Influence of the dietary protein level on the incidence of footpad dermatitis in broiler chickens

Abstract

The aim of this study was to determine the influence of 3 levels of dietary protein on the broiler performance and on FPD incidence. Day-old unsexed broiler chickens (1,272) were used in this study for 42 days. Three experimental diets having different protein levels— high protein (HP), medium (MP) and low protein (LP) diets— were formulated. All diets were based on corn, wheat, soybean meal, rapeseed meal, corn gluten and synthetic methionine and lysine. The average body weights at the age of 42 days were 2, 442.63 g (HP), 2, 308.16 g (MP) and 2, 215.34 g (LP); the differences were significantly influenced by used protein level. Feed intake was not influenced by the protein levels. However, feed conversion ratio was the lowest at HP. The incidence and development of FPD were recorded weekly. Lesions were scored for both the right and left foot, and classified according to a scale from 0 (no lesion) to 2 (very severe lesions). It may be concluded from the results that protein level influences the body weight of broiler chickens to a great extent at the time of slaughter. The incidences of FPD at slaughter were 32% for LP group, 48% for MP group and 43% for HP group. FPD scores at slaughter were 53 points for LP group, 76 points for MP group and 67 points for HP group.