Register      Login
Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

Predicting the extent to which excess lipid is deposited in the physical components of a broiler when dietary protein content is reduced

Matheus P. Reis https://orcid.org/0000-0001-8255-9032 A , Nilva K. Sakomura https://orcid.org/0000-0001-5707-4113 A * , Jefferson M. Azevedo A , Gabriel S. Viana https://orcid.org/0000-0002-9489-5612 B , Juliano César P. Dorigam C , Joao Batista K. Fernandes A and Robert M. Gous https://orcid.org/0000-0002-5457-3643 D
+ Author Affiliations
- Author Affiliations

A São Paulo State University (UNESP), School of Agricultural and Veterinarian Sciences, 14884900, Jaboticabal, São Paulo, Brazil.

B Production Systems, Natural Resources Institute Finland, Luke, 31600, Jokioinen, Finland.

C Evonik Nutrition & Care GmbH, Rodenbacher Chaussee 4, Hanau-Wolfgang 63457, Germany.

D School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Carbis Road, 3201, Scottsville, Pietermaritzburg, South Africa.

* Correspondence to: nilva.sakomura@unesp.br

Handling Editor: Reza Barekatain

Animal Production Science 63(3) 249-255 https://doi.org/10.1071/AN22189
Submitted: 11 May 2022  Accepted: 14 November 2022   Published: 5 December 2022

© 2023 The Author(s) (or their employer(s)). Published by CSIRO Publishing

Abstract

Context: The weight of each of the physical parts of the body of broilers, predicted using their allometric relationship with feather-free body protein, differs with the level of dietary protein offered.

Aims: The objective of this study was to account for the excess lipid that is deposited differentially in the physical parts of the body of broilers when dietary protein content is decreased.

Methods: In total, 2496 day-old Cobb 500® and Ross 308® broilers, equally divided between males and females, were used in a 56-day feeding trial. The experimental design used was a response experiment with six balanced protein concentrations (0.60, 0.70, 0.85, 1.00, 1.15 and 1.30 of the recommendation), with two factors (males and females) and two strains (Cobb and Ross). On Days 14, 28, 42 and 56 post-hatch, eight broilers from each feed × sex × strain combination were euthanised and partitioned into breast, legs, wings, and remainder. Each component was weighed and subsequentially analysed for water, protein and lipid. Allometric equations between the component weights and body protein weight were fitted to describe the responses.

Key results: In the allometric equations used to describe the additional weight of each component, at a given body protein weight, resulting from the additional amount of lipid that is deposited in the component as a result of reducing the dietary protein content, only the constant terms were affected. By expressing these constant terms as a proportional increase above the genetically determined level of fatness, described by males on the highest dietary protein feed, equations were derived that described the rate of increase in lipid weight with a change in dietary protein content.

Conclusions: When predicting the weights of different components in the body by using the allometric relationships between the component weight and body protein weight, equations are now available to correct the weights of the respective components of broilers for the additional amount of lipid that would be deposited as a result of feeding dietary protein contents below that required to achieve the genetically desired level of fatness in each component.

Implications: With the equations presented herein, one can predict the weights of commercial broiler parts, considering the extra fat deposited due to the dietary balanced protein offered, which may lead to decisions that increase the economic return of poultry production.

Keywords: allometry, body composition, chicken, commercial cuts, growth, partitioning of lipid, partitioning of protein, poultry.


References

AOAC (2006) ‘Official method of analysis.’ 18th edn. (AOAC: Gaithersburg, MD, USA)

Azevedo JM, de Paula Reis M, Gous RM, de Paula Dorigam JC, Lizana RR, Sakomura NK (2021a) Response of broilers to dietary balanced protein. 2. Determining the optimum economic level of protein. Animal Production Science 61, 1435–1441.
Response of broilers to dietary balanced protein. 2. Determining the optimum economic level of protein.Crossref | GoogleScholarGoogle Scholar |

Azevedo JM, Reis MP, Gous RM, Dorigam JCP, Leme BB, Sakomura NK (2021b) Response of broilers to dietary balanced protein. 1. Feed intake and growth. Animal Production Science 61, 1425–1434.
Response of broilers to dietary balanced protein. 1. Feed intake and growth.Crossref | GoogleScholarGoogle Scholar |

Burnham D, Emmans GC, Gous RM (1992) Isoleucine requirements of the chicken: the effect of excess leucine and valine on the response to isoleucine. British Poultry Science 33, 71–87.
Isoleucine requirements of the chicken: the effect of excess leucine and valine on the response to isoleucine.Crossref | GoogleScholarGoogle Scholar |

Cerrate S, Waldroup P (2009) Maximum profit feed formulation of broilers: 1. Development of a feeding program model to predict profitability using non linear programming. International Journal of Poultry Science 8, 205–215.
Maximum profit feed formulation of broilers: 1. Development of a feeding program model to predict profitability using non linear programming.Crossref | GoogleScholarGoogle Scholar |

