Effect of heat treatment of fish meals, fines and the addition of lysine as related to gizzard erosion in chickens
1989
Wessels, J.P.H. | Post, B.J.
The effect was studied of certain properties of fish meal on their tendency to predispose chickens to develop gizzard lesions when used in starter diets. These properties relate to the degree of heat treatment to which the meals had been subjected, the fineness of the meal, and the fish species involved. The effect on gizzard erosion of addition of dietary lysine was also considered. The results suggest that the use of meals heated to 130 degrees C or higher, but not of meals stored at lower temperatures, is more likely to result in the development of gizzard lesions, while the fineness of the fish meal had no effect on this phenomenon. In some istances added dietary lysine reduced gizzard erosion incidence. No relationship was found between chicken liveweight gain during the experimental period and gizzard lesion scores. A 7-day biological test was used in these studies.
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