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Dear Dr. Bhardwaj. It's an interesting review on potential fat benefits in poultry diets. I would like to raise some points here for further discussion, with particular regard to broilers. One is that is important to separate the impact of increasing fat addition with or without increasing energy in the diet. If we increase fat and energy, we will obtain fatter broilers with lower breast yield. In ...
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In addition to what Professor Juarez said, that the addition of fat contributes to reduced heat production because it has a lower heat increment than protein or carbohydrates, the addition of fat increases the energy value of the other feed ingredients in the diet. It has also been shown that fat decreases the rate of food passage in the GI tract and thus increase nutrient utilization. Because of ...
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It’s refreshing to see the sharing of information from the comments in this forum, regarding suggestions for treatment of Poultry Drinking Water.
I concur with Dr Ali’s comments regarding Ozone treatment, and that Chlorine Dioxide Cl02 and chlorinated water with chlorine are found much for effective. My experience in the field working with and assisting many different companies and poultry grow ...
Participation in Forum on August 12, 2020
Hi, Paul. As you say, post pelleting of enzymes, esp Phytase, is carried out to avoid possible denaturation of the enzyme protein due to high temperatures in the conditioning and pelleting processes. Therefore this is not strictly mixing; and as such its homogeneity should be assessed independently of mixer profiling. Addition of heat stable enzymes to the mixer carries the same risk as I stated p ...
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INTRODUCTION
Aflatoxins, the natural contaminants of feedstuffs, are toxic metabolites produced primarily by Aspergillus flavus and Aspergillus parasiticus. Aflatoxins may cause serious economic losses in the poultry industry because they prevent birds from achieving optimum body weight gains (Khatke et al., 2012; Oguz and Kurtoglu, 2000) Small amounts of aflatoxin B1 may cause reduction in econo ...
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It’s all about performance. Best quality, best handling. It's about science. Particularly for use in monogastrics. MetAMINO® ensures the adequate supply of sulfur amino acids, especially of the essential methionine. Because of methionine being first-limiting in typical poultry diets its use has been well established for many years. Additionally, diets for piglets and growing pigs can show a consid ...
Participation in Forum on July 15, 2020
I would find it very difficult to draw any conclusions from this trial, as the Control group itself performed very poorly. Remember, this paper was published 2011, so expectations of Ross 308 have improved; but even so, I estimate Control achieved only about 70% of potential in body weight; 70% DLWG; 80% of feed intake; and 15% higher FCR. Therefore, the impact of feed and water restriction might ...
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Post-weaning is a critical period for piglets. The immature digestive tract faces radical changes in the diet resulting in imbalances in the microbiota populations, and loss of the passive antibody protection provided by the milk. As result diarrhea episodes are frequently observed usually caused by E. coli. Application of Fecinor® (Enterococcus faecium CECT 4515) in the piglet feed has proven ...
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Thank you Claudia. Appreciated
Martin Smith likes the comment:
Shahzaib Shakeel One half of DL-methionine is already L-methionine. D-methionine is transformed to L but at a slow rate so that the D-form acts as a potential reservoir for L-Met.The downside of using an analogue is that it is not methionine. It needs to be converted to methionine which consumes energy which is a downside on particular under heat stress conditions. The analogue is a 50:50 mixture ...