Influence of diet composition on weight gain and skeletal development of White Leghorn chicks reared to four weeks of age

1991 ◽  
Vol 71 (1) ◽  
pp. 185-190 ◽  
Author(s):  
J. D. Summers ◽  
S. Leeson ◽  
D. Spratt
Keyword(s):  
Weight Gain ◽  
Dietary Protein ◽  
Protein Level ◽  
Diet Composition ◽  
Bone Growth ◽  
Available Phosphorus ◽  
White Leghorn ◽  
Frame Size ◽  
Dietary Protein Level ◽  
Tibia Length

Experiments were carried out with White Leghorn chicks to study the influence of starting diet composition on weight gain and bone growth. Increasing dietary protein level from 15 to 21% had marked influence on weight gain, tibia length and to a lesser extent, tibia weight for chicks reared to 4 and 7 wk of age. Length of tibia plateaued at lower dietary protein levels than did growth suggesting that weight gain, at a young age, is as good if not a better indication of frame size than is a measure of tiba length. While levels of dietary energy ranging from 11.29 to 12.97 MJ kg−1 did reflect changes in weight gain and tibia length, such changes were small in comparison to those noted with changes in dietary protein level. Increasing supplemental methionine level from 0.05 to 0.15% and a 50% increase in the level of calcium and available phosphorus did not enhance weight gain or frame size over the control diet. Body weight gain for the young chick was not enhanced by high dietary levels of methionine and lysine. Thus, the suggestion of rapid feather development increasing the requirement for methionine or rapid weight gain increasing the requirement for lysine at this particular age is not valid. Key words: Chickens, skeletal growth, weight gain

Carbohydrate utilization and its protein-sparing effect in diets for grouper (Epinephelus malabaricus)

2001 ◽  
Vol 73 (2) ◽  
pp. 299-304 ◽  
Author(s):  
S. Y. Shiau ◽  
Y. H. Lin
Keyword(s):  
Weight Gain ◽  
Dietary Protein ◽  
Protein Level ◽  
Starch Content ◽  
Carbohydrate Utilization ◽  
Protein Levels ◽  
Dietary Protein Level ◽  
Protein Sparing ◽  
Epinephelus Malabaricus ◽  
Glucose Group

AbstractTo investigate the utilization of different carbohydrate sources and the possible protein-sparing effects of carbohydrates for grouper (Epinephelus malabaricus), six isoeneregtic purified diets were prepared. Three dietary protein levels (500, 460, 420 g/kg) were achieved by substitution with three levels (143, 195, 246 g/kg) and two sources (glucose and starch) of dietary carbohydrate. Each of the six diets was given to triplicate groups of grouper in a recirculating rearing system for 8 weeks. In the glucose group, weight gain of fish decreased with increasing dietary glucose and decreasing protein content. In the starch group, weight gain of fish given the 500 g/kg protein diet was higher (P < 0 ·05) than fish given the 460 and 420 g/kg protein diets. At each of the dietary protein levels weight gain of the glucose-group fish and the starch-group fish were similar (P > 0·05). At the 500 g/kg dietary protein level body lipid content of the starch-group fish was higher than that of glucose-group fish. At 500 and 460 g/kg dietary protein levels, fish given starch diets had higher hepatic hexokinase activity than fish given the glucose diets. These results suggest that, at the levels studies, the utilization of starch and glucose by grouper is similar. Decreasing the dietary protein level from 460 g/kg to 420 g/kg by increasing the starch content in the diet from 195 g/kg to 246 g/kg did not reduce (P > 0·05) weight gain and food efficiency, suggesting that starch could spare some protein when the dietary protein level is low.

