459_lecture Note for Ann 508 (a ) (2)
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Transcript of 459_lecture Note for Ann 508 (a ) (2)
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DR. IDOWU OLUSEGUN MARK, Dr.
FAFIOLU, O.A., Prof. O.O.
ODUGUWA
DEPARTMENT OF ANIMALNUTRTIONUniversity of Agriculture, Abeokuta,NIGERIA
ANN 508 POULTRY FEEDING and NUTRITION
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Chickens Body Length to the
Digestive Tract ratio (1:4)
Mouth contains no teeth
Tongue consist of (top beak, tongue,
Bottom beak) Tongue works off of a lever action
concept
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Proteins
Fats
Carbohydrates (CHO)
WaterMinerals
Vitamins
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Facts should be consideredwhen computing ration forpoultry:1-Feed must contain all essential nutrients inright amounts & proportion required.
2-Different standards per age should befollowed.3-Palatability of the ingredients which used.
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4-Unlike ruminants, poultry completelydepend upon the dietary sources for allnutrients (essential AAs., vit.B groups &vit.K).5-Include agro-industrial by-products tominimize cost of the ration,6-Optimum level of ingredient inclusion asmany of ingredients have a deleterious
effect at higher levels.7-Optimum Ca:P ratio for [email protected]
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Nutrients requirements ofpoultry:1-Energy requirement:Ration for poultry calculated on the basis ofME.Poultry eat to satisfy their energy needs whenfed free choice, thus must control the intakeof all nutrients by including them in a definiteproportion to available energy level..
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High energy cereal grains are the principalenergy sources. Fat may can be added at levels of 3-8 to
increase dietary energy concentrations.Factors affecting feed intake:1-Energy levels in the ration:
energy level feed intakeenergy level feed intake
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2-Environmental temperature:(SET, 16-24C)Temp. feed intakeTemp. feed intake3-Health of the bird4-Genetics5-Form of the feed6-Nutritive balance of the diet7-Stress 8-Body size9-Rate of growth & egg production
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2- Protein requirement: The amount of protein required isproportional to the energy level in the
ration. Poultry required the 14 essential AAs. Temp. feed intake protein req.Temp. feed intake protein req.Some AAs can met by other AAs:Cystine methionine, TyrosinephenylalanineGlysine Serine
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Overheating or underheating duringprocessing can affect the availability of someamino acids.3- Mineral requirements:The major minerals needed in poultry dietsare Ca, P, Na & Cl.Trace minerals may be added if feeds grownon soil deficient in them.
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A-Calcium & Phosphorus:The recommended ratio P:Ca in diet ofpoultry is 1:1.2 (range 1:1 to 1:1.5)For laying hen 1:4 ( Ca important for bone& shell formation) Ca in diet utilization of Mg, Mn &Zn.Inorganic P have a higher availability thanorganic PAll P from animal origin & 40 from plantorigin (wheat bran & rice bran) is available.
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B- Salt (NaCl): The amount added depend upon the feedingredients. The recommended level in the ration 0.5-1
of the ration.Adult poultry can tolerate much higherinclusion but the water consumptionincreased.
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C- Manganese: Def. Of Mn cause perosis with slippedtendon. A free flowing Mn suppl. Should normally be
included in all poultry feeds. Mn needed for egg production & hatchability. Mn carbonate, oxide, sulfate & commercialmineral mixture can be used.
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D- Iodine: Iodine included at rate of 0.5mg but whenfish meal included at 5-10 no need iodinesuppl. Ca & P in diet iodine requirementE- Magnesium: No Mg Suppl. Needed for poultry ration. Mg in diet laxation
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4-Vitamin requirements:A- Vitamin A:Liberal supply of vit.A or carotene is
needed for normal growth & health.Def. Symptoms: retardation of growth,emaciation, staggering gait & ruffledfeathers, reduced immunitySources: fish liver oils & other animalsources.
