This review considers the conversion of dietary protein and amino acids into chicken-meat protein and seeks to identify strategies whereby this transition may be enhanced. Viable alternatives to soybean meal would be advantageous but the increasing availability of non-bound amino acids is providing the opportunity to develop reduced-crude protein (CP) diets, to promote the sustainability of the chicken-meat industry and is the focus of this review. Digestion of protein and intestinal uptakes of amino acids is critical to broiler growth performance. However, the transition of amino acids across enterocytes of the gut mucosa is complicated by their entry into either anabolic or catabolic pathways, which reduces their post-enteral availability. Both amino acids and glucose are catabolised in enterocytes to meet the energy needs of the gut. Therefore, starch and protein digestive dynamics and the possible manipulation of this ‘catabolic ratio’ assume importance. Finally, net deposition of protein in skeletal muscle is governed by the synchronised availability of amino acids and glucose at sites of protein deposition. There is a real need for more fundamental and applied research targeting areas where our knowledge is lacking relative to other animal species to enhance the conversion of dietary protein and amino acids into chicken-meat protein.

中文翻译：

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膳食蛋白质和氨基酸向鸡肉蛋白质的动态转化

本综述考虑了膳食蛋白质和氨基酸向鸡肉蛋白质的转化，并试图确定可以增强这种转变的策略。豆粕的可行替代品将是有利的，但越来越多的非结合氨基酸为开发低粗蛋白 (CP) 饮食提供了机会，以促进鸡肉行业的可持续性，并且是本次审查的重点. 蛋白质的消化和氨基酸的肠道吸收对肉鸡的生长性能至关重要。然而，由于氨基酸进入合成代谢或分解代谢途径，氨基酸在肠道黏膜肠细胞的转化变得复杂，这降低了它们的肠道后可用性。氨基酸和葡萄糖都在肠细胞中分解代谢以满足肠道的能量需求。所以，淀粉和蛋白质的消化动力学以及对这种“分解代谢比率”的可能操纵具有重要意义。最后，骨骼肌中蛋白质的净沉积受蛋白质沉积部位氨基酸和葡萄糖的同步可用性控制。确实需要针对我们相对于其他动物物种缺乏知识的领域进行更基础和应用研究，以增强膳食蛋白质和氨基酸向鸡肉蛋白质的转化。