Standardized ileal amino acid digestibility in dry-extruded expelled soybean meal, extruded canola seed-pea, feather meal, and poultry by-product meal for broiler chickens

Abstract

Ileal digestibility of amino acids (AA) in dry-extruded expelled soybean meal (DESBM), co-extruded canola seed-pea blend (ECSP, 50:50 wt/wt basis), poultry by-product meal (PBPM), and feather meal (FM) were determined in broiler chicks. For each ingredient, 5 samples each collected on different occasions were evaluated. Birds (n = 180 for each sample) were fed a commercial starter diet from d 1 to 15 of age followed by the test diets from d 15 to 21. Dry-extruded expelled soybean meal, ECSP, PBPM, and FM were included in the test diets at 95.3, 95.3, 38.4, and 28.4%, respectively, as the sole source of AA and balanced for minerals and vitamins. Chromic oxide (0.3%) was included in all diets as a digestibility marker. Each diet (5 per ingredient) was randomly assigned to 6 replicate cages, each with 6 birds. On d 21, birds were killed to collect ileal digesta for determining the apparent ileal AA digestibility on cage basis. The standardized ileal digestibility (SID) values were calculated using ileal endogenous AA losses previously determined in our laboratory. The apparent ileal digestibility of AA ranged from 78 to 91%, 68 to 83%, 51 to 81%, and 39 to 74% for DESBM, ECSP, PBPM, and FM, respectively. The respective ranges for SID values were 83 to 96%, 72 to 85%, 58 to 86%, and 42 to 78%. Among the indispensable AA, the lowest SID was observed for Thr in all test ingredients, whereas the highest SID was observed for Phe except in ECSP in which Arg had the highest SID. The SID of Lys (CV) were 91% (2.8%), 79% (2.0%), 78% (7.4%), and 60% (10%) for DESBM, ECSP, PBPM, and FM, respectively, whereas the SID of TSAA (CV) were 88% (4.5%), 77% (2.4%), 74% (9.0%), and 55% (18%), respectively. These SID AA data will help nutritionists to formulate broiler diets that more closely match the birds' requirements and minimize nutrient excess.

Apparent digestibility coefficients of processed agro-food by-products in European seabass (Dicentrarchus labrax) juveniles

“…The inorganic matter (ash) was low in most ingredients, except for the fish processing by-product peptides (FishP) and the poultry byproduct meal (POULT). These results were expected, as these animal The amino acid contents of the whole test ingredients were similar to the values previously reported in the literature (Allan et al, 2000;Bandegan et al, 2010;Guimaraes et al, 2008;NRC, 2011). Compared to a reference anchovy fishmeal (5-01-985; NRC, 2011), which is considered to have the best amino acid profile for fish nutrition, test ingredients were short in some essential amino acids and rich in others.…”

Correlation between ileal digestibility of amino acids and chemical composition of soybean meals in broilers at 21 days of age

“…The CAID of CP and AA of the SBM were within the range reported by Pérez et al (1993), Huang et al (2005), Valencia et al (2009a) and Bandegan et al (2010), although lower than valúes reported by Ravindran et al (1999Ravindran et al ( , 2005 and higher than those reported by De Coca-Sinova et al (2008). The reasons for the differences in CAID of the AA among researchers are not known but might be related to the conditions applied during the processing of the beans as well as the methodology used, including type of marker, age of the birds, slaughter technique and segment of the ileum used to collect the samples (Rynsburger, 2009).…”

Effects of a monocomponent protease on performance and protein utilization in 1- to 26-day-of-age turkey poults

“…Adequate processing is required before soybean meal inclusion in poultry diets because under heating produces incomplete inactivation of the anti-nutritional factors whereas overheating will decrease AA availability [7,8]. The digestibility of animal by-products also depends on the type of carcass components used in their production; meat meals with a high content of organ parts tend to have lower solubility proteins, such as collagen and keratin [9,10]. Genetic variability within plant ingredients is also known to affect protein digestibility in poultry [11,12].…”