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Effect of dietary protein reduction on growth performance, carcass characteristics, meat quality, chemical composition, and blood uric acid in Korat chickens |
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| รหัสดีโอไอ | |
| Creator | Sutisa Khempaka |
| Title | Effect of dietary protein reduction on growth performance, carcass characteristics, meat quality, chemical composition, and blood uric acid in Korat chickens |
| Contributor | Orapin Jantasaeng |
| Publisher | Faculty of Agriculture |
| Publication Year | 2567 |
| Journal Title | Khon Kaen Agriculture Journal |
| Journal Vol. | 52 |
| Journal No. | 6 |
| Page no. | 1074-1087 |
| Keyword | Korat chicken, low crude protein, growth performance, meat quality, blood uric acids |
| URL Website | https://li01.tci-thaijo.org/index.php/agkasetkaj |
| Website title | Khon Kaen Agriculture Journal |
| ISSN | 3027-6497 (Online) |
| Abstract | The objective of this study was to investigate the effect of reducing crude protein (CP) levels while supplementing synthetic amino acids in the diets on growth performance, carcass characteristics, meat quality, chemical composition of meat, and blood uric acids in Korat chickens (KRC). A total of 288 mixed-sex one-day-old KRC were randomly allotted to 3 groups with 6 replicates (16 chicks/replicate) using a completely randomized design. The experimental diets consisted of 3 groups as follows : group 1) control (basal diet), and groups 2 and 3 diets containing 1.5 and 3.0% less CP than that of the control, respectively. The experimental diets were supplemented with synthetic amino acids including methionine, lysine, threonine, arginine, valine, tryptophan and isoleucine to meet the requirement of KRC in each period. The KRC were raised in open housing, where feed and water were provided ad libitum for a period of 63 days. The experimental period was divided into 3 phases: starter (1-21 d), grower (22-42 d), and finisher (43-63 d). The results revealed that reducing dietary protein by 1.5% had no adverse effects on growth performance (P>0.05). However, a reduction of CP levels by 3.0% resulted in decreased body weight, average daily gain, and feed efficiency (P<0.05). In addition, it was observed that the reduction of CP by 3.0% also decreased blood uric acid, and increased meat color (redness and yellowness) and fat deposition (P<0.05), but no significant differences were found in carcass traits. In conclusion, the reduction of CP content in the KRC diets by 1.5%, along with synthetic amino acid supplementation, demonstrated no detrimental effects on growth performance, carcass traits, meat quality, or meat chemical composition. |
