The Effect of Different Levels of Glycine in Low Protein Finisher Diets on Performance, Carcass and Bone Characteristics, Immune System and Blood Parameters of Broiler Chickens | ||
| علوم دامی | ||
| Volume 34, Issue 130, June 2021, Pages 165-180 PDF (1.98 M) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/asj.2020.127723.1981 | ||
| Authors | ||
| Mohamdreza Salehiabri1; parviz farhoomand2; Majid Toghyani3 | ||
| 1Department of Animal Science, Urmia University | ||
| 2professor, Department of Animal Science, Faculty of Agriculture, University of Urmia‎ | ||
| 3Islamic Azad University Isfahan Khorasgan Branch | ||
| Abstract | ||
| The purpose of this study was to investigate the effects of different levels of glycine in diluted protein diets on performance, carcass characteristics, internal organs, immune system, carcass nutrients, blood parameters and bone characteristics. Three hundred and sixty 24 days old male broilers (Hubbard strain) were used in a completely randomized design with 5 experimental group and 6 replicates (12 chicks per replicate). Experimental groups were the control diet and diluted diets containing 0, 0.05, 0.08 and 0.1% glycine during the finisher 1 (24-30 days) and finisher 2 (31 to 42 days) periods. Feed intake and weight gain were determined during the finisher 1 and 2 periods and used to calculate the feed conversion ratio. At the end of experiment (d 42), one chick from each replicate pen was selected and slaughtered for carcass characteristics and internal organ weights. Protein dilution had no effect on performance, carcass characteristics, internal organs, blood parameters, bone characteristics and carcass nutrients in broiler chicken but decreased the meat protein content (P <0.05). Furthermore, dietary protein dilution reduced the blood calcium content in broilers (P <0.05). Addition of 0.1% glycine to diluted diet increased the meat protein content and bone ash, but decreased the meat fat content, blood thyroxin hormone and blood urea contents (P <0.05). In general, the addition of glycine to diluted protein diets has no effect on the performance, carcass characteristics, and blood parameters but improves the meat quality by increasing the protein and decreasing the fat contents of meat. | ||
| Keywords | ||
| Chicken Broilers; Dilution; Glycine; Immune Response; Low Protein | ||
| References | ||
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