This document summarizes the relationship between nutrition and diseases and heat stress in poultry. It discusses how proper nutritional strategies and feed formulations can help minimize infectious diseases, nervous disorders, and metabolic disorders in poultry. Specifically, it outlines how vitamins, minerals, and other nutrients can help prevent or reduce the impact of diseases like coccidiosis, ranikhet disease, and neurological issues. The document also examines how heat stress can impact poultry health and production, and what nutritional approaches like modifying energy and protein levels can help mitigate the effects of heat stress.
Combating heat stress of poultry by dietary manipulationMusabbir Ahammed
Poultry heat stress problem occurs severe production fall. Heat stress may overcome by improved management, special care and also dietary manipulation. This slide is the good opportunity to obtain knowledge how to resolve heat stress problem of poultry especially chicken. I hope it would be helpful for both poultry producers and poultry researchers.
Feeding livestock and poultry under climate changeDralisaqlain
Feeding livestock and poultry under climate change,feeding strategies for livestock and poultry under climatic stress,feed animals under climate change
Factors that influence feed consumption in chickens include the type and age of the bird, growth and production rates, energy content and particle size of the feed, water availability, health status, ambient temperature, stress levels, and fiber content. Feed intake is higher for meat birds than layers, increases with age, and is inversely related to energy levels and particle size. Water intake depends on temperature, diet composition, and growth rate. Disease, stress, heat, poor air or litter quality can decrease consumption.
Factors Affecting Feed Consumption In ChickenOssama Motawae
This document discusses factors that influence feed consumption in chickens. It identifies several key factors including the nutrient content of the feed, age and breed of the chicken, growth or production rate, energy level of the feed, particle size, water availability, health status, ambient temperature, stress levels, and fiber content. The document provides details on how each of these factors can impact a chicken's feed intake.
Factors influencing the nutrient requirements in poultrySunil Yadav
This Presentation will help you to understand the various factors that are responsible for the nutrient requirement of poultry. While formulating feed for any classes of poultry we should consider all these factors for a better outcome from the bird.
The document discusses different systems for feeding poultry, including ad libitum feeding (free choice feeding), controlled feeding such as forced feeding, restricted feeding, and phase feeding. Restricted feeding involves limiting the amount of feed given to birds below their normal intake in order to control body weight and delay sexual maturity. Phase feeding involves changing the protein level of the laying hen diet during different phases of egg production to match their nutrient requirements.
This document discusses the key ingredients and processes involved in setting up a poultry feed mill. It begins by outlining the benefits of making one's own feed such as maintaining quality and minimizing costs. Common ingredients used in poultry feed are then described, including sources of carbohydrates like maize, rice polish, and bran, as well as sources of protein like fish meal, soybean meal, and canola. Details on pricing and specifications of these ingredients are provided. The document also discusses amino acids, feed additives, and the testing and processing of feed. Finally, it lists the types of machinery required to set up a feed mill and produce feed, such as a hammer mill, mixer, pellet machine
ROLE OF MICRONUTRIENTS IN ALLEVIATING HEAT STRESS IN DAIRY ANIMALSDr. PRASANTH M NAIR
Global warming and climate change, causing a constant increase in the earth temperature, negatively affects the production and health of dairy animals by causing heat stress. Animal's inability to dissipate sufficient heat to maintain homeothermy results in heat stress. Both environmental temperature and humidity impact the severity of stress faced by the animals and is manifested as reduced feed intake, decreased production and reproductive performance with comprised immune functions of livestock. This paper will focus on the micronutrients which help to alleviate the negative impact of heat stress on dairy animals.Micronutrients are essential elements needed by life in small quantities. It includes major minerals, micro/trace minerals and vitamins. Micronutrients help to maintain the production of the animals, improve the nutrient usage, effectively neutralize the oxidant stress and strengthen the compromised immune system.Minerals play an important role in maintaining normal physiological functions in animals. However, heat stress responses are thought to increase mineral loss by excretion in animals. Hence, mineral supplement (DCAD, Zinc, Chromium, Selenium etc) to the diet might alleviate the adverse effects of thermal stress.Vitamins function as enzyme cofactors, participate in a variety of metabolic pathways as catalysts and are essential for the normal growth and development of animals. The addition of vitamins supplements (Vitamin E, Niacin etc) to the diet of dairy animals might also contribute to the relief of the negative effects of heat stress.
