What is 'normal'? Morphology and mineralization of tibias from healthy, on farm broilers

Alkhtib, A. ORCID: 0000-0002-3381-0304, Sanni, C.O., Burton, E. ORCID: 0000-0003-2784-6922 and Scholey, D. ORCID: 0000-0003-2450-5989, 2021. What is 'normal'? Morphology and mineralization of tibias from healthy, on farm broilers. Journal of Applied Poultry Research, p. 100190. ISSN 1056-6171

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Abstract

This study aimed to characterize the morphological traits and mineral composition of the tibia of healthy broilers under commercial practices in the UK. Morphological data and mineral composition of tibia of 432 healthy Ross 308 broilers (216 male and 216 female) were collected from 6 farms in Nottinghamshire, The UK. Each farm obtained its birds from 10 hatcheries. The birds in all farms received the same standard broiler growing diet. Morphological traits were measured directly for the right and the left tibia of every bird. Tibia ash and tibia mineral (Ca and P) were determined . Data of the right and left tibia was averaged for each bird.

At age of 14 days, the normalized range in tibia length (mm/kg), width (mm/kg) weight (g/kg) and strength (N/kg), ash (%), Ca (%) and P (%) were 81.1-239, 5.27-16.5, 1.19-5.2, 63.8-703, 32-43.9, 1.62-28, 0.611-12 respectively.

At age of 28 days, tibia length (mm/kg), width (mm/kg) weight (g/kg) and strength (N/kg), ash (%), Ca (%) and P (%) were 46.8-96.8, 3.48-7.02, 1.36-4.83, 92.3-371, 36-44.6, 4.62-18.3, 1.21-6.87 respectively. At slaughter age, these normalized ranges were 35.5 mm/kg to 66.5 mm/kg, 2.46 mm/kg to 4.88 mm/kg, 2.45 g/kg to 3.55 g/kg, 82 N/kg to 211 N/kg, 35-44.1%, 2.97-18.3%, 1.23-6.44%. The range of tibia morphology and chemical composition decreases considerably by age progression. More care should be taken during lameness diagnosis of older broilers. This study is a benchmark to assess tibia abnormality.

Item Type: Journal article
Publication Title: Journal of Applied Poultry Research
Creators: Alkhtib, A., Sanni, C.O., Burton, E. and Scholey, D.
Publisher: Elsevier BV
Date: 26 June 2021
ISSN: 1056-6171
Identifiers:
NumberType
10.1016/j.japr.2021.100190DOI
S1056617121000532Publisher Item Identifier
1448542Other
Rights: © 2021 Published by Elsevier Inc. on behalf of Poultry Science Association Inc. This article is available under the Creative Commons CC-BY-NC-ND license and permits non-commercial use of the work as published, without adaptation or alteration provided the work is fully attributed.
Divisions: Schools > School of Animal, Rural and Environmental Sciences
Record created by: Linda Sullivan
Date Added: 30 Jun 2021 15:09
Last Modified: 01 Jul 2021 10:22
URI: http://irep.ntu.ac.uk/id/eprint/43278

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