Effect of Crude Protein Reduction based on the Balance of Standardized Ileum Digestible Essential Amino Acids on the Growth Performance and Meat Quality of Luong Phuong Chicken

Date Received: 26-02-2025

Date Published: 21-03-2025

##submissions.doi##: https://doi.org/10.1234/73cm3989

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Issue: Vol. 23 No. 1 (2025)

Section:

CHĂN NUÔI – THÚ Y – THỦY SẢN

How to Cite:

Huyen, N. T., Dang, P. K., & Ngoc, T. T. B. (2025). Effect of Crude Protein Reduction based on the Balance of Standardized Ileum Digestible Essential Amino Acids on the Growth Performance and Meat Quality of Luong Phuong Chicken. Vietnam Journal of Agricultural Sciences, 23(1). https://doi.org/10.1234/73cm3989

Effect of Crude Protein Reduction based on the Balance of Standardized Ileum Digestible Essential Amino Acids on the Growth Performance and Meat Quality of Luong Phuong Chicken

Ninh Thi Huyen , Pham Kim Dang , Trần Thị Bích Ngoc (*)

  • Tác giả liên hệ: bichngocnias@gmail.com

    • Keywords

    Luong Phuong chicken, crude protein reduction, growth performance, meat quality

    Abstract


    This study aimed to evaluate the effects of reduced crude protein (CP) level with supplementing standard ileal digestible essential amino acids (SID-EAA) on growth performance, feed efficiency and meat quality of Luong Phuong broilers. The experiment was a completely randomized design with 5 dietary treatments and 5 replicates. Total 750 Luong Phuong chickens were randomly located to one of 5 diets with reducing CP levels 1-4% compared with the standard CP diet and growth performance and meat quality were recorded accordingly. The results showed that reducing crude protein levels in the diet reduced the growth rate of chickens (P <0.05). Low protein diets did not affect the feed intake but increased feed coversation ratio (FCR) (P <0.05). However, at 1 and 2% protein reductions, the differences in both growth rate and feed conversion were not significant compared with the control group. Treatment 3 had the lowest feed cost (29,543 VND/kg), 539 VND/kg (1.792%) lower than the control group. Reducing CP at 4% (NT5) reduced breast meat ratio, increased 24h pH and increased breast meat toughness of chicken. In conclusion, the appropriate protein reduction level with SID-EAA supplement was less than 2% in the diet for Luong Phuong chicken.

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