Combating heat stress of poultry by dietary manipulationMusabbir Ahammed
Poultry heat stress problem occurs severe production fall. Heat stress may overcome by improved management, special care and also dietary manipulation. This slide is the good opportunity to obtain knowledge how to resolve heat stress problem of poultry especially chicken. I hope it would be helpful for both poultry producers and poultry researchers.
Feeding livestock and poultry under climate changeDralisaqlain
Feeding livestock and poultry under climate change,feeding strategies for livestock and poultry under climatic stress,feed animals under climate change
Factors that influence feed consumption in chickens include the type and age of the bird, growth and production rates, energy content and particle size of the feed, water availability, health status, ambient temperature, stress levels, and fiber content. Feed intake is higher for meat birds than layers, increases with age, and is inversely related to energy levels and particle size. Water intake depends on temperature, diet composition, and growth rate. Disease, stress, heat, poor air or litter quality can decrease consumption.
Factors Affecting Feed Consumption In ChickenOssama Motawae
This document discusses factors that influence feed consumption in chickens. It identifies several key factors including the nutrient content of the feed, age and breed of the chicken, growth or production rate, energy level of the feed, particle size, water availability, health status, ambient temperature, stress levels, and fiber content. The document provides details on how each of these factors can impact a chicken's feed intake.
Factors influencing the nutrient requirements in poultrySunil Yadav
This Presentation will help you to understand the various factors that are responsible for the nutrient requirement of poultry. While formulating feed for any classes of poultry we should consider all these factors for a better outcome from the bird.
The document discusses different systems for feeding poultry, including ad libitum feeding (free choice feeding), controlled feeding such as forced feeding, restricted feeding, and phase feeding. Restricted feeding involves limiting the amount of feed given to birds below their normal intake in order to control body weight and delay sexual maturity. Phase feeding involves changing the protein level of the laying hen diet during different phases of egg production to match their nutrient requirements.
This document discusses the key ingredients and processes involved in setting up a poultry feed mill. It begins by outlining the benefits of making one's own feed such as maintaining quality and minimizing costs. Common ingredients used in poultry feed are then described, including sources of carbohydrates like maize, rice polish, and bran, as well as sources of protein like fish meal, soybean meal, and canola. Details on pricing and specifications of these ingredients are provided. The document also discusses amino acids, feed additives, and the testing and processing of feed. Finally, it lists the types of machinery required to set up a feed mill and produce feed, such as a hammer mill, mixer, pellet machine
ROLE OF MICRONUTRIENTS IN ALLEVIATING HEAT STRESS IN DAIRY ANIMALSDr. PRASANTH M NAIR
Global warming and climate change, causing a constant increase in the earth temperature, negatively affects the production and health of dairy animals by causing heat stress. Animal's inability to dissipate sufficient heat to maintain homeothermy results in heat stress. Both environmental temperature and humidity impact the severity of stress faced by the animals and is manifested as reduced feed intake, decreased production and reproductive performance with comprised immune functions of livestock. This paper will focus on the micronutrients which help to alleviate the negative impact of heat stress on dairy animals.Micronutrients are essential elements needed by life in small quantities. It includes major minerals, micro/trace minerals and vitamins. Micronutrients help to maintain the production of the animals, improve the nutrient usage, effectively neutralize the oxidant stress and strengthen the compromised immune system.Minerals play an important role in maintaining normal physiological functions in animals. However, heat stress responses are thought to increase mineral loss by excretion in animals. Hence, mineral supplement (DCAD, Zinc, Chromium, Selenium etc) to the diet might alleviate the adverse effects of thermal stress.Vitamins function as enzyme cofactors, participate in a variety of metabolic pathways as catalysts and are essential for the normal growth and development of animals. The addition of vitamins supplements (Vitamin E, Niacin etc) to the diet of dairy animals might also contribute to the relief of the negative effects of heat stress.
