Effect of Protease Supplementation on Growth Performances, Carcass and Meat Quality Characteristics of Broiler Chicken Fed with Low Protein Diets

Research on poultry genetics, feeding and management for BWG and FCR resulted in fast growth but decreased the quality of poultry products as modern fast growing broilers have been found to contain higher amount of abdominal fat (Chambers et al, 1981). Most recently considerable attention has been paid to test the potency of growth promo ants on altering lipid metabolism, because, Word Health Organization suggest that excess fat deposition is undesirable in human body. Recent report suggested that feeding of chicory beta fructans; a prebiotic reduced the serum cholesterol and abdominal fat of broiler chicken. The present study was undertaken to study the effect of Aspergillus meal prebiotic (Fermacto) on abdominal fat, serum total cholesterol, HDL and triglyceride levels in low protein diets.

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Multiple Amino Acid Supplementations to Low-Protein Diets: Effect on Performance, Carcass Yield, Meat Quality and Nitrogen Excretion of Finishing Broilers under Hot Climate Conditions

Animals ◽

10.3390/ani10060973 ◽

2020 ◽

Vol 10 (6) ◽

pp. 973 ◽

Cited By ~ 1

Author(s):

Youssef A. Attia ◽

Fulvia Bovera ◽

Jinquan Wang ◽

Mohammed A. Al-Harthi ◽

Woo Kyun Kim

Keyword(s):

Amino Acid ◽

Meat Quality ◽

Crude Protein ◽

Positive Control ◽

Nitrogen Excretion ◽

Carcass Yield ◽

Climate Conditions ◽

Low Protein ◽

Hot Climate ◽

Protein Diets

The objective of this study was to evaluate the effect of low-protein diets with amino acid supplementation on growth performance, carcass yield, meat quality and nitrogen excretion of broilers raised under hot climate conditions during the finisher period. In trial 1, broilers from 28 to 49 days of age were fed 18% crude protein (CP) as a positive control or 15% CP supplemented with (1) DL-methionine (Met) + L-lysine (Lys), (2) Met + Lys + L-Arginine (Arg), or (3) Met + Lys + L-Valine (Val). In trial 2, broilers from 30 to 45 days of age, were fed an 18% CP diet as a positive control or 15% CP supplemented with Met, Lys, Arg, Val, L-Isoleucine (Ile) or combination with glycine (Gly) and/or urea as nitrogen sources: (1) Met + Lys, (2) Met + Lys + Arg, (3) Met + Lys + Val, (4) Met + Lys + Ile, (5) Met + Lys + Arg +Val + Ile + Gly, and (6) Met+ Lys + Arg + Val + Ile + Gly + urea. Protein use was improved by feeding low-protein amino acid-supplemented diets as compared to the high-protein diet. Feeding 15% crude protein diet supplemented with only methionine and lysine had no negative effects on carcass yield, CP, total lipids and moisture% of breast meat while decreasing nitrogen excretion by 21%.

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Effects of supplementing low-protein diets with sodium dichloroacetate and glucose on growth performance, carcass traits and meat quality of growing-finishing pigs

Journal of Animal Science ◽

10.1093/jas/skab359 ◽

2021 ◽

Author(s):

Yetong Xu ◽

Huiyuan Chen ◽

Ke Wan ◽

Kaifeng Zhou ◽

Yongsheng Wang ◽

...

Keyword(s):

Growth Performance ◽

Protein Content ◽

Meat Quality ◽

Carcass Traits ◽

Experimental Period ◽

Finishing Pigs ◽

Protein Levels ◽

Low Protein ◽

Protein Diets

Abstract The objective of this study was to evaluate the effects of supplementing low-protein diets with sodium dichloroacetate (DCA) and glucose on growth performance, carcass traits, and meat quality of growing-finishing pigs. A total of 80 crossbred (Duroc × Landrace × Large White) growing barrows (27 ± 0.4 kg body weight) were allocated randomly to one of the five treatments during three successive 4-week periods. There were five diets in each phase. Diet 1 was the control diet with normal protein levels (CON) where protein levels in the three phases were 18%, 16.5%, and 15.5%, respectively. The dietary protein levels of Diets 2, 3, 4, and 5 (the low-protein diets, LP) were decreased by 4.5% compared to Diet 1. Additionally, Diets 3 and 4 were supplemented with an extra 120 mg/kg DCA (LP + DCA) or 1.8% glucose (LP + GLUC), respectively. Diet 5 was further supplemented with an extra 120 mg/kg DCA and 1.8% glucose (LP + DCA + GLUC). The LP + DCA diet increased the average daily weight gain of pigs compared to the CON and LP diet in phase 3 and the overall experimental period (P < 0.001). The LP diet reduced the gain:feed ratios of the pigs compared to the CON, LP + DCA, and LP + DCA + GLUC diets in phase 1 and the overall experimental period (P < 0.001). Furthermore, gain:feed ratios in LP + DCA and LP + DCA + GLUC groups did not differ from that of the CON group (P > 0.10). Pigs fed the LP + DCA diet had higher pH values of meat at 24 h post-mortem than the CON group (P < 0.05). The LP + DCA + GLUC diet increased the total protein content in the longissimus dorsi (LD) muscle of pigs, compared to the other dietary treatments (P < 0.05), and increased the Arg and Leu contents in the LD muscle compared to the LP + DCA diet (P < 0.05). Moreover, the LP + DCA diet induced a higher C18:1n9t percentage in the LD muscle of pigs compared to other groups (P < 0.05). In conclusion, an LP diet reduced the feed efficiency in pigs and barely affected meat quality, whereas 120 mg/kg DCA supplementation in an LP diet improved the growth performance of growing-finishing pigs, showed modest effects on carcass traits, and improved the muscle protein content with the addition of glucose.

