Amino acid availability of some poultry feedstuffs as affected by heat stress and enzyme supplementation [electronic resource].

By: Contributor(s): Language: English Summary language: Arabic Description: P. 251-268Other title:
  • التوافر الحيوي للأحماض الأمينية لبعض مواد علف الدواجن و تأثرها بالاجهاد الحراري و اضافة الانزيمات [Added title page title]
Uniform titles:
  • Egyptian journal of animal production, 2006 v. 43 [electronic resource]:
Subject(s): In: Egyptian journal of animal production 2006.v.43 (Supplement issue)Summary: Four similar experiments were conducted with four feed ingredients, mung beans, sorghum, rice bran and wheat bran. Each experiment was carried out to evaluate the bioavailability of amino acids of each feed ingredients understudy. Apparent amino acid availability (AAAA) and true amino acid availability (TAAA) were evaluated either under thermoneutral (24 DC) or cyclic heat stress (8 hrs at 38 DC and 16 hrs at 24 DC) without or with enzyme supplementation (optizyme at level of 300 mg/kg or phytase at level of 1500 FTU/kg feed). Forty sixteen month old mature Dandarawi roosters divided into eight groups of five birds each were used in these experiments. Force feeding was applied for determining AAAA and TAAA. The results showed that: 1- The effect of heat stress at 38 DC on apparent and true availability of amino acids differed according to the feedstuff under study and to the amino acid itself 2- The impact of enzyme supplementation on amino acids availability tended to be positive in general. 3- The interaction between thermoneutra1 conditions and optizyme supplementation significantly (P<0.05) increased both AAAA and TAAA values in sorghum, rice bran and wheat bran. Also, phytase supplementation had a similar effect in case of mung beans. Moreover, enzyme supplementation (optizyme or phytase) under heat stress significantly increased the values of the overall mean of AAAA and T AAA of all amino acids of the four feedstuffs under study. The effect of optizyme was more pronounced than that of phytase.
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Four similar experiments were conducted with four feed ingredients, mung beans, sorghum, rice bran and wheat bran. Each experiment was carried out to evaluate the bioavailability of amino acids of each feed ingredients understudy. Apparent amino acid availability (AAAA) and true amino acid availability (TAAA) were evaluated either under thermoneutral (24 DC) or cyclic heat stress (8 hrs at 38 DC and 16 hrs at 24 DC) without or with enzyme supplementation (optizyme at level of 300 mg/kg or phytase at level of 1500 FTU/kg feed). Forty sixteen month old mature Dandarawi roosters divided into eight groups of five birds each were used in these experiments. Force feeding was applied for determining AAAA and TAAA. The results showed that: 1- The effect of heat stress at 38 DC on apparent and true availability of amino acids differed according to the feedstuff under study and to the amino acid itself 2- The impact of enzyme supplementation on amino acids availability tended to be positive in general. 3- The interaction between thermoneutra1 conditions and optizyme supplementation significantly (P<0.05) increased both AAAA and TAAA values in sorghum, rice bran and wheat bran. Also, phytase supplementation had a similar effect in case of mung beans. Moreover, enzyme supplementation (optizyme or phytase) under heat stress significantly increased the values of the overall mean of AAAA and T AAA of all amino acids of the four feedstuffs under study. The effect of optizyme was more pronounced than that of phytase.

Summary in Arabic.

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