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Amino acids in poultry nutrition
Adequate provision of dietary amino acids is required to maintain normal immunocompetence and protection of the host from some diseases in all species (Beski et al. 2015). Therefore, the development of immune function in poultry will be promoted if they receive sufficient amino acids in their diets. The essential amino acids for poultry are arginine, glycine, histidine, leucine, isoleucine, lysine, methionine, cystine, phenylalanine, threonine, tryptophan, and valine. Out of these, the ones critical in practical diets are arginine, lysine, methionine, cystine and tryptophan.
Introduction Modern meat chicken breeding stock have been selected for extremely efficient conversion of feed into protein and rapid growth. As a result, it has become increasingly more difficult to rear pullets and breeders to achieve the healthy chick numbers needed to supply the ever-expanding poultry meat market. There are many factors involved in producing a healthy pullet and breeder chicken. These include; housing, lighting, temperature and air control, health,...
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Adisseo several studies have shown that the addition of a liquid source of methionine (OH-Methionine) may lead to power savings of up to 13% compared to the powder form (DL-Methionine) when pelleting. This conclusion on the beneficial impact of liquid methionine was obtained in two trials conducted in TECALIMAN, the French technical center for Feed, in their pilot pellet mill (2016 and 2020). Theses tests assess the pelleting behavior of complete feed by varying formula and...
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Current market review and perspective of Florfenicol, Tilmicocin, vitamins and aminoacids
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Introduction Genetic companies using new advances in genetic engineering are working to achieve high-persistence brown and white egg layer hybrids capable of producing more than 500 eggs in a 100-week lay and molt-free period. 1-The quality of the shell is the main reason for a producer to discard a flock of layer. 2-The posture drop is the second. - The most important nutritional strategy is bone health during rearing and all production through the...
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Introduction Sorghum ranks fifth in global cereal production after corn, wheat, rice and barley. Most of the world’s sorghum grain is fed to animals, including poultry, but it is also used for food (Africa) and alcohol (ethanol, beer in Africa and baijiu in China). World sorghum production for the last 5 years averaged about 63 million metric tonne (Mmt), the USA being the largest producer (about 12 Mmt or 18% of world production). Australian production averaged...
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INTRODUCTION Tryptophan (Trp) is an essential amino acid and third limiting in typical commercial corn-soybean diets for white egg-laying hens (Russell and Harms, 1999). Tryptophan is primarily used for protein synthesis to maintain egg production but also plays a role as a precursor of serotonin which is synthesized to melatonin to regulate sleep, appetite, and stress responses. In addition, Trp can be converted to the B-vitamin niacin through the kynurenine pathway (Rogers and...
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Introduction Wheat and barley as alternative cereals can be successfully replaced with corn in poultry diets. These grains could locally grow in many areas of the world and have lower water requirements than corn (Ravindran et al. 1999; Lin et al . 2010). The major components of wheat and barley are starch and proteins, though they have considerable content of non-starch polysaccharides (NSP), derived from the cell walls (Olukosi et al . 2007;...
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Bacillus amyloliquefaciens CECT 5940 - Gut-flora stabilizer for sustainable broiler production
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Introduction Endogenous protein loss, which links the gut physiology and protein nutrition, has proved to be an alluring subject of research for many years. Historically, the presence of undigested substances of digestive tract origin in the excretory products of animals and its relevance to the biological value of protein has long been known [1–3]. In poultry, the earliest work on the use of nitrogen-free diets was by Ackerson et al. [4] to study the variation in nitrogen...
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INTRODUCTION Variability in the nutritional value of feed ingredients for poultry (and indeed other livestock species) has been widely reported over several decades and has been the impetus behind a sustained body of research work. For example, Sibbald and Slinger (1962), Mollah et al. (1983), and Leeson et al. (1993) reported variation in the apparent metabolizable energy (AME) content of corn (3,476–3,960 kcal/kg dry matter [DM]), wheat (2,948–3,960 kcal/kg DM),...
