Articles | Volume 62, issue 2
Arch. Anim. Breed., 62, 527–536, 2019
Arch. Anim. Breed., 62, 527–536, 2019

Original study 02 Sep 2019

Original study | 02 Sep 2019

Effects of dietary butyrate supplementation and crude protein level on carcass traits and meat composition of broiler chickens

Gábor Mátis et al.

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Cited articles

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Aletor, V. A., Hamid, I. I., Niess, E., and Pfeffer, E.: Low-protein amino acid-supplemented diets in broiler chickens: effects on performance, carcass characteristics, whole-body composition and efficiencies of nutrient utilisation, J. Sci. Food Agr., 80, 547–554, 2000. 
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Antongiovanni, M., Buccioni, A., Petacchi, F., Leeson, S., Minieri, S., Martini, A., and Cecchi, R.: Butyric acid glycerides in the diet of broiler chickens: effects on gut histology and carcass composition, Ital. J. Anim. Sci., 6, 19–25, 2007. 
Aviagen: Broiler Management Handbook: Ross 308, Aviagen Ltd., Newbridge, UK, 1–132, 2014. 
Short summary
The carcass weight and the breast meat production of broiler chickens could be effectively stimulated by dietary factors, such as by reducing dietary crude protein content with essential amino acid supplementation and by applying butyrate as a feed additive. These nutritional strategies seem to be the proper tools to increase carcass yield and to improve meat quality of broilers, contributing to more efficient and healthy poultry meat production.