Poultry Nutrition

Effects of Dietary L-Carnitine and Lysine on Growth Performance and Meat Quality of Arbor Acres Male Broilers

  • WANG Yuechao ,
  • CAI Huiyi ,
  • YAN Haijie ,
  • LIU Guohua ,
  • ZHANG Shu ,
  • CHEN Guilan
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  • Key Laboratory of Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received date: 2013-05-22

  Online published: 2013-10-27

Abstract

This study was designed to investigate the effects of L-carnitine and lysine on growth performance and meat quality of Arbor Acres (AA) male broilers. A total of 504 one-day-old AA male broilers were randomly assigned into 6 treatments with 6 replicates in each treatment by a two-factor and three-level experimental design. Two L-carnitine levels (0 and 100 mg/kg) and three lysine levels (low, medium, and high) were used in the study. Lysine levels were 0.85%, 1.15% and 1.45% at 1 to 21 days of age, and 0.75%, 1.05% and 1.35% at 22 to 42 days of age. The results showed as follows: 1) dietary lysine only had significant effects on growth performance, carcass characteristics and meat quality (except for a* value and shear force value of breast muscle and shear force value and water drop loss of thigh muscle) (P<0.05). The combinations of L-carnitine and lysine had significant effects on abdominal fat percentage, the pH24 h of breast muscle and thigh muscle, and the L* value of breast muscle (P<0.05). Dietary L-carnitine and low level lysine combination significantly increased thigh muscle percentage (P<0.05). 2) Main effect analysis showed that L-carnitine had no effect on growth performance (P>0.05), but showed different effects on different muscle development and meat quality. Dietary L-carnitine significantly increased thigh muscle percentage (P<0.05), improved a* value and decreased the water drop loss of breast muscle (P<0.05). Growth performance and meat quality were improved with the increase of lysine level, but low lysine level significantly increased abdominal fat percentage and thigh muscle percentage, and decreased breast muscle percentage (P<0.05). There were significant interactions in L* value of breast muscle, abdominal fat percentage and muscle pH24 h between L-carnitine and lysine (P<0.05). It is concluded that the supplementation of 100 mg/kg L-carnitine increases thigh muscle percentage when dietary lysine level is lower than that recommended by NRC (1994). The interaction between L-carnitine and lysine in improving abdominal fat deposition and muscle L* value is significant.

Cite this article

WANG Yuechao , CAI Huiyi , YAN Haijie , LIU Guohua , ZHANG Shu , CHEN Guilan . Effects of Dietary L-Carnitine and Lysine on Growth Performance and Meat Quality of Arbor Acres Male Broilers[J]. Chinese Journal of Animal Nutrition, 2013 , 25(11) : 2591 -2600 . DOI: 10.3969/j.issn.1006-267x.2013.11.012

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