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

Abstract

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.

25-Hydroxycholecalciferol As an Alternative to Vitamin D3 in Diets with Different Levels of Calcium for Broilers Reared Under Heat Stress

“…The reduction in the levels of dietary Ca, regardless of the sources of vitamin D 3, did not influence (p>0.05) broiler performance in all rearing phases. These results are consistent with those obtained by Li et al (2012) and Tizziani et al (2019)…”

“…These results are in agreement with those reported by several authors (Ledwaba & Roberson, 2003;Fritts & Waldroup, 2005;Rao et al, 2006;Castro et al, 2018; Table 3 -Feed intake (FI), weight gain (WG), and feed conversion ratio (FCR) of broiler chickens reared under heat stress at 1 to 21 and 1 to 42 days of age, fed diets supplemented with different vitamin D sources and decreased levels of calcium. Tizziani et al, 2019), where no significant difference in the performance of broilers due to the sources of vitamin D 3 were observed. Although not significant, a reduction of 2.92% was found in the absolute value of FCR of broilers fed diets containing 25(OH) D 3 (p=0.0568), possibly indicating a trend.…”

“…Cholecalciferol (D 3 ) is the common way of adding vitamin D 3 to diets. However, it is currently possible to use isoforms or vitamin D 3 metabolites in diets for broilers (Fritts & Waldroup, 2003;Garcia et al, 2013;Han et al, 2016;Hsiao et al, 2018;Tizziani et al, 2019). Following absorption, vitamin D 3 is hydroxylated in the liver, resulting in the formation of the 25(OH) D 3 metabolite, the main circulating form in blood, used as a vitamin D marker in animals (Arnold et al, 2015).…”

Response of broiler chickens to calcium and phosphorus restriction: Effects on growth performance, carcase traits, tibia characteristics and total tract retention of nutrients

“…Similar results have been reported by Abdulla et al (2017), who observed that Ca levels did not affect yield, leg, and breast percentages. In another study, the carcase, breast, drumstick, and thigh yields were not influenced by the reduction of Ca up to 30% of the broilers' requirements (Tizziani et al 2019). In the current study, meat quality was not studied and can be considered in future investigations.…”

Effect of dietary calcium and phosphorus levels on growth, carcass characteristics and liver and kidney functions of growing Egyptian geese

“…Additionally, Akter et al (2016) noted that the internal organ relative weights of broiler chicks were not impacted by reducing dietary Ca from 10 to 6 g/kg and dietary NPP from 4 to 3 g/kg. Tizziani et al (2019) demonstrated that the carcass yield of broiler chickens was not influenced by reducing Ca levels up to 30% of the requirements. In contrast, El-Faham et al (2019) found that decreasing the dietary Ca and available P to a level equivalent to half of the requirements significantly decreased the dressing and carcass yield in broilers.…”