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http://dx.doi.org/10.5713/ajas.2011.90293

Effects of Levels of L-Leucine Supplementation with Sub-optimal Protein in the Diet of Grower-finisher Broiler Chickens on Carcass Composition and Sensory Characteristics  

Erwan, E. (Institute of Tropical Agriculture, Universiti Putra Malaysia)
Alimon, A.R. (Institute of Tropical Agriculture, Universiti Putra Malaysia)
Sazili, A.Q. (Faculty of Agriculture, Universiti Putra Malaysia)
Yaakub, H. (Faculty of Agriculture, Universiti Putra Malaysia)
Karim, R. (Department of Food technology, Universiti Putra Malaysia)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.24, no.5, 2011 , pp. 650-654 More about this Journal
Abstract
An experiment involving 180 straight run one-day-Cobb broilers was conducted to evaluate the effect of supplementation of L-leucine with different levels of crude protein (CP) on carcass composition and sensory characteristics of broiler grower-finisher chickens. Six experimental diets comprising two levels of crude protein (CP) i.e., 20 and 20% with three levels of L-leucine i.e. 0, 0.5 and 0.67%, were offered to birds from 21-42 d of age. The birds were randomly divided into 36 experimental pens, 5 chickens in each pen, and there were 6 replicates under each diet. L-leucine supplementation did not affect the bone and lean, whereas fat was decreased (p<0.05) when L-leucine was added at 0.5%. Similarly, there were no significant differences (p>0.05) in the lean, fat and bone among chickens fed two levels of CP. No significant differences between dietary treatments were observed on any sensory characteristics affected by dietary L-leucine and CP. From this study, it is obvious that supplementation of up to 0.5% L-leucine reduced fat. However, other characteristics were not affected by supplementation of L-leucine. Similarly, reduction of body composition and sensory characteristics were not apparent on a diet low in CP.
Keywords
L-leucine; Crude Protein; Broiler; Carcass Composition and Sensory Characteristics;
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