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研究生： 羅莉
Rolissa Aleanor Ballantyne
論文名稱： 飼糧中蛋白質、胺基酸平衡與添加有機酸與否之交互作用對肉 雞生長性能及產熱之影響
Interactive Effect of Dietary Protein Level, Amino Acid Balance and Organic Acid Supplementation on Growth Performance, Digestibility and Heat Production of Broilers
指導教授： 夏良宙
Liang Chou Hsia
李嘉偉
Jai-Wei Lee
學位類別： 碩士
Master
系所名稱： 國際學院 - 熱帶農業暨國際合作系
Department of Tropical Agriculture and International Cooperation
畢業學年度： 109
語文別： 英文
論文頁數： 147
中文關鍵詞： 胺基酸 、有機酸 、精胺酸 、二氧化碳 、產熱量 、離胺酸 、甲烷
外文關鍵詞： amino acid, arginine, carbon-dioxide, heat production, lysine, methane, organic acid
DOI URL： http://doi.org/10.6346/NPUST202100045
相關次數： 點閱：30  下載：1 
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    • 本試驗針對飼糧中蛋白質濃度、胺基酸平衡與否和添加有機酸對肉雞生長性能、消化率和產熱量之間的交互作用做了一系列試驗。試驗一旨在探討低蛋白飼糧（Crude protein, CP）中胺基酸平衡與否（Balanced amino acids, BAA/ Unbalanced amino acids, UBAA）對肉雞之影響。處理組為UBAA之組別及額外添加0.13% 離胺酸、0.29% 甲硫胺酸、0.10% 羥丁胺酸維持平衡之BAA組別。生長性能的資料收集包括平均日增重（Average daily gain, ADG）、平均日攝食量（Average daily feed intake, ADFI）以及飼料效率（Feed efficiency, FE，飼料/體增重）。結果顯示，各處理組的平均日攝食量均無顯著差異（P> 0.05）。對照組的ADG顯著低於BAA組（P< 0.001）。 組別之間的CP消化率、能量利用及FE均有差異顯著（P< 0.01）平衡胺基酸組別的肉雞產熱量顯著低於不平衡胺基酸組別（P< 0.05）。
    試驗二旨在探討BAA、UBAA和混合酸（Organic acid, OA）配製的高CP和低CP飼糧之間的交互作用。試驗二亦探討了在低CP的情況下，有機酸能否增強消化率並達到最佳性能。此試驗共用96隻一日齡雛肉雞並以（2 x 2 x 2）多因子設計逢機分配為CP組（高或低）、AA組（BAA或UBAA）以及OA組別（有或無）。結果指出，高CP組的ADFI、ADG及FE均顯著高於低CP組 (P<0.001) 。BAA組顯著改善攝食量（P< 0.01）、ADG和FE（P< 0.001）。飼料中添加有機酸的組別攝食量和ADG均比未添加有機酸的組別較高的趨勢，但未達到顯著性（P> 0.05）。此外，CP 與 AA組別間存在顯著性的（P< 0.001）交互作用，飼糧中低CP 與 BAA組別顯著提升ADFI、ADG與FE。當肉雞處理組為高CP 與 BAA飼糧時，ADFI有降低之趨勢。另外，AA和OA之間的相互作用代表了BAA x OA的處理改善了肉雞的生產性能。低CP 並添加有機酸組會比UBAA組別得到更好的生長性能。 餵飼低CP和BAA組別對礦物質的消化率顯著高於（P< 0.001）其他組別。BAA組對磷、鎂、鈣、鉀和錳的消化率顯著高於UBAA組（P< 0.001）。有機酸顯然能改善部分礦物質的消化率。本研究結果表明，AA與低CP的結合為肉雞所提供的營養與CP飼料無異。此外，飼料添加有機酸會在飼料中含有BAA和高CP的情況下更有助益。不僅能提升肉雞消化營養的能力，亦能改善生長性能。
    試驗三測定不同濃度之離胺酸及精胺酸對肉雞生產性能和產熱量（Heat production, HP）交互作用的影響。本試驗配方為18.2% 的CP搭配三種不同濃度的離胺酸和精胺酸。十隻成熟的肉雞以3 x 3多因子設計分別給予不同比列之離胺酸和精胺酸。離胺酸含量分別爲低（0.99％）、中（1.10％）和高（1.21％）；精胺酸含量分別為低（1.207％）、中（1.327％）和高（1.448％）。測定項目為ADFI，ADG和FE。二氧化碳（CO2）與甲烷（CH4）的產熱量（HP）在24小時内測定的數值。結果表明，在不同的生長階段飼餵不同濃度的離胺酸和精胺酸對肉雞的生產性能有影響。較高的離胺酸濃度可顯著提高（P< 0.001）ADFI、ADG和FE。反之，在二週齡飼餵高含量精胺酸將顯著降低ADFI和ADG（P< 0.01）。此趨勢在整個實驗中保持一致。飼餵高濃度精胺酸搭配中等濃度離胺酸以及中等濃度精胺酸搭配高濃度離胺酸均能顯著提升攝食量、ADG和FE。另一方面，高濃度精胺酸搭配高濃度離胺酸以及高濃度精胺酸搭配低濃度離胺酸會產生拮抗作用，進而對肉雞的整體性能產生負面影響。
    試驗結果顯示中等與高含量離胺酸可以提升肉雞的生長性能。CO2的產生會在高濃度離胺酸搭配高濃度精胺酸的情況下顯著提升（P< 0.01）。CH4在不同離胺酸及精胺酸比例下並無顯著影響。此外，HP會隨著離胺酸濃度增加有所提升。結果進一步表明，CO2產量在夜間和清晨（18：00-6：00）有顯著增加（P< 0.001）後，HP也隨著增加。從上午6:00至中午12：00，CO2產量顯著下降（P< 0.001）。結果表明，較高濃度離胺及精胺酸會提升CO2和HP。一天中不同時間點亦會影響肉雞產生的熱量和氣體的總產量。離胺酸及精胺酸間的相互作用對CO2有顯著性影響且能提升HP（P< 0.001）。因此，飼料中提供平衡胺基酸可以改善肉雞的生產性能及減少溫室氣體的排放。

    A series of experiments were conducted to determine the interactive effect of dietary protein level, amino acid balance and organic acid supplementation on growth performance, digestibility and heat production of broilers. The effects of low dietary crude protein (CP) level with balanced amino acids (BAA) and unbalanced amino acids (UBAA) were first evaluated. Two dietary treatments included: a control group with an UBAA profile; and a treatment group with a BAA profile containing, Lys (0.13%), methionine (Met) (0.29%) and threonine (Thr) (0.10 %). Performance parameters included average daily gain (ADG), average daily feed intake (ADFI), and feed efficiency (FE, feed/gain). The results indicated that there was no significant (P>0.05) difference in ADFI for birds fed both diets. However, broilers fed the UBAA diet had a significantly lower ADG (P<0.001) than broilers fed the BAA diet. Digestibility of CP, energy utilization and FE were significantly different (P<0.01). Broilers had significantly lower (P<0.05) heat production in the low protein diet balanced with amino acids.
