The influence of feed ingredients on CP and starch disappearance rate in complex diets for broiler chickens

Pedersen, Naja Bloch; Hanigan, M.D.; Zaefarian, F.; Cowieson, A. J.; Nielsen, Mette Olaf; Storm, A. C.

doi:10.1016/j.psj.2021.101068

Cited by 6 publications

(5 citation statements)

References 32 publications

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“…Conversely, slowly digestible starch would make more glucose available in the posterior small intestine to be oxidized, again potentially sparing amino acids from catabolism. The importance of understanding kinetics of digestion and its complexity was emphasised in a recent, comprehensive study reported by Pedersen et al [ 165 ].…”

Section: Starch-protein Digestive Dynamicsmentioning

confidence: 99%

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The Dynamic Conversion of Dietary Protein and Amino Acids into Chicken-Meat Protein

Macelline

Chrystal

Liu

et al. 2021

Animals

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This review considers the conversion of dietary protein and amino acids into chicken-meat protein and seeks to identify strategies whereby this transition may be enhanced. Viable alternatives to soybean meal would be advantageous but the increasing availability of non-bound amino acids is providing the opportunity to develop reduced-crude protein (CP) diets, to promote the sustainability of the chicken-meat industry and is the focus of this review. Digestion of protein and intestinal uptakes of amino acids is critical to broiler growth performance. However, the transition of amino acids across enterocytes of the gut mucosa is complicated by their entry into either anabolic or catabolic pathways, which reduces their post-enteral availability. Both amino acids and glucose are catabolised in enterocytes to meet the energy needs of the gut. Therefore, starch and protein digestive dynamics and the possible manipulation of this ‘catabolic ratio’ assume importance. Finally, net deposition of protein in skeletal muscle is governed by the synchronised availability of amino acids and glucose at sites of protein deposition. There is a real need for more fundamental and applied research targeting areas where our knowledge is lacking relative to other animal species to enhance the conversion of dietary protein and amino acids into chicken-meat protein.

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Section: Starch-protein Digestive Dynamicsmentioning

confidence: 99%

“… Quadratic relationship ( r = 0.634; p < 0.005) between starch digestion rate constants and FCR where: y = 5.470 − 2.431 x starch + 0.367 x starch 2 from 7 to 35 days post-hatch [ 165 ]. …”

Section: Figurementioning

confidence: 99%

The Dynamic Conversion of Dietary Protein and Amino Acids into Chicken-Meat Protein

Macelline

Chrystal

Liu

et al. 2021

Animals

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“…Los resultados indican que los niveles de sustitución parcial o total de la dieta finalizadora por maíz amarillo en pollos criollos generaron diferentes pesos finales e índices de conversión alimenticia. Similares hallazgos se determinaron en pollos de engorde cuando variaron las cantidades ingeridas de cada ingrediente y los nutrientes alimenticios, atribuyéndose la variación del rendimiento a la influencia de los niveles de ingesta de los nutrientes de un determinado ingrediente sobre la tasa de desaparición de los nutrientes de los demás ingredientes de la dieta (Pedersen et al, 2021). Esto destaca la importancia de comprender la cinética de la digestión de nutrientes y cómo estos se ven influenciados, tanto de forma aditiva como no aditiva, por los ingredientes del alimento (Selle y Liu, 2019).…”

