Impact of dietary protein sources on growth performance, gut health, and meat quality in broiler chickens

Project Abstract

This study investigates how different dietary protein sources influence growth performance, gut health, and meat quality in broiler chickens, aiming to identify sustainable and economical feeding strategies that optimize production efficiency without compromising welfare or product quality. A controlled experiment was conducted with day-old broiler chicks randomly assigned to four dietary treatments, each representing a distinct protein source traditional soybean meal (SBM) as the control, canola meal, aquaculture protein concentrate, and a mixed plant-based protein blend designed to match amino acid profiles. All diets were isoenergetic and formulated to meet or exceed the birds’ nutritional requirements for the starter, grower, and finisher phases, with fermentable fibers and enzymes incorporated to enhance nutrient utilization where appropriate. Growth performance metrics, including body weight gain, feed intake, feed conversion ratio, and mortality, were recorded weekly. Digestibility and nutrient retention were assessed using indigestible markers, while gut health was evaluated through intestinal morphology (villus height, crypt depth), barrier function markers (tight junction protein expression), and profiling of the digesta microbiota via 16S rRNA sequencing to determine alpha and beta diversity, core microbiota, and potential beneficial or deleterious taxa. Meat quality analyses encompassed pH decline, colorimetric parameters (L*, a*, b*), water-holding capacity, drip loss, shear force, and proximate composition, including protein and fat content, as well as lipid oxidation status (thiobarbituric acid reactive substances) during refrigerated storage. Blood biochemical indices (total protein, glucose, triglycerides, cholesterol) and hepatic enzymes were measured to assess systemic metabolic status. Economic viability was analyzed by calculating the cost of gain and performing a partial budget to weigh profitability against production risks. Statistical analyses employed mixed-model ANOVA with diet as fixed effect and block/batch as random effects, followed by post-hoc comparisons using Tukey’s test; microbiome data were examined with multivariate ordination (PCA/PCoA) and differential abundance testing to link microbial shifts with performance and meat quality outcomes. It is hypothesized that novel plant-based protein sources may partly substitute SBM without compromising growth performance, while modulating gut microbiota toward a more functional community that enhances nutrient absorption and strengthens gut barrier integrity, thereby improving carcass quality and reducing oxidative susceptibility of meat. Preliminary expectations include comparable weight gain and feed efficiency between SBM and high-quality plant protein blends, improved gut morphology and beneficial microbial profiles with enzyme-assisted or fermentable fiber-enhanced diets, and variable effects on meat pH, color, and tenderness depending on protein source amino acid balance and fat deposition. Findings from this study will provide evidence-based recommendations for protein supply strategies in broiler production that balance animal health, product quality, and economic sustainability, and will offer insights into the role of diet–microbiome–host interactions in shaping performance and meat quality outcomes.

Project Overview

What This Project Is About

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A simple, beginner-friendly look at how different protein sources in a broiler diet affect growth, gut health, and the quality of meat. The project compares common protein options (like plant-based vs. animal-based feeds) to see how they influence growth rate, how the gut works, and the taste, texture, and safety of the meat.

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The Problem It Addresses

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The choice of protein in feed can change how well broilers grow, how their digestive system functions, and how good the meat is. However, there is not a clear, simple guide for which protein sources balance cost, growth, gut health, and meat quality. This project aims to clarify those links in an easy-to-understand way.

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Objectives of the Project

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1. Identify common protein sources used in broiler diets.
2. Measure basic growth outcomes (weight gain, feed efficiency).
3. Assess gut health indicators (gut look, basic microbiology if available).
4. Evaluate meat quality traits (tenderness, fat, sensory aspects).
5. Provide practical guidance for selecting protein sources.

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What You Will Do Step by Step

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1. Review simple literature on broiler protein sources.
2. Design a small feeding trial comparing 2–3 protein types.
3. Collect growth data and basic health observations over the study period.
4. Take basic measurements of meat quality (e.g., pH, tenderness proxies).
5. Analyze trends to see which protein source performs best overall.
6. Summarize findings in clear, practical recommendations.

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Expected Outcome

Clear, practical conclusions about which protein sources support good growth, healthy guts, and acceptable meat quality, with simple guidance for farmers and researchers.