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  • Title: Quantitative estimates of the optimal balance between digestible lysine and the true protein contents of broiler feeds.
    Author: Alhotan RA, Pesti GM.
    Journal: Br Poult Sci; 2016 Aug; 57(4):538-50. PubMed ID: 27098889.
    Abstract:
    Typical poultry feed formulation models have been developed for meeting the minimum specifications of the essential amino acids (EAAs), ignoring the importance of providing precise levels of the non-essential amino acids (NEAAs) that are required for maximum performance. Including true protein (TP) values in these models in relation to EAAs can most accurately account for the requirements of all amino acids (AAs) in the ration (essential, non-essential and excess EAAs). Data from recent research reports on the digestible lysine (dLys) requirements for maximum weight gain and minimum feed conversion ratio (FCR) were compiled from the literature. dLys requirements and the TP contents of the feeds were recalculated based on common ingredient composition values. Broken-line linear (BLL) and broken-line quadratic (BLQ) models were fitted to the data and compared. The dLys requirements of broilers (g/kg diet) for body weight gain (BWG) and FCR were found to increase linearly as a function of the true and crude protein contents of the diet. These relationships were not affected by either age or sex. As chickens aged, the dLys requirements decreased. However, the dLys requirement to TP ratio did not change with age for BWG or FCR. For maximum BWG and minimum FCR, the dLys requirements were estimated from the prediction models to be 4.92% ± 0.51 and 5.58% ± 0.70 of the TP level of the diet, using the BLL models, respectively. The good linear relationship between the dLys requirement and TP level allows the prediction of the variables from each other for use in feed formulation to represent the requirements of both EAAs and NEAAs. The dietary dLys requirements were estimated to be lower using the BLL vs. the BLQ models. TP was a better predictor of dLys requirements than crude protein (higher R(2) values).
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