The document discusses factors that influence the nutrient requirements of poultry. It lists many genetic, environmental, management, and health factors that can impact a bird's nutrient needs. These include the bird's genetic makeup, diet composition, temperature, housing type, intestinal health, presence of toxins or parasites, and stress levels. The document also discusses how nutrient requirements can be affected by nutrient interactions and deficiencies as well as diseases. Nutrition influences egg quality traits like shell thickness, albumen quality, pigmentation, and size. Maintaining proper calcium and phosphorus levels is important for bone health and growth performance in broilers.
This document provides an overview of poultry nutrition and feeding. It discusses the commercial poultry production industry and factors that influence feed costs such as disease control and genetic improvement. It describes the general steps in poultry diet formulation and common feed ingredients such as corn, soybean meal, fish meal, and supplemental vitamins and minerals. The document also outlines the nutritional needs and common diet types for different stages of growth in chickens, turkeys, and laying hens including starter, broiler, growing, and laying diets.
This document discusses feeding management of poultry. It covers:
- The six major classes of nutrients required in poultry feed: carbohydrates, protein, fats, vitamins, minerals, and water.
- Energy, protein, fat, mineral, and vitamin requirements for poultry at different stages. Key requirements include methionine, calcium, phosphorus, and various vitamins.
- Factors that affect feed intake and efficiency like environmental temperature, health, genetics, and feed form.
- Different feeding systems for laying hens including all mash, pellets, and wet mash feeding.
The document discusses developments in nutrient requirements of chickens over the past five decades. Genetic selection has contributed 85-90% of production improvements, while advances in nutrition have contributed 10-15%. Precise nutrient requirements depend on bird genetics, sex, production stage, and environmental factors. Requirements have been defined by several agencies and continue to be refined. Advances include defining requirements for individual amino acids using the ideal protein concept, determining digestible nutrient levels in feed ingredients, and formulating least-cost diets. Future areas of focus are feed additives, alternatives to antibiotic growth promoters, and improving nutrient utilization efficiency.
This document discusses precision feeding in livestock. It begins by explaining how precision feeding aims to meet the exact nutrient requirements of individual animals through determining the right amount, composition, and timing of feed. This is achieved through tools like precise nutrient analysis, ration formulation based on digestible nutrients, use of additives, and appropriate feeding management methods like phase and split-sex feeding. Phase feeding in particular is described as improving performance and economic return while reducing nutrient excretion compared to single-diet feeding programs. The overall goal of precision feeding is optimizing production efficiency while minimizing environmental impact.
This document provides an overview of basic poultry nutrition, including important nutritional values, requirements that vary by stage of growth, and balancing nutritional needs. It discusses protein, energy, vitamins, minerals, amino acids, and temperature adjustments. The appropriate feeds for different stages are outlined, such as starter feeds for young chickens, pullet and cockerel developer feeds, breeder layer feeds, and breeder holding feeds. Nutritional profiles are provided for sample feeds targeting different growth stages.
Seaweed meal for poultry industry has diversified and versatile functional properties and is ideal for countries like Pakistan where poultry industry is facing challenges such as Bacterial resistance etc
The amino acid requirements of poultry are influenced by many factors, making it difficult to determine exact requirements. However, expressing amino acid needs as ratios relative to lysine can help account for these variabilities. This paper discusses the current understanding of the ideal amino acid profile for layers and broiler chicks. Based on digestible amino acids, the ideal ratios for layers are estimated to be 84% methionine + cystine, 64% threonine, 18% tryptophan, 81% valine and 74% isoleucine relative to lysine. For broiler chicks, the ideal ratios are estimated to be approximately 75% methionine + cystine, 65% threonine
Poultry Nutrition: Growth and Maintenance_ AfghanistaneAfghanAg
The document discusses the six essential nutrients required in a poultry diet: water, protein, carbohydrates, fats, vitamins, and minerals. Each nutrient serves an important function: water is critical for digestion and temperature regulation; proteins and amino acids are the building blocks for the bird's body and egg production; carbohydrates and fats provide energy; and vitamins and minerals support bone formation, enzyme activation, and other metabolic processes necessary for growth, health, and reproduction. A balanced diet containing all six nutrients in proper amounts is required to avoid deficiencies that can impact growth, egg production, eggshell quality, and other factors.
