Validation of Prediction Equations of Energy Values of a Single Ingredient or Their Combinations in Male Broilers.

R R Alvarenga,F C M Q Mariano,E C Oliveira,M G Zangeronimo,P B Rodrigues,L P Naves,E M C Lima,A A P Garcia Jr,N B S Nardelli

doi:10.5713/ajas.14.0339

R R Alvarenga, F C M Q Mariano + Show 7 more

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https://doi.org/10.5713/ajas.14.0339

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Abstract

A set of prediction equations to estimate the nitrogen-corrected apparent metabolizable energy (AMEn) of individual ingredients and diets used in the poultry feed industry was evaluated. The AMEn values of three energy ingredients (maize, sorghum and defatted maize germ meal), four protein ingredients (soybean meal, maize gluten meal 60% crude protein, integral micronized soy and roasted whole soybean) and four diets (three containing four feedstuffs, complex diets, and one containing only corn-soybean meal, basal diet) were determined using a metabolism assay with male broilers from 1 to 7, 8 to 21, 22 to 35, and 36 to 42 days old. These values were compared to the AMEn values presented in the tables of energy composition or estimated by equation predictions based on chemical composition data of feedstuffs. In general, the equation predictions more precisely estimated the AMEn of feedstuffs when compared to the tables of energy composition. The equation AMEn (dry matter [DM] basis) = 4,164.187+51.006 ether extract (% in DM basis)–197.663 ash–35.689 crude fiber (% in DM basis)–20.593 neutral detergent fiber (% in DM basis) (R2 = 0.75) was the most applicable for the prediction of the energy values of feedstuffs and diets used in the poultry feed industry.

Highlights

Poultry are characterized by high nutritional requirements compared to other species of livestock
The feedstuffs used in the current study had different chemical values compared to those presented in the summary tables of chemistry and energy composition of feedstuffs (NRC, 1994; Lesson and Summers, 1997; Rostagno et al, 2011; Batal and Dale, 2012) and in poultry studies (Frikha et al, 2012; Silva et al, 2012; Anuradha et al, 2013)
Various factors, such as soil fertility, planting and fertilization conditions, climate, genetics of cultivars, storage and processing of grain, are known to influence such values. This variability in chemical composition of feedstuffs explains the observed variation in the apparent metabolizable energy (AMEn) values of the main ingredients used in poultry diets, highlighting the importance and need for new methodologies to estimate the energy values of feedstuffs

Summary

Introduction

Poultry are characterized by high nutritional requirements compared to other species of livestock. The rapid development of the poultry industry is due to the advances in genetics, health, nutrition and management (Chadd, 2007). These changes increase the nutritional requirements of poultry that require more elaborated diets. Accurate characterization of the chemical composition and energy content of feedstuffs is required to formulate diets. The diversity of feedstuffs and by-products used for feeding broilers requires precise knowledge of the chemical. 5, 2014 composition and metabolizable energy (ME) of feed ingredients to allow for the formulation of nutritionally and economically balanced diets (Mariano et al, 2012). Errors in diet formulation can limit broiler performance, causing costly losses for farmers and the meat industry

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