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Optimal amino acid supply improves sustainable broiler


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BY WILLIAM LAMBERT, ETIENNE CORRENT, AJINOMOTO ANIMAL NUTRITION EUROPE


ncreasing knowledge on amino acid requirements have supported the reduction of dietary protein in the broiler diet over the past years. It has resulted in a decrease of one percentage point of protein on average over the past


10 years without compromising performance. A new step in dietary protein reduction is nowadays driven by the chal- lenge broiler producers have to improve the sustainability of animal production and requires the reconsideration of the way we address amino acid nutrition in diet formulation. The context of formulation, the targeted production criteria to optimise the interactions between amino acids, and the fact that several amino acids become limiting at the same time, are examples, among others, of the need to apply an agile amino acid nutrition. The AJI-CS™ approach developed by Ajinomoto in Europe aims at taking into account the eco- nomic response to each individual amino acid, their interac- tions and the quantification of the economic, societal and environmental benefits.


Beyond ideal amino acid profile Broilers fed diets low in protein only exhibit good technical performance when dietary amino acids are adequately sup- plied. Today, nutritionists formulate an ideal amino acid pro- file to optimise broiler performance. Those requirements ex- pressed as ratio to Lysine are estimated by dose-response studies, integrated into meta-analyses to take into account the variability linked to age, breed and statistical model. Figure 1 presents the response to three selected amino acids: - Any deficiency in Valine (Val), Isoleucine (Ile) & Arginine (Arg) will result in lower technical performance,


- Response and the return on investment is different for each amino acid,


- Growth, feed intake, feed efficiency & breast deposition are impacted differently by each amino acid: Arg is a driver of feed efficiency while Ile is strongly influencing breast deposition.


In addition, interactions between amino acids must not be forgotten. Research carried out at Dr Marie-Pierre Létour- neau-Montminy’s lab at Laval University has quantified the impact of dietary Leucine (Leu) on the performance response to Val. They found out that broilers fed an imbalanced diet, low in Val and high in Leu, drop in feed intake which turns


Amino acids play a major role in improving sustainability. Ajinomoto Animal Nutrition Europe has developed a customised amino-acid-based approach that can be used to tackle the challenge of dependency on soy-bean meals and nitrogen waste as well as foot pad dermatitis.


into retarded growth. This is linked to the shared metabolism of the branched-chain AA: Val, Leu & Ile which is driven by the dietary Leu content. This meta-analysis can help nutri- tionists to manage their dietary Val depending on the raw material and nutritional context. Another important interac- tion to monitor is Threonine (Thr) & Glycine (Gly), Thr being the direct precursor of Gly, metabolism unique to avian spe- cies. On-going quantification of this interaction will support decision-making on Thr and Gly levels.


Health, welfare and performance When controlling all indispensable AA, dietary crude protein can be safely reduced while maintaining growth perfor- mance, feed efficiency and cut-up yields. Usually standard practice is to substitute soybean meal with cereals (wheat or corn) and amino acid based solution AJI-CS TM, keeping dietary Lys and energy constant. In a recent broiler trial with Ross 308 male broilers, a low protein diet was fed to broilers from 0 to 26 days of age and compared to standard practice. In this example, dietary protein was reduced by 1.5% on average (21.1 to 19.3% in starter and 19.4 to 18.0% in grower diets) and inclusion of the full range of available


Figure 1 - Performance response of broilers to dietary Val, Ile & Arg, based on an average of 35, 32 and 22 trials, respectively (Ajinomoto Animal Nutrition Europe internal data).


105.0 100.0 95.0 90.0 85.0 80.0 75.0


70.0 75.0 80.0 RVal (ADG) Val (GF) 85.0 90.0 95.0 100.0 105.0


Dietary AA level (% of the requirement) Arg (ADG)


▶POULTRY WORLD | No. 2, 2020 Arg (GF) 110.0 Ile (BMY) 13


AA response (%)


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