Microbial Phytase Improves Performance and Bone Traits in Broilers Fed Diets Based on Soybean Meal and White Lupin (Lupinus albus) Meal.

For several years in Europe, there has been a growing interest in the use of native sources of protein (e.g. lupin seeds) in poultry nutrition. The current study aimed to investigate the effectiveness of a microbial phytase in broiler diets with the addition of different levels of white lupin seeds. A total of 480 one-day-old male broiler chickens (Ross 308) were randomly divided into six dietary treatments (10 replications/8 birds per group). The basal diet contained SBM as the main protein source and experimental treatments were prepared with white lupin meal (WLM) at 3 levels (0, 10, and 20%) and with or without phytase inclusion. The experiment was divided into two feeding periods: from 1 to 14 days (starter) and from 15 to 35 days (grower). Diets with phytase addition were deficient in Ca and non-phytate P. All diets were fed in mash form and offered ad libitum. On day 35 excreta were collected and on day 36, ten chickens from each group were euthanized and blood, tibia, and digesta samples were collected for further analysis. The 20% addition of WLM negatively increased the content of phytic-P. The results showed that feed conversion ratio (FCR) and body weight gain (BWG) were not affected by phytase inclusion but by the WLM level alone. In addition, birds fed the diet with 20% WLM were characterized by having the lowest BWG and the highest FCR of all groups. There were no significant differences in feed intake (FI) among chickens fed control and experimental treatments. Regardless of the white lupin level addition, phytase addition improved (P<0.001) nitrogen-corrected apparent metabolizable energy (AMEN). In conclusion, the addition of phytase positively influenced the performance and availability of minerals (Ca and P) regardless of the level of WLM used. However, with regard to the use of WLM in poultry nutrition, it can be assumed that 10% addition is safe and does not affect performance. [ABSTRACT FROM AUTHOR]
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