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Low-protein diets with balanced amino acids reduce nitrogen excretion and foot pad dermatitis without affecting the growth performance and meat quality of free-range yellow broilers

Italian Journal of Animal Science ◽

10.1080/1828051x.2017.1400414 ◽

2017 ◽

Vol 17 (3) ◽

pp. 698-705 ◽

Cited By ~ 9

Author(s):

Dan Shao ◽

Yiru Shen ◽

Xu Zhao ◽

Qiang Wang ◽

Yan Hu ◽

...

Keyword(s):

Amino Acids ◽

Growth Performance ◽

Meat Quality ◽

Nitrogen Excretion ◽

Free Range ◽

Low Protein ◽

Foot Pad ◽

Protein Diets

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Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics

Meat Science ◽

10.1016/j.meatsci.2017.05.015 ◽

2017 ◽

Vol 131 ◽

pp. 152-157 ◽

Cited By ~ 5

Author(s):

Silvia Grassi ◽

Ernestina Casiraghi ◽

Simona Benedetti ◽

Cristina Alamprese

Keyword(s):

Quality Characteristics ◽

Low Protein ◽

Dry Cured Ham ◽

Protein Diets

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Effect of feeding a high energy/low protein diet to finishing pigs on growth and meat quality

Proceedings of the British Society of Animal Science ◽

10.1017/s0308229600032475 ◽

1998 ◽

Vol 1998 ◽

pp. 34-34 ◽

Cited By ~ 2

Author(s):

P.J. Blanchard ◽

D. Mantle ◽

J.P. Chadwick ◽

M. Willis

Keyword(s):

Meat Quality ◽

Proteolytic Enzymes ◽

High Energy ◽

Quality Characteristics ◽

Protein Diet ◽

Low Protein Diet ◽

Eating Quality ◽

Finishing Pigs ◽

Low Protein ◽

Ad Libitum

Previous work (Blanchard et al, 1995) has suggested that the feeding of a high energy/low protein diet to finishing pigs produces pork of a superior eating quality compared to animals fed conventional energy and protein diets. It has been demonstrated in recent studies (Blanchard et al, 1995) that pork eating quality, particularly tenderness, can be influenced by a change of diet imposed at two weeks prior to slaughter. It has also been suggested (Warkup and Kempster, 1991) that both growth rate and fatness are positively correlated to pork eating quality and that proteolytic enzymes are involved in determining eating quality (Blanchard 1994). The objective of this study was therefore to test these various hypothesis.Two diets were evaluated: CEP diet (DE 14.0 MJ/kg, Protein 200 g/kg, Lysine 10.0 g/kg) and HELP diet (DE 15.0 MJ/kg, Protein 160 g/kg, Lysine 7.0 g/kg). Treatment 1 animals (n=26) received CEP fed ad libitum 45 kg to 90 kg Iwt. Treatment 2 animals (n=23) received HELP fed ad libitum 45 kg to 90 kg lwt. Treatment 3 animals (n=23) received CEP diet until 14 days prior to slaughter following which they received HELP diet fed ad libitum. A range of carcass and meat quality characteristics were recorded. Grilled loin steaks from each animal were evaluated for eating quality characteristics by trained sensory panel and rated on a scale of 1-8 (increasing with intensity). Activity levels of calpain and calpastatin were measured in samples of LD muscle remove from each carcass 45 minutes after slaughter.

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Effect of feeding a high energy/low protein diet to finishing pigs on growth and meat quality

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200596860 ◽

1998 ◽

Vol 1998 ◽

pp. 34-34

Author(s):

P.J. Blanchard ◽

D. Mantle ◽

J.P. Chadwick ◽

M. Willis

Keyword(s):

Meat Quality ◽

Proteolytic Enzymes ◽

High Energy ◽

Quality Characteristics ◽

Protein Diet ◽

Low Protein Diet ◽

Eating Quality ◽

Finishing Pigs ◽

Low Protein ◽

Ad Libitum

Previous work (Blanchard et al, 1995) has suggested that the feeding of a high energy/low protein diet to finishing pigs produces pork of a superior eating quality compared to animals fed conventional energy and protein diets. It has been demonstrated in recent studies (Blanchard et al, 1995) that pork eating quality, particularly tenderness, can be influenced by a change of diet imposed at two weeks prior to slaughter. It has also been suggested (Warkup and Kempster, 1991) that both growth rate and fatness are positively correlated to pork eating quality and that proteolytic enzymes are involved in determining eating quality (Blanchard 1994). The objective of this study was therefore to test these various hypothesis.Two diets were evaluated: CEP diet (DE 14.0 MJ/kg, Protein 200 g/kg, Lysine 10.0 g/kg) and HELP diet (DE 15.0 MJ/kg, Protein 160 g/kg, Lysine 7.0 g/kg). Treatment 1 animals (n=26) received CEP fed ad libitum 45 kg to 90 kg Iwt. Treatment 2 animals (n=23) received HELP fed ad libitum 45 kg to 90 kg lwt. Treatment 3 animals (n=23) received CEP diet until 14 days prior to slaughter following which they received HELP diet fed ad libitum. A range of carcass and meat quality characteristics were recorded. Grilled loin steaks from each animal were evaluated for eating quality characteristics by trained sensory panel and rated on a scale of 1-8 (increasing with intensity). Activity levels of calpain and calpastatin were measured in samples of LD muscle remove from each carcass 45 minutes after slaughter.

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