Growth Performance and Ileal and Total Tract Amino Acid Digestibility in Broiler Chickens Fed Diets Containing Bacterial Protein Produced on Natural Gas

Abstract

A total of 180 broiler chickens were fed 1 of 3 diets from day-old to slaughter at 35 d: a control diet with 35% soybean meal (SOY) or diets in which either 6% basic bacterial protein meal (BBP) or 6% autolysed bacterial protein meal (AUT) partially replaced soybean meal protein. Ileal and total tract apparent amino acid digestibility were examined in 5 chickens per diet using TiO(2) as an inert marker. Chickens fed the diets with bacterial protein had higher weight gain and feed consumption than control chicks during the first 3 wk, but there were no differences in growth or feed intake during the last 2 wk or during the total experimental period. The birds fed the BBP diet showed more efficient feed conversion compared with chickens fed the SOY and AUT diets. Litter quality at 5 wk was poorer in pens where the chickens were fed the AUT diet compared with the other 2 treatments. There were no differences among diets in the dressing percentage. Ileal amino acid digestibility at 5 wk of age revealed only minor differences between diets. There was a tendency toward lower ileal digestibility (0.12 > P > 0.07) of Arg, Lys, Met, and Phe in the AUT diet compared with the SOY diet, whereas there were no differences between the SOY and BBP diets. Total tract amino acid digestibilities at 5 wk were similar or slightly lower than the ileal digestibilities within diets. Total tract amino acid digestibility at 2 wk was similar to the total tract amino acid digestibility at 5 wk. The diets containing bacterial protein showed lower total tract digestibility of most amino acids compared with the SOY diet. It was concluded that 6% of either basic or autolysed bacterial protein can replace soybean meal in diets for broiler chickens without impairing growth performance, and the basic bacterial protein seemed to be a slightly better substitute than the autolysed bacterial protein.