Reduction of calcium levels in rations supplemented with vitamin D3 or 25-OH-D3 for broilers

Abstract

ABSTRACT An experiment was carried out to verify the response to the Ca reduction levels of diets with different vitamin D sources on performance, bone mineral deposition, serum concentrations, digestibility, carcass characteristics, and meat quality of broiler chickens in the period from 1 to 42 days reared in thermoneutral environment. A total of 504 male broilers with one day of age and average weight of 43.27±1.08 g were housed in climatic chambers and distributed in a completely randomized design. The study consisted of a 4 × 2 factorial, with four Ca reduction levels (0, 10, 20, and 30%) and two vitamin D sources (2760 IU of D3 or 25-OH-D3). The performance of animals at 21 and 42 days of age was not affected by Ca reduction by up to 30%, regardless of the vitamin source used. Dietary reduction from 10% decreased serum Ca concentrations. The use of vitamin D3 provided a serum P level greater than the 25-OH-D3. Calcium reduction decreased serum 25-OH-D3 levels. No effect of vitamin source or Ca levels on broiler carcass characteristics was observed at 42 days. The vitamin source did not influence meat quality, while Ca reduction of the diet provided lower losses by thawing and cooking and higher initial pH values. The b* color was reduced in diets with lower Ca levels of the diet. Reducing Ca up to 30% does not affect the performance and carcass characteristics, regardless of the vitamin D source used. The quality of broiler meat is improved with the Ca reduction in the diet, but the vitamin used has no effect on such characteristics. We can conclude, based on the results of performance, blood, and bone, that the performance variables are not adequate to determine the actual requirement of Ca, since as it is a priority to maintain performance, bone mineral mobilization occurs, which may compromise the carcass quality of the birds.

Keywords

• bone mineralization
• digestibility
• meat quality
• performance