Acid and alkaline phosphatase activity in broiler chicks fed with different levels of phytase and non-phytate phosphorus

Nakagi, Vanessa de Souza; Amaral, Cecília Maria Costa do; Stech, Márcia Regina; Lima, Andréa Cristina Frizzas de; Harnich, Fátima Aparecida Ribeiro; Laurentiz, Antônio Carlos de; Pizauro, João Martins

doi:10.1080/09712119.2012.738224

Cited by 11 publications

(5 citation statements)

References 18 publications

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“…Roberson and Edwards Jr (1994) reported that TAP activity was not influenced by the addition of phytase when used in low Ca levels and high P levels in broiler feeds. These results are supported by the work of Nakagi et al (2013), who concluded that the highest synthesis and expression of this enzyme is observed in P-deficient diets. Additionally, as reported in review, Schmidt et al (2007) suggested that the elevation of enzymes related to bone metabolism is more sensitive in young animals.…”

Section: Discussionsupporting

confidence: 71%

Reduction of calcium levels in rations supplemented with vitamin D3 or 25-OH-D3 for broilers

Tizziani

Donzele

et al. 2019

R. Bras. Zootec.

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An experiment was carried out to verify the response to the Ca reduction levels of diets with different vitamin D sources on performance, bone mineral deposition, serum concentrations, digestibility, carcass characteristics, and meat quality of broiler chickens in the period from 1 to 42 days reared in thermoneutral environment. A total of 504 male broilers with one day of age and average weight of 43.27±1.08 g were housed in climatic chambers and distributed in a completely randomized design. The study consisted of a 4×2 factorial, with four Ca reduction levels (0, 10, 20, and 30%) and two vitamin D sources (2760 IU of D 3 or 25-OH-D 3). The performance of animals at 21 and 42 days of age was not affected by Ca reduction by up to 30%, regardless of the vitamin source used. Dietary reduction from 10% decreased serum Ca concentrations. The use of vitamin D 3 provided a serum P level greater than the 25-OH-D 3. Calcium reduction decreased serum 25-OH-D 3 levels. No effect of vitamin source or Ca levels on broiler carcass characteristics was observed at 42 days. The vitamin source did not influence meat quality, while Ca reduction of the diet provided lower losses by thawing and cooking and higher initial pH values. The b* color was reduced in diets with lower Ca levels of the diet. Reducing Ca up to 30% does not affect the performance and carcass characteristics, regardless of the vitamin D source used. The quality of broiler meat is improved with the Ca reduction in the diet, but the vitamin used has no effect on such characteristics. We can conclude, based on the results of performance, blood, and bone, that the performance variables are not adequate to determine the actual requirement of Ca, since as it is a priority to maintain performance, bone mineral mobilization occurs, which may compromise the carcass quality of the birds.

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Section: Discussionsupporting

confidence: 71%

Reduction of calcium levels in rations supplemented with vitamin D3 or 25-OH-D3 for broilers

Tizziani

Donzele

et al. 2019

R. Bras. Zootec.

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“…Similarly, a decrease in dietary Ca from 9.1 to 4.5 g/kg and in total P from 7.2 to 3.7 g/kg linearly decreased dual-energy x-ray absorptiometry-measured total BMD and BMC (Onyango et al, 2003). At day 42, a reduction of dietary avP from 0.37 to 0.13% linearly increased broiler bone tartrate-resistant acid phosphatase concentration (de Souza Nakagi et al, 2013), an indicator of bone resorption activity by osteoclasts (Dacke et al, 1993). Cortical and trabecular bone tissues are actively remodeled throughout the life cycle of broiler chickens (Pratt and Cooper, 2018).…”

Section: Discussionmentioning

confidence: 99%

The efficacy of 2 phytases on inositol phosphate degradation in different segments of the gastrointestinal tract, calcium and phosphorus digestibility, and bone quality of broilers

