Effects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 days of age (II): breast meat quality

Abstract

SUMMARYIn a previous companion study, we found that broiler growth performance and meat yield were improved by the feeding of increased levels of dietary lysine (Lys) and methionine (Met). In the current study, dietary Lys and Met supplementation were evaluated for their effect on the breast (pectoralis major) meat quality of male Ross × Ross 708 broilers. A completely randomized block design with a 2 × 4 factorial arrangement of treatments was applied (10 blocks and 8 treatments/block). The diets, including 2 Lys levels (1.013 and 1.216%) and 4 Met levels (0.304, 0.380, 0.456, and 0.532%), were fed from 21 to 42 d of age in the form of pellets, and broilers were processed at 42 d of age. Data were analyzed by 2-way ANOVA using the MIXED procedures of SAS 9.2. Lysine supplementation yielded breast meat with increased sarcoplasmic protein (soluble protein) solubility (P = 0.007) and pH (less protein denaturation; P < 0.0001), and decreased cooking loss (higher cooking yield; P = 0.0009), shear force (increased tenderness; P = 0.035), and lightness (associated with higher muscle pH and cooking yield; P < 0.0001). Dietary Lys and Met interacted to affect cooking loss, in that breast meat from birds fed the highest Lys and Met levels showed the lowest cooking loss (P = 0.02). In addition, overall consumer acceptability was slightly higher for the breast meat of birds belonging to the Lys (1.216%) and Met (0.532%) treatment group when compared to those in the 1.013% Lys and 0.380% Met treatment. In conclusion, supplemental dietary Lys and Met increased growth rate and meat yield without having any adverse effects on the meat quality parameters tested. Furthermore, the supplementation of diets with Lys and Met slightly improved some meat quality parameters. DESCRIPTION OF PROBLEMPrevious research [1] indicated that an increase in dietary methionine (Met) from 0.41% (8% higher than the 0.38% as recommended by NRC [2]) to 0.51% (34% higher than the NRC

Effects of Dietary Supplementation with Red Algae Powder (Chondrus crispus) on Growth Performance, Carcass Traits, Lymphoid Organ Weights and Intestinal pH in Broilers

“…The chemical benefits of this natural product increased the carcass and breast yields at 32 days (T1) (at slaughter), perhaps due to better intestinal health and absorption of biomolecules in the gastrointestinal tract, as amino acids. An improvement in the absorption of lysine increases the yield of the breast (Zhai et al, 2016) and therefore the carcass yield, as was observed in our experiment.…”

The effect of finishing diet supplemented with methionine/lysine and methionine/α-tocopherol on performance, carcass traits and meat quality of Hanwoo steers

“…Furthermore, methionine in the rumen-protected form is considered to be capable of supporting protein synthesis and inhibiting protein degradation through involvement in the synthesis of reduced glutathione (GSH), which naturally inhibits reactive oxidative species (ROS) [3]. Besides, supplementation with lysine increased the concentration of sarcoplasmic protein, which positively correlates with an increase in meat tenderness [4]. Studies have inferred that when methionine and lysine are absorbed efficiently in the ruminant's small intestine, the animals retain more nitrogen and, consequently, the muscle fiber types and satellite cell populations and altered; these amino acids may serve as optimizing agents for growth rate and are critical for maximizing lean tissue deposition [5].…”

“…2) Area was measured from longissmus thoracis muscle. 4) A grade (yield index ≥ 69.00) = 3, B grade (66.00 ≤ yield index < 69.00) = 2, C grade (yield index < 66.00) = 1. 5) Marbling score standard; No.1-No.9 (1 = devoid, 9 = abundant).…”

Effects of dietary lysine supplementation on performance, egg quality, and development of reproductive system in egg-laying ducks

“…Studies with commercial broiler chickens (Faridi et al 2015), local breed of chickens (Nasr & Kheiri 2011;Yuan et al 2015), quails (Mehri et al 2013), turkeys (de Paula Dorigam et al 2016), White Pekin ducks (Xie et al 2009), and local Korean ducks (Wickramasuriya et al 2016) suggested increasing Lys levels to improve average daily gain, feed consumption, and feed efficiency. Moreover, carcass yield, breast meat yield, water-holding capacity, tenderness, and meat taste improved as a result of increasing Lys concentrations, whereas abdominal fat and cooking loss declined which led to enhance meat quality and consumer acceptance (Berri et al 2008;Watanabe et al 2015;Zhai et al 2016).…”