Response of Broiler Chicks to Supplemental Inorganic Sulphate and Sulphite Compounds in a Tropical Environment

A. Ologhobo, J. O. Jimoh, G. O. Ayoade
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Abstract

A feeding trial was conducted to determine the effectiveness of sulphate and sulphite compounds in sparing sulphur amino acid, methionine, in broiler chicks raised in a tropical environment. A significant (P <0.05) growth response was obtained by the addition of 0.30% DL-methionine to a corn-soybean basal diet, confirming that the diet was de?cient in methionine. The best growth performance was obtained in the diet supplemented with 0.15% methionine plus 0.1O% sodium sulphate (Na2S04). The addition of sodium sulphite (Na2SO;), either singly or plus methionine, gave a signi?cant (P<0.05) decrease in weight gain although feed efficiency was slightly improved. The weights of organs as a proportion of body weight varied significantly among dietary treatments. The weights of liver increased (P<0.05) in all supplemented diets with the exception of the diet containing 0.15% methionine plus 0.15% Na2SO4, while the weights of kidney and spleen decreased with the exception of the diet supplemented with 0.30% methionine. Enhanced levels of serum protein, and serum albumin (P<0.05) in diets supplemented with methionine and Na2SO4, indicated good nutritional status of birds consuming these feeds whereas enhanced levels of uric acid and creatinine in diets supplemented with Na2SO3 indicated poor feed quality. The hypothesis is advanced that there is either a dietary requirement for sulphate per se or that sulphate spares methionine through conversion to cystine.
热带环境下肉仔鸡对添加无机硫酸盐和亚硫酸盐化合物的反应
本研究进行了一项饲养试验,以确定硫酸盐和亚硫酸盐化合物在热带环境中饲养的肉鸡中保留硫氨基酸、蛋氨酸的有效性。在玉米-大豆基础饲粮中添加0.30% dl -蛋氨酸对生长有显著(P <0.05)的促进作用,表明该饲粮具有良好的生长效果。客户在蛋氨酸。饲粮中添加0.15%蛋氨酸+ 0.1%硫酸钠(Na2S04)时,生长性能最佳。亚硫酸钠(Na2SO;)的单独加入或加蛋氨酸的加入,产生了一个信号?饲料效率略有提高,但增重显著降低(P<0.05)。各饲粮处理间各脏器重量占体重的比例差异显著。除0.15%蛋氨酸+ 0.15% Na2SO4组外,其余各组肝脏重量均增加(P<0.05),肾脏和脾脏重量均减少(P<0.05)。饲粮中添加蛋氨酸和Na2SO4提高了血清蛋白和白蛋白水平(P<0.05),表明饲粮中添加蛋氨酸和Na2SO3提高了尿酸和肌酐水平,表明饲粮质量较差。提出的假设是,要么是饮食本身对硫酸盐的需求,要么是硫酸盐通过转化为胱氨酸而节省了蛋氨酸。
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