Effect of Supplementation of Synthetic Lysine and Methionine on Serum Biochemical Profile, Carcass Characteristics and Meat Composition in Broiler Chicken
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Authors
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Bornalee Handique
Department of Animal Nutrition
College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, Assam
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G Saikia
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Runjun Dowarah
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B N Saikia
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S Tamuly
Keywords:
L-lysine, DL-methionine, Broiler, Blood Biochemical, Carcass CharacteristicsAbstract
A total of 144 day old broiler chicks randomly distributed into four treatment groups (3 replicates of 12 chicks) using randomized block design viz. T0 basal diet (control), T1, T2 and T3 were offered the basal diet supplemented with synthetic L-lysine at 20, 30 and 40 percent and DL-methionine at 30, 40 and 50 percent in excess of the total BIS (2007) recommendation upto 42 days of age. At the end of the experiment, blood samples were collected from the wing vein of six birds in each treatment group. Serum samples after separation were analyzed for blood biochemical profile. All the birds were slaughtered for the carcass parameters and meat samples from breast and thigh portion were collected for analysis of body composition. Non-significant (P>0.05) effect of supplementation of synthetic lysine and methionine was observed on feed intake; however, gain in weight and FCR were significantly (P<0.01) influenced by supplementation. Significant increased (P<0.001) serum total protein was observed in the birds of T2 group; whereas, serum cholesterol and triglyceride level were decreased (P<0.01) with increased level of synthetic amino acids. Statistically non-significant effect of supplementation was observed in dressing percentage, yield of prime cuts, percent weight visceral organs and chemical composition of meat except the abdominal fat pad was significantly lowest in T2 and T3 groups. The study revealed that supplementation of 30% synthetic L-lysine and 40% DL-methionine higher than BIS (2007) recommendation in broiler rations may be helped to reduce serum cholesterol and triglyceride level leading to lean meat production.References
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