Effects of dietary methionine on performance, egg quality and glutathione redox system in egg-laying ducks. Issue 6 (1st November 2016)

• Record Type: Journal Article
• Authors: Fouad, A. M.; Ruan, D.; Lin, Y. C.; Zheng, C. T.; Zhang, H. X.; Chen, W.; Wang, S.; Xia, W. G.; Li, Y.
• Is Part Of: British poultry science. Volume 57:Issue 6(2016)
• Page Start: 818
• Page End: 823
• Publication Date: 2016-11-01
• Subjects: Poultry -- Periodicals; Poultry industry -- Periodicals; 636.500941
• DOI: 10.1080/00071668.2016.1222603
• Languages: English
• ISSNs: 0007-1668

Abstract

Abstract: In this study, 6 dietary DL-methionine (Met) levels (2.5, 3.0, 3.5, 4.0, 4.5 and 5.0 g/kg) were tested to estimate the dietary Met requirements of Longyan ducks from 19 to 46 weeks of age, and to investigate its effect on the glutathione redox system. In total, 1080 Longyan ducks aged 19 weeks were allocated randomly to the 6 dietary treatments, where each treatment comprised 6 replicate pens with 30 ducks per pen. Met had no effects on egg production, yolk weight, yolk colour or the glutathione redox system, but the egg weight, egg mass and feed conversion ratio (FCR) were improved significantly by dietary Met supplementation. As the dietary Met concentration increased, the eggshell thickness and breaking strength decreased significantly, whereas the albumen weight increased significantly. According to broken-line regression analysis, the optimum Met requirements for egg weight, egg mass, FCR and albumen weight are 686, 661, 658 and 731 mg/bird/d, respectively, with a dietary crude protein level of 170 g/kg.