Dr. Rajendra Prasad Vemana likes the comment:
mohammad aslam
As we replied earlier you need to enhance the nitrogen digestibility in the gut level more efficiently and there by depending on the substrates available in the poultry ration and through various biological studies these doses are recommended. In India, we use most protein sources from vegetative origin, only small percent of animal protein is formulated.
Participation in Forum on March 10, 2023
Current Bird flu situation in Poultry Globally.Outbreaks of avian influenza (bird flu) among poultry occur periodically worldwide.1. Development and spread of AI will be a key factor in the year 2023 globally.a) Global pandemic of AI will be challenging and need new strategies like Biosecurity and adaptation of vaccines to protect the industry.2. The poultry industry continues to be resilient: - T ...
Dr. Rajendra Prasad Vemana likes this technical article:
IntroductionThe world economy is experiencing an exceptionally strong but highly uneven recovery. Global growth is set to reach 5.6 % in 2021- its strongest post-recession pace in 80 yearsin part underpinned by steady but highly unequal vaccine access. Growth is concentrated in a few major economies, with most emerging market and developing economies (EMDEs) lagging: while about 90% of advanced ec ...
Dr. Rajendra Prasad Vemana likes the video:
In this interview, Mr. O.P. Singh - Managing Director of ABTL Enzymes, shares his comments on meat consumption in India and his messages for the poultry industry
Participation in Forum on February 25, 2023
Poultry Meat Production Industry for Food Safety .
1. Poultry meat is an indispensable source of animal protein in human growth and development, so it is in great demand by people all over the world.
2. Poultry meat has several advantages, namely the quality of nutrition is good enough, delicious taste, relatively affordable price, easy to get and accepted all levels of society with diverse bac ...
Dr. Rajendra Prasad Vemana likes this technical article:
Historic existence of Indian Poultry Industry from the last 50 years not only have created many milestones but also evolved as major rural employment generator producing the ultimate protein. Poultry meat production increased from 3.725 million tons in 2014 to 8.80 million tonnes in 2020-2021(BAHS, 2021). While the egg production increased from 82.93 billion in 2015-16 to 122.05 billion in 2020-21 ...
Participation in Forum on February 18, 2023
1. Poultry farmers invest significant time sourcing and improving chicken feed ingredients to enhance feed:meat conversion ratio. 2. Feed additives probiotics, organic acids and enzymes is an area where significant improvements can be made to improve chicken intestinal health and resistance to infectious microorganisms.3. Gut health is essential for good growth , increases egg production, producti ...
Participation in Forum on February 17, 2023
Mechanisms of Action for Phytase Enzymes in Poultry Diets for enhanced Phosphorus availability to Birds.?
1. Since first commercial utilisation, phytase has mainly been considered to be a tool to increase phosphourus (P) availability/digestibility from vegetable sources and so to reduce the inclusion of higher cost P sources. ??
2. Here, phytase releases the P bound in the phytate molecule, incr ...
Participation in Forum on February 17, 2023
Poultry farmers invest significant time sourcing and improving chicken feed ingredients to enhance feed:meat conversion ratio. Feed additives Probiotics, organic acids and enzymes is an area where significant improvements can be made to improve chicken intestinal health and resistance to infectious microorganisms.
Participation in Forum on February 14, 2023
Consumer mind:
1. In the mind of the average consumer about to purchase meat, colour becomes synonymous with fresh red meat quality (Renerre & Labas, 1987).
2. The colour of fresh red meat is of the utmost importance in meat marketing since it is the first quality attribute seen by the consumer who uses it as an indication of freshness and wholesomeness.
4. The food that we consume today is sc ...