UPM Institutional Repository

Effects of levels of L-leucine supplementation with sub-optimal protein in the diet of grower-finisher broiler chickens on carcass composition and sensory characteristics


Citation

Edi Erwan, and Alimon, Abdul Razak and Sazili, Awis Qurni and Yaakub, Halimatun and Karim, Roselina (2011) Effects of levels of L-leucine supplementation with sub-optimal protein in the diet of grower-finisher broiler chickens on carcass composition and sensory characteristics. Asian-Australasian Journal of Animal Sciences, 24 (5). pp. 650-654. ISSN 1011-2367; ESSN: 1976-5517

Abstract

An experiment involving 180 straight run one-day-Cobb broilers was conducted to evaluate the effect of supplementation of L-leucine with different levels of crude protein (CP) on carcass composition and sensory characteristics of broiler grower-finisher chickens. Six experimental diets comprising two levels of crude protein (CP) i.e., 20 and 20% with three levels of L-leucine i.e. 0, 0.5 and 0.67%, were offered to birds from 21-42 d of age. The birds were randomly divided into 36 experimental pens, 5 chickens in each pen, and there were 6 replicates under each diet. L-leucine supplementation did not affect the bone and lean, whereas fat was decreased (p<0.05) when L-leucine was added at 0.5%. Similarly, there were no significant differences (p>0.05) in the lean, fat and bone among chickens fed two levels of CP. No significant differences between dietary treatments were observed on any sensory characteristics affected by dietary L-leucine and CP. From this study, it is obvious that supplementation of up to 0.5% L-leucine reduced fat. However, other characteristics were not affected by supplementation of L-leucine. Similarly, reduction of body composition and sensory characteristics were not apparent on a diet low in CP.


Download File

[img]
Preview
PDF (Abstract)
Effects of levels of L.pdf

Download (85kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture
Faculty of Food Science and Technology
Halal Products Research Institute
Institute of Tropical Agriculture
DOI Number: https://doi.org/10.5713/ajas.2011.90293
Publisher: Asian-Australasian Association of Animal Production Societies
Keywords: Broiler; Carcass composition and sensory characteristics; Crude protein; L-leucine
Depositing User: Nur Farahin Ramli
Date Deposited: 22 Jan 2014 04:16
Last Modified: 19 Dec 2016 08:02
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.5713/ajas.2011.90293
URI: http://psasir.upm.edu.my/id/eprint/23715
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item