COMPARISON OF WHEAT CULTIVARS IN DIETS OF DIFFERENT PROTEIN CONTENTS WITH AND WITHOUT SUPPLEMENTAL L-LYSINE FOR BROILER CHICKS

1977 ◽  
Vol 57 (3) ◽  
pp. 411-420 ◽  
Author(s):  
E. E. GARDINER ◽  
HUGH McKENZIE ◽  
S. DUBETZ
Keyword(s):  
Dietary Protein ◽  
Correlation Coefficients ◽  
The Other ◽  
Broiler Chicks ◽  
Wheat Cultivars ◽  
Protein Levels ◽  
Dietary Protein Level ◽  
Body Weights ◽  
The Difference ◽  
Protein Diets

Four experiments were conducted to compare wheat cultivars of wide genetic base in chick diets of different protein contents with and without supplemental L-lysine. In the first experiment, 24 wheat cultivars were compared with corn. The 28-day body weights of chicks fed a 22.0%-protein Neepawa wheat were significantly lower than those fed the other grains. In the second experiment, body weights were significantly higher, and feed-to-gain ratios and mortality significantly lower for chicks fed 22% protein diets than for those fed the 18% diets. In the next two experiments, chicks fed 18 or 22% protein diets supplemented with 0.3% L-lysine had significantly higher body weights and lower feed-to-gain ratios than those fed diets without supplemental L-lysine. In each of the last three experiments, differences among cultivars were significant as were the cultivar × dietary protein level and cultivar × L-lysine interactions. Correlation coefficients between grain protein levels and chick body weights in all diets of different protein content and different L-lysine supplementation revealed that a large proportion of the difference among chick body weights was probably due to the various lysine levels of the diets that resulted from the different proportions of grain and soybean meal in the diets.

A COMPARISON OF CORN, GLENLEA, PITIC 62, AND NEEPAWA WHEATS IN BROILER DIETS

1973 ◽  
Vol 53 (3) ◽  
pp. 547-550 ◽  
Author(s):  
E. E. GARDINER
Keyword(s):  
Triticum Aestivum ◽  
Dietary Protein ◽  
Triticum Aestivum L ◽  
The Other ◽  
Lower Body ◽  
Protein Levels ◽  
Significant Difference ◽  
Body Weights ◽  
Four Levels ◽  
Protein Diets

A factorial experiment lasting 4 wk and using day-old broiler crossbreds was conducted to compare corn (Zea mays), Glenlea, Pitic 62, and Neepawa wheat (Triticum aestivum L.) as ingredients in broiler diets. Four levels of protein (calculated at 18.0, 20.0, 22.0, and 24%) were used with each of the four grains. Each of the 16 diets was fed to 4 replicates of 10 chicks each. The diets were so formulated that at all four protein levels protein from wheat made up a higher percent of the total dietary protein than did protein from corn in the corn diets. There was a significant difference (P < 0.01) in 4-wk body weight due to dietary protein levels, which resulted from chicks fed the 18% protein diet having lower body weights than chicks fed the other three protein levels. The grain source also significantly (P < 0.01) affected growth, with corn and Pitic 62 being inferior to Glenlea and Neepawa. The level of protein was the only criterion that significantly (P < 0.01) influenced feed-to-gain ratio, the 18% protein diets giving the poorest efficiency.

PERFORMANCE OF BROILER CHICKS FED TWO DIETARY PROTEIN LEVELS (18 AND 22%), TWO NEEPAWA WHEATS (14.5 AND 21.0% PROTEIN), AND SIX L-LYSINE LEVELS

1976 ◽  
Vol 56 (4) ◽  
pp. 769-773
Author(s):  
E. E. GARDINER ◽  
S. DUBETZ
Keyword(s):  
Body Weight ◽  
Dietary Protein ◽  
The Body ◽  
Broiler Chicks ◽  
Maximal Growth ◽  
Feed Conversion ◽  
Protein Levels ◽  
Body Weights ◽  
Supplemental Protein ◽  
Protein Diets

