Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/27261
Title: The Relevance of Starch-Protein Digestive Dynamics in Crude Protein-Reduced Broiler Diets
Contributor(s): Selle, P H (author); Chrystal, P V (author); Moss, A F  (author)orcid ; Yin, D (author); Khoddami, A (author); Naranjo, V D (author); Liu, S Y (author)
Publication Date: 2019
Open Access: Yes
Handle Link: https://hdl.handle.net/1959.11/27261
Open Access Link: https://sydney.edu.au/vetscience/apss/documents/2019/APSS%202019%20Proceedings.pdfOpen Access Link
Field of Research (FoR) 2008: 070204 Animal Nutrition
070202 Animal Growth and Development
Field of Research (FoR) 2020: 300303 Animal nutrition
300301 Animal growth and development
Socio-Economic Objective (SEO) 2008: 830309 Poultry
Socio-Economic Objective (SEO) 2020: 100411 Poultry
Abstract: Broiler chickens were offered diets formulated to contain 200, 188, 172 and 156 g/kg crude protein (CP) from 14 to 35 days post-hatch. Feed conversion ratio (FCR) increased linearly from 1.495 to 1.629 as dietary CP declined with a corresponding increase in distal jejunal starch-protein disappearance rate ratios from 2.08 to 3.17. These two parameters were quadratically related (r = 0.838; P < 0.001) and there was a linear relationship (r = 0.605; P < 0.001) between relative fat-pad weights and FCR. Increasing starch-protein disappearance rate ratios are detrimental for birds offered CP-reduced diets and the implications of these outcomes are discussed.
Publication Type: Conference Publication
Conference Details: Australian Poultry Science Symposium17-20/02/2019
Source of Publication: Proceedings of the Australian Poultry Science Symposium, v.30, p. 37-40
Publisher: University of Sydney
Place of Publication: Sydney, Australia
ISSN: 1034-6260
Peer Reviewed: Yes
HERDC Category Description: E1 Refereed Scholarly Conference Publication
Other Links: https://sydney.edu.au/vetscience/apss/
Appears in Collections:Conference Publication
School of Environmental and Rural Science

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