Interactive effects of age, sex, and strain on apparent ileal amino acid digestibility of soybean meal and an animal by-product blend in broilers

Abstract

The objectives of this study were to determine if age, sex, and strain of broilers affect the apparent ileal amino acid digestibility (AID) of soybean meal and an animal by-product blend. Chicks from 2 broiler strains, 1 commercially available and the other in the test phase, were obtained from a common hatchery, feather-sexed, and placed into floor pens. The birds received common diets while on floor pens. Birds were transferred to metabolism crates for 2 ileal digestibility trials conducted at 3 and 6 wk of age. Two semipurified diets were formulated with each of the feed ingredients providing all of the amino acids (AA) in the diets. Diets were formulated to contain 20% CP, with chromic oxide added to the diet at 0.30% as the indigestible marker. The experimental diets were fed for a 72-h period after an overnight fast to 8 replicate cages of 5 birds per cage. Upon completion of the experimental periods (i.e., d 22 and 43), birds were euthanized and ileal digesta samples were collected and pooled by pen, frozen, lyophilized, and analyzed for AA and chromium concentrations. For soybean meal, no main effects were observed for age, sex, or strain; however, significant (P ≤ 0.05) 3-way interactions were observed for several dispensable and indispensable AA. Statistical analyses of these interactions indicate the AID of soybean meal may be different for 42-d males of the test strain. For the animal by-product blend, only main effects were significant for each AA, with the exception of Ile and Tyr. Main effect of strain was observed for most of the AA, showing that the commercially available strain had higher AID than the test strain. Also, significant main effect of age indicated that the AID for animal by-product blend was higher at 42 d than at 21 d. Evaluation of these 2 ingredients showed that age, sex, and strain may affect digestibility of feedstuffs and should be considered independently or interactively, for some cases, in future investigations as sources of variation in AA digestibility.