Day-old male broiler chicks were fed 14.5 and 21.0% protein Neepawa wheats as ingredients in broiler diets to 4 wk of age. Two levels of dietary protein (18 and 22%) and six levels of added L-lysine HCl (L-lysine) (0.0, 0.06, 0.12, 0.18, 0.24, and 0.30%) were used with each wheat. The desired dietary protein contents were obtained by varying the proportions of the wheats and soybean meal. Body weights and feed-to-gain ratios were significantly affected by the three variables. Within the 18% protein diets, the diet containing 14.5% protein wheat and supplemented with at least 0.18% L-lysine gave maximal growth and most efficient feed conversion. Maximal growth was not obtained on any of the 18% protein diets with 21.0% protein wheat, regardless of L-lysine supplementation. With the 22% protein diets, L-lysine supplementation up to 0.24% of the diet improved the body weight and feed conversions of the chicks when the diet contained 21.0% protein wheat, and generally the results were not different from those obtained when the diet contained the 14.5% protein wheat. L-lysine supplementation of the 22% protein diet containing the 14.5% protein wheat did not significantly affect growth or feed conversion. High-protein wheat supplemented with adequate L-lysine can be fed to chicks and thereby substantially reduce the amount of supplemental protein required.

EFFECTS OF GRADED DIETARY PROTEIN LEVELS ON UREA RECYCLING IN THE PIG

1982 ◽  
Vol 62 (4) ◽  
pp. 1193-1197 ◽  
Author(s):  
P. A. THACKER ◽  
J. P. BOWLAND ◽  
L. P. MILLIGAN ◽  
E. WELTZIEN
Keyword(s):  
Dietary Protein ◽  
Protein Diet ◽  
Nitrogen Excretion ◽  
Entry Rate ◽  
Protein Nitrogen ◽  
Protein Levels ◽  
Low Protein ◽  
Key Words Pig ◽  
Urea Recycling ◽  
Protein Diets

The kinetics of urea recycling were determined in six female crossbred pigs utilizing a radioisotope dilution technique. The experimental animals were fed three times daily 500 g of a corn-soybean meal diet formulated to contain 8.4, 15.8 or 24.7% crude protein. Nitrogen digestibility, urinary nitrogen excretion, total nitrogen excretion and retained nitrogen were highest on the 24.7% protein diet and decreased with decreasing dietary protein. Urea pool size, entry rate and excretion rate were also highest on the 24.7% protein diet and decreased with decreasing protein intake. Expressed as a percentage of the total entry rate, a significantly higher percentage of urea was recycled in pigs fed the low protein diets compared with those fed a higher protein diet. Key words: Pig, urea, recycling, kinetics, protein

scholarly journals Impact of Fermentable Protein, by Feeding High Protein Diets, on Microbial Composition, Microbial Catabolic Activity, Gut Health and beyond in Pigs

2020 ◽  
Vol 8 (11) ◽  
pp. 1735
Author(s):  
Hanlu Zhang ◽  
Nikkie van der Wielen ◽  
Bart van der Hee ◽  
Junjun Wang ◽  
Wouter Hendriks ◽  
...  
Keyword(s):  
Microbial Community ◽  
Dietary Protein ◽  
Average Daily Gain ◽  
High Protein ◽  
Intestinal Morphology ◽  
Microbial Composition ◽  
Protein Levels ◽  
Catabolic Activity ◽  
High Protein Diets ◽  
Protein Diets

In pigs, high protein diets have been related to post-weaning diarrhoea, which may be due to the production of protein fermentation metabolites that were shown to have harmful effects on the intestinal epithelium in vitro. In this review, we discussed in vivo effects of protein fermentation on the microbial composition and their protein catabolic activity as well as gut and overall health. The reviewed studies applied different dietary protein levels, which was assumed to result in contrasting fermentable protein levels. A general shift to N-utilisation microbial community including potential pathogens was observed, although microbial richness and diversity were not altered in the majority of the studies. Increasing dietary protein levels resulted in higher protein catabolic activity as evidenced by increased concentration of several protein fermentation metabolites like biogenic amines in the digesta of pigs. Moreover, changes in intestinal morphology, permeability and pro-inflammatory cytokine concentrations were observed and diarrhoea incidence was increased. Nevertheless, higher body weight and average daily gain were observed upon increasing dietary protein level. In conclusion, increasing dietary protein resulted in higher proteolytic fermentation, altered microbial community and intestinal physiology. Supplementing diets with fermentable carbohydrates could be a promising strategy to counteract these effects and should be further investigated.