Danisman R, Gous RM (2011) Effect of dietary protein on the allometric relationships between some carcass portions and body protein in three broiler strains. South African Journal of Animal Science 41, 194–208.
Effect of dietary protein on the allometric relationships between some carcass portions and body protein in three broiler strains.Crossref | GoogleScholarGoogle Scholar |

Danisman R, Gous RM (2013) Effect of dietary protein on performance of four broiler strains and on the allometric relationships between carcass portions and body protein. South African Journal of Animal Science 43, 25–37.
Effect of dietary protein on performance of four broiler strains and on the allometric relationships between carcass portions and body protein.Crossref | GoogleScholarGoogle Scholar |

Eits RM, Giesen GWJ, Kwakkel RP, Verstegen MWA, Den Hartog LA (2005) Dietary balanced protein in broiler chickens. 2. An economic analysis. British Poultry Science 46, 310–317.
Dietary balanced protein in broiler chickens. 2. An economic analysis.Crossref | GoogleScholarGoogle Scholar |

Emmans GC (1981) 3.3 A model of the growth and feed intake of ad libitum fed animals, particularly poultry. BSAP Occasional Publication 5, 103–110.
3.3 A model of the growth and feed intake of ad libitum fed animals, particularly poultry.Crossref | GoogleScholarGoogle Scholar |

Emmans GC (1988) Genetic components of potential and actual growth. BSAP Occasional Publication 12, 153–181.
Genetic components of potential and actual growth.Crossref | GoogleScholarGoogle Scholar |

Emmans GC (1989) The growth of turkeys. In ‘Recent advances in Turkey science’. Poultry Science Symposium No. 21. (Eds C Nixey, TC Grey) pp. 135–166. (Butterworths: London, UK).

Fouad AM, El-Senousey HK (2014) Nutritional factors affecting abdominal fat deposition in poultry: a review. Asian–Australasian Journal of Animal Sciences 27, 1057–1068.
Nutritional factors affecting abdominal fat deposition in poultry: a review.Crossref | GoogleScholarGoogle Scholar |

Gous RM (2015) A model to optimize broiler productivity. In ‘Nutritional modelling in pigs and poultry’. (Eds NK Sakomura, RM Gous, I Kyriazakis, L Hauschild) pp. 175–187. (CABI: Wallingford, UK)

Gous RM, Emmans GC, Broadbent LA, Fisher C (1990) Nutritional effects on the growth and fatness of broilers. British Poultry Science 31, 495–505.
Nutritional effects on the growth and fatness of broilers.Crossref | GoogleScholarGoogle Scholar |

Gous RM, Fisher C, Tůmová E, Machander V, Chodová D, Vlčková J, Uhlířová L, Ketta M (2019) The growth of turkeys 2. Body components and allometric relationships. British Poultry Science 60, 548–553.
The growth of turkeys 2. Body components and allometric relationships.Crossref | GoogleScholarGoogle Scholar |

Rostagno HS, Albino LFT, Hannas MI, Donzele JL, Sakomura NK, Costa FGP (Eds) (2017) ‘Brazilian tables for poultry and swine.’ (UFV: Viçosa, Brazil)

Sakomura NK, Gous RM, Marcato SM, Fernandes JBK (2011) A description of the growth of the major body components of 2 broiler chicken strains. Poultry Science 90, 2888–2896.
A description of the growth of the major body components of 2 broiler chicken strains.Crossref | GoogleScholarGoogle Scholar |

VSN International (2017) ‘Genstat.’ 17th edn (VSN Ltd: Hemel Hempstead, UK)

Zhang B, Zhang X, Schilling MW, Tabler GT, Peebles ED, Zhai W (2020) Effects of broiler genetic strain and dietary amino acid reduction on (part I) growth performance and internal organ development. Poultry Science 99, 3266–3279.
Effects of broiler genetic strain and dietary amino acid reduction on (part I) growth performance and internal organ development.Crossref | GoogleScholarGoogle Scholar |

Zhang B, Zhang X, Schilling MW, Li X, Tabler GT, Peebles ED, Zhai W (2021) Effects of broiler genetic strain and dietary amino acid reduction on meat yield and quality (part II). Poultry Science 100, 101033
Effects of broiler genetic strain and dietary amino acid reduction on meat yield and quality (part II).Crossref | GoogleScholarGoogle Scholar |

Zuidhof MJ, Schneider BL, Carney VL, Korver DR, Robinson FE (2014) Growth, efficiency, and yield of commercial broilers from 1957, 1978, and 2005. Poultry Science 93, 2970–2982.
Growth, efficiency, and yield of commercial broilers from 1957, 1978, and 2005.Crossref | GoogleScholarGoogle Scholar |