title: Use of vitamin d3 and its metabolites in broiler chicken feed on performance, bone parameters and meat quality.
abstract: The objective of this experiment was to assess the use of different vitamin D metabolites in the feed of broiler chickens and the effects of the metabolites on performance, bone parameters and meat quality. A total of 952 one-day-old male broiler chicks were distributed in a completely randomised design, with four treatments, seven replicates and 34 birds per experimental unit. The treatments consisted of four different sources of vitamin D included in the diet, D3, 25(OH)D3, 1,25(OH)2D3, and 1α(OH)D3, providing 2000 and 1600 IU of vitamin D in the starter (1 to 21 d) and growth phases (22 to 42 d), respectively. Mean weight, feed:gain and weight gain throughout the rearing period were less in animals fed 1α(OH)D3 when compared with the other treatments (p<0.05). No significant differences were noted among the treatments (p>0.05) for various bone parameters. Meat colour differed among the treatments (p>0.05). All of the metabolites used in the diets, with the exception of 1α(OH)D3, can be used for broiler chickens without problems for performance and bone quality, however, some aspects of meat quality were affected.
authors: Animal Science Department, Maringá State University, State of Paraná, Brazil.
authors: Ana Flávia Quiles Marques
authors: AF
authors: Garcia
authors: Animal Science Department, Maringá State University, State of Paraná, Brazil.
authors: Alice Eiko
authors: AE
authors: Murakami
authors: Animal Science Department, Maringá State University, State of Paraná, Brazil.
authors: Cristiane Regina do Amaral
authors: CR
authors: Duarte
authors: Animal Science Department, Maringá State University, State of Paraná, Brazil.
authors: Iván Camilo Ospina
authors: IC
authors: Rojas
authors: Animal Science Department, Maringá State University, State of Paraná, Brazil.
authors: Karla Paola
authors: KP
authors: Picoli
authors: Animal Science Department, Maringá State University, State of Paraná, Brazil.
authors: Maíra Mangili
authors: MM
authors: Puzotti
keywords: Bone Strength; Cholecalciferol; Meat Quality