THE RELATION OF DIETARY PROTEIN LEVEL TO LIVER ENZYME ACTIVITIES IN COLD-EXPOSED RATS

1963 ◽  
Vol 41 (1) ◽  
pp. 1871-1877
Author(s):  
John R. Beaton
Keyword(s):  
Cold Exposure ◽  
Dietary Protein ◽  
Protein Level ◽  
Liver Enzymes ◽  
Albino Rats ◽  
Protein Levels ◽  
Dietary Protein Level ◽  
Phosphate Activated Glutaminase ◽  
Relationship Of ◽  
Environmental Temperatures

Male, albino rats were fed diets containing 5%, 20%, and 40% casein by weight for 7 days at environmental temperatures of 22 °C and 2–3 °C. In one experiment, food was provided ad libitum; in a second experiment, all groups were provided with equal amounts of food. At 22 °C, the activities in liver of alanine-glutamic transaminase, phosphate-activated glutaminase, and arginase increased with increasing dietary protein level. At 2–3 °C, activities of the last two enzymes increased with increasing dietary protein level from 5% to 20% but not from 20% to 40% whereas transaminase activities increased throughout the dietary protein range 5% to 40%. No relationship of glucose-6-phosphatase activity to dietary protein level was evident at either environmental temperature. Cold exposure per se increased the activities of alanine-glutamic transaminase and glucose-6-phosphatase in all dietary protein groups but increased the activities of arginase and phosphate-activated glutaminase only in rats fed the 5% and 20% protein diets. It is postulated that increased activities of these liver enzymes during cold exposure result from augmented catabolism of substrates to meet increased energy requirements. As previously observed with respect to other metabolic alterations, it is apparent that cold exposure modifies the response of liver enzymes to changing dietary protein levels.

scholarly journals Effects of Dietary Protein Levels on Bamei Pig Intestinal Colony Compositional Traits

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Dong Wang ◽  
Guoshun Chen ◽  
Lili Song ◽  
Mingjie Chai ◽  
Yongfeng Wang ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Protein Level ◽  
Crude Protein ◽  
Microbial Flora ◽  
Protein Levels ◽  
Low Protein ◽  
Dietary Crude Protein ◽  
Protein Diets ◽  
Crude Protein Level ◽  
Microbial Diversities

Diets containing different crude protein levels (16%, 14%, and 12%) were created to feed Bamei pigs in order to study the effect of these compositions on intestinal colonies. Therefore, 27 healthy Bamei pigs of similar weight ( 20.99   kg ± 0.16   kg ) were selected and randomly divided into three groups for microbial diversity analysis. The results of this study show that microbial diversities and abundances in Bamei pig jejunum and caecum samples after feeding with different dietary protein levels were significantly different. Dietary crude protein level exerted no significant effect on the Shannon index for cecum microbes in these pigs, while Simpson, ACE, and Chao1 indices for group I were all significantly higher than those of either the control group or group II ( P < 0.05 ). Indeed, data show that microbial diversities and abundances in the 14% protein level group were higher than those in either the 16% or 12% groups. Dominant bacteria present in jejunum and cecum samples given low-protein diets were members of the phyla Firmicutes and Bacteroidetes. Data show that as dietary crude protein level decreases, representatives of the microbial flora genus Lactobacillus in jejunum and cecum samples gradually increases. Values for the KEGG functional prediction of microbial flora at different dietary protein levels also show that genes of jejunum and cecum microorganisms were mainly enriched in the “metabolism” pathway and indicate that low protein diets increase intestinal metabolic activity. Therefore, we recommend that Bamei pig dietary protein levels are reduced 2% from their existing level of 16% crude protein. We also suggest that essential synthetic amino acids (AA) are added to optimize this ideal protein model as this will increase intestinal flora diversity in these pigs and enhance health. These changes will have a positive effect in promoting the healthy growth of Bamei pigs.

scholarly journals Performance of the African giant rat (Cricetomys gambianus Waterhouse) on commercial rations and varying dietary protein levels

1978 ◽  
Vol 12 (2) ◽  
pp. 109-112 ◽  
Author(s):  
S. S. Ajayi ◽  
O. O. Tewe
Keyword(s):  
Growth Performance ◽  
Dietary Protein ◽  
Protein Level ◽  
Efficiency Ratio ◽  
Experimental Diet ◽  
Protein Levels ◽  
Dietary Protein Level ◽  
Food Efficiency Ratio ◽  
Cricetomys Gambianus ◽  
African Giant Rat

The growth performance of 24 weanling giant rats was studied in 2 experiments of 30 weeks duration with commercial livestock rations and graded levels of protein. Daily average liveweight gain was 5·1-7·3 g, food consumption 26·9-36·3 g on 6 diets. Food intake, growth rate and food efficiency ratio were very similar using the different commercial diets. Growth performance improved as the dietary protein level was raised from 10 to 13%, but a further increase to 16% did not result in greater growth. The commercial pig ration and the experimental diet containing 13% dietary protein level were found to give satisfactory growth, and are recommended for studies with these animals.

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