Journal
POULTRY SCIENCE
Volume 101, Issue 11, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.psj.2022.102145
Keywords
broiler performance; lysophospholipids; low nutrient diet; gut morphology; fatty acid composition
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The study demonstrates that the supplementation of emulsifier blend can have positive effects on broiler performance, digestibility, and gut morphology. Particularly, the inclusion of 2 g/kg of emulsifier blend in low nutrient diets shows the best results.
The effects of emulsifier blend (EB) sup-plementation of diets with various levels of metaboliz-able energy (ME) and crude protein (CP) on broiler performance, digestibility, gut morphology, and muscle fatty acid profile were investigated over a 42-d period. Diets were arranged factorially (2 x 2 x 3) and consisted of 2 levels of ME (normal [commercially recommended levels] and low [100 kcal/kg reduction in dietary ME]), 2 levels of CP and limiting amino acids (normal [commer-cially recommended levels] and low [95% of the normal CP level]), and 3 levels of EB supplementation (0, 1, and 2 g/kg of diet). A total of 1,200 one-day-old male broiler chickens (Ross 308) were randomly assigned to 12 treat-ment groups (5 pens/treatment with 20 birds/pen). Supplemental EB linearly improved (P < 0.05) final body weight, overall average daily gain, and feed conver-sion ratio, but the magnitude of the responses was greater in low-ME and low-CP treatments, resulting in significant ME x CP x EB interactions. Similarly, the inclusion of EB in the diet, particularly at 2 g/kg, increased the ileal digestibility of crude protein and crude fat, as well as the AMEn value (P < 0.05), but the response was greater at lower ME concentration, indi-cating significant ME x EB interactions. Additionally, there were CP x EB interactions (P < 0.05) for duode-nal villus height and villus height/crypt depth ratio, indicating that the effect of EB on these responses was more marked at lower dietary CP levels. An increase in dietary EB levels was accompanied by a linear increase in the concentration of total saturated fatty acids and a linear decrease (P < 0.05) in the concentrations of total polyunsaturated fatty acids in both breast and thigh meat. In conclusion, the positive effects of EB supple-mentation, particularly at a dietary inclusion level of 2 g/kg, were clearly evident in broiler chickens fed with low nutrient diets (-100 Kcal/kg ME and/or-5% CP and limiting amino acids) in terms of growth perfor-mance, nutrient digestibility, and gut morphology.
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