H MTBA’S pos­i­tive im­pact on broil­ers

The Poultry Bulletin - - FRONT PAGE -

The ac­tive com­pound HMTBA (2-Hy­droxy-4(methylthio)bu­tanoic Acid) is nat­u­rally found in plants, mi­crobes such as yeast, lac­to­bacil­lus, mam­mals and poul­try. This in­di­cates that an­i­mals are well equipped to fully utilise HMTBA as a source of me­thio­n­ine.

Be­cause of its unique chem­i­cal struc­ture, HMTBA is metabolised dif­fer­ently by an­i­mals, re­sult­ing in many ex­tra ben­e­fits beyond me­thio­n­ine. Five decades of ex­ten­sive prac­ti­cal ex­pe­ri­ence in com­mer­cial feed pro­duc­tion have con­firmed the value of HMTBA as a me­thio­n­ine source in broil­ers, lay­ers and other live­stock. HMTBA pro­vides many prac­ti­cal ben­e­fits beyond just me­thio­n­ine for ap­pli­ca­tion in home mixed feeds, com­plete feeds, pre­mixes and con­cen­trates.

A clear dif­fer­ence in broiler per­for­mance

HMTBA, is ab­sorbed via pas­sive non-sat­urable dif­fu­sion with­out the need of en­ergy or an ac­tive trans­port mech­a­nism. Site ab­sorp­tion rep­re­sents an­other dis­tinc­tion of HMTBA and is ab­sorbed along the en­tire length of the gas­tro-in­testi­nal tract. These dif­fer­ences trans­late into im­proved per­for­mance and prof­itabil­ity dur­ing pe­ri­ods of stress, par­tic­u­larly heat stress. Birds con­sum­ing HMTBA have shown im­proved FI as well as BWG and un­der acute heat stress con­di­tions, the choice of HMTBA as the sup­ple­men­tal me­thio­n­ine has made a clear dif­fer­ence in broiler


HMTBA has or­ganic acid prop­er­ties. In the acidic gut en­vi­ron­ment HMTBA is com­pletely dis­so­ci­ated and, at low ph, this or­ganic acid has an­tibac­te­rial ef­fects against gram-neg­a­tive bac­te­ria in­clud­ing E.coli and Sal­mo­nella. It is syn­er­gis­tic with other or­ganic acids, such as formic or lac­tic acid.

HMTBA Cal­cium Salt con­tains sources of or­ganic cal­cium. HMTBA Cal­cium Salt pro­vides 12% of cal­cium in an or­ganic form which means bet­ter bioavail­abil­ity com­pared to in­or­ganic cal­cium sources and less an­tag­o­nism with other trace min­er­als. HMTBA is an ef­fec­tive source of cal­cium for skele­tal for­ma­tion.

HMTBA is also en­vi­ron­men­tally friendly. To re­duce the en­vi­ron­men­tal im­pact of an­i­mal pro­duc­tion on the en­vi­ron­ment, nu­tri­tion­ists are re­plac­ing some of the di­etary crude pro­tein in feeds with amino acids to re­duce the amount of ni­tro­gen ex­creted by an­i­mals. More en­vi­ron­men­tally friendly, HMTBA does not con­tain ni­tro­gen and so does not add to the ni­tro­gen load on the en­vi­ron­ment.

HMTBA per­for­mance in broil­ers

In broil­ers, the rel­a­tive ef­fec­tive­ness or bio ef­fi­cacy of HMTBA has been eval­u­ated in sev­eral tri­als us­ing a wide range of di­ets, strains of birds, pro­duc­tion phases, cy­cles, age of birds and pro­duc­tion con­di­tions. These sup­port that HMTBA Cal­cium Salt con­tains 84% and HMTBA 88% me­thio­n­ine ac­tiv­ity.

The im­por­tance of HMTBA for broil­ers

Me­thio­n­ine per­forms sev­eral im­por­tant meta­bolic func­tions such as pro­tein syn­the­sis. Chicken meat pro­tein is a rich source of di­etary me­thio­n­ine and meat yield is an im­por­tant driver of per-bird prof­itabil­ity. If di­etary me­thio­n­ine is sup­ple­mented be­low the rec­om­mended levels, meat yield will be sig­nif­i­cantly de­pressed and op­ti­mal per­for­mance may not be achieved.

Proper me­thio­n­ine nu­tri­tion is crit­i­cal for im­prov­ing meat yield per bird. Pro­tein is the ma­jor com­po­nent of the feath­ers (89% – 97%) and syn­the­sis of the ma­jor feather pro­tein - Ker­atin - re­quires sul­phur con­tain­ing amino acids, cys­tine and me­thio­n­ine. Cys­tine is the ma­jor com­po­nent of Ker­atin, while me­thio­n­ine is in­volved through its con­ver­sion to cys­tine. Me­thio­n­ine con­tains a methyl utilised in the body in a few re­ac­tions, such as main­te­nance of DNA and for­ma­tion of choline (a B com­plex vi­ta­min es­sen­tial in the me­tab­o­lism of fat and cell mem­brane for­ma­tion).

In lay­ing hens, me­thio­n­ine per­forms many im­por­tant meta­bolic func­tions in­clud­ing pro­tein syn­the­sis. Egg white pro­tein is one of the rich­est sources of di­etary me­thio­n­ine (ap­prox­i­mately three times more than in soy pro­tein). Sev­eral stud­ies have re­ported re­duc­tions in egg weight and pro­duc­tion when di­etary me­thio­n­ine is be­low the rec­om­mended con­cen­tra­tion for op­ti­mal per­for­mance in both first- and sec­ond-cy­cle lay­ing hens.¡

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