Article published the December 4, 2024
I. INTRODUCTIONCurrently, the majority of feed used in the production of broilers is fed in pelleted or crumbled form. One of the major issues in the manufacture of pellets is the application of high conditioning temperatures. The need to reduce potential levels of feed-borne pathogens such as salmonella and campylobacter for feed safety and to achieve high pellet quality has led to the applicatio ...
Article published the November 15, 2024
I. INTRODUCTIONPoultry feed is routinely pelleted for many reasons such as increased feed intake, feed efficiency, and feed hygiene (Abdollahi et al., 2013). However, pelleting is not without its drawbacks, particularly when using higher pelleting temperatures (Abdollahi et al., 2010). The industry has been trending towards ever higher conditioning temperatures due, at least in part, to efforts to ...
Article published the July 11, 2024
I. INTRODUCTIONSoybean meal (SBM) is the most important plant protein source in broiler diets. Although most of the proteins in SBM are highly digestible, some proteins including glycinin, protease inhibitors, and antigenic proteins are indigestible and can cause intestinal damage and impair immune functions resulting in sub-optimal growth performance (Pan et al., 2016). The supplementation of SBM ...
Article published the January 16, 2024
I. INTRODUCTIONCalcium (Ca) and phosphorous (P) are two essential minerals for the skeletal growth and other biological functions in poultry. Maintaining an appropriate balance between Ca and P is necessary as these minerals are closely associated in their absorption and post absorptive utilisation. Because of the recent works on the measurement of digestible Ca in feed ingredients, initiative has ...
Article published the December 20, 2023
I. IntroductionGrains are the major energy sources in broiler diets. However, they also supply about 40% of the total dietary protein and contribute significantly to the provision of some indispensable amino acids (IAA; Szczurek et al., 2020). Despite the low protein content in maize, owing to its higher inclusion levels (50-70%) it may contribute approximately up to one third of the protein requi ...
Participation in Forum on October 8, 2023
Nice study and findings. It would be interesting to see if the inorganic P source, MCP here, could be completely removed by higher dose of phytase, especially during the finisher phase.
Article published the September 11, 2023
I. IntroductionPoultry diets are currently formulated based on total calcium (Ca) and available phosphorus, with a ratio of 2:1 being maintained between them. For a number of reasons, there is increasing interest in shifting the formulations based on digestible Ca and digestible P. To enable this move, information is required of the requirements of digestible Ca and digestible P. A recent study at ...
Article published the July 31, 2023
Evaluation of true ileal digestible energy, as a potential energy system for application in broiler feed formulations, requires accurate estimation of the ileal endogenous energy losses (IEEL). The IEEL estimates can be influenced by several factors including bird age and dietary cellulose levels (Khalil et al., 2020). Two experiments were conducted to investigate the influence of age and dietary ...
Article published the July 7, 2023
1. IntroductionHumphry Davy, a British chemist, was the first to isolate and investigate the chemistry of calcium (Ca) and to recognise it as an essential component of bone in 1808. Ever since, it has been the subject of a voluminous amount of research in both human and animal nutrition. Today, the biological significance and economic importance of Ca in animals are intuitive. Calcium is the most ...
Article published the June 12, 2023
I. INTRODUCTION Cereal grains such as wheat, sorghum, barley and maize are commonly used in poultry diets as the main source of energy. Knowledge on the metabolisable energy content of cereal grains is critical for their efficient use and precise poultry feed formulation. Despite several limitations (Mateos et al., 2019; Wu et al., 2020), the AME has been the globally accepted system for describin ...