ENERGY SOURCES USED IN POULTRY by Sarmad

1. ENERGY SOURCES USED
IN POULTRY/LIVESTOCK
FEEDING

2. ENERGY SOURCES USED IN
POULTRY/LIVESTOCK FEEDING
1. Cereals
2. Cereal byproducts
3. Industrial waste
4. Fats and oil

3. MAIZE / CORN
• Principle energy source for poultry and livestock.
• Highest amount of energy among cereal grains.
(M.E = 3345-3400 Kcal/Kg).
• C.P % = 7.5-9.0
• Highly palatable.
• Excellent source of LINOLEIC ACID.
• Maize protein is deficient in TRYPTOPHAN and
LYSINE.
• More susceptible to MYCOTOXIN producing fungi.

4. CHEMICAL COMPOSITION OF MAIZE
Dry matter % 88.1-89.9 L..A % 2.0
C.P % 7.5-9.0 Arginine % 0.38
M.E Kcal/kg 3345-3400 Glycine + Serine % 0.7
TDN % 73 Histidine % 0.23
E.E % 3.6-4.3 Isoleucine % 0.29
C.F % 2.55 Leucine % 1.0
Ca % 0.02 Na % 0.015
Available P % 0.9 Available Lysine 0.21
Lysine % 0.27 P % 0.11
Methionine % 0.20 Cl % 0.04
Cystine % 0.21 Se % 0.02
M+C % 0.35 Biotin % 0.06
Phenyl alanine+ Tyrosine
%
0.68 Salt % 0.10
Tryptophan % 0.68 ME (Cattle): 3100

5. Inclusion Rate (%) = 10-70
Restriction = Aflatoxin

10. SORGHUM / MILO (JOWAR), Kafir
• Slighter lower energy than Maize. (3350 Kcal/Kg).
• Higher protein than Maize. (10%).
• The quality of protein poor.
• Availability of amino acid is low.
• Light and Dark varieties.
• Lighter coloured variety mainly used for poultry.
• Darker variety (bird resistant) contains TANNINS.
• The peripheral endosperm of sorghum is extremely
dense, hard and resistant to water penetration &
digestion.
• The grain is ground before feeding to all classes of
livestock and poultry.

11. • Tannin: Decrease protein availability, inhibit
digestive enzyme activity and form complexes
with protein and resist digestion.
(Hydrolysable and non-Hydrolysable)
• THREONINE and LYSINE are most limiting
amino acids.
• Fodder = HCN
SORGHUM / MILO (JOWAR), Kafir

12. Sorghum
• The sorghum plant has capacity of high
productivity & tolerance to high temperature.
• Most sorghum varieties are similar to maize in
chemical composition.
• The peripheral endosperm of sorghum is
extremely dense, hard and resistant to water
penetration & digestion.
• The grain is ground before feeding to all classes
of livestock and poultry.
• Energy is similar to maize.
• Protein: range from 7~10%. The quality of
protein poor. Availability of amino acid is low in
sorghum.

13. Sorghum
• Threonine and lysine are most limiting amino acids.
• Tannine: polyphenlic compounds tannins (phenilics)
decrease protein availability, inhibit digestive enzyme
activity and form complexes with protein and resist
digestion.
• Astringent effect; tannins increase in unripe fruits (green
apples, bananas)
• To reduce Tannins
– Treatment with alkali, sodium & ammonium hydroxide,
anhydrous ammonia.
– Poly ethylene glycol increase feeding value of high
tannins sorghum.

14. CHEMICAL COMPOSITION OF SORGHUM
Dry matter % 91.0 M + C % 0.26
C.P % 12.0 Tryptophan % 0.17
M.E Kcal/kg 3300 Arginine % 0.55
E.E % 2.36 Histidine % 0.35
C.F % 2.23 Isoleucine % 0.57
Ca % 0.09 Leucine % 1.71
Available P % 0.35 Na % 0.02
Lysine % 0.33 P % 0.29
Methionine % 0.21 Cl % 0.06

15. • Inclusion level of sorghum (%) = 5-10
• Restriction = tannins

17. WHEAT
• Good energy source next to maize and
sorghum. (3100 Kcal/Kg)
• Variable protein (11-14%)
• Wheat protein deficient in METHIONINE and
THREONINE.
• Principally used for humans.

18. WHEAT
• Gluten, a protein composite of gliadin and glutenin, is
known to cause digestive disorders in gluten-sensitive
humans.
• Xylan: Xylanase
• Pentosans: Pentosans (among which arabinoxylans) are
polymers of pentose sugars that increase diet viscosity
and cause antinutritional activity in poultry. Viscosity
due to gluten and pentosans
• Mycotoxins: Wheat, like barley and other cereal grains,
is susceptible to fungal diseases, notably
by Fusarium species,
including Aspergillus and Penicillium fungi

