<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The amino acid guidelines formulated by British United Turkeys postulate higher levels of lysine (Lys) in turkey diets than those recommended by the National Research Council. However, any modifications in the Lys content of turkey diets should be accompanied by changes in the inclusion rates of other amino acids, including methionine (Met) and arginine (Arg). The research hypothesis postulates that the appropriate inclusion levels and ratios of arginine and methionine in turkey diets with high lysine content can improve the antioxidant status of turkeys without compromising their metabolism. The aim of this study was to determine the influence of different Arg and Met ratios in Lys-rich diets on biochemical indicators, redox status and epigenetic changes in turkeys. The turkeys were assigned to six groups with eight replicates per group and 18 birds per replicate. Six feeding programs, with three dietary Arg levels (90%, 100% and 110%) and two dietary Met levels (30% and 45%) relative to dietary Lys content were compared. During each of the four feeding phases, birds were fed <italic>ad libitum</italic> isocaloric diets with high Lys content. Our results show that in growing turkeys fed diets with high Lys content, the inclusion rate of Arg can be set at 90% of Lys content with no negative effects on their antioxidant status, metabolism or performance. Diets with high Arg content (110% Lys) are not recommended due to the risk of lipid and protein damage, and an undesirable increase in insulin and T4 levels. Regardless of dietary Arg levels, an increase in the Met inclusion rate from 30% to 45% of Lys content minimizes the oxidation of lipids, proteins and DNA, and increases the antioxidant defense potential of turkeys.</p></abstract>

The amino acid guidelines formulated by British United Turkeys postulate higher levels of lysine (Lys) in turkey diets than those recommended by the National Research Council. However, any modifications in the Lys content of turkey diets should be accompanied by changes in the inclusion rates of other amino acids, including methionine (Met) and arginine (Arg). The research hypothesis postulates that the appropriate inclusion levels and ratios of arginine and methionine in turkey diets with high lysine content can improve the antioxidant status of turkeys without compromising their metabolism. The aim of this study was to determine the influence of different Arg and Met ratios in Lys-rich diets on biochemical indicators, redox status and epigenetic changes in turkeys. The turkeys were assigned to six groups with eight replicates per group and 18 birds per replicate. Six feeding programs, with three dietary Arg levels (90%, 100% and 110%) and two dietary Met levels (30% and 45%) relative to dietary Lys content were compared. During each of the four feeding phases, birds were fed ad libitum isocaloric diets with high Lys content. Our results show that in growing turkeys fed diets with high Lys content, the inclusion rate of Arg can be set at 90% of Lys content with no negative effects on their antioxidant status, metabolism or performance. Diets with high Arg content (110% Lys) are not recommended due to the risk of lipid and protein damage, and an undesirable increase in insulin and T4 levels. Regardless of dietary Arg levels, an increase in the Met inclusion rate from 30% to 45% of Lys content minimizes the oxidation of lipids, proteins and DNA, and increases the antioxidant defense potential of turkeys.

Selected metabolic, epigenetic, nitration and redox parameters in turkeys fed diets with different levels of arginine and methionine

Department of Biochemistry and Toxicology

University of Warmia and Mazury in Olsztyn

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The amino acid guidelines formulated by British United Turkeys postulate higher levels of lysine (Lys) in turkey diets than those recommended by the National...

Selected metabolic, epigenetic, nitration and redox parameters in turkeys fed diets with different levels of arginine and methionine

Online veröffentlicht: 12. Mai 2022

Seitenbereich: 601 - 612

Eingereicht: 16. Okt. 2020

Akzeptiert: 26. Aug. 2021

DOI: https://doi.org/10.2478/aoas-2021-0069

Schlüsselwörter
turkey, amino acid, biochemical parameter, hormone, blood

© 2022 Zuzanna Całyniuk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Selected metabolic, epigenetic, nitration and redox parameters in turkeys fed diets with different levels of arginine and methionine

Online veröffentlicht: 12. Mai 2022

Seitenbereich: 601 - 612

Eingereicht: 16. Okt. 2020

Akzeptiert: 26. Aug. 2021

DOI: https://doi.org/10.2478/aoas-2021-0069

Schlüsselwörterturkey, amino acid, biochemical parameter, hormone, blood

© 2022 Zuzanna Całyniuk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
turkey, amino acid, biochemical parameter, hormone, blood