Determination of Chemical Composition and Apparent Metabolizable Energy Corrected for Nitrogen (AMEn) Content of Amaranth Grain with and without Enzyme in Adult Leghorn Roosters by Regression Method

To determine chemical composition as well as apparent metabolizable energy corrected to zero nitrogen balance (AMEn) estimates of Amaranth grain in adult roosters by regression method, firstly, a specie of Amaranthus hybridus chorostachys were cultivated in a farm pilot at agriculture research station (Khalat Poushan-Tabriz- East Azarbaijan- Iran). After harvesting, amaranth grain was sifted and milled. Finally, the chemical composition of amaranth grain produced in the Advanced Animal Nutrition Laboratory was analyzed. Adult roosters 96-week-old Leghorn in individual metabolic cages for nine daysused to determine AMEn content by the regression method. The basal diet was based on corn-soybean with 3200 kcal/kg metabolizable energy and 12% protein. Two experiments with raw amaranth grain (RAG) and processing amaranth grain (PAG), started separately using 40 leghorn roosters in the form of completely random by factorial method (2´5), that each experiment consisted oftwo levels of Rovabio multi-enzyme (0 and 0.055%) and five amaranth grain levels (0, 15, 30, 45, 60% of replacement or embedment of energizing part of the diet). Each experiment included four replicates that included one bird, it was subjected to biological experiments in metabolic cages by total excreta collection method. The obtained results of regression equations in adult roosters showed that AMEn content for raw amaranth without enzyme (RAG-e), raw amaranth with an enzyme (RAG+e), processed amaranth without enzyme (PAG-e), and processed amaranth with an enzyme (PAG+e) were 3250.24, 3433.18, 3242.18 and 3438.09 kcal/kg, respectively. The total results of this study showed that according to amaranth's adaptable and nutritious agricultural features, it can have a good potential in supplementation of poultry diets with enzymes for improving the energy and nutrition quality.