19. CHEMICAL COMPOSITION OF WHEAT
Dry matter % 90-92 L..A % 0.90
C.P % 11.05 Arginine % 0.6
M.E Kcal/kg 3000 Glycine + Serine % 1.18
E.E % 1.7-2.0 Histidine % 0.38
C.F % 2.4 Isoleucine % 0.44
Ca % 0.5 Leucine % 0.89
Available P % 0.12 Na % 0.02
Lysine % 0.38 Available Lysine 0.313
Methionine % 0.16 P % 1.16
Cystine % 0.17 Cl % 0.045
M+C % 0.33 Se % 6.0
Phenyl alanine+ Tyrosine
%
1.03 Biotin % 0.06
Tryptophan % 0.16 Salt % 0.11

20. Nutritional Profile of
Wheat Straw
DM, % 92.75
CP, % 2.4
EE, % 1.1
CF, % 38.32
Ash, % 11.2
NFE, % 39.88
NDF, % 74.2
ADF, % 49.6

21. Nutritional Profile
Wheat Wheat Bran Wheat Straw
Cattle/Buffalo,
TDN
73.14 64.89 39.88
Cattle/Buffalo,
ME
2.64 2.35 1.44
Sheep/goats,
TDN
81.67 66.90 41.55
Sheep/goats,
ME
2.95 2.42 1.5
Horses, TDN 78.24 - 23.19
Horses ME 2.83 - 0.83
Poultry, ME 3.2 1.5

22. Inclusion rate of wheat (%) = 10-25
Inclusion rate of wheat bran (%) = 1-5
Restriction
Wheat = Digestibility issue
Wheat bran = Fiber, Phytate

26. RICE
• Rice unsuitable for human consumption.
• M.E = 2990 Kcal/Kg.
• C.P = 7-8%.
• Rice husk / hull.
• Rice Polishing.
• Rice Tips.
• Rice Broken.
• Rice Bran.
• Paddy straw / Rice straw / Stover

27. CHEMICAL COMPOSITION OF RICE
Dry matter % 91.50
Moisture % 8.50
M.E (Kcal/Kg) 2990
C.P % 8.85
E.E % 1.51
C.F % 0.62
Mineral matter % 1.30
N.F.E % 79.12
Available P % 0.03
K % 0.13
Cl % 0.08
Mg % 0.11
Na % 0.07
S % 0.06

28. CHEMICAL COMPOSITION OF RICE TIPS & RICE POLISH
Composition Rice tips Rice
polish
Composition Rice
tips
Rice
polish
Dry matter % 91.5 91 Tryptophan % 0.10 0.13
C.P % 8.0 12.5 L..A % 0.62 4.4
M.E Kcal/kg 3400-3500 2850 Arginine % 0.62 0.78
E.E % 1.0 14 Glycine +
Serine %
0.94 2.06
C.F % 1.0 12.5 Histidine % 0.26 0.24
Ca % 0.03 0.04 Isoleucine % 0.37 0.41
Available P % 0.5 0.14 Leucine % 0.74 0.80
Lysine % 0.3 0.57 Na % 0.04 0.03
Methionine % 0.18 0.20 Available Lysine 0.24 0.365
Cystine % 0.12 0.29 P % 0.30 1.05
M+C % 0.3 0.49 Cl % 0.01 0.07
Phenyl alanine+
Tyrosine %
0.81 1.09 Salt % 0.9 0.26

29. CHEMICAL COMPOSITION OF RICE BRAN
C.P % 13.0 L..A % 3.4
M.E Kcal/kg 1900 Arginine % 0.9
C.F % 12.0 Histidine % 0.2
Ca % 0.06 Isoleucine % 0.7
Available P % 0.90 Leucine % 0.1
Lysine % 0.60 Na % 0.01
Methionine % 0.20 Available Lysine 0.39
Cystine % 0.20 Cl % 0.07
Tryptophan % 0.2 Salt % 0.26

30. INCLUSION RATE
• Rice Tips (%) = 20-50
• Rice Polish (%)= 10-15
Restriction
• Rice polishing = Rancid fat, fiber

33. BARLEY JAVI / JAO (Hordeum vulgare)
• M.E = 2900 Kcal/Kg
• C.P = 10%.
• Barley protein mainly deficient in LYSINE and
METHIONINE.
• Less suitable for poultry feeding.
• Contains beta-glucans (not digested).

34. BARLEY / JAVI / JAO (Hordeum vulgare)
• Less suitable for poultry feeding
• Barley contains  - Glucans
• Enzyme  - Glucanase improves the nutritive
value of barley

35. CHEMICAL COMPOSITION OF BARLEY
C.P % 11.5
M.E Kcal/kg 27.95
C.F % 8.0
Ca % 0.10
Available P % 0.20
L.A % 0.9
Methionine % 0.2
Cystine % 0.2
Lysine % 0.5
Histidine % 0.2
Tryptophan % 0.2
Thereonine % 0.4
Arginine 0.7
Isoleucine % 0.3
Leucine % 0.9
Phenyl alanine % 0.6
Valine % 0.5

36. • Inclusion Rate (%) = 10 – 20
• Restriction =  - Glucans
• Pentosans: Barley contains pentosans (ß-
glucans) that cause sticky droppings in poultry,
resulting in leg and breast damage and low-
grade products.
• Mycotoxicosis: Barley grain is susceptible to
scab (Fusarium head blight), a disease caused
by Fusarium spp. in hot and humid conditions.
• Signs of toxicosis are weight loss, lower feed
conversion, vomiting, bloody diarrhoea, severe
dermatitis and death.
BARLEY

39. MILLETS (BAJRA)
• Millet are small grains.
• Can be used in substitution of wheat.
• M.E = 2898 Kcal/Kg.
• C.P = 11.6%.