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INTRODUCTION Studies from humans and rats have showed the intestinal epithelium represents the largest area of exposure of the body to external pathogens and toxins (Abreu, 2010; Slack et al., 2012). The secretory immune system, including secretory IgA (sIgA) and the mucus, serves as the first line of defense to limit epithelial contact with pathogenic microorganisms and other potentially dangerous antigens (Abreu, 2010; Slack et al., 2012; Zhang et al., 2015). Immunoglobulin A...
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Mycotoxin Testing in the Feed Chain: A Risk Prevention Strategy for Raw Material Suppliers, Grain Storage Facilities and Processors, and Feed Manufacturers
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1. Introduction The modern broiler chickens are always vulnerable to impaired nutrient digestion, dysbacteriosis, cocci challenges, and exposure to Clostridium perfringens resulting in poor gut health and production performance. Previously, endogenous proteases were deemed to be sufficient for feed protein digestion [1, 2] despite the possibility of a considerable amount of undigested dietary protein reaching the hind gut [3-6]. Apajalahti and Vienola [7] are of the opinion that...
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Background Investigations in reducing dietary crude protein (CP) in chickens began in the early 1940’s, which commenced nearly a century of exploration in this area of poultry nutrition research. Advances have been made, but many of the hurdles identified in the 1940’s vex poultry nutrition researchers today. Most notably, in the early 1940’s research was carried out in chickens fed various diets substituted with ingredients differing in protein and energy...
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Introduction Animal-source feedstuffs are generally superior to plant-source ones for the growth and health of livestock, poultry, and fish (Wu 2018). This is due, in part, to the greater quantity of proteinogenic amino acids (AAs) and higher quality (the ratios and digestibilities of AAs) of the former than the latter. Traditionally, extensive research has focused on AAs that are not synthesized by animal cells and are known as nutritionally essential AAs (EAAs), including...
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Ben Letor, Director of Innovad, introduces Vitalite Energy Chick, during VIV Asia 2017, in Thailand. This is a unique form and texture encourage intake from young birds. An innovative gel technology for on farm use – Nutritional and rehydration supplement for day old chicks. It is a booster that offers different protective and active ingredients to ensure a proper intestinal start-up....
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I. INTRODUCTION Metabolizable energy (ME), digestible amino acids (dAA) and available phosphorus (avP) are the largest and most expensive components in broiler diets, considerable fractions of which still pass through the digestive tract undigested and are lost via excretion (Ravindran et al., 2013), hence, emphasizing the need for higher nutrient usage efficiency than current practice. Ability of carbohydrases to degrade non-starch polysaccharides and liberate caged starch and...
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Due to the world’s population increase, egg production is expected to develop rapidly and, to increase egg production, the goal is to enhance laying persistency while maintaining egg quality (Bain et al., 2016). As they age, laying hens gradually decrease productivity and eggshell quality (Dunn, 2013). Oxidative stress is an important factor of ageing and selenium (Se), being an essential mineral involved in several antioxidant processes, can play an important role influencing both...
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Low protein (LP) diets have clear benefits for the poultry industry with regards to health, welfare and production. Dean et al., (2006) found that supplementing LP diets with glycine (Gly) and essential amino acids (AAs) can maintain performance similar to that seen on a standard protein (SP) diet. Further research into this concept proposes that supplementation of Gly precursors such as threonine (Thr) and serine (Ser) can overcome Gly deficiency in LP diets. Enzymes enabling these...
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Current market review and perspective of Florfenicol, Tilmicocin, vitamins and aminoacids
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I. INTRODUCTION Growing emphasis on environmental regulation requires global animal production to adopt strategies like feeding low CP diets to minimize nitrogen excretion. However, in some of the animal feeding studies, lowering dietary CP beyond a certain level showed undesirable effects on growth performance and carcass quality of broilers. A number of explanatory approaches is being debated as the possible reasons for the consequences of lowering dietary CP on broiler...
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One benefit of low protein (LP) diets is improving gut health in a future of antibiotic-growth promoter free diets. Drew et al., (2004) found an interaction between dietary crude protein (CP) and proliferation of Clostridium perfringens, a pathogenic bacterium identified to cause clinical and sub-clinical necrotic enteritis (NE), which costs the poultry industry US$6 billion dollars annually (Wade and Keyburn, 2015). Keerqin et al., (2017) observed improvements in body weight with excess...
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