Guanidinoacetic acid as a partial replacement to arginine with or without betaine in broilers offered moderately low crude protein diets

In diets for Totoaba macdonaldi juveniles (26.3 ± 4.7g y 13.6 ± 1cm) the partial replacement of fishmeal protein (HP) with shrimp head meal (HCC) was evaluated, over their growth, survival, fed conversion (FCA) and chemical composition of tissues and the apparent digestibility coefficient of dry matter (CDA), protein (CDAP) and lipids (CDAL) of these diets. The HCC used were from the whole shrimp head sun dried (F) and smashed shrimp head dehydrated in a hot air drier. Diets were isoproteic (55.5% crude protein), isolipídic (15% lipids) and isocaloric (4.6 kcal g-1) replacing 0% (control diet; DC), 15% (F15 and M15) and 30% (F30 and M30) of the HP protein by the HCC. At 57th day, survival with HCC (99.44 ± 1.92%) was higher than DC (88.89 ± 3.85 %). The gain weight, weight specific growth (TCE) and total intake were not statistically different (P > 0.05) between organisms feed with HCC, however with the M30 diet the TCE had higher average (0.99 ± 0.06) and growth (19.82 ± 1.64 g/fish). With diet M30 the FCA was the best significantly (1.61 ± 0.13) and the higher CDA (66.18 ± 1.28), CDAP (86.51 ± 0.53) and CDAL (72.29 ± 1.10). It concluded that replaced protein of HP by HCC in diet for juvenile totoaba improved the growth and CDAs, yielding better results with the inclusion of macerated HCC with a replacement level of 30%.

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Effects of Dietary Protein Levels on Bamei Pig Intestinal Colony Compositional Traits

BioMed Research International ◽

10.1155/2020/2610431 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9

Author(s):

Dong Wang ◽

Guoshun Chen ◽

Lili Song ◽

Mingjie Chai ◽

Yongfeng Wang ◽

...

Keyword(s):

Dietary Protein ◽

Protein Level ◽

Crude Protein ◽

Microbial Flora ◽

Protein Levels ◽

Low Protein ◽

Dietary Crude Protein ◽

Protein Diets ◽

Crude Protein Level ◽

Microbial Diversities

Diets containing different crude protein levels (16%, 14%, and 12%) were created to feed Bamei pigs in order to study the effect of these compositions on intestinal colonies. Therefore, 27 healthy Bamei pigs of similar weight ( 20.99 kg ± 0.16 kg ) were selected and randomly divided into three groups for microbial diversity analysis. The results of this study show that microbial diversities and abundances in Bamei pig jejunum and caecum samples after feeding with different dietary protein levels were significantly different. Dietary crude protein level exerted no significant effect on the Shannon index for cecum microbes in these pigs, while Simpson, ACE, and Chao1 indices for group I were all significantly higher than those of either the control group or group II ( P < 0.05 ). Indeed, data show that microbial diversities and abundances in the 14% protein level group were higher than those in either the 16% or 12% groups. Dominant bacteria present in jejunum and cecum samples given low-protein diets were members of the phyla Firmicutes and Bacteroidetes. Data show that as dietary crude protein level decreases, representatives of the microbial flora genus Lactobacillus in jejunum and cecum samples gradually increases. Values for the KEGG functional prediction of microbial flora at different dietary protein levels also show that genes of jejunum and cecum microorganisms were mainly enriched in the “metabolism” pathway and indicate that low protein diets increase intestinal metabolic activity. Therefore, we recommend that Bamei pig dietary protein levels are reduced 2% from their existing level of 16% crude protein. We also suggest that essential synthetic amino acids (AA) are added to optimize this ideal protein model as this will increase intestinal flora diversity in these pigs and enhance health. These changes will have a positive effect in promoting the healthy growth of Bamei pigs.

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Sequential feeding with high-fat/low-crude protein diets for two lines of growing-finishing pigs under daily cyclic high ambient temperature conditions1

Journal of Animal Science ◽

10.1093/jas/skz123 ◽

2019 ◽

Vol 97 (6) ◽

pp. 2493-2504

Author(s):

Alícia Zem Fraga ◽

Paulo Henrique Reis Furtado Campos ◽

Welex Cândido Da Silva ◽

Raphael Perini Caetano ◽

Alini Mari Veira ◽

...

Keyword(s):

Ambient Temperature ◽

Crude Protein ◽

High Ambient Temperature ◽

Finishing Pigs ◽

High Fat ◽

Protein Diets

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The effects of diets with reduced crude protein and digestible energy content on the performance of growing and finishing pigs and the characteristics of slurry produced

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200001794 ◽

1999 ◽

Vol 1999 ◽

pp. 24-24

Author(s):

P A Lee ◽

A Armsby

Keyword(s):

Crude Protein ◽

Energy Content ◽

Nutrient Balance ◽

Carcass Characteristics ◽

Finishing Pigs ◽

N Retention ◽

Digestible Energy ◽

Reduced Crude Protein ◽

Sparing Effect ◽

Protein Diets

Formulating diets to match more closely the requirements of the pig for amino acids results in diets which are lower in crude protein (CP) than conventional commercial diets. The lower intake of nitrogen (N) which is concomitant with these diets results on lower N excretion. The excretion of excess N requires energy and previous nutrient balance work undertaken at Terrington (Lee and Kay, 1998) indicated that the ‘energy sparing’ effect of the reduced crude protein diets can be utilised by reducing the digestible energy (DE) content of reduced CP diets whilst at the same time maintaining the level of N retention. The objective of this work was to determine the performance carcass characteristics and slurry characteristics of growing/finishing pigs given reduced CP/DE diets.

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Effect of feeding level and dietary protein content on the growth, body composition and rate of protein deposition in pigs growing from 45 to 90 kg

Animal Science ◽

10.1017/s0003356100002221 ◽

1984 ◽

Vol 38 (2) ◽

pp. 233-240 ◽

Cited By ~ 62

Author(s):

R. G. Campbell ◽

M. R. Taverner ◽

D. M. Curic

Keyword(s):

Energy Intake ◽

Body Fat ◽

Protein Intake ◽

Crude Protein ◽

Energy Content ◽

Live Weight ◽

Feeding Level ◽

Protein Deposition ◽

Dietary Crude Protein ◽

Protein Diets

ABSTRACT1. Eight diets of similar energy content, ranging in crude protein concentration from 95 to 256 g/kg, were given at either 2·5 or 3·2 times the energy level for maintenance to entire male pigs growing from 45 to 90 kg live weight.2. Growth rate improved with increase in feeding level and with increasing dietary crude protein up to 164 g/kg (P < 0·05). The food conversion ratio improved with each increase in dietary CP up to 186 and 164 g/kg on the lower and higher feeding treatments, respectively (P < 0·05). It was also improved with increase in level of feeding of the lower-protein diets but deteriorated with increase in level of intake of the higher-protein diets (P < 005).3. Rate of protein deposition improved with increasing dietary crude protein up to 186 and 164 g/kg on the lower and higher feeding treatments, respectively (P < 005). The results showed that, for pigs given diets deficient in crude protein, rate of protein deposition was linearly related to protein intake (P < 0·001) but independent of energy intake. For pigs given a diet adequate in crude protein, rate of protein deposition was related to energy intake and independent of crude protein intake.4. Body fat content at 90 kg decreased with increasing dietary crude protein up to 210 and 164 g/kg on the lower and higher feeding treatments, respectively (P < 0·05), and was increased by raising the level of intake of the higher-crude protein diets (P < 0·05). However, the influence of feeding level on body fat diminished as dietary crude protein was reduced.

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