Key principles concerning dietary amino acid responses in broilers

Abstract

Poultry meat and eggs are poised to play a greater role than present, in global food security in the coming years, as the preferred and primary protein source. Efficient production requires precision, of which dietary amino acids are central. As primary poultry breeders continue to provide broiler strains that have improved annual growth, health, and muscle accretion with lower feed intake, nutritionists should continue to assess digestible Lys needs and subsequent ratios of essential amino acids to digestible Lys. This review provides practical experimental design considerations for amino acid researchers and recent work for benchmarking nutrient matrices.