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Physiological and metabolic responses of broilers to heat stress - implications for protein and amino acid nutrition

Published online by Cambridge University Press:  18 September 2007

R. Gonzalez-Esquerra  and
S. Leeson
R. Gonzalez-Esquerra
Affiliation:
Department of Animal & Poultry Science, University of Guelph, Guelph, ON, N1G, 2W1, Canada
S. Leeson*
Affiliation:
Department of Animal & Poultry Science, University of Guelph, Guelph, ON, N1G, 2W1, Canada
*
*Corresponding author: [email protected]
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Abstract

When broilers are necessarily subjected to conditions of constant or cycling high temperatures, there is invariably consideration of changing diet formulation. Such changes may involve substitution of specific ingredients and/or alterations to nutrient levels in the diet. Aprimary concern is often the appropriate use of protein-rich ingredients and specifically their content of crude protein and amino acids. Broilers eat less at high temperatures, in an attempt to maintain homeothermy. Logically, diets will be fortified with protein and amino acids to counterbalance reduced intake. It is unclearif amino acids needs are altered, at high environmental temperatures, yet it is clearthat any such change in level orbalance is likely to be of lessermagnitude than change in feed intake. However, there is still controversy as to the direction of change for amino acids and protein under conditions of heat stress. There are specific concerns about the balance of certain amino acids, in particular arginine:lysine and also the source of any synthetic methionine added to correct apparent deficiencies. Balance of amino acids is described relative to pathways for polyamine metabolism.

Keywords

broilertemperatureargininelysinemethionineamino acids
Type
Reviews
Information
World's Poultry Science Journal , Volume 62 , Issue 2 , June 2006 , pp. 282 - 295
Copyright
Copyright © Cambridge University Press 2006

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