POULTRY NUTRITION AND FEED

Effects of Dietary Lysine Levels on Performance, Slaughter Performance and Meat Quality of Beijing You Chicken New Line Hens Aged from 10 to 16 Weeks

  • CHANG Cheng ,
  • GENG Ailian ,
  • ZHANG Fan ,
  • ZHANG Qianqian ,
  • WANG Haihong ,
  • CHU Qin ,
  • ZHANG Jian ,
  • YAN Zhixun ,
  • LIU Huagui
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  • 1. Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
    2. College of Animal Science and Technology, Beijing University of Agricultural, Beijing 102206, China

Received date: 2021-05-17

  Online published: 2021-12-16

Abstract

This experiment was conducted to study the effects of different dietary lysine levels on performance, slaughter performance, meat quality, serum biochemical and antioxidant indicators in Beijing You chicken (BYC) new line hens aged from 10 to 16 weeks, so as to determine the appropriate dietary lysine level and provide the basis for formulating the feeding standard. A total of 216 ten-week-age BYC new line hens were randomly divided into 3 groups with 6 replicates, each replicate 12 birds. Dietary lysine levels were 0.66%, 0.73% and 0.80%, respectively. The experiment period was from 10 to 16 weeks of age. The results showed as follows:1) dietary lysine level had no effects on week average body weight gain, feed intake and feed to gain ratio from 10 to 16 weeks of age (P>0.05), but the mortality rate of 0.80% group was higher than that of the other two groups (P<0.05). 2) Dietary lysine level had no effect on the slaughter performance of the hens (P>0.05). 3) Dietary lysine level affected the shear force and drip loss of hens (P<0.05). The shear force of 0.68% group was higher than that of the other two groups (P<0.05), and drip loss was lower than that of 0.73% group (P<0.05). 4) Dietary lysine level had no effect on serum total protein, albumin, globulin, total cholesterol, lysozyme contents and aspartate aminotransferase, alanine aminotransferase activities (P>0.05), except triglyceride (TG), and TG of 0.66% group was significantly higher than that of the other two groups (P<0.05). Dietary lysine level had effects on the peroxidase (POD) activity and malondialdehyde (MDA) content (P<0.05). The POD activity of 0.66% group was higher than that of the other two groups (P<0.05), and MDA content of 0.73% group was significantly higher than that of 0.66% and 0.80% groups (P<0.05). Considering the performance, slaughter performance, meat quality and serum biochemical indicators, it is suggested that the dietary lysine level of 0.66% can meet the nutritional requirements of BYC new line hens aged from 10 to 16 weeks.

Cite this article

CHANG Cheng , GENG Ailian , ZHANG Fan , ZHANG Qianqian , WANG Haihong , CHU Qin , ZHANG Jian , YAN Zhixun , LIU Huagui . Effects of Dietary Lysine Levels on Performance, Slaughter Performance and Meat Quality of Beijing You Chicken New Line Hens Aged from 10 to 16 Weeks[J]. Chinese Journal of Animal Nutrition, 2021 , 33(12) : 6824 -6832 . DOI: 10.3969/j.issn.1006-267x.2021.12.024

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