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B- Vitamin D: Vit.D required for bone formation, eggproduction, reproduction & prevention ofrickets. Def.symptoms:poor growth, lameness &rickets. Poultry do not exposure to sunlight, rationmust suppl. With vit.D.
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C- Vitamin E:Vit.E in vegetable is not readily availableas in oil concentrates.Vit.E essential to preventencyphalomalacia or crazy chick disease.D- Vitamin K:Def. of vit.Kdelay clotting time of theblood & produce serious hemorrhageAll mixtures should be suppl. With vit.KTreatment by sulfonamide vit.K req.
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E- Riboflavin:Def. of vit.B2curled-toe paralysis,dwarfism & degeneration of nerve trunks.Requirement: Broilers & breeder 4.4mg/kg
Layers 2.5 mg/kg rationF- Thiamin:Def. of thiaminnerve deg., convulsion &heart abnormalities.
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G- Niacin:Def. of niacininflammation of tongue &mouth cavity (black tongue).Young chick required niacin more thanadult due to less bacterial action synthesis.H- Vit.B12:Animal proteins are good sources ofvit.B12.Def. of vit.B12irritability, poorfeathering & poor hatchability.
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Feeding space:1 inch feeder space /chick for 2 weeks age& 2 inches after that.Water:Bird drink about twice as much water byweight of feed consumed.Water consumption increase or decreaseaccording to the environmentaltemperature.Some medications are administered inthe drinking water.
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ME (Kcal/kg)Protein (%)Age /
Nutrients
280022-24Starter ration(0-3weeks)
300020-22Grower ration
(3-5 weeks)
320018-20Finisher ration
(5-7 weeks) [email protected]
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Feed intake (gor kg)Feed conversion (FC)= -----------------------------------Weight gain (gor kg)Feed conversion of broilers =Factors affecting feed
conversion:1-Type of feed fed2-Strain of the birds3-Environmental [email protected]
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4-Age and weight of the birds5-Diseases and condemnations6-Rodent & flying bird control in feeding area7-Antibiotics and medications improve FC8-Debeaking & size of baby chicks9-Feed wastage10-Form of the feed
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Broiler breeding pullets:Chickens bred for meat production growrapidly & reach sexual maturity at early agetoo many small egg & not good forhatching.Bird kept for breeding purposes, it isnecessary to slow down their rate of growth &development of sexual maturity.
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Methods used:1-Restricting feed intake to approximately 70(when pullets at 7-9 weeks till 23 weeks),or2-A skipa-day program involves full feedingevery other day, or3-Feeding a diet containing 10 protein.
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Energy feeds:Grain, grain by-products and animal &vegetable fats and oils supply the most of
energy in the poultry diets.Corn is the most common grain used informulating poultry dietsOther grains such as grain sorghum &
wheat substituted part of cornAnimal & vegetable fats can be added inlimited amounts (5-10 of the diet)[email protected]
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A-Plant protein:Soybean meal is most commonly plantprotein source & has a better balance of AAsthan other plant protein (cottonseed meal,corn gluten meal, linseed meal).Cottonseed meal used in grower poultryration to replace up to 50 of the soybeanmeal.
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B-Animal protein:The most commonly used are fish meal, meatby-products, milk by-products, blood meal,
feather meal & poultry by-product meal.Fish meal have a good balance of AAs, butmust not used in large amount (used at 2-5 )to avoid fishy flavor in eggs & poultry meat.
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Mineral supplements:Sources of Ca in poultry diets are groundoystershell, limestone, bone meal,
dicalcium phosphate.Inorganic P supplied by bone meal,dicalcium phosphate, rock phosphate.Na & Cl adding as common salt (0.2-0.25
of diet)Mn (Mn sulfate), zn (Zn sulfate)
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Vitamin supplements:Natural feedstuffs provide some vitamins forpoultry.Vitamin premixes are commonly used toprovide the required vitamins in poultry.