    The second experiment, investigated the interaction between high and low CP diets formulated with BAA, UBAA, and organic acid (OA). The experiment further aimed to determine whether acid can enhance digestibility and attain optimum performance at reduced CP levels. A total of 96 day-old broiler chickens were randomly assigned to CP levels (high and low), AA levels (BAA and UBAA), and OA levels (with and without) in a 2 x 2 x 2 factorial arrangement. Results showed that high CP levels significantly increased ADFI, ADG, and improved FE (P<0.001) rather than LCP diets. Balanced amino acids improved feed intake (P<0.01), ADG, and FE (P<0.001). Higher feed intake and ADG was observed when organic acid was supplemented in the diet but not significant when compared to diets without organic acid treatment (P>0.05).
    A significant (P<0.001) interaction between CP x AA levels was observed, whereby, LCP x BAA increased ADFI, ADG and FE. The ADFI was subsequently reduced when broilers consumed HCP x BAA diets. Furthermore, the interaction between AA and OA indicated that BAA x OA improved the productive performance of broilers. Similarly, HCP x OA enhanced the performance of broilers compared to broilers fed LCP x OA and UBAA x OA diets. Digestibility of mineral compounds were significant higher (P<0.001) for diets of LCP and BAA. In the BAA treatment, the digestibility of P, Mg, Ca, K, and Mn was significantly higher (P<0.001) in comparison to the UBAA treatment. Organic acid supplementation improved the digestibility of some mineral compounds. The present findings indicate that balancing AA to a low CP diet can provide broilers with an equivalent supply of nutrients similar to a HCP diet to achieve optimum performance. Moreover, dietary OA supplementation is seemingly more effective in diets containing BAA and HCP, thus enhancing broilers' ability to digest nutrients, and improve their growth performance.
    The final experiment was conducted to determine the effects of different dietary lysine, arginine level and amino acid balance on broilers performance and heat production (HP). The experiment was based on diets formulated with three levels of lysine and arginine with a fixed concentration of 18.2 % crude protein (CP). A total of ten mature broilers were assigned to dietary treatments of different lysine and arginine ratios in a 3 x 3 factorial design. The diets included lysine: low (0.99%), medium (1.10%) and high (1.21%); and arginine: low (1.207%), medium (1.327%) and high (1.448%), respectively. The analyzed parameters for performance were ADFI, ADG, and FE. Carbon dioxide (CO2), methane (CH4) heat production (HP) were measured over 24 hours. Results indicated a variation in the performance of broilers fed different concentrations of lysine and arginine at different growth stages. A higher concentration of lysine significantly (P<0.001) increased ADFI, ADG, and improved FE. Conversely, broilers fed diets containing high arginine concentrations had a significantly lower (P<0.01) ADFI and ADG at week 2 which remained consistent throughout the experiment. Broilers fed high Arg x medium Lys; and medium Arg x high Lys had a significantly higher feed intake, ADG, and improved FE. On the other hand, the interaction between high Lys x high Arg; and high Arg x low Lys diets resulted in antagonism, which negatively affected the overall performance of broilers.
