On Free Amino Acids: Their Role in Starch and Protein Digestive Dynamics

Published on: 05/05/2015
Author/s : Dr. Peter Selle, Ha Truong and Dr Sonia Yun Liu (Poultry Research Foundation, University of Sydney)

I. INTRODUCTION That a mounting array of synthetic amino acids will be incorporated into broiler diets to increasing extents would appear to be an entirely reasonable prediction. The caveat is that predictions are fraught with difficulty; particularly when they concern the future. However, nearly 50 years ago, Beames et al. (1968) made the following prognostication: “It is probable that th...

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Maheswar Rath Maheswar Rath
BVSc &AH,MVSc &AH,poultry science, Ph.D. Poultry science
May 5, 2015
yes, it is a good analysis based on statistical results. Do you suggest any energy: protein ratio for best growth and chicken body wt at 42days and other ages of economical needs? If yes is there any quantification of free amino acids incorporation ratio are possible and with protein source ingredient ? The article rightly say synthetic amino acids or free amino acids support least cost formulations for availing digestible amino acids. But i feel we should know too which synthetic amino acids can be of more useful when manufacturing of commercial amino acids process do also differ and contribute digestibility differently. It is nice to read such interpretation and research findings which will certainly make future contribution to effectively utilize the ingredients inputs in chicken meat production. m rath
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Youssef Attia Youssef Attia
Professor
May 5, 2015
What do think about amino acids supplementation to low protein diets in relation to ideal lysine ratio.?
Do you think we should similar ideal amino acids to lysine ratio in low protein as in high protein ratio and in slow digestibile energy source such as wheat and barley as fast digestibile energy source such as rice and maize?
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