Effects of dietary lysine on broiler performance and carcass yield - meta-analysis

Abstract

There has been a great evolution and improvement in the nutrition of poultry and lysine has been used the reference amino acid to increase animal protein deposition. Therefore, a meta-analysis was performed with the objective of studying the effect of different dietary lysine levels on the performance and carcass yield of broiler chickens. In total, 21 studies published in Brazil since 1999 were included. Bird performance considered daily weight gain (178 observations) and feed conversion ratio (188 observations) results. Carcass quality was evaluated relative to carcass yield (24 observations), abdominal fat (24 observations) and breast meat yield (30 observations). Data were checked for normality and were submitted to analysis of variance. Weight gain and carcass yield increased with the addition of 1.05% of lysine to the diet, whereas feed conversion ratio and abdominal fat were reduced as dietary lysine concentration increased. The results, therefore, indicate that lysine is essential in bird nutrition and significantly affects bird performance and carcass yield.

Commercial Feed Diluted with Different Fiber Sources and Enzyme Product for Broilers: Growth Performance, Carcass and Gut Health

“…In the present study, the fiber sources were not analyzed for micronutrients but cassava leaf is known for its good profile in lysine (Morgan & Choct, 2016). Several studies (Ojano-Dirain & Waldroup, 2002;Adeyemi et al, 2013;Fouad & El-Senousey, 2014;Mendes et al, 2014) have confirmed the role of dietary lysine in reducing abdominal fat in broilers. Although all diluted diets were supplemented with lysine and methionine, possible beneficial effect of additional lysine from CLM may be postulated.…”

Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality

“…Concomitantly, the role of nutrition in enabling broilers to reach their genetic potential has been widely studied, with a particular focus on AA, particularly Lys. Several studies found that increasing the level of Lys in the diet resulted in a significant increase in BW and BMY, and a significant decrease in the FCR and abdominal fat percentage (AFP) (Dozier et al, 2010;Mendes et al, 2014). More recently, variations in dietary protein or AA such as Lys during the finishing period were also found to alter breast meat pHu and associated quality traits related to their effects on breast muscle growth and carbohydrate (glycogen) content Jlali et al, 2012;Guardia et al, 2014).…”