Katie Hilton

IntroductionThe poultry industry aims to optimize the breast weight of the broilers because of its relatively higher market value. Through the years, improvements in breast meat yield have not only led to myopathies (Caldas-Cueva et al., 2021) but also to increased heat production (Martinez et al., 2019) due to the higher body protein content and turnover rates (Maharjan et al., 2020a; 2021b) in m ...

IntroductionOptimizing the breast size of broilers is a critical economic target due to its higher market value versus other cut-up pieces. Historical improvements in breast production have shown an impact on the efficiency of broilers in using dietary energy (Martinez et al., 2019a), which accounts for 70–75 % of the poultry feed cost. They have also been associated with quality conditions ...

IntroductionIn poultry, the net energy (NE) is the sum of the energy retained in the body and lost through heat production. Under its classic definition, the prediction of NE requires precise and accurate determinations of fasting heat production (FHP) and heat increment, which accounts for the energy production due to feeding, digestion, and the associated physical activity (Maharjan et al., 2021 ...

IntroductionThe poultry industry aims to increase the breast weight of broilers due to its higher market price. However, the breast size is associated with meat conditions such as woody breast (Maharjan et al., 2021a), the body protein turnover (Maharjan et al., 2020a, Maharjan et al., 2021b) and lean mass weight (Martinez et al., 2020a), and changes in the partitioning of the dietary energy (Mart ...

INTRODUCTIONLarge variations exist in the literature on the recommended Ca and P dietary requirement for laying hens1. The Ca requirement was reduced from a previous suggested intake of 3.752 to 3.25 g h−1 day−1 by NRC3 after decades of consistently increasing the Ca intake requirement. The available P or non-phytate P (NPP) requirement for commercial layers was also reduced to 250 mg ...