Impact of dietary digestible aromatic amino acid levels and stachyose on growth, nutrient utilization, and cecal odorous compounds in broiler chickens
ABSTRACT: This study evaluated the impact of dietary digestible aromatic amino acid (DAAA) levels and stachyose on growth, nutrient utilization and cecal odorous compounds in broiler chickens. A 3×2 two-factor factorial design: Three dietary DAAA levels (1.40, 1.54, 1.68%) supplemented with either 5...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-04-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124001159 |
| _version_ | 1797256509318496256 |
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| author | Meiye Fu Xiaoliang Zhou Dafei Yin Haiying Liu Xin Zhu Guiqin Yang |
| author_facet | Meiye Fu Xiaoliang Zhou Dafei Yin Haiying Liu Xin Zhu Guiqin Yang |
| author_sort | Meiye Fu |
| collection | DOAJ |
| description | ABSTRACT: This study evaluated the impact of dietary digestible aromatic amino acid (DAAA) levels and stachyose on growth, nutrient utilization and cecal odorous compounds in broiler chickens. A 3×2 two-factor factorial design: Three dietary DAAA levels (1.40, 1.54, 1.68%) supplemented with either 5 g/kg of stachyose or without any stachyose were used to create 6 experimental diets. Each diet was fed to 6 replicates of 10 birds from d 22 to 42. Findings revealed that broilers receiving a diet with 1.54% DAAA levels supplemented with 5 g/kg stachyose exhibited a significant boost in average daily gain and improved utilization of crude protein, ether extract, tryptophan, and methionine compared to other diet treatments (P < 0.05). As the dietary DAAA levels increased, there was a significant rise in the concentrations of indole, skatole, p-methylphenol, and butyric acid in the cecum of broilers (P < 0.05). The addition of stachyose to diets reduced concentrations of indole, skatole, phenol, p-methylphenol, acetic acid and propionic acid in the cecum (P < 0.05). The lowest concentrations of indole, phenol, p-methylphenol, volatile fatty acids and pH in cecum of broilers were observed in the treatment which diet DAAA level was 1.40% with stachyose (P < 0.05). In conclusion, dietary DAAA levels and stachyose had significant interactions on the growth, main nutrient utilization and cecal odorous compounds in broilers. The dietary DAAA level was 1.54% with 5 g/kg of stachyose can improve the growth performance, nutrient utilization. However, the dietary DAAA level was 1.40% with stachyose was more beneficial to decrease the cecal odor compound composition in broilers. |
| first_indexed | 2024-03-08T00:13:29Z |
| format | Article |
| id | doaj.art-d0ae2081b9424c6b8e9a08cbcabbc63a |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-04-24T22:22:52Z |
| publishDate | 2024-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-d0ae2081b9424c6b8e9a08cbcabbc63a2024-03-20T06:08:01ZengElsevierPoultry Science0032-57912024-04-011034103536Impact of dietary digestible aromatic amino acid levels and stachyose on growth, nutrient utilization, and cecal odorous compounds in broiler chickensMeiye Fu0Xiaoliang Zhou1Dafei Yin2Haiying Liu3Xin Zhu4Guiqin Yang5College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, ChinaCorresponding author:; College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, ChinaABSTRACT: This study evaluated the impact of dietary digestible aromatic amino acid (DAAA) levels and stachyose on growth, nutrient utilization and cecal odorous compounds in broiler chickens. A 3×2 two-factor factorial design: Three dietary DAAA levels (1.40, 1.54, 1.68%) supplemented with either 5 g/kg of stachyose or without any stachyose were used to create 6 experimental diets. Each diet was fed to 6 replicates of 10 birds from d 22 to 42. Findings revealed that broilers receiving a diet with 1.54% DAAA levels supplemented with 5 g/kg stachyose exhibited a significant boost in average daily gain and improved utilization of crude protein, ether extract, tryptophan, and methionine compared to other diet treatments (P < 0.05). As the dietary DAAA levels increased, there was a significant rise in the concentrations of indole, skatole, p-methylphenol, and butyric acid in the cecum of broilers (P < 0.05). The addition of stachyose to diets reduced concentrations of indole, skatole, phenol, p-methylphenol, acetic acid and propionic acid in the cecum (P < 0.05). The lowest concentrations of indole, phenol, p-methylphenol, volatile fatty acids and pH in cecum of broilers were observed in the treatment which diet DAAA level was 1.40% with stachyose (P < 0.05). In conclusion, dietary DAAA levels and stachyose had significant interactions on the growth, main nutrient utilization and cecal odorous compounds in broilers. The dietary DAAA level was 1.54% with 5 g/kg of stachyose can improve the growth performance, nutrient utilization. However, the dietary DAAA level was 1.40% with stachyose was more beneficial to decrease the cecal odor compound composition in broilers.http://www.sciencedirect.com/science/article/pii/S0032579124001159digestible aromatic amino acidstachyosenutrient utilizationodorous compoundbroiler |
| spellingShingle | Meiye Fu Xiaoliang Zhou Dafei Yin Haiying Liu Xin Zhu Guiqin Yang Impact of dietary digestible aromatic amino acid levels and stachyose on growth, nutrient utilization, and cecal odorous compounds in broiler chickens Poultry Science digestible aromatic amino acid stachyose nutrient utilization odorous compound broiler |
| title | Impact of dietary digestible aromatic amino acid levels and stachyose on growth, nutrient utilization, and cecal odorous compounds in broiler chickens |
| title_full | Impact of dietary digestible aromatic amino acid levels and stachyose on growth, nutrient utilization, and cecal odorous compounds in broiler chickens |
| title_fullStr | Impact of dietary digestible aromatic amino acid levels and stachyose on growth, nutrient utilization, and cecal odorous compounds in broiler chickens |
| title_full_unstemmed | Impact of dietary digestible aromatic amino acid levels and stachyose on growth, nutrient utilization, and cecal odorous compounds in broiler chickens |
| title_short | Impact of dietary digestible aromatic amino acid levels and stachyose on growth, nutrient utilization, and cecal odorous compounds in broiler chickens |
| title_sort | impact of dietary digestible aromatic amino acid levels and stachyose on growth nutrient utilization and cecal odorous compounds in broiler chickens |
| topic | digestible aromatic amino acid stachyose nutrient utilization odorous compound broiler |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124001159 |
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