This document discusses 16 well-defined nutritional diseases and less defined diseases that can affect poultry. It summarizes key information on vitamin A, B1, and B6 deficiencies, including typical symptoms, post-mortem findings, and the functions and prevention of deficiencies for each vitamin. While knowledge of nutritional diseases is evolving, maintaining adequate levels of vitamins A, B1, and B6 in poultry feed can prevent deficiencies.
Types and forms of feed and feeding methods in poultrySarangVajpeyee1
This document discusses different types of feed and feeding methods for poultry. It outlines eight main types of feed including broiler feed, layer feed, and breeder feed. These feeds vary based on the bird's life stage and purpose. The document also describes the forms feed can take such as mash, pellets, and crumbles, and how these differ in particle size and palatability. Finally, various feeding methods like whole grain, scratch grain, and mash methods are outlined.
Nutrition for commercial broiler and layer productionEshamArman
This document discusses the nutrient requirements of poultry, specifically broilers and layers. It outlines the main nutrient components - protein, energy, vitamins, and minerals. For energy, it defines different measurements and sources. Protein requirements are provided for different life stages of broilers and layers, along with sources of protein. Mineral and vitamin requirements are also outlined for broilers and layers. Accurate nutrient levels must be provided at different growth stages for optimal production and health of poultry.
This document discusses many factors that can affect feed intake in poultry, including management and environmental factors, feed and water factors, and physical body factors of the birds. Management factors like flock size, stocking rate, temperature, and lighting can all impact feed intake and efficiency. Feed-related factors such as the physical form of feed, feed flavor, and anti-nutritional factors also influence intake. Physical characteristics of the birds' bodies, including gastrointestinal tract size, taste buds, genes and hormones, and feather cover are correlated with feed consumption levels as well. The document provides examples and studies demonstrating the effects of these various factors.
Impacts of heat stress on poultry productionOssama Motawae
Heat stress negatively impacts poultry production in several ways. It causes behavioral changes where birds spend less time feeding and more time resting. Physiologically, it disrupts reproductive hormones and growth rates. It also suppresses the immune system by reducing organ weights and antibody responses. In terms of production, heat stress decreases feed intake, body weight, egg production, and meat quality. It results in estimated annual economic losses of $1.69-2.36 billion to the US poultry industry.
This document discusses feeding practices for different poultry species, including ducks, Japanese quail, turkeys, and geese. For ducks, it describes the Khaki Campbell and Pekin breeds, and notes their egg production potential. It discusses nutrient requirements for white Pekin ducks and issues like aflatoxin poisoning in ducks. For quail, it provides details on their history and advantages for farming. For turkeys, it outlines starter diets and poult viability considerations. Finally, it notes geese are largely herbivorous and their energy and protein requirements vary by life stage.
This document summarizes various feed ingredients used in poultry feeds. It discusses common energy sources like maize, sorghum, and wheat. It also discusses protein sources such as soybean meal, groundnut cake, and sunflower cake. The document provides information on the nutritional composition of each ingredient. It also discusses additives used in poultry feeds like antibiotics, anticoccidials, enzymes, and probiotics. Finally, it notes standards and guidelines for broiler, layer, and breeder feeds from organizations like BIS and NRC.
"Aflasafe: a case study for aflatoxin reduction in crops "ExternalEvents
"Aflasafe: a case study for aflatoxin reduction in crops" presentation by "Ranajit Bandyopadhyay, International Institute of Tropical Agriculture, Ibadan, Nigeria"
This document discusses poultry feeding, including facts to consider when formulating rations, nutrient requirements, and feeding practices for broilers and laying hens. Key points include that feed must contain all essential nutrients, requirements differ by age, and poultry depend on dietary sources of nutrients. Nutrient requirements discussed include energy, primarily from cereal grains and added fats; protein, using various plant and animal sources; and minerals like calcium, phosphorus, and salt. Vitamin supplementation is also generally required. Feeding practices for broilers involve starter, grower, and finisher rations, while laying hens have higher energy, protein, calcium and other nutrient needs to support egg production.
