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Response of broilers to reduced-protein diets under heat stress conditions

Published online by Cambridge University Press:  14 October 2019

E.A. AWAD Open the ORCID record for E.A. AWAD [Opens in a new window] ,
I. ZULKIFLI ,
A.F. SOLEIMANI ,
F.L. LAW ,
S.K. RAMIAH ,
I.M. MOHAMED-YOUSIF ,
E.A. HUSSEIN  and
E.S. KHALIL Open the ORCID record for E.S. KHALIL [Opens in a new window]
E.A. AWAD*
Affiliation:
Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Department of Poultry Production, Faculty of Animal Production, University of Khartoum, 13314 Khartoum North, Sudan
I. ZULKIFLI*
Affiliation:
Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Department of Animal Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
A.F. SOLEIMANI
Affiliation:
Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
F.L. LAW
Affiliation:
Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
S.K. RAMIAH
Affiliation:
Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
I.M. MOHAMED-YOUSIF
Affiliation:
Department of Animal Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
E.A. HUSSEIN
Affiliation:
Department of Animal Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
E.S. KHALIL
Affiliation:
Department of Veterinary Pathology and Microbiology, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
*
Corresponding author: motazata83@gmail.com or zulidrus@upm.edu.my
Corresponding author: motazata83@gmail.com or zulidrus@upm.edu.my
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Abstract

Decreasing heat increment through lowering crude protein (CP) level via supplemental amino acids (AA) have long been suggested as a nutritional practice to alleviate negative heat stress effects on broiler performance. However, there is a considerable body of inconclusive reports on optimisation of such practices, whereby bird performance remains unchanged. The exact mechanism underlying the impaired growth performance in birds fed with reduced-CP diets is not clear yet. Furthermore, adding the environmental temperature factor to the situation may complicate the solution. To date, there is no agreement on the extent of reducing CP level via AA supplementation so that growth performance remains unaffected. Evidence suggests that dietary CP could be reduced safely by 2.3% via essential AA supplementation during later ages, when birds are exposed to an average daily ambient temperature of ≤27.3°C. When Gly was added (a non-essential AA source), the margin of CP reduction could be increased to 5.1% without compromising the growth of broilers subjected to cyclic heat stress. Nonetheless, feeding broilers with a similar Gly-fortified, reduced protein diet failed to support optimal performance under hot and humid tropical climates in 1-21-d-old broilers and had a major impact on growth in broilers reared at 34°C. Regardless of supplemental AA composition or the level of CP reduction, the performance of broilers was negatively affected when birds were subjected to chronic heat stress conditions (≥30°C). These discrepancies can be attributed to a wide range of confounding factors, such as the extent of lowering CP level, types of AA used, age and environmental conditions. Accordingly, the addition of Gly may represent a good approach for reducing dietary CP levels for broilers raised under elevated ambient temperature. Reducing dietary CP is recommended when birds are exposed to moderate but not chronic heat stress conditions.

Keywords

reduced-protein dietsamino acids fortificationheat stressbroilersgrowth performance
Type
Review
Information
World's Poultry Science Journal , Volume 75 , Issue 4 , December 2019 , pp. 583 - 598
Copyright
Copyright © World's Poultry Science Association 2019 

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