The Influence of Dietary Energy and Amino Acid Levels on Abdominal Fat Pad Development of the Broiler Chicken

Junqueira

Rev. Bras. Cienc. Avic.

et al. 2005

An experiment was conducted to evaluate the performance and carcass yield of broilers at 55 days of age fed diets with different levels of metabolizable energy and lysine. Evaluated data of performance were weight gain, feed intake, energy intake, lysine intake, caloric conversion and feed conversion. Carcass assessment was performed based on data from carcass yield, breast weight, whole wings, whole legs, back, head + neck, feet and abdominal fat. A 3 x 3 factorial arrangement was used, with 3 levels of metabolizable energy (3,200; 3,400 and 3,600 kcal ME/kg) and 3 lysine levels (0.95%; 1.05% and 1.15%). There was no interaction between the two factors. Nevertheless, increasing levels of metabolizable energy improved weight gain (745 g; 841 g and 910 g, respectively) and feed intake was higher in broilers receiving the diets with 3,200 and 3,600 kcal ME/kg. Overall performance was not affected by lysine levels. Feed conversion values were 2.69, 2.42 and 2.14 for birds fed diets with 3,200; 3,400 and 3,600 kcal ME/kg, respectively. Carcass yield and breast weight increased with higher levels of energy and lysine in the diets.

Section: Resultsmentioning

confidence: 99%

Energy and lysine for broilers from 44 to 55 days of age

Junqueira

Rev. Bras. Cienc. Avic.

et al. 2005

“…On the other hand, polyunsaturated fats may produce lower levels of abdominal fat than more saturated fats (Sanz et al 2000;Crespo and EsteveGarcia 2001) and a specific effect of fatty acids occurring in BPM cannot be excluded, although the BPM contains minor levels of polyunsaturated fatty acids. Increasing the protein:energy ratio or increasing the ratio of essential amino acids to energy may reduce the abdominal fat pad and improve feed conversion (Maybray and Waldroup 1981;Smith and Pesti 1998). Further studies of the effect of BPM on fat deposition and feed conversion in broiler chickens should also consider possible relationships with the amino acid profile of BPM, such as the high tryptophan content.…”

Section: Discussionmentioning

confidence: 99%

The effect of bacterial protein grown on natural gas on growth performance and sensory quality of broiler chickens

Skrede¹,

Schøyen²,

Svihus³

et al. 2003

Can. J. Anim. Sci.

