Effect of different levels of amino acids on carcass composition and yield in broilers
Javad Nasr
+ Author Affiliations
- Author Affiliations
Department of Animal Science, Saveh Branch, Islamic Azad University, Saveh, Iran. Email: javadnasr@iau-saveh.ac.ir
Animal Production Science 51(12) 1123-1126 https://doi.org/10.1071/AN11091
Submitted: 29 May 2011 Accepted: 11 October 2011 Published: 18 November 2011
Abstract
An experiment was conducted to evaluate the carcass yield and composition of 200 Arian male broilers fed diets (starter and grower) with different levels of amino acids requirements (high, medium, standard and low amino acids) in a completely randomised experimental design. All diets were isocaloric and isonitrogenous. Increased proportion of breast and thigh to bodyweight ratio were also obtained by increasing the level of amino acids from standard to high amino acids at 42 days of age (P < 0.05). In broilers receiving 120% of National Research Council amino acids, bodyweight at 42 days of age increased significantly by 202 g compared with standard amino acids diet. Feeding broilers with a high amino acid diet significantly (P < 0.05) increased carcass, breast, thigh and abdominal fat weights compared with standard group. Treatment with high amino acids had significantly higher levels of crude protein, lysine, and methionine percentage of breast and thigh meat in Arian broilers. The results of this study suggest that additional amino acids in starter and grower diets optimised bodyweight gain in Arian broiler, whereas reductions in amino acid levels reduced growth and liveweight.
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