Protein reduction by up to 1.5% in commercial broiler production did not affect performance but had several benefits
Published:February 21, 2025
Summary
Compilation of a project KEY INFORMATION A series of 5 commercial feeding trials was performed from which 4 trials took place on commercial broiler farms growing between 300,000 and 420,000 broilers per cycle. Dietary protein was gradually reduced in subsequent trial while standard diets well represented German broiler feed. Basically, average crude protein levels were decreased by 0.3 ...
Thanks for the good information! The CP reduction without losing performance could be related to an indirect anti-nutritional and allergenic reduction. Concentrated protein sources like Glutenose or Soybean Protein Concentrate would be alternatives?
During the last decade, nutritionists recommended high protein in broiler diets. Up to 23% Maybe that was too high. Not needed. 1. Focus on amino acid balancing rather than protein. Focus on new amino acids like threonine. 2. Yearly genetic improvement in feed conversion by selection. Has led to a reduction in crude protein in broiler feed.
@Dr Kotaiah Talapaneni Thank you for this comment! This is indeed a clear dilemma and we may distinguish the aim for the two different nutritional strategies. Indeed, genetic potential of broilers is continuously improving and if diets are formulated accordingly, unbelievable performances can be achieved. A feed conversion ratio of 1.35 at 40 days is commercially achieved in some regions of the world. Our research on balanced protein very clearly suggest that high balanced protein levels (which result in high crude protein) in all phases maximise growth, meat yield and minimise FCR. Economics repeatedly confirm that such diets are cost-effective. When such optimal balanced protein level is determined, we may think about reducing dietary protein while maintaining the high performance. However, high balanced protein levels may be economic at first glance but often result in wet droppings, litter quality issues and health problems including footpad health but also spread of other diseases. Then, protein reduction is clearly an additional economic factor to be considered.
(one remark: I would not agree that Threonine is new as such but established for 25 years at least - however, as mentioned in the article, there is need to better understand Thr metabolism in the context of protein reduction)
@Dr Kotaiah Talapaneni hi Sir, can you please tell us about the Threonine level in Broiler diet for maximum performance upto 1.35 FCR? (Like threonine 67% Of ideal 100% lysine recommended by Ross manual)
For more than ten years, I have been formulating commercial diets with protein levels lower than the recommended amounts, and I have still achieved desirable performance. Of course, paying attention to amino acid balance is also important.
As stated above, it may be related to protein quality. The better the quality of protein, the better its digestibility and the less protein needed. It may even be possible to lower the protein by 2%. A combination of good quality protein, a better balance of amino acids, and more synthetic amino acids to reach that ideal balance can go a long way in lowering protein percentage.
Dear @Nuhad Daghir- thank you for highliting the protein quality, and I completely agree. As the aminoacids (AA) are the building blocks of the proteins, the quality of the protein sources should be checked by calculating the amount of the AA in 100g of CP; for e.g. Lysin, or Methionine per percentage of CP (g Lysine / 100 g of CP). Also the enzymatic solubility of the organic substance (ESOM) is giving a very good indication about the protein quality. It is possible to lower the CP level in the diets by adding the single AA, or by using high quality protein sources indicating a high ESOM value (for e.g. higher than 90%), containing also the non-essential AA such as Glycine and Serine, which can be the limiting factor when lowering the CP level in the feed.
I would like to add that I was refering to a rapid and practical determination of digestible organic matter, using the In vitro enzymatic digestion for monogastric animals (e.g., with pepsin and pancreatin); followed by NIRS analysis, with proper calibration. The best is of course to use the synergy between the synthetic AA, high quality protein sources, as well feed additives which can enhances the bioavailability of the nutrients in the feed.
@Nuhad Daghir Under experimental conditions you can even reduce more. However, the potential of CP reduction depends on the status quo. A good indication for protein reduction would be the nitrogen utilization which can easily be calculated by assuming 30 g N/kg BW. Indeed, nitrogen utilization is also a matter of age or final body weight but the article gives you an indication on German conditions. N-Utilization of 63 to 66% are not seldom any more and then, 2% CP reduction is ambitious
Reduction of dietary protein had a positive response on the performance of commercial broilers and to mitigate the N pollution by balancing amino acid ratio to Lysine. The quality of the Dietary protein and its digestibility also matters.
Whilst I was managing a poultry research facility, our standard operating procedure was to formulate diets based on actual ingredient amino acid values and not meet a crude protein minimum. This is typically not practical for day-to-day formulation. However, it should be possible to do periodic amino acid analysis of ingredients to determine the total amino acid protein and non protein nitrogen component of each ingredient and use this as tool to measure protein quality. Keep in mind that some ingredients, e.g., meat & fish meals may contain important amounts of non protein nitrogen that may give spurious results when measured by methods which quantify nitrogen to determine a crude protein level. This may occur in animal protein meals which are not processed while fresh resulting in their putrefaction and subsequent production of biogenic amines during the production process. It would be my suggestion for each nutritionist in the field: * to evaluate their ingredient suppliers, * to understand their production processes, * to work with them to reduce variation in order to receive a more consistent ingredient.
@E. Ernest M. Pierson I applaud and agree that you formulate diet on analysed amino acid content rather than on table values. I like to add that technologies are available to have very immediate results on raw mateial quality including amino acids proximates and even heat damage of protein and amino acids. With AMINONIR by Evonik you get the result within minutes.
As hopefully everybody agrees, crude protein is nutritionally meaningless and the factor 6.25 is almost always not correct.....
It depends on several factors like quality of protein, adulterations in protein sources, season,etc The main focus is on balancing amino acids and keeping in mind lysine as an ideal or reference amino acid. Other digestible amino acids ratios should be maintained. Arginine, tryptophan levels help better performance in summer. So in present days no need to focus on Protein levels, need to focus on balancing and keeping ideal amino acids ratios in broiler feed.
Hi to everyone Reading the article and all valuable comments, I personally feel a deficiency in highlighting an important factor, and that's the quantity and quality of the non-essential amino acids in our formulated feed ingredients. Like the SID of Essential AA, SID of non-essential AAs is also very important. SID of non-essential Amino Acids decides the limit of Feed CP reduction, because if we reduce the CP behind a limit, the deficiency of non-essential AAs deepens and more essential AAs will be required to fulfill the synthesis of the non-essential AAs. This will result in a deficiency of the essential AAs. So by knowing the total Amino Acids (essential+non-essential) profile, we will be able to understand how much CP of the formulated feeds can be reduced and how much quantity of the essential AAs will be required practically, and also if some non-essential AAs are required or not. I think this is the main reason that CP reduction for different feed ingredient formulations is different.
@Nisar Muhammad Khan Indeed, you are right, the more dietary protein is reduced the more non-essential amino acids become essential. While in the commercial examples shown in the article the NEAA levels are not a problematic issue per se, we clearly recommend to consider Gly-equivalents as those can become limiting. Recommendations can be found in AMINOChick.
Indeed, research has shown, that Gly but also Gln and Asp can become performance limiting not at least because they are needed for uric acid formation (see research by Hofmann et al). Other research has shown that we can go as deep as 16.5% CP in grower diets without compromising performance - but considering the entire EAA list - you can find many examples in research by Dr. Sonia Liu of Univ. Sydney.
Hi, There is an interaction between dietary protein level and digestive health. If we use maximum protein levels, the effect on digestive health will be greater.
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