Effect of Dietary Amino Acids Levels on Growth Performance and Water/Feed Ratio in Cobb Broiler Chickens under Heat Stress
DOI:
https://doi.org/10.3923/ijps.2024.5.12Keywords:
Cobb broiler, digestible amino acid, growth performance, heat stress, mortality, water/feed ratioAbstract
Objective: This experiment aimed to investigate the effect of different dietary amino acids levels on growth performance and mortality of Cobb broilers under heat stress. Materials and Methods:A total of 800 one-day-old Cobb 500 broilers were randomly assigned to 4 treatment groups [Non heat stress control group (NHC), Heat stress control group (HC), Heat stress low amino acid (HLA) and Heat stress high amino acid treatment group (HHA)], each with 8 replicates and 25 broilers per replicate. The house temperature in NHC group was applied in accordance with routine feeding management, while others experienced cyclic heat stress. Results: Results indicated that, during 0-7 day, there were no significant differences in growth performance, mortality and water consumption among the four groups (p>0.05). From day 8-28, growth performance was significantly lower (p<0.05), while mortality was significantly higher in the three heat stress groups (HC, HLA and HHA group) compared with NHC group (p>0.05). Compared to the HC groups, in the HLA group feed intake (FI) during days 8-28, average body weight at day 28 and European Efficiency Index (EPI) was significantly higher, with significantly lower mortality. In the HHA group, FI during days 8-28, average body weight at day 28 and EPI were significantly lower, with significantly higher mortality compared to other groups. Additionally, water consumption and the total water/feed ratio of broilers in the three heat stress treatment groups were significantly higher than the NHC group during days 1-28 (p<0.05). Conclusion: Heat stress significantly influenced the growth performance and increased mortality of Cobb broilers from 8-28 days. Higher levels of dietary amino acids can exacerbate the effects of heat stress, while lower levels of dietary amino acid improved growth performance, reduced mortality and ultimately enhanced economic efficiency.
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