40. MILLET / BAJRA
• Millet are small grains.
• Bajra, Korra, Ragi, are millets varieties
used for poultry

41. CHEMICAL COMPOSITION OF MILLET
M.E (Kcal/kg) 2898
C.P % 11.6
E.E % 3.5
C.F % 6.1
Ca % 0.03
Available P % 0.14
K % 0.43
Mg % 0.16

42. • Inclusion level (%) =15 - 25

44. OATS (JAI)
• AWN.
• High fiber content.
• Low in energy.
• Beta-glucans
• High oil content (5%)
• Dehulled oat grain has higher protien.

46. oats

47. GRAIN BI-PRODUCTS

48. MAIZE BRAN
• Excellent source of LINOLEIC ACID.
• Maize protein is deficient in TRYPTOPHAN
and LYSINE.
• Energy almost same as of wheat bran.
• C.P = 10%.

50. Rice Polishing
• C.P % = 12.0
• M.E Kcal/kg = 3250 for livestock.
M.E Kcal/kg =3100 for poultry.
• Rice polishing is a byproduct obtained in
brushing the grain.
• Oil content: 14%

51. Rice polishing
– It is very rich in many of the B vitamins and
fat contents.
– Rice polishing is adulterated with rice husk.
– Rice husk is not suitable for poultry feeding
and it also contain 20% silica.
– Rice polishing becomes rancid when stored in
summer.

53. Wheat bran
• Wheat bran is byproduct of wheat.
• It is course outer covering of the wheat
kernel.
• Bran is rich in niacin, vitamin
B1,phosphorus and iron.
• A large part of phosphorus is phytin
phosphorus which is not readily available.
• Wheat bran is laxative in nature.

54. • CP%= 14%
• ME=1300 kcal/kg for poultry.
Wheat bran

55. Anti-Nutritional factors
• Pentosans - Xylan
• Phytate
• Lipase hydrolytic rancidity: Wheat bran
contains a very heat-stable lipase that causes
hydrolytic rancidity and is more active if the
bran is finely ground

56. MAIZE BRAN
Analysis Average Range
Dry Matter, % 89 88-90
Protein, % 14 13-15
Digestible Protein, % 11 10-12
Fat, % 2.5 2.0-3.0
Crude Fibre, % 12 10-14
Ca, % - 0.2-0.45
P, % - 0.75-1.05
TDN, % 80
ME, Kcal/kg 1518

57. RICE BROKEN

58. INDUSTRIAL WASTES

59. MOLASSES
• Molasses is a by product of the sugar refining
industry.
• Energy level of molasses decreases as more & more
sugar is extracted.
• Both cane & beet molasses contains about 46 - 48 %
sugar.
• Molasses increases palatability & reduce the
dustiness of feed.
• C.P = 3.0%
• M.E = 1962 Kcal/Kg,
• Inclusion rate (%) 10-15. for livestock & 3-4% (P)
• Restriction = very high K content

60. INDUSTRIALS WASTES
• Molasses
• Molasses is a by product of the sugar refining
industry.
• Energy level of molasses decreases as more &
more sugar is extracted.
• Molasses stimulate the appetite & reduce the
dustiness of feed.

61. CHEMICAL COMPOSITION OF MOLASSES (CANE)
C.P % 3.0
M.E Kcal/kg 1962
Ca % 0.50
Available P % 0.03
Methionine % 0.2
Cystine % 0.2
Lysine % 0.3
Histidine % 0.3
Tryptophan % 0.1
Thereonine % 0.3
Arginine 0.5
Isoleucine % 0.4
Leucine % 0.8
Phenyl alanine % 0.6
Valine % 0.5

62. • Inclusion rate (%) = less than 5%
• Restriction = very high K content

63. FATS AND OILS

64. ANIMALAND VEGETABLE OILS
• Animal fats & vegetable oils are
excellent sources of energy.
• They reduce the dustiness, improve
palatability & appearance of feed.
• Vegetable oils also provide essential
fatty acids.

65. • Animal fats: M.E = 7700 Kcal/Kg.
• Vegetable oils: M.E = 8000 Kcal/Kg.
• Supplemental fats to feed may give EXTRA
CALORIC EFFECT.
• Fats and oils get rancid when feed stored for
long time.
ANIMALAND VEGETABLE OILS

66. COMPOSITION OF FAT SOURCES
Ingredient M.E (Kcal/kg) Fat (%)
Tallow 7400 98
Poultry fat 8200 98
Vegetable oil 8800 99
Palm oil 7100 99

67. INCLUSION LEVEL
• Tallow = 2 - 3 %
• Vegetable oil = 2 - 3 %
• Restriction = cost, rancidity
• And causes digestive disturbance.