We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Examination of the amino acid digestibility in poultry of different origin and utilization
Project
Project code: 2803OE386
Contract period: 01.12.2004
- 31.03.2007
Budget: 70,250 Euro
Purpose of research: Basic research
Rapeseed cake, soybean cake, toasted soybeans, maize gluten, wheat gluten and potato protein were studied for their precaecal amino acid digestibility in broilers, laying hens and turkeys. Experiments followed a standardised protocol. Diets contained an indigestible marker. For digestibility calculation, samples of the gut content were taken from a defined section of the terminal ileum immediately after slaughtering the birds. Digestibilities of individual amino acids were calculated by using a linear regression approach, separately for each protein source and animal species. In broilers, the mean digestibility of the essential amino acids arginine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine was in descending order: wheat gluten 97%, maize gluten 91%, rapeseed cake 89%, soybean cake 87%, toasted soybeans 82% and potato protein 64%. Laying hens had the highest digestibilities in comparison with broilers and turkeys. The ranking of species in digestibility was hens > broilers > turkeys (91, 82, 80%) for soybeans, and hens = broilers > turkeys (91, 91, 77%) for maize gluten.
Section overview
Subjects
- Animal breeding
- Animal nutrition
Framework programme
Federal Organic Farming Scheme and other forms of sustainable agriculture (BÖLN)
