Valine, isoleucine and leucine for poultry

Abstract

This review aimed likely to demonstrate the importance of valine, isoleucine and leucine in poultry nutrition, highlighting the metabolism of these amino acids, their functions and requirements for broilers and laying hens. When working with the concept of ideal protein and reduced levels of crude protein in the diet, the addition of industrial amino acids is essential for animals to receive the optimal intake of essential and non-essential amino acids. The valine, isoleucine and leucine are essential amino acids for birds in all stages of creation, in diets based on corn and soybean meal and low protein levels, valine is considered the fourth limiting amino acid and isoleucine the fifth. Already leucine hardly needs to be added to the diets, as it is found in large quantities in foods commonly used in the formulations. Besides the importance of defining the nutritional requirements of these amino acids, is necessary to define its relations with lysine, avoiding excess amino acids and a possible antagonism between them.