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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.
Both glucose and amino acids are essential for muscle protein deposition and feed conversion efficiency. Total tract nitrogen retention was reported to be influenced by protein and starch digestion in broiler chickens (Liu et al., 2013). Embracing the concept of digestive dynamics and applying it in practical diet formulation requires understanding of the variations of protein and starch digestion rates in different ingredients. This present study evaluated protein and starch digestion rates...
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I. INTRODUCTION Food waste refers to “the discarding or alternative (non-food) use of food that was fit for human consumption - by choice or after the food has been left to spoil or expire as a result of negligence” (FAO, 2015). It is estimated that the global economic loss caused by food waste is US$ 1 trillion annually. The wasted amount of cereals, root crops, fruits and vegetables, fish, oilseeds, meat and dairy products in the food industry has been estimated to...
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Dr. Megan Edwards, Animal Nutrition Consultant at Integral Nutrition, goes deeper on the importance of Betaine as a multi-functional nutrient with numerous positive effects on animal performance....
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I. INTRODUCTION Papers have been presented at the past two APSS meetings on the subject of low protein diets (Kidd and Choct, 2017; Hilliar and Swick, 2018; Lambert and Corrent, 2018). Few, if any, have taken note of the economics of such diets. This paper is an examination of the costs of low protein diets. A brief history of amino acids is worth reviewing. Each time a limiting amino acid became available commercially, and was used, the protein level of broiler diets was...
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DESCRIPTION OF PROBLEM Quail egg production is an important market for human consumption in some countries, including Brazil, China, and Japan. Studies are very important to enable a rational production for information on setting a correct feeding program for these birds. The level of a single essential amino acid that is either deficient or in excess may result in a diet that does not optimize the economic efficiency of a...
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1 Introduction Amino acids (AAs) are the building blocks of protein, which is the major dry matter component of growth in chickens and their eggs (Baker 2009). As foods for humans, poultry and eggs provide high-quality protein that contains sufficient amounts and proper ratios of AAs, therefore playing an important role in the growth, development, and health of humans (McNeill et al. 2017; Réhault-Godbert et al. 2019). Chicken or poultry byproducts are also low-cost...
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A balanced broiler chicken diet requires essential (EAA) and non-essential (NEAA) amino acids to attain maximum growth. However, the optimal ratio of these two dietary AA groups may change with different growth rates but this is not fully understood (Heger, 2003). In addition, commercial broiler feeds are formulated based on average flock requirements of EAA, hence neglecting NEAA ratios and potential individual variations. Consequently, it is expected that commercial broiler diets for...
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In some companies, fertility and hatchability start to decrease during the last weeks of production, for example after 50 weeks, at the same time there is a loss of feathers in the back or there is an overweight of the egg. How can we improve fertility and hatchability in the last phase of production of broiler breeders? To improve fertility and hatchability we must evaluate three important points: (a) management of the roosters, (b) hen feather cover and (c) egg size. ...
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I. INTRODUCTION There is considerable interest in the development of low protein diets balanced with supplemental amino acids for broiler chickens due to economic, environmental and bird welfare advantages (Moss et al., 2018). However, under commercial feeding conditions, chickens are exposed to various challenges of infectious and non-infectious origin. For challenges of infectious origin, even without any clinical signs of disease, animals affected by chronic subclinical...
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Following its predecessor, the second edition of Amino Acids: Biochemistry and Nutrition presents exhaustive coverage of amino acids in the nutrition, metabolism and health of humans and other...
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Over 900,000 analytical results from more than 18,000 samples of more than 500 feed raw materials from all over the world
Analysis of amino acid and fatty acid profiles, proximates, minerals, energy and various other quality parameters
Now available as a web application with regular updates
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I. INTRODUCTION Exogenous phytase improved ileal amino acid digestibility by an average of 5% based on 745 observations across 24 studies in a systematic review (Cowieson et al., 2017). Nevertheless, the post-enteral availability of amino acids is ultimately determined by their transition across enterocytes in the gut mucosa. Amino acids may be denied access to the portal circulation because they may enter numerous anabolic pathways, or they may be catabolized for energy...
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Bacillus licheniformis-Fermented Products Improve Growth Performance and Intestinal Gut Morphology in Broilers under Clostridium perfringens Challenges (Extract)
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Introduction Over the years, animal nutritionists have developed alterations in the quality of diets intended for broilers aiming to increasingly adapt these diets to meet the nutritional requirements of these birds. Studies on the protein nutrition of broilers have considered the use of digestible amino acids in the formulation of diets, which makes it possible to reduce the amount of dietary protein and improve the adjustment between amino acids, thus contributing to...
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DESCRIPTION OF PROBLEM Phytase has been regularly incorporated into commercial poultry diets due to its relatively low cost and effectiveness at hydrolyzing phytate (IP6; myo-inositol 1, 2, 3, 4, 5, 6-hexakis dihydrogen phosphate; Bedford and Cowieson, 2009). Dephosphorylation through phytase supplementation is needed for birds to access this source of P and also to prevent the chelation of IP6 with other nutrients such as amino acids and minerals (Nelson, 1967; Ravindran et...
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A previous study highlighted differences between a low protein (LP) diet and a higher concentration of amino acids (AA) for intestinal permeability and performance (Barekatain et al. 2018). It is hypothesised that individual AA such as glycine (Gly), glutamine (Gln) and arginine (Arg) may improve gut health and barrier function of birds fed LP diets. To test this hypothesis in a broiler study, two basal diets were prepared as follows: 1) a standard diet (SD) containing 225 g/kg crude protein...
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METHPLUS® is a nutraceutical product that acts in feeds as adjuvant to synthetic methionine (from Latin, adiuvare: to aid). Thanks to its ingredients based on plant extracts, seaweed and legume, helps to enhance remethylating path of the methionine cycle. METHPLUS® was developed thanks to European funds, over a period of 3 years, and its effectiveness has been demonstrated in the field in numerous countries with different diets, different climatic factors and management,...
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I. INTRODUCTION Diet cost represents approximately 60 to 70% of total live production cost of broilers (Donohue and Cunningham, 2009). Price volatility of AA-contributing ingredients may largely impact diet cost and subsequently live production cost. Soybean meal has been considered the “golden standard” intact source of AA due to its excellent AA profile for poultry. Price volatility of soybean meal has created interest in utilizing alternative intact AA sources...
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I. INTRODUCTION The global supply of poultry products will need to double by 2050 if we are to meet the aspiration of all people to be food secure. We will need to produce more poultry meat in the face of changing consumer perceptions and constrained resources. Consumers expect this to be achieved in a sustainable manner. The industry has the skills to achieve this. Genotypes continue to improve; production methods and business models are evolving; and we have enhanced our...
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