Reducing crude protein and increasing limiting essential amino acid levels with summer-reared, slow- and fast-feathering broilers

Journal of Applied Poultry Research

Volumn 12, Issue 2, 2003, Pages 160-168

  Zarate, A J ^a   Moran Jr , E T ^a   Burnham, D J ^b  

^a AUBURN UNIVERSITY   (United States)

^b Ajinomoto Heartland Inc   (United States)

Author keywords

Broiler; Carcass quality; Crude protein; Feathering; Heat stress; Limiting amino acid

Indexed keywords

EID: 0042205360     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/12.2.160     Document Type: Article

References (8)

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3. Macleod, M. G. 1997. Effects of amino acid balance and energy:protein ratio on energy and nitrogen metabolism in male broiler chickens. Br. Poult. Sci. 38:405-411.
4. Musharaf, N. A., and J. D. Latshaw. 1999. Heat increment as affected by protein and amino acid nutrition. World's Poult. Sci. J. 55:233-240.
5. Singh, C. V., D. Kumar, and Y. P. Singh. 2001. Potential usefulness of the plumage reducing naked neck (Na) gene in poultry production at normal and high ambient temperatures. World's Poult. Sci. J. 57:139-156.
6. The kill line required 9 min, followed by manual transfer to the evisceration line, which required 7 min to chilling. Processing conditions were stunning at 50 V direct current, 25 mAmp and 100 Hz, scalding at 57°C (Centrell Machine Co., Gainesville, GA), plucking (Model JM-32 C-M, Meyn USA, Inc., Gainesville, GA), and automated evisceration (Mark IV Pritchard Systemate, Atlanta, GA).
7. SAS Institute. 1988. SAS/STAT User's Guide. Release 6.03 ed. SAS Institute Inc., Cary, NC.
8. Zarate, A. J., E. T. Moran, Jr., and D. J. Burnham. 2003. Exceeding essential amino acid requirements and improving their balancing as a means to minimize heat stress with broilers. J. Appl. Poult. Res. 12:37-44.