Section: Resultados Y Discusión Rendimiento Productivounclassified

Sustitución del pienso de finalización por maíz amarillo en pollos criollos

Paredes

Díaz²

2023

Rev. investig. vet. Perú

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El estudio tuvo como objetivo evaluar cinco niveles de sustitución del alimento de finalización con maíz amarillo en la dieta de pollos criollos y su efecto en el comportamiento productivo. Se distribuyeron aleatoriamente 96 pollos criollos machos mejorados de 70 días de edad en 6 tratamientos, cada uno con 4 repeticiones de 4 aves. Los pollos recibieron dietas con 0 (dieta control), 20, 40, 60, 80 y 100% maíz amarillo en sustitución del alimento finalizador. Los pollos de los tratamientos 0, 20 y 40%, en la fase de 70 a 112 días de edad, obtuvieron mayor ganancia de peso corporal y mejor conversión alimenticia. El rendimiento de carcasa del pollo disminuyó con 40, 60, 80 y 100% de sustitución con maíz amarillo en la dieta. La carcasa contenía menos grasa abdominal y peso de hígado con los tratamientos 0, 20 y 40%. En conclusión, el alimento de finalización para pollos criollos podría ser sustituido hasta en un 40% por maíz amarillo sin afectar el peso corporal, y hasta en un 20% sin disminuir el rendimiento de carcasa.

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“…The incorporation of amino acids into protein, or protein accretion, is dependent on the harmonious availability of the appropriate blend of amino acids and the provision of energy (derived mainly from glucose) at sites of protein synthesis [57,58]. As implied, the digestion dynamics of protein/amino acids should not be considered in isolation from those of starch/glucose because of the interactions that take place in broiler chickens offered practical diets [59]; nevertheless, the focus of this review is the bioequivalence of amino acids.…”

Section: Digestive Dynamics Of Amino Acidsmentioning

confidence: 99%

The Impact of Digestive Dynamics on the Bioequivalence of Amino Acids in Broiler Chickens

Selle¹,

Macelline²,

Chrystal³

et al. 2022

Front. Biosci. (Landmark Ed)

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The purpose of this review is to consider the distinct possibility that dietary non-bound and protein-bound amino acids are not bioequivalent in broiler chickens. Usually, with conservative inclusions of a limited number of non-bound (synthetic, crystalline, feed-grade) amino acids in standard broiler diets, bioequivalency would not be an issue. However, reduced-crude protein (CP) broiler diets demand substantial inclusions of an extended range of non-bound amino acids to meet amino acid requirements. A standard diet may contain 5.0 g/kg non-bound amino acids, but a reduced-CP diet may contain up to 50 g/kg and this relative abundance skews the balance of non-bound to protein-bound amino acids and substantial proportions of certain amino acids are present in diets as non-bound entities. Importantly, tangible reductions in dietary CP, for example from 210 to 160 g/kg, usually both compromise broiler growth performance and increase fat deposition. Compromised growth performance is more evident in wheat-than maize-based diets but, paradoxically, fat deposition is more apparent in maize-based diets. The inability of birds to accommodate tangible dietary CP reductions appears to stem partially from the lack of bioequivalency between non-bound and protein-bound amino acids because of the differentials in intestinal uptake rates. Also, reduced-CP broiler diets generate perturbations in apparent amino acid digestibility coefficients which compound the fact that intestinal uptakes of non-bound acid acids are more rapid, and occur more anteriorly in the small intestine, than protein-bound amino acids. The likelihood is that greater proportions of non-bound amino acids transit the enterocytes of the gut mucosa without entering anabolic and/or catabolic pathways to gain entry to the portal circulation. This culminates in post-enteral amino acid imbalances and postprandial oxidation of surplus amino acids which involves deamination of amino acids and elevations in plasma ammonia (NH3) concentrations, but NH3 is inherently toxic and demands detoxification. Excessive deamination coupled with inadequate detoxification could result in 'ammonia overload' which would be expected to compromise growth performance. Thus, the hypothesis is that nonbound and protein-bound amino acids are not bioequivalent; moreover, it may be argued that this distinction is being overlooked and is thwarting the development and acceptance of reduced-CP broiler diets.

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The influence of feed ingredients on CP and starch disappearance rate in complex diets for broiler chickens

Cited by 6 publications

References 32 publications

The Dynamic Conversion of Dietary Protein and Amino Acids into Chicken-Meat Protein

The Dynamic Conversion of Dietary Protein and Amino Acids into Chicken-Meat Protein

Sustitución del pienso de finalización por maíz amarillo en pollos criollos

The Impact of Digestive Dynamics on the Bioequivalence of Amino Acids in Broiler Chickens

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