Utilisation of synthetic amino acids by poultry

A fundamental issue to the development of low protein diets for the Australian chicken meat industry is how efficiently broiler chickens utilise synthetic amino acids. Previous studies in pigs, poultry and laboratory animals have generated inconsistent results. Thus the core of this project is to determine the requirements for (synthetic) amino acids, impacts of feed access on their utilisation, the postenteral availability of amino acids and their retention in tissue pools (plasma, liver and muscle).