Progress of amino acid nutrition for diet protein reduction in poultry

There is growing interest among nutritionists in feeding reduced protein diets to broiler chickens. Although nearly a century of research has been conducted providing biochemical insights on the impact of reduced protein diets for broilers, practical limitation still exists. The present review was written to provide insights on further reducing dietary protein in broilers. To construct this review, eighty-nine peer reviewed manuscripts in the area of amino acid nutrition in poultry were critiqued. Hence, nutritional research areas of low protein diets, threonine, glycine, valine, isoleucine, leucine, phenylalanine, histidine, and glutamine have been assessed and combined in this text, thus providing concepts into reduced protein diets for broilers. In addition, linkages between the cited work and least cost formation ingredient and nutrient matrix considerations are provided. In conclusion, practical applications in feeding reduced protein diets to broilers are advancing, but more work is warranted.

Automated summary

This review article focuses on the current research status and direction of reducing dietary protein in broiler chickens, particularly in the area of amino acid nutrition, and provides insights into the concept of reduced protein diets and the relationship with nutrient matrix considerations. The study suggests that practical applications in feeding reduced protein diets to broilers are advancing, but more work and research are still warranted.