Effect of varying dietary energy and protein on broiler performance in hot climate

Zaman, Qomaruz; Mushtaq, T.; Nawaz, Haq; Mirza, Muhammad Aslam; Mahmood, Saba; Ahmad, Tasneem; Babar, M. E.; Mushtaq, M. M. H.

doi:10.1016/j.anifeedsci.2008.01.006

Cited by 47 publications

(34 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Em estudos realizados no Paquistão, na estação de verão, Zaman et al (2008) observaram frangos de corte no período de 1 a 28 dias de idade alimentados com rações contendo 19, 21 e 23% de proteína bruta, suplementadas com aminoácidos sintéticos, observaram menor ganho de peso nas aves que receberam as rações com os níveis mais baixos de proteína bruta (19 e 21%), entretanto concluíram que a redução do nível de proteína bruta na ração tem pouco efeito sobre o desempenho dos frangos de corte na categoria estudada.…”

Section: Resultsunclassified

“…De forma semelhante, Cheng et al (1997) e Faria Filho et al (2006 avaliaram os efeitos da redução dos níveis de proteína bruta na ração com a suplementação de aminoácidos sintéticos e não observaram variação no consumo de ração em frangos de corte mantidos sob estresse por calor (32ºC). Em estudos realizados por Zaman et al (2008), também não foi observado efeito dos diferentes níveis de proteína bruta (19, 21 e 23%) em rações suplementadas com aminoácidos sintéticos sobre o consumo de ração de frangos de corte no período de 1 a 28 dias de idade, criados na estação de verão, no Paquistão.…”

Section: Resultsunclassified

See 1 more Smart Citation

Redução do nível de proteína bruta em rações para frangos de corte em ambiente de estresse por calor

Oliveira

Donzele

et al. 2010

R. Bras. Zootec.

View full text Add to dashboard Cite

RESUMO -Este estudo foi realizado para avaliar os efeitos da redução do nível de proteína bruta (PB) da ração com suplementação de aminoácidos sintéticos sobre o desempenho e o rendimento de carcaça de frangos de corte de 22 a 42 dias de idade mantidos sob estresse por calor. Utilizaram-se 280 frangos de corte machos da linhagem Cobb 500 com peso inicial de 856 ± 7,41 g, distribuídos em delineamentointeiramente casualizado, com cinco níveis de PB (21,6; 20,6; 19,6; 18,6 ou 17,6%), oito repetições e sete aves por unidade experimental. A temperatura no interior da sala foi mantida em 32,2 ± 0,6 o C, com umidade relativa de 66 ± 3,2% e temperatura de globo negro de 33,0 ± 0,7 o C. O índice de temperatura de globo e umidade (ITGU) calculado no período foi de 83 ± 0,9. Não houve efeito dos níveis de PB da ração sobre o ganho de peso, o consumo de ração e a conversão alimentar das aves. A redução dos níveis de PB da ração influenciou os pesos absolutos da carcaça e do peito, que foram maiores no nível de 19,6% de PB em relação ao de 21,6%. Entretanto, não houve efeito da redução dos níveis de PB sobre os pesos absolutos de coxa e de sobrecoxa nem sobre os rendimentos de peito, coxa e sobrecoxa. O nível de proteína bruta da ração, formulada utilizando-se o conceito de proteína ideal, pode ser reduzido de 21,6 até 17,6%, pois essa redução não prejudica as características de desempenho, nem o peso absoluto e o rendimento de cortes nobres de frangos de corte submetidos a estresse por calor.Palavras-chave: ambiente térmico, cortes, desempenho, proteína ideal Reduction of dietary crude protein level for broilers maintained in heat stressing environmentABSTRACT -This study was performed to evaluate the effects of reduction of dietary crude protein level with supplementation of industrial amino acids on the performance and carcass yield of broilers between 22 to 42 days of age, under heat stress. It was used 280 Cobb broilers with initial weight of 856 ± 7.41 g, distributed in a complete randomized experimental design, with five crude protein levels (21.6; 20.6; 19.6; 18.6 and 17.6%), eight repetitions and seven broilers per experimental unit. The temperature inside the rooms was kept at 32.2 ± 0.6 o C, the relative humidity at 66 ± 3.2% and black globe temperature at 33.0 ± 0.7°C. The black globe-humidity index calculated for the period was 83 ± 0.9. There was no effect of crude protein levels on weight gain, feed intake and feed conversion of the birds. The reduction of dietary crude protein levels influenced the absolute weight of carcass and breast, and the level of 19.6% proportioned higher carcass and breast weights of the broilers compared to the level of 21.6% of crude protein. However, there was no effect of the reduction of levels of crude protein on absolute values of thigh and drumstick and also on breast, thigh and drumstick yields. The dietary crude protein level, formulated by using the ideal protein concept, can be reduced from 21.6 to 17.6% not negatively affecting the performance, absolute weight and nobl...

show abstract

Section: Resultsunclassified

Redução do nível de proteína bruta em rações para frangos de corte em ambiente de estresse por calor

Oliveira

Donzele

et al. 2010

R. Bras. Zootec.

View full text Add to dashboard Cite

show abstract

“…Specially, fat supplementation in diets has been proven a valuable method for fulfilling the high energy requirements of rapidly growing broiler chickens. High energy diets have been shown to improve growth and feed efficiency (Zaman et al, 2008;Hosseini-Vashan et al, 2010). Other benefits ofincluding the fat sources in the diet are improvement of the growth rates and feed efficiency, decrement of feed intake, source oflinoleic acid and increment of palatability of feeds (Firman et al, 2008).…”

Section: Introduction:-mentioning

confidence: 99%

Evaluation Ofhalal Tallow and Haram Lardcombinations on Growth Performance, Immunity, Cecalmicrobiology and Noxious Gas Emissionsin Boilers.

