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Influence of pea hulls inclusion in the diet on digestive traits and nutrient retention in broilers
Research Areas
  • Livestock
The effects of inclusion of pea hulls (PH; 47% neutral detergent fiber and 9% starch) in the diet on the digestive traits and total tract apparent of retention (TTAR) of nutrients were studied in broilers from 1 to 21 d of age. A control diet based on cooked rice, soy protein concentrate, and fish meal that contained 3,260 kcal AMEn/kg, and 1.25% digestible Lys was diluted with 0, 2.5, 5.0, and 7.5% PH (1.6, 2.6, 3.5, and 4.5% CF, respectively). Each treatment was replicated 6 times (a cage with 12 chicks). Digestive traits and nutrient retention were recorded at 7, 14, and 21 d of age, and jejunal histology was measured at 14 d of age. The relative weight (% BW) of proventriculus (P ¿ 0.01), gizzard (P ¿ 0.001), and ceca (P ¿ 0.05) increased as the level of PH in the diet increased. Digesta content of the gizzard was increased (P ¿ 0.001) and gizzard pH was reduced (P ¿ 0.001) with 2.5% PH. No further changes were observed with 5% and 7.5% inclusion. Crypt depth decreased linearly (P ¿ 0.05) with PH inclusion. However, villus height and villus height:crypt depth ratio were not affected. The TTAR of soluble ash and N increased with up to 5% PH inclusion (P ¿ 0.001). Also, TTAR of DM and OM, as well as the AMEn of the diet (P ¿ 0.001) were improved with 2.5% PH inclusion; however, a further increase to 5% reduced TTAR of these nutrients. We conclude that an increase in dietary PH increases proventriculus, gizzard, and ceca weight in broilers from 1 to 21 d of age. Also, the inclusion of 2.5% PH increases digesta content and reduces the pH of the gizzard. The inclusion of up to 5.0% PH in the diet (3.5% CF) improves N retention but reduces the AMEn of the diets. A further increase to 7.5% PH (4.5% CF in the diet) impairs digestibility of all nutrients studied. The optimal requirement of CF in diets for young chicks might be between 2.6% and 3.5%.
99th Poultry Science Association Annual Meeting
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Poultry Science, 89 (1): 493
  • Autor: Gonzalo Gonzalez Mateos (UPM)
  • Autor: Rosa Pilar Lazaro Garcia (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Producción Animal
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