1BOA,INRA,Université de Tours,37380 Nouzilly,France.
2Ajinomoto-Eurolysine S.A.S.,153 rue de Courcelles,75817 Paris Cedex 1,France.
Animal. 2019 May;13(5):1094-1102. doi: 10.1017/S1751731118002306. Epub 2018 Oct 5.
In order to control and optimize chicken quality products, it is necessary to improve the description of the responses to dietary amino acid (AA) concentration in terms of carcass composition and meat quality, especially during the finishing period. The aim of this study was to investigate the effects of Lysine (Lys, i.e. a limiting AA used as reference in AA nutrition) and AA other than Lys (AA effect). In total, 12 experimental diets were formulated with four levels of digestible Lys content (7, 8.5, 10 and 11.5 g/kg) combined with either a low (AA-), adequate control (AAc) and high (AA+) amount of other essential AA (EAA) expressed as a proportion of Lys. They were distributed to male Ross PM3 from 3 to 5 weeks of age. No significant AA×Lys interaction was found for growth performance or carcass composition. Body weight and feed conversion ratio were significantly improved by addition of Lys but were impaired in broilers receiving the AA- diets, whereas breast meat yield and abdominal fat were only affected by Lys. No additional benefit was found when the relative amount of other EAA was increased. There was a significant AA×Lys interaction on most of the meat quality traits, including ultimate pH, color and drip loss, with a significant effect of both AA and Lys. For example, AA- combined with reduced Lys level favored the production of meat with high ultimate pH (>6.0), dark color and low drip loss whereas more acid, light and exudative meat (<5.85) was produced with AA+ combined with a low Lys level. In conclusion, growth performance, carcass composition and meat quality are affected by the levels of dietary Lys and AA in finishing broilers. In addition, interactive responses to Lys and AA are found on meat quality traits, leading to great variations in breast pHu, color and drip loss according AA balance or imbalance.
为了控制和优化鸡肉产品质量，有必要改善对日粮氨基酸（AA）浓度的反应描述，特别是在育肥后期，涉及胴体组成和肉质。本研究旨在研究赖氨酸（Lys，即 AA 营养中用作参考的限制 AA）和非 Lys AA（AA 效应）的影响。共配制了 12 种实验日粮，包含 4 个可消化 Lys 含量水平（7、8.5、10 和 11.5 g/kg），分别与低（AA-）、足够的对照（AAc）和高（AA+）其他必需 AA（EAA）水平相结合，并用 Lys 表示其相对比例。从 3 到 5 周龄时，将它们分配给雄性 Ross PM3。生长性能或胴体组成均未发现 AA×Lys 互作。添加 Lys 可显著提高体重和饲料转化率，但接受 AA-日粮的肉鸡则会受到损害，而胸肉产量和腹部脂肪仅受 Lys 影响。当其他 EAA 的相对量增加时，没有发现额外的好处。大多数肉质性状，包括最终 pH 值、颜色和滴水损失，都存在显著的 AA×Lys 互作，包括 AA 和 Lys 的显著作用。例如，AA-与降低的 Lys 水平相结合有利于生产具有高最终 pH 值（>6.0）、深色和低滴水损失的肉，而 AA+与低 Lys 水平相结合则生产出更酸、浅色和渗出性的肉（<5.85）。总之，生长性能、胴体组成和肉质受育肥后期日粮 Lys 和 AA 水平的影响。此外，还发现 Lys 和 AA 之间存在相互作用的反应，导致胸肌 pHu、颜色和滴水损失根据 AA 的平衡或不平衡而发生很大变化。