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Feed preparation:Commercial feeds for poultry as mash,pellets or crumbles.Less wastage when using pellets orcrumble and poultry grow faster and morecommonly used for broilers and turkeythan for laying hens (laying hen tend tobecome too fat unless they are on therestricted feeding program.
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Nutrient requirements oflaying hens:1-Energy requirement:For maintenance (2kg wt.) = 220 KcalFor 70 production = 130 KcalFor 1 g gain/day = 3 KcalThe usual energy conc. Is 2.8 Mcal ME/kgdietEnergy conc. Than 2.3 Mcal energyintake & egg production
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2-Protein requirement: Laying hen receiving diet containing 3.1 McalME/kg DM require 16.5 protein. To get maximum economic return fromlaying hen flock, a feed efficiency of 1.6-1.8kg of feed per dozen of eggs produced isneed. A laying ration should contain about 15
protein based on 2900 Kcal ME/kg of diet.
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Effect of environmentaltemperature:Small light body weight hens consumes:
In Summer 90g feed (19 protein 17g protein/ hen/ day).In Winter 110g feed (15.5 protein17gprotein / hen / day)
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Essential AAs for laying hens:Leucine, isoleucine, lysine, methionine,tryptophan and arginine.Methionine is first limiting Aas for eggproduction.Mash for laying hens should contain notless than 3-4 animal protein supplement.Feather are high in sulfur amino acids(required methionine).
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Fat supplement:Fat addition egg yield in cold weatherFat addition amount of feed required /
dozen eggs.
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3-Mineral requirements:A-Calcium:Laying birds need large amounts of Ca
because egg shells composed entirely ofCaCo3 Ca in laying ration egg production &egg shell weak.Bird stored Ca for about 10-14 daysbefore the first egg was laid in the marrowof long bone.
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B-Phosphorus:Protein supplement used in poultry rations(mat meal, tankage, fish meal & dairy by-products) usually be sufficient in phosphorus.Plant protein supplement (SBOM) shouldsupplement with P & Ca.Inorganic P is more available than phytate P.
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C-Manganese: Ca in laying ration egg production &egg shell weak & hatchability.D- Iodine: Iodine in laying ration goiterIodized salt must be used instead ofcommon salt in the ration of poultry.
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E- Selenium: Se in laying ration Exudative diathesisF- Zinc: Zn in laying ration skeletalabnormalities, ataxia, necrotic dermatitis &thin shell & hyperkeratinization ofepidermis.G- Salt:0.15-0.25 of the total ration salt
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4-Vitamin requirements:A-Vitamin A :Laying hens require higher content of vit.A in
their feed in very hot weather than coldbecause they consume less feed. vit.A in laying rationNutritional roup
(sticky materials from eye & nostrils)
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B-Vitamin D : vit.D in laying ration thin shell eggs, eggproduction & hatchability, breast bonebecome soft & bones of legs & wings become
fragile.C-Riboflavin & vit.E :Riboflavin & vit.E in laying ration lowhatchability
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Phase-feeding of laying hens:To adjust nutrient intake in accordance with therate of egg productionA-Phase I (most critical period):During 20 W period (22-42 W of age) pullet :1- egg production from zero to peak (85-90production).2- body weight from 1300 to 1900g.3- egg size from 40g/egg at 22W to over56g/egg at 42W of [email protected]
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B-Phase II :Period after 42W of age when the hensattained mature body weightThe period ranged from 42-72W of age.Effect of temp. on egg shell:Hot weather respiration rate Co2loss blood bicarbonate level eggshell formation
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Stage of egg production:Egg production hen usually cover a periodof 15 months Commences at 20-22W of age peak at28-30W of age gradually decline to 65after 15 months of lay. lighted period feed intake &stimulation of pituitary gland egg laid
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Nutrition and egg quality:A-Egg size (egg weight):Factors affecting egg size:1-Level of protein in diet:14-20 CP rationsbalanced AAs heaviereggsThe choice of protein level in layer diet dependon accurate evaluation of extra-cost for theadditional protein compare with the income fromlarger eggs obtained.