Skrede, A., Faaland Schøyen, H., Svihus, B. and Storebakken, T. 2003. The effect of bacterial protein grown on natural gas on growth performance and sensory quality of broiler chickens. Can. J. Anim. Sci. 83: 229-237. Bacterial protein meal (BPM) produced from natural gas by Methylococcus capsulatus (Bath), Alcaligenes acidovorans, Bacillus brevis and Bacillus firmus was studied as a protein source for broiler chickens. Three experiments from day-old to slaughter at 35 d were carried out. In exp. 1, BPM was fed at 0, 20, 40, 60, 80 and 100 g kg -1 diet (as fed) replacing soybean meal protein. Levels of BPM up to 60 g kg -1 had no effect on 0-5 wk gain, while the 80 and 100 g kg -1 levels significantly reduced gain, especially in the 0-2 wk period. In exp. 2, chickens were fed diets containing 0, 30, 60 and 90 g kg -1 BPM and two protein levels, 23 and 21 g kg -1 . The highest level of BPM significantly reduced growth, independent of protein level, whereas growth responses to lower levels of BPM were similar to the control diet. In exp. 3, 90 g kg -1 BPM in diets containing 23 g kg -1 protein had no negative effect on growth, but significantly reduced the abdominal fat pad. Overall, substitution of soybean meal protein with increasing levels of BPM significantly lowered feed-to-gain ratio during the last part of the feeding period. Sensory analysis of thigh meat after 2 mo of frozen storage (exp. 1) showed that meat from 35-d-old chickens fed 60 and 100 g kg -1 BPM had less odor intensity and less rancid flavor than meat from control animals fed no BPM. Other sensory attributes were not affected by treatment. Pour cela, ils ont engraissé des oiseaux du premier jour à l'abattage, 35 jours plus tard, dans le cadre de trois expériences. Dans la première, ils ont remplacé le tourteau de soja par 0, 20, 40, 60, 80 ou 100 g de FPU par kilo d'aliment servi. Jusqu'à la concentration de 60 g, la FPU n'a aucune incidence sur le gain de poids pendant les 5 premières semaines, mais à celles de 80 et de 100 g, la FPU diminue sensiblement le gain de poids, surtout lors des deux premières semaines d'engraissement. Dans la deuxième expéri-ence, les oiseaux ont été nourris avec un aliment contenant 0, 30, 60 ou 90 g de FPU et 23 ou 21 g de protéines par kilo d'aliment. La concentration de FPU la plus élevée ralentit sensiblement le gain de poids, quelle que soit la teneur en protéines, mais les plus petites concentrations débouchent sur une réaction similaire à celle de la ration témoin. Dans la troisième expérience, la présence de 90 g de FPU par kilo dans un aliment contenant 23 g de protéines par kilo n'a pas eu d'effet négatif sur la croissance, mais a sensiblement réduit la couche de gras abdominal. Dans l'ensemble, la substitution du tourteau de soja par une quantité croissante de FPU atténue sensiblement le ratio entre la prise alimentaire et le gain de poids durant la dernière partie de la période d'engraissement. L'évaluation organoleptique de la viande du haut de cuisse après deux mois de congélation (expérience 1) indi...

“…A considerable proportion of this deposition occurs in the abdominal area. In the review by Mabray and Waldroup (1981), four general nutritional concepts that influence the degree of fatness in broilers were discussed, as follows: 1) narrowing the calorie-to-protein ratio has generally been found to prevent excessive deposition of body fat; 2) an imbalance of amino acids may cause an increase in body fat; 3) the specific effect of dietary fat on carcass composition; and 4) the effects of dietary energy levels on the degree of fatness of broilers conflict. Kubena et al (1974) noted that abdominal fat increased as dietary energy increased and that the fatter broilers generally had heavier body weights than those with the lower fat content.…”

Section: Introductionmentioning

confidence: 97%

“…However Griffiths et al (1977) and Coon et al (1981) did not observe an increase in abdominal fat as dietary energy level increased. Mabray and Waldroup (1981) noted marked differences in broiler carcass weight due to dietary energy level and used an analysis of covariance on fat pad weight to adjust to a common body weight. As dietary energy increased, body weight and fat pad weight increased, but when body weight was adjusted for the difference in body weight using covariance, abdominal fat pad weight differences between the three dietary energy levels appeared less.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Dietary Energy Level and Broiler Body Weight on Abdominal Fat

1983

Utilizing a moderate rearing temperature regimen, two trials were conducted to determine the effect of dietary energy level on the amount of abdominal fat deposited when broilers are grown to equal body weight by varying growth time. The most abdominal fat (2.29% average of live weight for male and females) was produced by broilers offered a diet calculated to contain 3325 ME kcal/kg. The least amount of abdominal fat (1.92% average of live weight for male and females) was produced by broilers offered diets calculated to contain 3100 and 3175 metabolizable energy (ME) kcal/kg. In one additional day (48 vs. 47 days) the growth of the broilers offered diets calculated to contain 3100 and 3175 ME kcal/kg equalled that of broilers offered diets calculated to contain 3250 and 3325 ME kcal/kg. Feed conversion (g feed/g live weight) significantly decreased as dietary energy level increased. Three additional trials were conducted to determine when abdominal fat is deposited in relation to age and weight. It was found that male broilers offered diets calculated to contain 3325 ME kcal/kg had as much abdominal fat when expressed as a percent of body weight at 40 days of age as they did at 53 days of age.