Interrelationship between Dietary Protein Level and Carcass Composition of Chicks

Abstract

Simplified experimental diets of various protein levels from 9% to 79% on dry basis were fed to chicks. Under the experimental conditions, fat content (y) in chick carcass decreased exponentially with the increase in dietary protein level (x), as shown by the following equation, while carcass
y=1096x^-1.552
protein content increased linearly and reached maximum at 20.6% on the diet of 31% or more of protein level. Carcass components other than moisture, fat, and protein were kept constant at 3.6% in average, regardless of the change in dietary composition. The physio logical upper and lower limits of carcass fat content were suspected to be 17% and not less than 0.9%, respectively.