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Assessment of Novel Protein Ingredient Arthrospira platensis (Microalgae) and Soybean Genotype Amino Acid and Oil Selection Improvements on Broiler Performance.

紀錄類型:	書目-語言資料,手稿 : Monograph/item
正題名/作者:	Assessment of Novel Protein Ingredient Arthrospira platensis (Microalgae) and Soybean Genotype Amino Acid and Oil Selection Improvements on Broiler Performance./
作者:	Crafton, Savannah Caroline Wells.
面頁冊數:	1 online resource (65 pages)
附註:	Source: Masters Abstracts International, Volume: 84-08.
Contained By:	Masters Abstracts International84-08.
標題:	Genetics. -
電子資源:	click for full text (PQDT)
ISBN:	9798374408393

Assessment of Novel Protein Ingredient Arthrospira platensis (Microalgae) and Soybean Genotype Amino Acid and Oil Selection Improvements on Broiler Performance.
Crafton, Savannah Caroline Wells.

Assessment of Novel Protein Ingredient Arthrospira platensis (Microalgae) and Soybean Genotype Amino Acid and Oil Selection Improvements on Broiler Performance. - 1 online resource (65 pages)

Source: Masters Abstracts International, Volume: 84-08.

Thesis (M.S.)--University of Arkansas, 2022.

Includes bibliographical references

Two experiments were conducted to assess the efficiency of including novel protein ingredient Arthrospira platensis or improved soybean meal in a broiler diet. The first experiment aimed to determine the feeding value of soybean meal produced from varieties of soybeans bred for increased amino acid content (SBAA) improved oil content (SBO) compared to a conventional soybean variety in an ANOVA design fed to Cobb 500 female broilers for 28-42d of age. The SBAA and SBO soybeans contained overall higher amino acid content and lower oligosaccharide content compared to the conventional soybean variety in addition to improved oil quality. The second experiment assessed novel protein ingredient Microalgae, Arthrospira platensis (algae), and was conducted to evaluate algae and corn distillers grain (DDGS) inclusion on broiler performance for a 28-42d finisher period in Cobb CF05 male broilers with a 2 x 2 factorial treatment array. Prior to the experimental period all birds were reared on common feeds. In Experiment 1, birds were fed a finisher diet containing 20% inclusion of experimental soybean source in the form of full-fat soybean meal. In Experiment 2, the four dietary treatments consisted of diets containing algae at inclusion levels of either 0 and 2% and DDGS at inclusion levels of 0% and 8%. Diets were fed to 288 female broilers (Experiment 1) and 384 male broilers (Experiment 2), placed in eight replicate pens of twelve birds and live performance was assessed from d 28 to 42. At d 42, six birds from each pen were randomly selected and processed for evaluation of carcass traits and incidence of woody breast. For Experiment 1, all performance data were analyzed using a One-way ANOVA using JMP software with diet as the fixed effect and block as a random effect. Statistical significance was considered at P ≤ 0.05. No significant responses were observed for any recorded measurement for live performance, carcass traits, or woody breast. All data in experiment 2 were analyzed as a full factorial with a mixed model using JMP software with algae, DDGS, and algae x DDGS as fixed effects and block as a random effect. The F-protected Fisher's LSD test was used to separate means when P≤0.05. No significant responses were observed for algae, DDGS, and algae x DDGS influence on BWG, FI, and FCR or processing characteristics; ingredient source did not affect bird performance. Experimental soybean lines developed at the University of Arkansas were able to be incorporated into broiler diets without decreasing performance. Algae has the potential to be a protein contributing feed ingredient in broiler diets.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798374408393Subjects--Topical Terms:

578972
Genetics.
Index Terms--Genre/Form:

554714
Electronic books.

Assessment of Novel Protein Ingredient Arthrospira platensis (Microalgae) and Soybean Genotype Amino Acid and Oil Selection Improvements on Broiler Performance.
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