Applied Model of Nutrient Oxidation in Male Broilers Reared under Different Temperatures
Abstract: Effects of the
environmental temperatures on nutrient oxidation were evaluated in male broiler chickens.
The chickens were
allocated into twelve
cages with six
chickens per cage during
the first week
and three chickens
in the following
five weeks of
experiment. The temperatures were
set on T0 = 21oC,
T1 = 24oC,
and T2 =
28oC. A 22
to 24$hour$respiration measurement was
made in the
middle of each
five$day collection period
using an open$air circulation respiration
unit. The results
showed that the
increase of temperature
decreased protein (OXP) and
fat oxidation (OXF;
P<0.05), but there
was no difference
(P>0.05) on carbohydrate oxidation
(OXCHO). Lipogenesis from
carbohydrate made up
the main constitution (69 to 78%)
to the total fat retention. In contrast,
fat retention from protein (8.8 to 9.6) was
the minor contribution,
and there was
no difference (P<0.05)
among the groups. Furthermore, the
conversion of dietary
fat to the
fat retention was
increased (12.1 to
21.4) following the increase of the environment temperature. In
conclusion, the temperature range of 21 to 28oC used was still in the tolerable
hot zone since the oxidation of protein, carbohydrate and fat
were not influenced.
However, the utilization
of protein and
fat depended on the
environmental temperature except for carbohydrate.
Author: Maksudi
Journal Code: jppeternakangg090004
