Non-phytin phosphorus requirements of commercial broilers and White Leghorn layers |
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| Institution: | 1. R & D Institute, Sunjin Co., Ltd, 517-3 Doonchon-dong, Kangdong-gu, Seoul 134-060, Republic of Korea;2. Regional Animal Industry Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea;3. College of Veterinary Medicine and Institute of Veterinary Science, Kangwon National University, Chuncheon 200-701, Republic of Korea;1. State Key Laboratory of Hydrology-Water Resources and Hydraulic Engineering, Hohai University, Nanjing, 210098, China;2. College of Hydrology and Water Resources, Hohai University, Nanjing, 210098, China;3. Joint International Research Laboratory of Global Change and Water Cycle, Nanjing, 210098, China;4. Department of Geology, United Arab Emirates University, Al Ain, 17551, United Arab Emirates;5. Department of Geology, Lund University, Lund, 22362, Sweden;6. State Key Laboratory of Frozen Soil Engineering, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, 730000, China;7. Tandem Laboratory, Uppsala University, Uppsala, 75120, Sweden;8. International Institute for Earth System Science, Nanjing University, 20023, Nanjing, Jiangsu, China;9. Department of Physical Geography and Ecosystem Science, Lund University, Lund, 22362, Sweden;1. Gruppo Ricicla, Biomass and Bioenergy Laboratories, Department of Agriculture and Environmental Science, University of Milan, Technological Park Padano, Via Einstein, Loc.C.na Codazza, 26900 Lodi, Italy;2. Gruppo Ricicla, Soil and Environment Laboratories, Department of Agriculture and Environmental Science, Via Celoria 2, 20133 Milan, Italy;3. Laboratory of Animal Food Inspection, Department of Veterinary Science and Public Health, University of Milan, Via Celoria 10, 20133 Milan, Italy;1. State Key Laboratory of Soil Erosion and Dryland Farming on the Loess Plateau, Institute of Soil and Water Conservation, Chinese Academy of Sciences, Yangling, Shanxi, 712100, PR China;2. College of Environmental Science and Engineering, Hunan University, Changsha 410082, PR China;3. Tianshui Soil and Water Conservation Experimental Station, Yellow River Conservancy Commission, Tianshui, Gansu Province, 741000, PR China;4. Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China;2. Department of Agricultural Economics, Texas A&M University, College Station 77843 |
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| Abstract: | Experiments were conducted to determine the optimum requirements of non-phytin phosphorus (NPP) in commercial broilers and White Leghorn layers. Five levels of NPP (2.5, 3.0, 3.5, 4.0 and 4.5 g kg?1 diet) were tested to assess the NPP requirement of commercial broilers (3–30 days of age) fed maize–soya diets containing 10 g Ca kg?1. Each level of NPP was fed to quadruplicate groups of ten chicks each. Inclusion of graded levels of NPP significantly (P < 0.01) influenced body weight gain, feed intake, tibia ash content, phosphorus content in serum, tibia ash and phosphorus retention. The predicted NPP requirements for body weight gain, P content in serum and tibia ash were 4.4, 4.48 and 4.1 g kg?1 diet, respectively. The NPP requirement for tibia ash was the highest (7.4 g kg?1 diet). Similarly, four levels of NPP (2.0, 2.5, 3.0 and 3.5 g kg?1 diet) were tested with maize–soya diets containing 35 g Ca kg?1 for White Leghorn layers (266–350 days of age). Each diet was tested on four groups of 12 hens in each. Egg production was not influenced by the variation in dietary NPP levels. The predicted NPP requirements for better egg weight and shell thickness were 2.6 and 2.4 g kg?1 diet, respectively, while for the serum inorganic P level the value was 3.42 g kg?1 diet. Therefore, it can be concluded that commercial broilers need about 4.4 g NPP kg?1 diet for better performance, whereas, White Leghorn layers need not more than 2.0 g NPP kg?1 diet for better egg production. However, layers require 2.6 g NPP kg?1 diet to produce eggs with better egg size and shell quality. |
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