Keywords
broiler, amino acid, kinetics, digestibility
Abstract
The contention that amino acids were not all created equal is based on the simple premise that intestinal uptakes of non-bound (synthetic, crystalline, feed-grade) amino acids are more rapid than their protein-bound counterparts. The post-enteral ramifications of this difference in bioequivalence are amplified in broiler chickens given their express growth rates and just one complication is the post-prandial oxidation of amino acids. The lack of bioequivalence between non-bound and protein-bound amino acids is a real obstacle to the development and adoption of reduced-crude protein diets that have the potential to promote sustainable chicken-meat production Thus, the purpose of this paper is to examine our contention that amino acids were no longer created equal with the introduction of non-bound amino acids.
Recommended Citation
Selle, Peter H.; Macelline, Shemil P.; Chrystal, Peter V.; and Liu, Sonia Y.
(2022)
"Amino Acids Were Not All Created Equal,"
Proceedings of the Arkansas Nutrition Conference: Vol. 2022, Article 9.
Available at:
https://scholarworks.uark.edu/panc/vol2022/iss1/9
