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Effects of dietary protein levels on nutrients utilizability chemical composition of broiler meat and amino acid contents in blood plasma



Effects of dietary protein levels on nutrients utilizability chemical composition of broiler meat and amino acid contents in blood plasma



Research Reports of the Rural Development Administration 32(3 LIVEST): 22-27



This study was conducted to evaluate the effects of dietary protein levels on nutrients utilizability, carcass composition and contents of amino acid in blood plasma. The levels of lysine and methinoine were fixed 1.20%, 0.50% in starter diet and 1.00% of 0.38% in finisher diet, respectively, and varied protein levels 22%, 20% and 18% in starter diet and 19%, 17% and 15% in finisher diet, respectively. The data used in this study were obtained from 270 broiler chicks at livestock experiment station for March 20, 1989 to May 8, 1989. The results obtained were summarized as follows; The protein levels did not affect dry matter, crude protein, ether extract, and carbohydrate utilizability of experimental diets. As protein levels increased, the utilizability of experimental diets. As protein levels increased, the utilizability of alanine was increased in starter diet and also that of lysine and methionine in finisher diet. As the protein levels was increased, the moisture content of broiler meat also increased. When the protein levels was increased, amino acid content in plasma was also increased, respectively, and showed significant difference in aspartic acid, serine, glycine, isoleucine and tyrosine (P < 0.05).

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