4 commentsupdate:Sep 24, 2012

Valine for Broilers

Ioannis Mavromichalis
The value of valine as a limiting amino acid in young animals has been well addressed. This has been repeatedly demonstrated in the case of piglets. Similar research is certainly sparse when it comes to broilers.


In one study, I have seen L-valine being added in late-broiler diets up at about half kilogram per metric tonne with good results. Higher inclusion rates actually depressed performance, suggesting an imbalance of amino acids, and potentially an antagonistic  interaction with other branch-chain amino acids (such as isoleucine and leucine).

The question is, are we missing growth performance potential by not exploring further the actual needs of modern broilers in regards to valine?


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    Dr Haroon Mushtaq

    Its true that we are not reached at such level so we could recommend levels of AA other than Lys, Met, Thr and Try, based on extensive research at every age of broiler life. As level of Val in diet could affect utilization of previous dietary limiting amino acids and consequently animal growth so we should also see deeply the case of Val as an indispensable AA.
    Besides all this, its price, eventually, would decide its inclusion/ supplementation in broiler's diet.

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    Paul B Tillman

    In the trial cited above, the ratios of dILE and dARG fell below current recommendations when L-VAL was added at levels above 0.52 Kg/MT. This was intentional as the trial was designed to look at the use of commercially available amino acids. This is what likely led to the lost performance. At the dLYS level used, If L-ILE had been added, it would have probably overcome this negative response, as it was next limiting.

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    Paul B Tillman

    Digestible Valine has been shown to be 4th limiting in Corn-Soybean Meal vegetable based broiler diets. As such, setting the correct level in the diet is critical for this amino acid, especially in vegetable based diets where L-THR has already been incorporated. Under such a situation, this 4th limiting amino acid can become the constraint which helps maintain the level of less limiting essential amino acids as well as the nonessential amino acids which can be utilized as an N source.

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