Bostami¹,

Mun²,

Kim³

et al. 2016

IJAR

View full text Add to dashboard Cite

The study was conducted with an aim to study the animal fat as single (halal tallow) and combined state (halal tallow and haram lard combination) on growth performance, relative organ weight, cecal microbiology and noxious gas concentration in broilers on the aspect of halal ethical issue. Following completely randomized design, a total of 96 day old Ross broiler chicks were allocated into two treatments (TLO: Basal diet with tallow; TPL: Basal diet with tallow+lard), where there was six replications with eight birds per replicate pen. Feed and water was provided ad libitum with dividing starter (0 to 3 weeks) and finisher (4 to 5 weeks) period. The result revealed that, growth performancedid not differ between TLO and TPL (P>0.05); however, immunity (IgM) was higher in TLO in comparison to TPL (P<0.05). Among the internal organs, small intestine, large intestine and cecum weight was higher in TLO relative to the TPL (P<0.05).In addition, cecal and excreta pH was lower in TLO than the TPL (P<0.05); where, among cecalmicrobiology, Bacillus sp. count was higher in TLO compared to TPL (P<0.05). Excreta noxious gas concentration data revealed that, ammonia gas was lower in TLO during 0 hour, 3 hour and 12 hour incubation period, while the average value also significantly lower in TLO in relation to the TPL (P<0.05). The hydrogen sulfide and sulfur dioxide gas did not differ between TLO and TPL (P>0.05). Economic analysis data elucidated that, there was no significant difference for cost per unit of gain between TLO and TPL (P>0.05). The result suggested that, tallow and lard combination has no negative impact on the growth performance; however, there was higher excreta noxious gas concentration, which is one of the important issues for the environmental aspects from the broiler industry. Therefore, single use of animal fat (halal tallow) for halal broiler production are preferred instead of combination with another animal fat (haram lard).

show abstract

“…has been reported [72,73]. According to some authors, at high ambient temperatures, it is advisable to reduce the stocking poultry density by [15][16][17][18][19][20] H a n d l i n g b i r d s u n d e r h e a t s t r e s s. When handling birds during heat stress, the following rules should be followed [45]: birds should not be disturbed during the hottest period of the day; vaccination, transportation of livestock to poultry houses for adult birds should be performed during the cool time of the day (early morning or late evening); under vaccination via drinking water, water supply should not be interrupted; spray vaccination should be excluded; prevention of bacterial infection should be performed (breathing with open mouth, there is no air filtration through nasal passages, secondary bacterial infections gets in the body, which results in bird wasting).…”

mentioning

confidence: 99%

“…According to Q.U. Zaman et al [19], in the heat stress conditions (32-39 С), the diet with low crude protein (190 g/kg) and high content of metabolizable energy (12.55 MJ/kg) with standard values of essential amino acids contributes to greater efficiency of broiler chicks than the feed with high amounts of protein (210 g/kg and 230 g/kg) and metabolizable energy (12.55 MJ/kg).…”

mentioning

confidence: 99%

HEAT STRESS IN POULTRY. II. METHODS AND TECHNIQUES FOR PREVENTION AND ALLEVIATION (review)

Фисинин¹,

Kavtarashvili²

2015

S-h. biol.

View full text Add to dashboard Cite

A b s t r a c tAn adverse effect of heat stress in poultry depends on both the external factors such as diet, water supply, rearing technology, birds' population density, air humidity and flow rate, etc., and the internal factors, particularly, poultry species and breed specificity, physiological conditions, etc. Herein, the approaches to prevention and alleviation of heat stress in poultry are summarized and discussed. Different strategies were proposed for lowering of body heat production and for better heat dissipation, thus maintaining productivity and product quality and minimizing losses for poultry farms. These strategies include the increase in energetic level of a diet in accordance with decrease in feed consumption due to stress (N.J. Daghir, 2009) and inclusion of higher (up to 4-5 %) levels of fat (B.L. Red, 1981; N. Usayran et al., 2001; A.A. Ghazalah et al., 2008); decrease by 2-4 % of dietary crude protein (Q.U. Zaman et al., 2008) and carbohydrate levels (metabolization of fat produces less heat than protein and carbohydrates) (N

show abstract

Effect of varying dietary energy and protein on broiler performance in hot climate

Cited by 47 publications

References 24 publications

Redução do nível de proteína bruta em rações para frangos de corte em ambiente de estresse por calor

Redução do nível de proteína bruta em rações para frangos de corte em ambiente de estresse por calor

Evaluation Ofhalal Tallow and Haram Lardcombinations on Growth Performance, Immunity, Cecalmicrobiology and Noxious Gas Emissionsin Boilers.

HEAT STRESS IN POULTRY. II. METHODS AND TECHNIQUES FOR PREVENTION AND ALLEVIATION (review)

Contact Info

Product

Resources

About