COMPARISON OF NIGERIAN YELLOW CORN, GUINEA CORN (SORGHUM) AND PEANUT MEAL (GROUNDNUT CAKE) WITH CANADIAN CORN AND SOYBEAN MEAL

1974 ◽  
Vol 54 (2) ◽  
pp. 217-228
Author(s):  
E. J. OROK ◽  
J. P. BOWLAND
Keyword(s):  
Amino Acids ◽  
Body Weight ◽  
Weight Gain ◽  
Dietary Protein ◽  
Protein Level ◽  
Body Weight Gain ◽  
Peanut Meal ◽  
Protein Supplements ◽  
Dietary Protein Level ◽  
Yellow Corn

Three Nigerian foodstuffs, yellow corn (maize) C(Nig), guinea corn (sorghum) GC, and peanut meal (groundnut cake) PNM were evaluated chemically and biologically in comparison with Canadian yellow corn C(Can) and Canadian soybean meal SBM. Treatments consisted of seven isocaloric (3,600 kcal digestible energy/kg) diets based on combinations of the cereals and protein supplements upon which were superimposed three (20, 16 and 12%) protein levels. Diets were fed to weanling Sprague-Dawley rats for an experimental period of 4 wk. Chemical analyses revealed expected differences in crude protein, fat and amino acids between PNM and SBM. Other than in arginine and phenylalanine, PNM contained fewer essential amino acids than SBM. PNM-supplemented diets resulted in more carcass fat and less carcass lean than SBM-supplemented ones. Although there were no obvious differences in the protein and amino acid composition of the three cereals, there were interactions between these energy sources and the protein supplements. SBM gave its best performance with GC and PNM gave its best performance with C(Can). Supplementation of C(Can)–PNM diet with DL-methionine and L-lysine did not significantly improve gains. Dietary protein level showed an inverse relationship (P < 0.01) to protein and energy digestibilities expressed as percentages, although daily N retention was positively related to dietary protein level. Liveweight gain and empty body weight gain did not give equivalent relative performance to that of dry matter empty body weight gain.

The effects of diet protein levels on the growth, body composition and digestive enzyme activities of the Barbodes caldwelli juvenile

2009 ◽  
Vol 6 (3) ◽  
pp. 199-205
Author(s):  
Lv Yao-Ping ◽  
Chen Jian-Ming ◽  
Ye Jin-Yun ◽  
Huang Xu-Xiong ◽  
Lao Shen-Ying ◽  
...  
Keyword(s):  
Weight Gain ◽  
Dietary Protein ◽  
Protein Level ◽  
Protease Activity ◽  
Amylase Activity ◽  
Digestive Enzyme ◽  
Juvenile Fish ◽  
Relative Weight ◽  
Protein Levels ◽  
Dietary Protein Level

AbstractSeven isoenergetic semi-purified test diets containing graded levels of protein ranging from 20 to 50% were formulated using fish meal and casein as the protein sources. Test diets were fed to triplicate groups of Barbodes caldwelli juveniles with initial body weights of 1.26±0.02 g for eight weeks. The results indicated no significant effect of dietary protein levels on survival rate, relative weight of the viscera and relative weight of the liver in the juvenile fish. The weight gain and specific growth rate of the fish were found to be greater as dietary protein levels increased from 20 to 35%, but were not affected significantly as dietary protein level increased from 35 to 50%. Feed efficiencies did not differ significantly when fish were fed diets with protein levels from 30 to 50%, but were significantly higher than those of fish fed diets with protein levels of 20 and 25%. The protein efficiency ratio (PER) was negatively correlated with diet protein level (x) (PER=3.006−0.03251x, R=0.9366). There was no significant effect of dietary protein levels on carcass moisture, crude protein and ash. However, carcass lipid levels (L) decreased with an increase in dietary protein level (x) (L=8.2169−0.0458x, R=0.8551). There was no significant variation in hepatopancreas protease activity among the tests. Intestine protease activity and hepatopancreas amylase activity were increased to some extent, and then decreased as dietary protein levels continued to rise. The intestine amylase activity (IAA) of the juveniles was negatively correlated with dietary protein level (x) (IAA=84.625−0.9147x, R=0.8463). It was estimated that the suitable protein level for the B. caldwelli juvenile is 34% (the broken-line model was used to regress the relationship of the weight gain of the juvenile and dietary protein level).

Effect of dietary protein level on platelet aggregation in rat

1985 ◽  
Vol 18 (2) ◽  
pp. 143-149 ◽  
Author(s):  
I. Morita ◽  
R. Takahashi ◽  
H. Ebisawa ◽  
Y. Fujita ◽  
S. Murota
Keyword(s):  
Platelet Aggregation ◽  
Dietary Protein ◽  
Protein Level ◽  
Dietary Protein Level
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