    The results suggest that the dietary supply of lysine in medium and high ratios can optimize broilers' growth performance. Carbon dioxide production was significant (P<0.01) in the higher lysine and arginine concentrations. There was no significant impact for CH4 production at the different lysine and arginine ratios. Increasing the lysine concentrations concurrently increased the HP. Results further revealed that the production CO2 was significantly (P<0.001) higher during the night time and early morning (18:00-6:00), followed by increased HP. The CO2 levels tended to decrease significantly (P<0.001) from 6:00-12:00 noon. The results demonstrate that higher concentrations of lysine and arginine increase CO2 and HP, and the time of day influenced the total production of heat and gas emitted by broilers. The interaction between lysine x arginine ratios was significantly different (P<0.001) for CO2 and higher HP. Therefore, the balancing of amino acids can improve broiler performance and produce less GHG emissions, rather than unbalanced amino acid diets.

    摘要 I
    Abstract IV
    ACKNOWLEDGMENTS VIII
    LIST OF TABLES XV
    LIST OF FIGURES XVIII
    LIST OF ABBREVIATIONS XX
    CHAPTER 1 1
    1. Introduction 1
    1.1 Background 1
    1.2 Research Objectives 4
    CHAPTER 2 6
    2. Literature Review 6
    2.1. Amino acids 6
    2.1.1 Functional amino acids 6
    2.2 Amino acid requirement in broiler nutrition 6
    2.2.1 Importance of amino acids in broiler 7
    2.2.2 Amino acids and protein accretion 7
    2.2.3 Amino acids as antioxidants 8
    2.3 The ideal protein concept 9
    2.4 Interactions among amino acids 10
    2.4.1 Amino acid deficiency 10
    2.4.2 Imbalance effect in broilers 11
    2.4.3 Antagonism of amino acid 11
    2.4.4 Lysine and Arginine 12
    2.5 Interaction of Energy and Amino Acids 14
    2.5.1 Impact of feed intake and body composition 14
    2.6 Interaction between protein levels and amino acid 16
    2.6.1 High Protein and Amino Acids 16
    2.6.2 Low protein and amino acids 17
    2.7 Factors affecting the digestibility of amino acid 19
    2.7.1 Feed Intake and Digestibility of amino acids 19
    2.7.2 Age of broilers 19
    2.7.3 Sex and Environmental Temperature 20
    2.7.4 Plasma Amino Acids Impact on Feed Intake 20
    2.7.5 Heat stress 21
    2.7.6 Protein sources 22
    2.7.7 Feed Processing Technique 23
    2.8 Improving the digestibility of broilers 24
    2.8.1 Organic acids supplementation 24
    2.8.2 Phytase supplementation 25
    2.9 Theromoneutral zone for broilers 26
    2.9.1 Amino acids and the thermal environment 27
    2.10. Heat production and its effect on feed intake 28
    2.10.1 Heat production and amino acids 29
    2.10.2 Heat production and energy level 30
    2.11 Reduction of Nitrogen Excretion 31
    CHAPTER 3 33
    3.1 Introduction 34
    3.1.1 Objectives 35
    3.2 Materials and Methods 35
    3.2.1 Location 35
    3.2.2 Experimental animals 35
    3.2.3 Experimental Diet 35
    3.2.4 Housing and management 36
    3.2.5 Chemical analysis 36
    3.2.6 Determination of Dry Matter 36
    3.2.7 Determination of Ash 36
    3.2.8 Determination of Crude Protein 37
    3.2.9 Determination of Macro and Micro Minerals 38
    3.2.10 Statistical Analysis 39
    3.3 Results and Discussion 41
    3.5 Conclusion 47
    CHAPTER 4 48
    4. Interaction Between Dietary Protein Level, Amino Acid Balance and Organic Acid Supplementation on Growth Performance of Broilers 48
    4.1 Introduction 49
    4.2. Objectives 50
    4.3 Materials and Methods 51
    4.3.1 Location 51
    4.3.2 Experimental animals 51
    4.3.3 Experimental Diet 51
    4.3.4 Housing and management 51
    4.3.5 Chemical analysis 52
    4.3.6 Determination of Dry Matter and Ash 52
    4.3.7 Determination of Ash 52
    4.3.8 Determination of Crude Protein 52
    4.3.9 Statistical Analysis 53
    4.4 Results and Discussion 57
    4.5 Conclusions 83
    CHAPTER 5 84
    5. Interactions and effects between different lysine and arginine densities on growth performance and heat production of broilers 84
    5.1 Introduction 86
    5.1.1 Objectives 86
    5.2.2 Materials and Methods 87
    5.2.3 Location 87
    5.2.4 Experimental animals 87
    5.2.5 Experimental Diet 87
    5.2.6 Housing and management 87
    5.2.7 Chemical analysis 88
    5.2.8 Determination of Dry Matter and Ash 88
    5.2.9 Determination of Ash 88
    5.2.10 Determination of Crude Protein 88
    5.2.11 Statistical Analysis 89
    5.3 Results and Discussion 93
    5.4 Conclusion 112
    REFERENCES 113
    APPENDICES 134

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