Influence of age on the apparent ileal amino acid digestibility of feed ingredients for broiler chickens

Abstract

1. The apparent ileal digestibility of amino acids in 8 feed ingredients was determined using 14-, 28- and 42-d-old male broiler chickens. The ingredients included three cereals (wheat, sorghum and maize), one cereal by-product (mill run), three oilseed meals (canola, cottonseed and soybean meals) and one animal protein meal (meat and bone meal).

2. Dietary crude protein in the assay diets was supplied solely by the test ingredient. All diets contained 20 g/kg acid-insoluble ash as an indigestible marker, and each diet was offered ad libitum in mash form to 5 replicate pens from 11 to 14 d, 25 to 28 d and 39 to 42 d post-hatching. There were 12, 6 and 6 birds per pen for the 14, 28 and 42 d samplings, respectively.

3. The results suggest that the age of broilers significantly influenced the apparent ileal digestibility of amino acids. The effects, however, varied among amino acids and ingredients.

4. In wheat, the digestibility of most amino acids was higher in 14- than in 28- and 42-d-old broilers. In maize, the digestibility coefficients of amino acids were higher at 28 and 42 d than at 14 d. The digestibility coefficients in maize and wheat at 28 and 42 d were similar. The digestibility of amino acids in sorghum at 42 d was higher than those at 28 d, but similar to those at 14 d except for histidine, lysine, serine and glycine, which were significantly higher at 42 d. Digestibility of amino acids in sorghum was similar between 14 and 28 d except for isoleucine, leucine, phenylalanine, glutamic acid and alanine. The digestibility of amino acids in mill run at 42 d was significantly higher than those at 14 and 28 d. There were no differences in digestibility between 14 and 28 d.

5. In general, the digestibility of amino acids in canola meal, soybean meal and, meat and bone meal was higher at 28 and 42 d compared to those at 14 d, and similar between 28 and 42 d of age. In cottonseed meal, age had no effect on the digestibility coefficient of amino acids, except for lysine and arginine, which increased with age.

6. Analysis of the combined results for the 8 feed ingredients showed that, in general, the digestibility coefficients of amino acids increased with advancing age of broiler chickens.

Acknowledgements

The study received financial support from the Chicken Meat Committee of the Australian Rural Industry Research and Development Corporation and Weston Animal Nutrition, Enfield, NSW. The expert assistance of Ms Joy Gill and Mrs Melinda Hayter at the Poultry Research Unit, University of Sydney, Camden, NSW is gratefully acknowledged.

Notes

Present address: Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerton North, New Zealand.

Present address: School of Animal Studies, University of Queensland, Gatton, QLD 4343, Australia.

Additional information

Notes on contributors

W.L. Bryden †

Present address: Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerton North, New Zealand.