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RETRACTED - Methionine: comparing methionine hydroxyl analogues for broilers, with focus on different thermal environments

Published online by Cambridge University Press:  05 April 2019

F.S. DALÓLIO ,
V.R.S.M. BARROS ,
L.F.T. ALBINO ,
P.H.R.F. CAMPOS ,
J.N. SILVA  and
S.R.F. PINHEIRO
F.S. DALÓLIO*
Affiliation:
Dept. Agricultural Engineering, Federal University of Viçosa, UFV, Brazil
V.R.S.M. BARROS
Affiliation:
Dept. Animal Science, Federal University of Viçosa, UFV, Brazil
L.F.T. ALBINO
Affiliation:
Dept. Animal Science, Federal University of Viçosa, UFV, Brazil
P.H.R.F. CAMPOS
Affiliation:
Dept. Animal Science, Federal University of Viçosa, UFV, Brazil
J.N. SILVA
Affiliation:
Dept. Agricultural Engineering, Federal University of Viçosa, UFV, Brazil
S.R.F. PINHEIRO
Affiliation:
Dept. Animal Science, Federal University of Jequitinhonha and Mucuri Valleys, UFVJM, Brazil
*
Corresponding author: felipesantos181@hotmail.com
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Abstract

Supplementation of methionine (Met) in broiler chicken diets is essential to support productive performance and optimise carcass yield. Met is the first limiting amino acid in corn and soybean-meal based diets for poultry. The DL-Met form is the main source used in broiler diets, but other sources such as acid free hydroxy-analogous methionine (HMA-FA) are available. Studies have indicated that the molar bioequivalence of HMA-FA is approximately 88% compared with DL-Met at 99% for growth traits. However, differences in absorption and metabolism between Met sources can influence their efficacy, especially when broilers are exposed to high temperatures. The substitution of DL-Met by HMA-FA is a potential strategy to mitigate the negative effects of heat stress because it is passively absorbed in the upper portion of the gastrointestinal tract. This review highlights the effects of substituting HMA-FA for DL-Met in diets for broiler chickens reared in different thermal environments.

Keywords

carcass characteristicsmethionineperformancesupplementationthermal-environment
Type
Review
Information
World's Poultry Science Journal , Volume 75 , Issue 2 , June 2019 , pp. 183 - 192
Copyright
Copyright © World's Poultry Science Association 2019 

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