Abstract
This study aimed to evaluate different digestible lysine levels in diets for broilers chickens from different commercial strains, from 49 to 56 days of age, on performance and carcass characteristics. A total of 432 male broilers from 49 days old were used, with an average weight of 3560±250 g. It was used a completely randomized design in a factorial arrangement 3x4, and the birds, from three strains (Cobb 500, Hubbard Flex and Ross 308) were divided into four levels of digestible lysine (0.800, 0.950, 1.100 and 1.250%), with four replicates of 12 birds each. It was evaluated the weight gain, feed intake, feed conversion ratio, carcass yield, breast yield, breast meat yield and the yield of the thigh and drumstick. There was no interaction between lysine levels and commercial strains of broiler chickens. The different lysine levels did not influence (p ≥ 0.05) performance and carcass yield. There are significant differences between strains for feed intake and carcass characteristics. The Cobb 500 strain had higher breast yield and breast meat (p < 0.05), while the Hubbard Flex and Ross 308 strains had higher yield of the thigh and drumstick (p < 0.05).
Highlights
Modern poultry has as one of its pillars the genetic improvement associated with advances in nutrition, which together, provides strains of broiler chickens with more efficient assimilation of dietary nutrients, in order to maximize the muscle deposition
There was no interaction between lysine levels and the different strains under study for the characteristics of production performance (p > 0.05) (Table 2)
It was observed that the Cobb 500 had lower feed intake (p < 0.05) compared to strains Hubbard Flex and Ross 308, presenting no difference (p > 0.05) in weight gain and feed conversion ratio
Summary
Modern poultry has as one of its pillars the genetic improvement associated with advances in nutrition, which together, provides strains of broiler chickens with more efficient assimilation of dietary nutrients, in order to maximize the muscle deposition. Similar in terms of production, each strain has different genetic potential, since as given selection pressure for various interesting characteristics, in accordance with the industry interest (Araújo et al, 2002). Animal Sciences considering that the strains vary in the growth characteristics and carcass yield, they may have different nutritional requirements (Vieira & Angel, 2012). The diet handling is an efficient way to improve the features and performance of broiler carcass. In the production of commercial poultry strains intended for meat cuts, with the main objective of breast meat production, lysine is the principal amino acid to be handled in ration
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