Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Wertelecki T. 2006. THE CHANGES OF YOLK SAC COMPOSITION IN CHICKENS FED PRESTARTER MIXTURES COMPOSED ACCORDING TO DIFFERENT NUTRITION RECOMMENDATION, EJPAU 9(4), #01.
Available Online: http://www.ejpau.media.pl/volume9/issue4/abs-01.html

ABSTRACT

One-day old 224 Hubbard Flex male broiler chickens were assigned to four groups and fed either prestarter mixtures composed according to: content of amino acids, crude protein and energy in yolk sac residues model (I), NRC (1994) (II), PPNR (1996) (III) and Hubbard ISA recommendations (2004). The diets contained differed crude protein amounts (varied from 207.1 g·kg^-1 to 249.4 g·kg^-1), amino acids and density of metabolizable energy (varied from 11.58 to 13.04 MJ·kg^-1) level. In days 1, 3, 5, and 7 of life a body weight, and in lyophilized yolk sac the crude protein, fat and amino acids content were estimated. The body weight of chickens was similar in groups fed mixtures composed according to yolk sac model, NRC and Hubbard recommendations. In group fed mixtures balanced on yolk sac composition was registered greater yolk sac weight losses during first week of life and faster fat utilization from yolk to 3rd day of life and better protein absorption between 3rd to 5th day in comparison to tested practical recommendations. Use in chickens nutrition mixtures balanced with high protein level positively influenced on some amino acids disappearance to 72 hours of life, but the effect of diversified prestarter diets on composition of amino acids of yolks protein at 5th and 7th days was not clear.

Key words: amino acids, chickens, fat, protein, yolk sac.

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Tomasz Wertelecki
Department of Animal Nutrition and Feed Science,
Wrocław University of Environmental and Life Sciences, Poland
Chełmonskiego 38 D, 51-630 Wrocław, Poland
email: wwwwtw@interia.pl

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