Effects of lysine levels of diets formulated based on total or digestible amino acids on broiler carcass composition

Abstract

The study was conducted to evaluate carcass yield and chemical composition of thigh and breast muscles of broilers fed three different lysine requirement levels: high lysine (+10% NRC), standard (NRC) and low lysine (-10% NRC) and two ways of expressing amino acids in feedstuffs (total or digestible amino acids). The results of this study showed that diet formulation based on digestible amino acids significantly influenced breast yield and abdominal fat deposition. The study showed that increasing lysine level (+10% NRC) of diet significantly increased both carcass and breast percentage and also carcass, breast and thigh weight. The interaction between digestible amino acids and lysine requirement levels affected carcass and breast percentage. Feeding broilers high lysine diets (+10% NRC) significantly increased lysine content in breast and thigh. The response to formulation based on digestible amino acids was maximized when broilers received the high lysine level diet.