Recovery and composition of endogenous protein collected at the terminal ileum as influenced by the age of broiler chickens
V. Ravindran A B and W. H. Hendriks AA Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand.
B Corresponding author; email: V.Ravindran@massey.ac.nz
Australian Journal of Agricultural Research 55(6) 705-709 https://doi.org/10.1071/AR04008
Submitted: 8 January 2004 Accepted: 9 March 2004 Published: 7 July 2004
Abstract
The recovery and composition of endogenous protein at the terminal ileum of broiler chickens were determined at 14 and 42 days post-hatching using the peptide alimentation method. The ileal endogenous flows of nitrogen and amino acids, expressed as mg/kg dry matter intake, differed (P < 0.05–0.01) between the two age groups, with flows increasing with age, except for lysine, histidine and glycine. The flows of lysine and histidine were unaffected (P > 0.05) by age, whereas a tendency (P = 0.07) for increased loss with age was observed for glycine. The amino acid profile of ileal endogenous protein, expressed as g/100 g crude protein, did not differ (P > 0.05) between 14-day- and 42-day-old broilers, suggesting that the relative proportions of the individual sources that contribute to the endogenous protein were similar at both ages. In both age groups, the most abundant amino acids in the ileal endogenous protein were glutamic acid, aspartic acid, proline, serine, glycine, and threonine. The present findings suggest that, when determining true digestibility, corrections using endogenous amino acid flows determined with broilers of a particular age to apparent amino acid digestibility values determined with birds of a different age would clearly result in less accurate true digestibility estimates.
Additional keywords: peptide alimentation method.
Acknowledgments
This study was funded by the Poultry Research Unit of Massey University. The technical assistance of D. V. Thomas and B. J. Camden during the conduct of the study is acknowledged.
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