The Effect of Different Dietary Leucine Levels on Performance, Carcass Quality, and Expression of IGF-1 and Insulin Genes in Broiler Chickens
2021
Sadeghzadeh, Seyed Saeid | Daneshyar, Mohsen | Farhomand, Parviz | Yazdian, Mohammad Reza | Hashemi, Seyed Mohammad
BACKGROUND: Leucine is one of the subgroups of amino acids, which play an important role in the anabolism of muscles, adipose tissue, and the liver by stimulating insulin secretion.OBJECTIVES: Effects of different levels of leucine were investigated on carcass yield, characteristics, and quality, and expression of insulin-like growth factor (IGF-1) and insulin genes in male broilers.METHODS: Five levels of L-leucine (100, 110, 120, 130, and 140 % of Ross strain requirements) were tested with 250 male one-day-old chicks in a completely randomized design with five treatments and five replicates (containing 10 chicks each). On day 42 of their age, the blood samples of two birds from each replicate (10 birds per treatment) were taken to determine serum IGF-1 gene expression. Subsequently, these birds were slaughtered for analysis of carcass characteristics and quality, and collecting the samples of liver and breast for expression of IGF-1 and insulin genes.RESULTS: Body weight increased by consumption of 140 % of leucine as compared to 100 %. Reduction in feed conversion ratio was observed by feeding 140 % of leucine level. The IGF-1 gene expression of breast and liver increased by 110 % of leucine level. Moreover, feeding 110 % of leucine level caused a higher expression of insulin gene in breast and liver. Consumption of 130 % of leucine improved the meat protein, fat, and ash contents. Furthermore, consumption of 110 % of leucine increased the serum IGF-1 concentration.CONCLUSIONS: Consumption of leucine in broiler diets was found to increase the expression of IGF-1 and insulin genes and consequently, improve the performance and carcass quality. It also decreased the abdominal fat in broiler chickens.
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