Evaluation of different digestible lysine levels for male broilers during the period of 18 to 40 days of age

A total of 1.500 male Cobb 500 broilers were used to determine the optimal digestible lysine level for 18 to 40-day-old broilers. The experimental period started when broilers were 18 days old and had an initial average weight of 737 ± 20 g. A completely randomized experimental design was applied, w...

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Bibliographic Details
Published in:	Brazilian Journal of Poultry Science Vol. 16; no. 1; pp. 83 - 87
Main Authors:	Carlos, TCF, Marino, CT, Silva, NVP da, Barbosa, LCGS, Reis, RN, Muramatsu, K, Araújo, CS da S, Araújo, LF
Format:	Journal Article
Language:	English
Published:	Fundação APINCO de Ciência e Tecnologia Avícolas 01-03-2014
Subjects:	Amino acids ideal protein parts yield poultry production
Online Access:	Get full text
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Summary:	A total of 1.500 male Cobb 500 broilers were used to determine the optimal digestible lysine level for 18 to 40-day-old broilers. The experimental period started when broilers were 18 days old and had an initial average weight of 737 ± 20 g. A completely randomized experimental design was applied, with five lysine levels, totaling five treatments with 10 replicates of 30 birds each. The experimental diets contained equal energy and protein levels, and 0.86, 0.95, 1.04, 1.13, and 1.22% digestible lysine. The following parameters were evaluated: average body weight at 40 days of age, daily weight gain, daily feed intake, feed conversion ratio, carcass yield and parts yield, and abdominal fat percentage. There was a quadratic effect (p<0.05) of digestible lysine levels on average body weight at 40 days of age, daily weight gain, and breast yield, and a cubic effect on feed conversion ratio and abdominal fat. There was no influence of lysine levels of daily feed intake, carcass yield, leg, or wing yields. It was concluded that digestible lysine requirements for male broilers during the evaluated period was 1.22% for performance and 1.04% for carcass yield.
ISSN:	1516-635X 1806-9061 1516-635X
DOI:	10.1590/S1516-635X2014000100012