Effects of the Combination of Non-Phytate Phosphorus, Phytase and 25-Hydroxycholecalciferol on the Performance and Meat Quality of Broiler Chickens

Abstract

This experiment was conducted to evaluate the combination effect of low dietary non-phytate phosphorus (NPP) concentrations, phytase (PHY) levels, and 25-hydroxycholecalciferol (25-OH-D 3 ) levels on the growth performance and meat quality of broilers. Two levels of NPP, two levels of PHY, and two levels of 25-OH-D 3 resulted in a 2×2×2 factorial arrangements, with eight treatments (TRT). The birds on TRT 1-4 were fed diet 1 (NRC NPP was reduced by 0.1) and the birds on TRT 5-8 were fed with diet 2 (NRC NPP was reduced by 0.2). Each diet was mixed with different levels PHY and 25-OH-D 3 . Performance and meat quality parameters were measured. Results showed that during entire experiment the most advantageous effects were obtained with TRT 3 (NRC NPP reduced by 0.1 + 600 U/kg phytase + 34.5µg/kg 25-OH-D 3 ) and TRT 4 (NRC NPP reduced by 0.1 + 600 U/kg phytase + 69µg/kg 25-OH-D 3 ). The lowest body weight gain (BWG) and feed intake(FI) were observed with TRT 5 (NRC NPP reduced by 0.2 + 300 U/kg phytase + 34.5µg/kg 25-OH-D 3 ). Lowering NRC NPP by 0.1 to 0.2 significantly reduced weight gain (WG) (p< 0.05) and FI (p< 0.05) during the starter phase (ST), while during grower phase (GF) lowering NRC NPP by 0.1 to 0.2 did not affect WG (p>0.05) and produced small decrease in FI. BWG, FI and feed conversion ratio were not influenced (p>0.05) by different PHY or 25-OH-D 3 levels. In addition, the meat color, pH, and shear force were not affected by the different NPP, PHY or 25-OH-D 3 levels.

Effects and interaction of dietary calcium and nonphytate phosphorus for slow-growing yellow-feathered broilers between 56 and 84 d of age

“…Researches showed that dietary NPP supplementation decreased serum malondialdehyde (MDA) levels in laying hens challenged with lipopolysaccharide ( Nie et al., 2018 ) and MDA contents in the muscle of fish, suggesting that NPP reduced lipid and protein oxidation ( Wen et al., 2015 ), which might explain the improvement of meat quality of broilers by NPP. In contrast, Ren et al. (2015) found that meat color (L∗ value, a∗ value, b∗ value) and shear force of the thigh meat or breast muscle were not affected by different levels of NPP.…”