High lipid, low protein diet increases net energy in broilers

Title
High lipid, low protein diet increases net energy in broilers
Publication Date
2014
Author(s)
Rodgers, Nicholas
Wu, Shubiao
( author )
OrcID: https://orcid.org/0000-0002-1790-6015
Email: swu3@une.edu.au
UNE Id une-id:swu3
Choct, Mingan
( author )
OrcID: https://orcid.org/0000-0002-2242-8222
Email: mchoct@une.edu.au
UNE Id une-id:mchoct
Swick, Robert A
( author )
OrcID: https://orcid.org/0000-0003-3376-1677
Email: rswick@une.edu.au
UNE Id une-id:rswick
Editor
Editor(s): Peter Selle
Type of document
Conference Publication
Language
en
Entity Type
Publication
Publisher
University of Sydney
Place of publication
Sydney, Australia
UNE publication id
une:15357
Abstract
Poultry diets are typically formulated to meet metabolisable energy (ME) and other nutritional needs. ME does not account for the heat increment (HI) of birds fed diets of differing chemical composition. Formulating for energy needs based on the net energy (NE) system (AME minus HI) accounts for HI differences between diets. HI comprises heat associated with prehension, digestion and metabolism of ingested feed. Minimising the feed HI may therefore improve conversion efficiency of feed energy to energy used for production. Classen (2013), amongst others, has reported that the relationship between ME and digestible amino acids is variable depending on the source of energy in the diet (lipid, carbohydrate, protein) among other factors. De Groote (1974) determined the relative efficiency of energy utilisation from carbohydrate (100%), protein (78%) and lipid (133%). Thus, birds fed diets containing high lipid and low protein may have a lower HI than birds fed high protein, low lipid diets. A study was conducted to determine if low lipid, high protein and high lipid, low protein diets had different HI, NE, NNE:AME (to account for different dietary AME values) and retained energy (RE) in broilers.
Link
Citation
Proceedings of the Australian Poultry Science Symposium, v.25, p. 102-102
ISSN
1034-6260
1034-3466
Start page
102
End page
102

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