Dietary elements are essential to rooster effectivity and meat prime quality. Researchers have found that high lysine ranges in a low crude protein meals routine can improve meat tenderness by regulating the myofiber attribute with out affecting manufacturing effectivity in poultry.
Scientists from the Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, China, investigated the results of dietary crude protein (CP) and lysine ranges on growth effectivity, slaughter effectivity, meat prime quality, and myofiber traits of slow-growing hen.
A 3 x 3 factorial experiment was organized, and the chickens had been fed with 3 ranges of dietary CP (16%, 17%, 18%) and three ranges of dietary lysine (0.69%, 0.84%, 0.99%). A whole of 540 8-week-old Beijing-You Hen (BYC) female rising chickens had been randomly allotted to 9 groups, 5 replicates per group, and 12 chickens per replicate.
The birds had been randomly allotted to one in all many 9 experimental diets. Progress effectivity, slaughter effectivity, meat prime quality, and myofiber traits had been determined at 16 weeks of age. The outcomes confirmed that dietary CP stage and the interaction of dietary CP and lysine ranges affected widespread feed consumption (AFI) (p p
Impacts of dietary CP ranges
Dietary CP ranges significantly affected physique weight obtain (BWG) (p p 24h, drip loss, and cooking lack of breast muscle (p > 0.05). The shear stress of the 18% CP group (29.55 N) was bigger than that throughout the totally different groups (p
Dietary CP ranges moreover affected myofiber attribute (p −2) and the most important myofiber diameter (30.92 μm) at 18.0% CP stage. Dietary lysine stage affected myofiber diameter, endomysium thickness, perimysium thickness (p
Myofiber density was negatively correlated with myofiber diameter and endomysium thickness (R = −0.883, R = −0.523, p p
*The look at could also be found proper right here.
Be part of 31,000+ subscribers
Subscribe to our e-newsletter to stay updated about all the need-to-know content material materials throughout the poultry sector, 3 occasions each week.