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2-Energy intake3-Mineral & vitamin levels: Ca & vit.D egg weight4-Level of linoleic acid:Linoleic acidformation lipoprotein in liverovary uptake by ovahigher egg weight5-Strain
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B-Shell quality:The quality of egg shells depend on thepresence of adequate levels of vit.D3&certain minerals including Ca, P & Zn.Def. or imbalance of vit,D3 , Ca & P shell thickness & misshapen eggs eggproduction Mnthin & brittle-shelled eggsThe blood carbonate is the source ofcarbonate in the shell formation
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Very hot weatherpoor quality egg shellsEnd of laying periodfalls egg shell qualitydue to failure in Ca metabolism & Ca ofrationSulphonamide drugsthin shelled eggsInsecticides & fungicides in grainsmalformed eggsRancid cod liver oil in dietrough shellsDiseasespoor shell quality
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C-Internal egg quality:The nutritive content of the egg dependsupon the level of these nutrients in the diet oflaying henSuitable iodine in diet content of eggsDef. of vit.B2slight yellowish-green tinge
in albumin
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D-Yolk colour:The colour of egg yolk depend upon thepresence of carotenoid pigment (xanthophylls)in the ration(fresh & good dried green feeds & feed additives)When 30 yellow maize or 5 good qualityalfalfa or up to 22mg xanthophyll/kg deep-yellow yolksHighly pigmented plantsundesirablecoloured yolksLarge amount of untreated CSMbrownmottled yolk & pinkish tint of albuminPimento pepper in dietorange-red yolks
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The general principles of feeding turkeys aresimilar to those for feeding broilers. Majordifferences are in the protein levels requiredand the importance of thevitamins biotin &pyridoxine in turkey dietsPoults must be fed & watered as soon aspossible after hatching & if feeding delayedbeyond 36h after hatching difficulty learningto eat & drink.Vits. & minerals suppl. of the diet essential forgood hatchability of turkey eggs.At 10-12W of age separate hens from toms
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ME (Kcal/kg)Protein (%)Period
2930-300030-33First 3 weeks
2930-3000280-4 W
2900264-8W
310020-228-12W32001913-16W
32751617-20 W
335013-1421 W-market
292515-18Laying hen
275519Peak production [email protected]
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Nutritional disorders of turkey:1-Leg weakness disorders:Cause:def. of Ca, P, vit.D, choline, biotine, folicacid, Mn & zinc.2-Enlargment of hock joint:Cause:def. Of niacin, biotin, vit.E & zinc.3-Footpad dermatitis:Cause:biotin deficiencySymptoms:sticky droppings adhere to the feet &cause dermatitis
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4-Pendulous crop:Cause:yeast proliferation in cropSymptoms:gas production from fermentation ofcarbohydrate interfere with passage of ingestafrom crops to proventriculus pendulous cropTreatment:fungal inhibiting antibiotics5-Ascitis:Cause: high salt intake fluid accumulation in bodycavities
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6-Exudative diathesis:Cause:Selenium deficiency7-Aflatoxicosis:Aflatoxin affect the immune systemincreasesusceptibility to diseaseMycotoxinhemorrhage may bluish the carcass
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Commercial feeds in mash, pelleted orcrumbles form available for ducks & geeseIf a commercial feed for ducks & geese is notavailable, chicken feed may be used (notcontain coccidiostat)Geese will start to eat pasture when they areonly few days old & feed additional grain ifpasture is not of good quality.
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ME (Kcal/Kgdiet)
Protein (%)Period
2900200-4 W (starter)
300015After 4 W
(grower)
290015Breeding
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ME (Kcal/Kgdiet)
Protein (%)Period
2900220-2 W (starter)
3000162-7 W (grower)
290015-18Breeding
