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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 chickens. The present study was carried out to measure the basal EAA losses in male broilers...
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I. INTRODUCTION Reductions in crude protein (CP) contents of broiler diets have been realised for decades by routine additions of unbound (synthetic or crystalline) methionine, lysine and threonine, and are likely to continue as inclusion costs for the balance of amino acids become more feasible. Reduced-CP diets have the potential to provide environmental advantages from attenuated nitrogen and ammonia outputs...
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The dietary fibre content of poultry diets is frequently neglected during feed formulation, despite the prevalence of fibrous material in feed ingredients and notable impacts of fibre on the gastrointestinal tract environment. The extent of the influence of dietary fibre is dictated by the specific fibre fraction, i.e. primarily its solubility in gastrointestinal environmental conditions, as well as by the age and health status of the bird. Measuring soluble and insoluble non-starch...
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Afla V ONE 5 - 300 ppb Method for Total Aflatoxin Detection in Complete Feeds and Pet Food
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Campylobacter spp . is one of the most frequent causes of foodborne gastroenteritis having zoonotic importance, and the emergence of antimicrobial-resistant (AMR) Campylobacter spp. is of particular concern to public health. These potential AMR Campylobacter spp . could be transferred to humans through animal food, particularly chickens (Reddy and Zishiri, 2017). The present study was conducted to estimate the prevalence of AMR Campylobacter spp . and their antibiotic...
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The modern broiler chick spends 50% of its life in an embryonic state. It is therefore important to ensure that adequate nutrients are available to the developing embryo, which is completely reliant on the diet fed to the breeder hen. Consequently, the physiological status of the chick at hatching is greatly influenced by the nutrition of the breeder hen. The nutrient supply to the broiler breeder is a sum of the actual nutrient content of the diet and the quantity or volume of feed...
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INTRODUCTION Poultry production is one of the largest sources of animal protein supply for human consumption in the world. For many countries, like Australia, chicken-meat is the dominant animal protein, therefore production must continue to expand to supply increasing demand. In Australia, for instance, per capita consumption of chicken-meat is predicted to increase by 7.9% over the next 5 years [1]. Furthermore, feed represents 65% of total chicken-meat production cost [2],...
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During these difficult times facing the coronavirus outbreak, the poultry producers are acting toward the abrupt drop of broiler meat prices. Further, the reduction of chicken sales has forced some farms to decrease their poultry production. Under this circumstance, poultry farmers are increasing their biosecurity and becoming more efficient by reducing the feed cost or costs related to poultry production. One of the main questions is, how many do we need to decrease the nutrients using feed...
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1. Introduction Intensive agriculture and climate change can lead to the proliferation of microscopic fungi, which can cause severe economic and health damage through their toxin production. Fusarium species infect cereals, such as wheat, barley, oats, and maize, worldwide. According to the Biomin Worldwide Mycotoxin Survey [1], the percentage of positive samples of finished feeds in Europe was 65% for deoxynivalenol (DON) with an average of 268 µg/kg (maximum: 18,300...
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INTRODUCTION Soybean meal´s good amino acids (AA) balance makes it an excellent protein source in poultry diets, although it does have the disadvantage of containing antinutritional factors such as trypsin inhibitors and lectins. These can negatively affect animal growth if the SBM is not adequately processed(1) using a proper cooking time and temperature to deactivate these factors(2). Excessive heat, however, can cause Maillard reactions, destroying thermolabile AA such...
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INTRODUCTION Early bacterial colonization of the intestine can alter its morphology, physiology, and susceptibility to infectious diseases (Diaz-Carrasco et al., 2019). The intestinal microbiota plays a critical role in the development and maturation of the gut and its lymphoid structures, and in the function of immune system cells (Hooper et al., 2012; Maki et al., 2019). Initial interactions between commensal bacteria and the host immune system can shape microbiota...
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Sometimes chicken flocks resulted in less livability and body weight at seven days of age than other ones without knowing the reason. Besides, this reduced performance at an early age has a carryover effect until the market age. What was the cause? Probably, the lower broiler performance is mostly related to the quality of the chicks that arrive at the farms. Indeed, the broiler breeders, incubation process, or in-ovo feeding impact on chick quality. The eggshell temperature, brooding...
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INTRODUCTION Eimeria spp. are the etiologic agents of avian coccidiosis, an intestinal disease responsible for an economic loss of more than $3 billion per year (1, 2). Increasing implementation of antibioticfree poultry production system in the U.S. is making the control of some enteric pathogens such as coccidiosis-causing Eimeria species and necrotic enteritis-inducing Clostridium perfringens strains challenging (3). Because coccidiosis is a primary risk...
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1. Introduction In recent years, a considerable attention to essential oils (EO) as nutraceuticals in livestock production has occurred, mainly as an alternative to antibiotic growth promoters (AGPs) worldwide. Essential oils are derived from various plants as secondary metabolites with well-documented antibacterial [1], antiviral [2], antifungal [3], antioxidant [4], digestive stimulants [5], and immunomodulatory properties [6]. Some EO are used in a combination with other...
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I. INTRODUCTION Phytogenics and probiotics are gaining more attention in the animal industries due to market trends to reduce antibiotics use, whilst still preventing disease outbreaks and maintaining, or even improving, animal performance. Phytogenics have been shown to inhibit non-beneficial, potentially pathogenic bacteria such as E. coli (Ouwehand et al., 2010, Bento et al., 2013), positively influencing the gut microbiome and inhibiting C....
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I. INTRODUCTION Human consumption of chicken meat products has risen exponentially over the past five decades and continues to grow on a global scale. Thus chicken meat production has seen unparalleled expansion, to meet the continually increasing consumer demand (Allievi et al., 2015). Such expansion has resulted in the chicken meat industry being at the forefront of animal production, where advances in animal nutrition and genetics are near optimal. Therefore, producers...
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One of the reasons chicken meat is considered a healthy food is due to its relatively low-fat level. Black soldier fly (BSF) larvae are a promising alternative feed ingredient for monogastrics, including poultry. However, the impact of feeding BSF larvae in broiler diets on the fatty acid profile of the breast chicken meat remains unknown. This study aimed to investigate the impact of up to 20% BSF larvae dietary inclusion on the fatty acid profile of meat chicken breast meat when fed until...
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Poultry rely on enzymatic digestion more so than any other livestock species due to their very short digesta transit time and because their large intestines lack the bacteria that aids other species in digestion. Because of this, their ability to digest nutrients in the feed is not absolute. Recently, along with phytase and non-starch polysaccharide-degrading enzymes, protease has become a standard component in broiler diets to improve nutrient digestibility and utilization. However, there...
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I. INTRODUCTION While the inclusion of feed enzymes is routine in poultry fed sorghum-based diets, the effects of these enzymes are often muted or substandard, especially with phytase (Selle et al., 2018). The exact mechanism for this underperformance is not known, however, it is most likely caused by one or all of three key endogenous grain components: kafirin, phytate and phenolic compounds. Phenolic compounds,...
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