were weighed, freeze-dried and subsequently processed, so laboratory analyses were carried out and the coefficients of true digestibility of amino acids were determined. The mean values of the coefficients of true digestibility of essential and non-essential amino acids in percentage were respectively: 0.702 and 0.652 for the babassu meal; 0.852 and 0.786 for the sunflower meal; 0.928 and 0.887 for the corn gluten meal; 0.797 and 0.720 for the meat and bone meal; 0.364 and 0.339 for ground raw beans; 0.924 and 0.837 for ground pearl millet; 0.839 and 0.810 for cookie residue; 0.929 and 0.914 for pasta residue; and 0.904 and 0.899 for bread residue.

Energy efficiency of pasta waste and its effect on performance, carcass, and economic viability of broilers

“…The AMEn value of pasta waste (3616 kcal kg −1 ) in the present study was higher than those of the corn (3364 kcal kg −1 ) and pasta waste protein, whose tabulated value was 0.901 g g −1 , indicating a product of higher quality. In comparison with the results published by Silva et al (2012b), the amino acid digestibility values of pasta waste were equivalent to the tabulated values of soybean meal. However, in the present study, the AMC CP of 0.6503 g g −1 is low and indicates that the manufacturing process of the evaluated pasta involved adverse conditions, favoring Maillard reactions.…”

“…This ingredient contains values of 119 g kg −1 of crude protein (CP) and 3494 kcal kg −1 of nitrogen-corrected apparent metabolizable energy, which are higher than those found in corn (Rostagno et al, 2017). Silva et al (2012b) found a CP content of 126.6 g kg −1 and essential and non-essential amino acid digestibility coefficients of 0.929 and 0.914 g g −1 , respectively, in this product. According to the definition of the Compêndio Brasileiro de Alimentação Animal (2017), the maximum allowed moisture, ether extract (EE), crude fiber (CF), and mineral matter (MM) values are 130, 40, 30, and 40 g kg −1 , respectively, and the minimum allowed CP content is 55 g kg −1 .…”

“…The mash diets (Tables 2 and 3) were isoenergetic and isoproteic and formulated to meet the nutritional requirements recommended by Rostagno et al (2011). In the diet formulation, the digestibility coefficients of the amino acids of pasta waste described by Silva et al (2012b) were adopted. These coefficients were applied to the adjusted values of total amino acids (adjustment calculated proportionally to the CP of the ingredient).…”