Requirements and digestive dynamics of amino acids in poultry

The digestive dynamics of amino acids and their dietary inclusions are pivotal to the performance of laying hens and broiler chickens. Protein and amino acid concentrations vary across the feedstuffs incorporated into poultry diets and amino acid digestive dynamics of interact with carbohydrates and lipids. Poultry diets are routinely formulated based on digestible amino acids and ideal amino acid ratios where specifications are expressed relative to lysine (100). One study was conducted to estimate essential amino acid requirements for Isa brown layers during their peak and post-peak production periods because amino acid requirements for laying hens have not been recently updated. The dynamic conversion of dietary protein and amino acids in broiler chickens was reviewed. The successful development of reduced-crude protein (CP) diets will generate several advantages including attenuated nitrogen and ammonia environmental pollution, enhanced bird welfare and flock health plus a diminished dependence on imported soybean meal. However, reduced-CP broiler diets almost certainly require appropriate adjustments to ideal amino acid ratios. Three studies determined the impact of protein sources and amino acid digestive dynamics of meat-and-bone meal, fishmeal, whey protein, non-bound amino acids, and sorghum, which influenced broiler growth performance. The hypothesis that dietary CP reductions alter ideal amino acid ratios in broiler diets was tested and the outcomes indicated that dietary CP concentrations shifted the optimal ratio for growth performance. Arginine, phenylalanine plus tyrosine, and proline appeared to be critical amino acids in reduced-CP diets. The conundrum of elevated free threonine plasma concentrations in birds offered reduced-CP diets is addressed. The development and acceptance of reduced-CP diets for broiler chickens and the accurate identification of amino acid requirements for layer hens will promote sustainable poultry production