The effect of altering the dietary arginine to lysine ratio on the breast meat yield of broiler chickens at moderate and high temperatures

1997 ◽  
Vol 48 (5) ◽  
pp. 709 ◽  
Author(s):  
I. Gorman ◽  
D. Balnave ◽  
J. Brake
Keyword(s):  
High Temperatures ◽  
Broiler Chickens ◽  
Breast Meat ◽  
Response Curves ◽  
Meat Yield ◽  
Breast Meat Yield ◽  
Effects Of Temperature

In 4 experiments broilers were housed at moderate or high temperatures and fed diets containing arginine : lysine (arg : lys) ratios ranging from 1·01 to 1·45 from 3 weeks of age until reaching a processing weight of 2·2 kg. The effects of temperature and arg : lys ratio on breast meat yield were determined. In the first 3 experiments, increasing the arg : lys ratio increased breast meat yield at moderate temperatures and reduced breast meat yield at high temperatures. Hypothesised response curves are presented to explain the different responses in breast meat yield to arg : lys ratio at moderate and high temperatures. Expt 4 was designed to test the validity of the hypothesised response curves. The pattern of the responses obtained from this experiment supports the hypothesis.

scholarly journals Bioavailability of liquid methionine hydroxy analogue-free acid relative to DL-methionine in broilers

2013 ◽  
Vol 61 (5) ◽  
pp. 1513-1520 ◽  
Author(s):  
Jiří Zelenka ◽  
Jaroslav Heger ◽  
Vlastislav Machander ◽  
Markus Wiltafsky ◽  
Martin Lešták
Keyword(s):  
Body Weight ◽  
Broiler Chickens ◽  
Free Acid ◽  
Basal Diet ◽  
Relative Bioavailability ◽  
Feed Conversion ◽  
Breast Meat ◽  
Meat Yield ◽  
Carcass Yield ◽  
Breast Meat Yield

An experiment with broiler chickens was conducted to compare the relative bioavailability of liquid methionine hydroxy analogue free acid (MHA-FA) with that of DL-methionine (DLM) during fattening to 35 days of age. Ross 308 male chicks were allotted to 9 treatments, each consisting of six replicates of 140 birds/pen. Four graded levels (0.04, 0.08, 0.16, and 0.28 %) of MHA-FA or DLM products (weight/weight comparison) were added to a maize-wheat-soyabean meal basal diet deficient in sulphur amino acids. The criteria of response were body weight, feed conversion ratio, carcass yield and breast meat yield. Significant responses to graded levels of both methionine sources were observed in all response criteria. Using a multi-exponential model describing the dose-response relationships, the bioavailability estimates of MHA-FA relative to DLM on a weight-to-weight basis were 68, 70, 54 and 59 % for body weight, feed conversion, carcass yield and breast meat yield, respectively. If MHA-FA was compared with DLM on equimolar basis its bioavailability was 77.7, 79.0, 59.3 and 64.6 for body weight, feed conversion, carcass yield and breast meat yield, respectively. The bioavailability of MHA-FA for carcass yield and breast meat yield was significantly (P < 0.05) lower than that of DLM on a weight-to-weight and on equimolar basis.

The effect of dietary lysine and methionine concentrations on the growth characteristics and breast meat yields of Australian broiler chickens

1995 ◽  
Vol 46 (8) ◽  
pp. 1569 ◽  
Author(s):  
I Gorman ◽  
D Balnave
Keyword(s):  
Broiler Chickens ◽  
Crude Protein ◽  
Protein Concentration ◽  
Growth Characteristics ◽  
Breast Meat ◽  
Standing Committee ◽  
Meat Yield ◽  
Breast Meat Yield ◽  
Indispensable Amino Acids ◽  
Finisher Diets

Two experiments were conducted with an Australian broiler strain to determine the optimum dietary lysine and methionine concentrations for growth and breast meat yield. In the first experiment, supplementing lysine to 14.1 and 13.0 g/kg in combination with methionine supplemented to 6.2 and 5.3 g/kg in starter and finisher diets respectively, resulted in significant improvements in breast meat yield with no effect on growth rate. Increasing the crude protein concentration by increasing the concentrations of all indispensable amino acids to balance the additional lysine and methionine supplements improved weight gain but gave no further improvement in breast meat yield. In the second experiment, dietary concentrations of 13.1 and 12.5 g lysine/kg and 6.5 and 5.1 g methionine/kg in starter and finisher diets respectively, were found to support optimum liveweight gain when supplemented individually. A further study was conducted to confirm that the ranges in age and bodyweight at which breast meat yield was measured had no significant effect on breast meat yield. The optimum dietary concentrations of lysine and methionine observed in these studies are higher than those recommended by the Standing Committee on Agriculture (1987) for broilers in Australia.

THE EFFECTS OF DIETARY METHIONINE AND LYSINE ON BROILER CHICKEN PERFORMANCE AND BREAST MEAT YIELD

1990 ◽  
Vol 70 (2) ◽  
pp. 673-678 ◽  
Author(s):  
D. HICKLING ◽  
W. GUENTER ◽  
M. E. JACKSON
Keyword(s):  
Weight Gain ◽  
Key Words ◽  
Feed Efficiency ◽  
Broiler Chicken ◽  
Broiler Chicks ◽  
Breast Meat ◽  
Meat Yield ◽  
Breast Meat Yield

An experiment was conducted with 3840 male Ross × Arbor Acres broiler chicks to test the effects of increasing dietary methionine and lysine on performance and breast meat yield. Supplemental methionine and lysine were fed in a 2 × 4 factorial arrangement in both starter (0–3 wk) and finisher (3–6 wk) diets. Methionine was fed at levels of NRC and 112% NRC. Lysine was fed at levels of NRC and 106% NRC, 112% NRC and 118% NRC. Increasing dietary methionine increased weight gain (P < 0.01), feed efficiency (P < 0.01) from 3 to 6 wk, and breast meat yield (P < 0.01) at 6 wk. Increasing dietary lysine caused a curvilinear response in breast meat yield (P < 0.05). Key words: Broiler, lysine, methionine, breast meat

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

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