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Energy in poultry diets
While protein, vitamins and minerals are referred to as nutrients, energy -the 4th and most costly part of the diet- is not a nutrient but the property of energy yielding nutrients. Dietary nutrients that yield energy are protein, fat and carbohydrates. Dietary energy level is the main factor influencing feed intake, as birds will, under normal circumstances, eat to satisfy their energy needs. Therefore the dietary nutrients, protein vitamins and minerals should vary in relation to the dietary energy content of the diet, if they are not to become deficient, with low feed intakes, or overconsumed, with low energy diets. While there are a number of factors, such as level of protein, balance of essential amino acids and perhaps level of some of the other dietary nutrients, that can influence the cost of a diet, the level of dietary energy is usually the main factor influencing diet cost.
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Dr. Carlos Garcés Narro, Professor at the University of Cardenal Herrera, Spain and member of the WPSA Spanish Branch, speaks about his poster whose aim is to model the use of energy in broiler farms and to use such model to estimate the energy costs of raising chicken in different parts of the world. The model would reveal the most effective locations for broiler rearing. ...
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An 8wk (69 to 77wk of age) trial was conducted to evaluate the energy sparing effect of non-starch polysaccharide (NSP) multi-enzyme blend (2000U endo-xylanase, 75U endo-beta-glucanase and 25U alpha-galactosidase/g of product; CIBENZA® CSM feed additive) in laying hens fed iso-nitrogenous corn-SBM and wheat-SBM based diets with varied AMEn levels. A total of 216 Hy-Line W-36 laying hens were assigned to 6 treatments with 36 cages/treatment and 1...
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I. INTRODUCTION Sorghum has a relatively high starch gelatinisation temperature and for this reason sorghum- based broiler diets are often steam-pelleted at high conditioning temperatures to achieve acceptable pellet integrity. While compacted, pelleted diets offer a physical feed form advantage over mash diets as they facilitate prehension and increase feed intakes (Jensen et al., 1962), high conditioning temperatures may have adverse effects on...
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The energy cost in broiler diets is likely to continue to increase in the future. Data on heat increment of raw materials used in poultry feed formulations are lacking. An examination of methods to determine net energy is necessary to further develop an accurate net energy assay system. An indirect calorimetry system has been developed at UNE to gather information on respiratory quotient (RQ), heat production, AME and net energy in...
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Introduction
Previous studies have demonstrated that a metabolizable energy (ME) value of 50 kcal/kg could be attributed to 100 ppm of an encapsulated blend of cinnamaldehyde, carvacrol and capsicum oleoresin (XT, XTRACT® 6930 – Pancosma). In addition, work with phytonutrients has shown that the improvement in performance is closely associated to changes in intestinal microflora, and improvement in digestion...
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Introduction The non-starch polysaccharide content of corn-derived distiller dried gains with soluble (DDGS) is 3-4 times higher compared to corn. The high-fiber content of DDGS is partially responsible for its low ME in poultry, which may be increased with dietary inclusion of a mixture of carbohydrases. Our objective was to measure in growing broilers increases in amino acid (AA) digestibility, energy utilization, and growth performance in an...
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Best performance for your business - MetAMINO® | Evonik Animal Nutrition
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SUMMARY This study was undertaken to investigate the gross response and energy utilization of broiler chicks fed on vegetable protein or conventional diets. Two hundred and fifty-two day-old Cobb-500 male broiler chicks were randomly assigned to five experimental groups and raised on a control diet (containing tallow) or diets containing fish meal (SBM50 and Can50) or diets with no animal products (SBM75; Can75) (predominantly soybean or canola meal). Birds were...
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Introduction
The Brazilian poultry industry has grown at an accelerated speed in recent years, due to the advances in several areas like nutrition, genetic improvement, health, facilities, etc. This progress now allows the industry to offer the consumer with an optimum protein source at very affordable prices, as compared with products from other industries (Silva and Camargo, 2010). The objective...
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Lost in the Market Uncertainty Caused by the Outbreak
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Introduction
Consumers all around the world have adopted nutritional habits based on what they consider more natural, healthier foods. This has resulted in a constant expansion in the so called alternative poultry production, using country type, peasant, or hick broilers and hens (Varco et al ., 2000; Fraser, 2001).
This farming system is characterized...
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Introduction
The production of hick chickens is a viable, profitable, easy-to-explore alternative, that could become an important activity for small and medium rural producers. This activity can contribute to increase family income, and it has grown in recent years in Brazil and elsewhere. As an alternative animal protein, hillbilly (country-, or peasant-type) chicken production has entered...
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Introduction
Every day, the poultry industry gets larger and larger shares in world's meat market. Therefore, the poultry production has become the target of attempts to improve animal management/housing, due to pressures from a major part of consumers who search for healthier, less polluting foods while promoting animal welfare (Sheppard and Edge, 2005).
Due...
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Introduction
The production of chickens using alternative systems has shown an important growth in recent years due to the interest of a consumer segment for meat with different traits from those of conventionally-farmed broilers (Dourado et al ., 2008). Hick-type birds have a darker, firmer, tastier meat, with less carcass fat (Takahashi et al ., 2006).
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Gut health positively influences animal health, performance and profitability
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Introduction
The progress and competitiveness of Brazilian poultry industry have resulted in constant genetic improvement of poultry strains. Research is being conducted in order to find genotypes with superior traits, selecting not only the best performing birds, but also those with increased carcass/edible part yields (Stringhini et al ., 2003).
Among...
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Introduction
The demand of animal-origin protein human consumption keeps growing. This encourages research in poultry, in the search of alternatives aiming to reduce production costs. Feeding represents nearly 70% of the total production cost, and it has shown to be an important factor whenever attempts are made to reduce such cost. Poultry nutrition research is being conducted aiming to improve...
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Introduction The benefits of feed processing are well recognized by the poultry industry. Pelleting is often used by feed mills due to enhanced feed usage and improved animal performance. In addition, pelleting results in increased nutrient digestibility due to the mechanical action of heat (López & Baião, 2004). Feed physical traits can be easily evaluated....
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Introduction An accurate estimation of the energy value of NSP enzymes and a flexible way to incorporate this in least cost optimalisation was a subject in many broiler studies. The NSP level and NSP characteristics determine the antinutritional effect of a broiler diet and therefore these parameters are important to estimate the energy value of NSP-enzymes. Arabinoxylan (AX), quantitatively the most important NSP structure, is abundantly present in...
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Everyone is familiar with the word "protein", because it turns up so frequently in everything from food to shampoo. Whether we are dealing with commercial or backyard flocks, all poultry need protein in the feed. Because of its tremendous importance, it is worthwhile to gain a basic understanding of this important nutrient.
The range of different substances that are composed of proteins is so varied it is difficult to remember we are talking about the same basic thing. To illustrate,...
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