Progress of amino acid nutrition for diet protein reduction in poultry  

作　　者：M.T.Kidd C.W.Maynard G.J.Mullenix 

机构地区：[1]Center of Excellence for Poultry Science,Division of Agriculture,University of Arkansas System,Fayetteville,AR 72701,USA

出　　处：《Journal of Animal Science and Biotechnology》2021年第3期819-827,共9页畜牧与生物技术杂志（英文版）

摘　　要：There is growing interest among nutritionists in feeding reduced protein diets to broiler chickens.Although nearly a century of research has been conducted providing biochemical insights on the impact of reduced protein diets for broilers,practical limitation still exists.The present review was written to provide insights on further reducing dietary protein in broilers.To construct this review,eighty-nine peer reviewed manuscripts in the area of amino acid nutrition in poultry were critiqued.Hence,nutritional research areas of low protein diets,threonine,glycine,valine,isoleucine,leucine,phenylalanine,histidine,and glutamine have been assessed and combined in this text,thus providing concepts into reduced protein diets for broilers.In addition,linkages between the cited work and least cost formation ingredient and nutrient matrix considerations are provided.In conclusion,practical applications in feeding reduced protein diets to broilers are advancing,but more work is warranted.

关 键 词：Amino acid Broiler chicken GLUTAMINE HISTIDINE Low protein THREONINE VALINE 

分 类 号：S831.5[农业科学—畜牧学]