Fifi Zaefarian

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 ...

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 ...

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 ...

I. INTRODUCTION With the recognition that pelleting can enhance the feeding value of barley in poultry diets, mostly through the break-down of cell wall matrix resulting a greater accessibility of encapsulated nutrients to digestive enzymes (Abdollahi and Ravindran, 2019), barley has been successfully used in pelleted broiler diets (Perera et al., 2019b; Perera et al., 2020). While the optimum inc ...

INTRODUCTIONCereal grains such as wheat, sorghum, barley, and corn are commonly used in poultry diets as major sources of energy. Knowledge of the ME content of cereal grains is critical for their efficient and sustainable use and precise poultry feed formulation. Despite several limitations (Mateos et al., 2019; Wu et al., 2020), the AME is the globally accepted system for describing the availabl ...

1. IntroductionAvailable energy in feed or feed ingredients for poultry can be measured by different systems, with the apparent metabolizable energy (AME) [1], despite its limitations [2,3], being the commonly accepted and extensively used system.Three methods, namely, direct, substitution (or difference), and regression, have been used to determine the AME of ingredients for poultry. In each meth ...

During the process of digestion and absorption of ingested feed in poultry, significant losses of endogenous amino acids (EAA) occur from various digestive secretions, mucoproteins and the epithelial cells lining the gastrointestinal tract (GIT). Several factors such as the development of GIT and changes in dry matter intake (DMI) with advancing age, type of bird, method of euthanasia and ileal di ...

I. INTRODUCTIONKnowledge on the digestibility of amino acids (AA) in raw materials is crucial for precise feed formulation, and for more efficient and sustainable use of feed resources. The accuracy of excreta-based digestibility measurements for determining N and AA digestibility may be questionable, due to the variable effects of the caecal microflora on dietary protein utilisation and the contr ...

Fats and oils are widely used in poultry diets as a source of energy and to increase palatability. Increasing dietary fat level has been reported to improve the apparent ileal digestibility of amino acids (Cowieson and Ravindran, 2008). These improvements may be related, in part, to reduced endogenous amino acid (EAA) losses, but the influence of dietary fat on EAA losses has not been studied in c ...