Dietary metabolizable energy and crude protein levels affect pectoral muscle composition and gut microbiota in native growing chickens

Chang, Chih Jung; Zhang, Q.Q.; Wang, H.H.; Chu, Qing; Zhang, J.; Yan, Zhixun; Liu, H.G.; Geng, A.L.

doi:10.1016/j.psj.2022.102353

Cited by 3 publications

(1 citation statement)

References 80 publications

(77 reference statements)

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“…Recently, decreasing the energy levels and CP levels in poultry diets have drawn a lot of attention as options for reducing feed costs and improving energy and nutrient utilization in poultry production [ 107 , 108 ]. Energy and CP levels are key factors in determining the body composition of chickens [ 109 ]. The low- and high-energy levels of broiler diets can decrease and increase fat accumulation, respectively [ 110 , 111 ].…”

Section: Effects Of Nutritional Interventions On the Meat Quality Of ...mentioning

confidence: 99%

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

Choi

Kong

Bowker

et al. 2023

Animals

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Poultry meat is becoming one of the most important animal protein sources for human beings in terms of health benefits, cost, and production efficiency. Effective genetic selection and nutritional programs have dramatically increased meat yield and broiler production efficiency. However, modern practices in broiler production result in unfavorable meat quality and body composition due to a diverse range of challenging conditions, including bacterial and parasitic infection, heat stress, and the consumption of mycotoxin and oxidized oils. Numerous studies have demonstrated that appropriate nutritional interventions have improved the meat quality and body composition of broiler chickens. Modulating nutritional composition [e.g., energy and crude protein (CP) levels] and amino acids (AA) levels has altered the meat quality and body composition of broiler chickens. The supplementation of bioactive compounds, such as vitamins, probiotics, prebiotics, exogenous enzymes, plant polyphenol compounds, and organic acids, has improved meat quality and changed the body composition of broiler chickens.

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Section: Effects Of Nutritional Interventions On the Meat Quality Of ...mentioning

confidence: 99%

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

Choi

Kong

Bowker

et al. 2023

Animals

View full text Add to dashboard Cite

show abstract

Development and validation of a near-infrared spectroscopy model for the prediction of muscle protein in Chinese native chickens

Niu,

Zhang,

Tao

2024

Poultry Science

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Effect of Corn Grinding Methods and Particle Size on the Nutrient Digestibility of Chahua Chickens

Niu

Zhang

Cao³

et al. 2023

Animals

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This study investigates the effect of grinding methods, including roller mill, hammer mill, and two-stage grinding, on the particle size distribution of corn and the effect of corn particle size on the nutrient digestibility of native chickens in Southwest China. The roller mill, hammer mill, and a combination of the hammer mill and roller mill were used to obtain corn with various coarseness. Corn with different coarseness obtained using a combination of the hammer mill and roller mill was fed to Chahua chicken No. 2-type chickens (CHC2s). A total of 192 CHC2s in weeks 12 and 19 were randomly allocated to eight groups in triplicate. The results show that the geometric mean diameter (dgw) and the geometric standard deviation (Sgw) were significantly (p < 0.05) affected by the grinding methods. The Sgw obtained when using a sieve of 2.0 mm in a hammer mill was lower (p < 0.05) than that obtained using a 4.5 mm sieve. Combining the roller mill and hammer mill increased the uniformity of the particle size when grinding coarse particles. For fine particles, the dgw and Sgw obtained when using the hammer mill were significantly lower (p < 0.05) than those obtained when using the roller mill and two-stage grinding method. Reducing the particle size of the corn (<900 µm) significantly increased the dry matter, crude protein, amino acid digestibility, and apparent metabolizable energy in the chicken in weeks 12 and 19. Fine particles significantly increased the crude protein digestibility of the CHC2s at week 12, while there was no significant effect on the crude protein and amino acid digestibility in the CHC2s at week 19. In conclusion, different grinding methods can affect the particle size distribution. For a coarse particle size, combining the roller mill and hammer mill tends to produce a more uniform particle size. Finely ground corn (between 700 µm and 900 µm) improved the dry matter (DM), apparent metabolizable energy (AME), and crude protein (CP) digestibility of the CHC2s at week 12. An increased particle size did not impact the CP and amino acid (AA) digestibility of the CHC2s at week 19.

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Dietary metabolizable energy and crude protein levels affect pectoral muscle composition and gut microbiota in native growing chickens

Cited by 3 publications

References 80 publications

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

Development and validation of a near-infrared spectroscopy model for the prediction of muscle protein in Chinese native chickens

Effect of Corn Grinding Methods and Particle Size on the Nutrient Digestibility of Chahua Chickens

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