2019

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The anti-nutritional effects of dietary inositol phosphates (IP6 through IP3) have been recognized in broiler chickens; however, inositol hexaphosphate (IP6) is more potent than the lower IP esters. The efficacies of 2 commercial phytases, a Buttiauxella sp. phytase (BSP) and a Citrobacter braakii phytase (CBP) at 500 and 1,000 FTU/kg, were studied on IP6–3 concentrations in the crop, proventriculus + gizzard, and distal ileum digesta, and ileal IP6 disappearance in broilers at day 22. Apparent ileal P and Ca digestibility, and bone quality at days 22 and 33 were also measured. Female Ross 308 broilers (n = 1,890; 30 birds × 7 diets × 9 replicates) were fed corn-soy-based crumbled diets. The 7 diets included a primary breeder recommendation-based positive control diet (PC); the PC marginally reduced in available P by 0.146% and Ca by 0.134% of the diet, (NC1) or moderately reduced by 0.174 and 0.159% of the diet, respectively (NC2). Other diets were the NC1 + BSP or CBP at 500 FTU/kg (NC1+500BSP and NC1+500CBP) and the NC2 + BSP or CBP at 1,000 FTU/kg (NC2+1,000BSP and NC2+1,000CBP). Each of the NC1 and NC2 had distal ileum IP6 disappearance similar to that of PC, but each had lower P digestibility and the majority of measured bone quality parameters than the PC. The ileal IP6 levels were decreased by 52.0 and 32.7% for NC1+500BSP and NC1+500CBP, respectively, relative to NC1 and by 73.6 and 50.9% for NC2+1,000BSP and NC2+1,000CBP, respectively, relative to NC2 (P < 0.001), with a similar effect for distal ileum IP6 disappearance. Overall, phytase in the NC diets increased P digestibility, and femur breaking strength and cortical bone mineral density at days 22 and 33. Overall, each of the phytases at each dose degraded IP6–3 across the gastrointestinal tract segments to increase P digestibility and the P and Ca utilization in bone. However, dietary BSP at 1,000 FTU/kg was most effective. Supplemental phytase degrades phytate to decrease the anti-nutritional effects in a dose- and phytase-dependent manner.

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“…OC had no discernible impact on plasma total protein. According to Nakagi et al (2013), these results highlight the liver's capacity to synthesize these proteins, which also demonstrates the effectiveness of the kidney, immune system, and metabolic processes. These findings are consistent with other research (Al-Shanti and Abo-Omar, 2003;Hajati, 2010) which found no detrimental effects of OC inclusion or enzyme addition on most of the blood's biochemical contents in chickens (Al-Shanti and Abo-Omar, 2003;Hajati, 2010;Sateri et al, 2017).…”

Section: Blood Biochemical Parametersmentioning

confidence: 84%

The Effect of Adding Fermented Olive Cake With and Without Herbal Aromatic Plants to Broilers Chicken Diet

Rahmy,

El-Deen,

Abosamra

et al. 2023

Egyptian Journal of Nutrition and Feeds

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he increased demand for animal products worldwide has led to a rise in the need for feed components. Nonetheless, there was always a need for feed ingredients due to the decrease in farmed land and natural resources. Therefore, researchers are particularly interested in studies on sustainable alternative feed additives. By-products of the olive industry, which could be substituted for other substances in animal and poultry feed, are among the main pollutants that the industry releases into the environment. The by-products of producing olive oil, especially olive cake, are not commonly utilized as feed ingredients for chickens. Even if they are low in nutrients, they could be used after the fermentation process that produce higher-quality nutrients.A total number of 5490 one-day-old unisex Saso chicks, were housed in a deep litter floor under a closed system house, including 3 different treatments with 5 pens (replicates) of 366 chicks in each. Three different feed combinations, were fed. The first group without olive cake representing the control, second group with 10% olive cake (OC) without herbal mixture, and third group with 10% olive cake and 4% herbal mixture. Live body weight (LBW), body weight gain (BWG), and feed conversion ratio (FCR) were all significantly impacted by the olive cake supplement. When OC was added to the diet, triglycerides and cholesterol of blood were considerably reduced in comparison to the control group. Conversely, OC supplementation raised the levels of lipid metabolites (P > 0.05) except for LDL. In conclusion, adding fermented olive cake to the feed won't have a detrimental impact on the birds' ability to grow. This study shows that using leftover olive cake in poultry feed affects growth.

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Acid and alkaline phosphatase activity in broiler chicks fed with different levels of phytase and non-phytate phosphorus

Cited by 11 publications

References 18 publications

Reduction of calcium levels in rations supplemented with vitamin D3 or 25-OH-D3 for broilers

Reduction of calcium levels in rations supplemented with vitamin D3 or 25-OH-D3 for broilers

The efficacy of 2 phytases on inositol phosphate degradation in different segments of the gastrointestinal tract, calcium and phosphorus digestibility, and bone quality of broilers

The Effect of Adding Fermented Olive Cake With and Without Herbal Aromatic Plants to Broilers Chicken Diet

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