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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.
Overview Corn is the most common feed ingredient used in poultry nutrition. Maize contributes with up to 65% of the metabolizable energy and 20% of crude protein in poultry diets (Gehring et al., 2013; Dei, 2017). Its average nutritional value is well-known, but it is accepted that the variability in its composition and energy value is a very common issue with great impact on poultry performance and health (Cowieson, 2005; Gehring et al., 2013; Latham et al., 2016;...
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Introduction The poultry industry aims to optimize the breast weight of the broilers because of its relatively higher market value. Through the years, improvements in breast meat yield have not only led to myopathies (Caldas-Cueva et al., 2021) but also to increased heat production (Martinez et al., 2019) due to the higher body protein content and turnover rates (Maharjan et al., 2020a; 2021b) in modern broilers. These conditions influence the feeding cost and the development of...
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Introduction Optimizing the breast size of broilers is a critical economic target due to its higher market value versus other cut-up pieces. Historical improvements in breast production have shown an impact on the efficiency of broilers in using dietary energy (Martinez et al., 2019a), which accounts for 70–75 % of the poultry feed cost. They have also been associated with quality conditions such as white stripping, wooden breast, and spaghetti breast (CaldasCueva et al.,...
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Introduction The branched-chain amino acids (BCAA) leucine, valine and isoleucine account for 35% of the essential amino acids in muscle protein and 40% of the total amino acid requirement in poultry [1]. Furthermore, The BCAA regulate protein synthesis and turnover in broiler chickens, facilitate glucose uptake by skeletal muscle, enhance glycogen synthesis and are important regulators of mTOR signalling pathways [2,3]. Indeed, leucine was identified as a possible regulator of...
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Wheat could be a good energy source but it contains the anti-nutritional factor arabinoxylan. High molecular weight encapsulates nutrients and inhibits nutrient absorption and digestion by increasing the viscosity of digesta. The use of the enzyme xylanase could degrade the polysaccharide xylan into xylose. However, there is a physiological limitation in the capacity of monogastric to produce xylanases because they can only be secreted by fungi, bacteria, and yeast. Therefore the current...
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Prologue Energy is the most elusive nutrient in poultry diets. Simply reducing the energy content in poultry feed may not be a viable option for cost-saving in feed formulation. An economical solution is to enable efficient...
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Dr. Steve Leeson (University of Guelph, Canada) talks about the importance of Protein, Amino Acids in broilers and energy as a nutrient in birds
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Introduction There is a mandatory requirement for crude protein (CP) in broiler chicken diets ranging from 180 to 230 g/kg. When dietary energy density is not limiting, the quality and quantity of dietary CP dictates birds’ growth performance. The digestibilities of protein and amino acids are pivotal to the quality of the inclusion of any feedstuff in diets for chicken-meat production. However, a series of studies [1–3] have demonstrated that feed conversion...
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1. Introduction Modern broilers show increasing growth rates, improved feed conversions, and increased breast meat size and yield, which play a pivotal role in the economics and sustainability of poultry production. Indeed, across the years, broilers have become leaner [1], and the industry aims to increase breast meat production due to its higher market price. To achieve this aim, operation professionals need to be able to determine, ahead of time, what the final results...
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Dr. John Thomson, U.S. Sales Manager for Feed Additives at AlzChem, speaks about the impoortance of Creatine as an essential molecule in energy metabolism in the body of animals
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Introduction In poultry, the net energy (NE) is the sum of the energy retained in the body and lost through heat production. Under its classic definition, the prediction of NE requires precise and accurate determinations of fasting heat production (FHP) and heat increment, which accounts for the energy production due to feeding, digestion, and the associated physical activity (Maharjan et al., 2021c). Then, the NE is indirectly obtained by sequential differences from the gross...
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Introduction The poultry industry aims to increase the breast weight of broilers due to its higher market price. However, the breast size is associated with meat conditions such as woody breast (Maharjan et al., 2021a), the body protein turnover (Maharjan et al., 2020a, Maharjan et al., 2021b) and lean mass weight (Martinez et al., 2020a), and changes in the partitioning of the dietary energy (Martinez et al., 2019a). These relationships can be influenced to favor production and...
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Introduction The poultry industry has experienced unprecedented growth in the past 70 years due to improved genetics, nutrition, housing, water quality and veterinary care driven by post-WWII consumer demands (Havenstein, et al., 2003). Modern-day poultry efficiently convert feed to meat and eggs, but genetic selection for improved performance may have inadvertently selected for a negative correlative response to other traits such as immune function (Cheema et al., 2003). The reader...
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Nelson Ruiz (Nelson Ruiz Nutrition) highlights the relevance of quality parameters in times of scarcity or supply chain issues, in this interview during IPPE 2023 in Atlanta, USA....
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Diego Martínez (University of Arkansas) discusses the different models to measure and predict nutrition's impact on performance, in this interview during IPPE 2023 in Atlanta, USA....
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The heat production (HP) of broilers has been shown to increase through the years associated with higher breast meat yield, supporting the use of an energy system that better accounts for HP differences caused by changes in genetics, body composition (BC), nutrition, and environmental temperature. This study aimed to determine the influence of BC on fasting HP (FHP) and the sensitivity of models based on metabolic body weight (MBW) alone or including BC to determine the maintenance net...
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Can creatine supports muscle growth, the immune system or energy efficiency? In this interview, Dr. John Thomson from Alzchem responds to this question...
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