Effects of Sucrose-based High-lysine Diet on Blood Chemistry, Growth Performance, and Gastrointestinal Morphology of Broiler Chickens During the Growing Stage

Al‐Rabadi, Ghaid J.; Al-Rawashdeh, M.; Al-Hijazeen, Marwan; Al-Omari, Hasan Yousef

doi:10.2141/jpsa.0170206

Cited by 2 publications

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“…Для увеличения энергии рациона обычно практикуется добавление масла и жира. В ряде исследований предлагается использовать жирные кислоты в рационе для увеличения энергии [5][6][7][8][9][10][11]. Очень мало исследований касалось использования сахарозы в кормах [12][13][14][15][16][17][18][19], хотя NRC предлагал вариант рациона птицы с использованием до 15% чистой сахарозы в 1984 году.…”

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Study of the productive qualities and the level of chemical elements in the body of broiler chickens of the Arbor Icress cross with different nutrient supply of the diet

et al. 2022

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Relevance. Estimating the energy content of feeds and their digestibility is important to the industry in order to better account for the effects of additives in diet formulations and to calculate the value of these additives in different diet formulations. This is especially important in diets that are high in non-structural carbohydrates because the energy efficiency of digesting or fermenting sugars cannot be directly compared to the digestion and absorption of starch, fat, or protein.Methodology. The object of the study are broiler chickens of the Arbor Aсres cross. The control group was kept on the main diet, and the diet of the experimental groups was supplemented with 10% casein (proteins) from the dry matter of the diet, 10% sugar (carbohydrates) from the dry matter of the diet and 10% sunflower oil (fats) from the dry matter of the diet. The content of toxic elements in the resulting ash was assessed using an "Elan 9000" mass spectrometer and an "Optima 2000 V" atomic emission spectrometer.Results. In the final period of cultivation in the experimental groups, an increase in the digestibility of all components of the diet relative to the control indicators was noted. When compared with the control, the level of digestibility of DM and OM in group I was higher by 6.8% and 7.1%, in II — by 8.5% and 8.4%, in III — by 5.7% and 5.6% respectively. The coefficient of digestibility of crude protein was higher in the group treated with casein, compared to the control, this indicator was higher by 7.3%. Digestibility of SF was maximum in the III experimental group and amounted to 90.23%, which is higher than in the control by 26.5% (p ≤ 0.05). The degree of digestibility of carbohydrates was higher in the group that received sugar, relative to the control by 9.5%.

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