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Title:
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Comparison of how different feed phosphates affect performance, bone mineralization and phosphorus retention in broilers
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Author:
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Hamdi, Manel; Solà Oriol, David; Franco Rosselló, Rosa; Aligué i Alemany, Rosa Maria; Pérez, José F.
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Notes:
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The objective of this work was to evaluate the comparative P bio-avalability of different sources of phosphate based on their effects on animal performance, bones mineralization and mineral retention in broilers. To achieve this goal, two experiments were conducted. In Experiment 1, twenty diets were prepared including five different phosphorus sources, either mono-calcium phosphate (MCP) or 4 different batches of di-calcium phosphate, to supplement non phytic P (NPP) levels at 3.0, 3.5, 4.0 and 4.5 g/kg in the diets. In Experiment 2, three treatments were used: the low MCP diet was deficient in NPP (3.1 g/kg for the starter phase and 2.8 g/kg for the grower phase); the high MCP diet and the high TCP (tri-calcium phosphate) diet included adequate levels of NPP (4.4-4.7 g/kg for the starter phase and 4.2-4.3 g/kg for the grower phase). Phytase was not added to experimental diets. Results of Exp. 1 indicated that an increase of NPP in the diet from 3.0 to 4.0 g/ kg increased weight gain and feed intake between d 1 and d 21 (Trial 1). Alternatively, tibia weight and ash percentage at d 21 responded up to the level of 4.5 g/kg and showed significant difference with birds of the 4.0 g/kg NPP group. In Trial 2, chickens fed with the high MCP and TCP had improved growth performances and bone mineralization. No differences were observed on the P availability among different mineral P sources. A level of 4.5 g/kg, NPP is recommended when phytase is not included to maximize both performance and bone mineralization in broiler chickens up to d 21. |
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Subject(s):
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-Biomineralització
-Calci
-Biomineralization
-Calcium |
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Rights:
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cc-by-nc (c) Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2017
http://creativecommons.org/licenses/by-nc/3.0/es
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Document type:
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Article
Article - Published version |
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Published by:
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Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
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