This document discusses feed processing technologies for sustainable animal production. It notes that livestock are important for food security, income, employment, and other benefits. However, in Bihar, India, availability of nutritious fodder is limited, forcing farmers to rely on poor quality crop residues. Processing crop residues through physical or chemical methods can increase digestibility and intake by breaking down lignin and cellulose. Common physical processing methods include chopping, grinding, soaking in water, and densification through baling or pelleting. Supplementation is also recommended to optimize use of low quality roughages.
Heat stress negatively impacts poultry production. Nutritional management can help by maintaining electrolyte and acid-base balance, increasing vitamin supplementation, optimizing protein and amino acids, and adjusting feeding times. Supplemental vitamins C, E, and folic acid; electrolytes like potassium chloride and sodium bicarbonate; and feeding at night can help birds better cope with high temperatures. Housing management must also focus on keeping cool drinking water available and maintaining a comfortable environment.
This study evaluated the effects of early heat acclimation (EHA), and different periods of feed restriction (FR) on broiler performance under chronic heat stress. 480 broiler chicks were subjected to control, EHA, or FR for 4 or 6 hours daily from days 8-14, 8-21, or 8-28. Results showed that EHA and longer FR periods improved body weight, weight gain, and feed conversion compared to control, with FR from 8-28 days performing best. Mortality rate was lowest in birds subjected to EHA and longer FR. In conclusion, EHA and feed restriction can help mitigate the negative impacts of heat stress on broiler growth and welfare.
The document discusses factors that influence the nutrient requirements of poultry. It lists many genetic, environmental, management, and health factors that can impact a bird's nutrient needs. These include the bird's genetic makeup, diet composition, temperature, housing type, intestinal health, presence of toxins or parasites, and stress levels. The document also discusses how nutrient requirements can be affected by nutrient interactions and deficiencies as well as diseases. Nutrition influences egg quality traits like shell thickness, albumen quality, pigmentation, and size. Maintaining proper calcium and phosphorus levels is important for bone health and growth performance in broilers.
This document provides an overview of poultry nutrition and feeding. It discusses the commercial poultry production industry and factors that influence feed costs such as disease control and genetic improvement. It describes the general steps in poultry diet formulation and common feed ingredients such as corn, soybean meal, fish meal, and supplemental vitamins and minerals. The document also outlines the nutritional needs and common diet types for different stages of growth in chickens, turkeys, and laying hens including starter, broiler, growing, and laying diets.
This document discusses feeding management of poultry. It covers:
- The six major classes of nutrients required in poultry feed: carbohydrates, protein, fats, vitamins, minerals, and water.
- Energy, protein, fat, mineral, and vitamin requirements for poultry at different stages. Key requirements include methionine, calcium, phosphorus, and various vitamins.
- Factors that affect feed intake and efficiency like environmental temperature, health, genetics, and feed form.
- Different feeding systems for laying hens including all mash, pellets, and wet mash feeding.
The document discusses developments in nutrient requirements of chickens over the past five decades. Genetic selection has contributed 85-90% of production improvements, while advances in nutrition have contributed 10-15%. Precise nutrient requirements depend on bird genetics, sex, production stage, and environmental factors. Requirements have been defined by several agencies and continue to be refined. Advances include defining requirements for individual amino acids using the ideal protein concept, determining digestible nutrient levels in feed ingredients, and formulating least-cost diets. Future areas of focus are feed additives, alternatives to antibiotic growth promoters, and improving nutrient utilization efficiency.
This document discusses precision feeding in livestock. It begins by explaining how precision feeding aims to meet the exact nutrient requirements of individual animals through determining the right amount, composition, and timing of feed. This is achieved through tools like precise nutrient analysis, ration formulation based on digestible nutrients, use of additives, and appropriate feeding management methods like phase and split-sex feeding. Phase feeding in particular is described as improving performance and economic return while reducing nutrient excretion compared to single-diet feeding programs. The overall goal of precision feeding is optimizing production efficiency while minimizing environmental impact.
This document provides an overview of basic poultry nutrition, including important nutritional values, requirements that vary by stage of growth, and balancing nutritional needs. It discusses protein, energy, vitamins, minerals, amino acids, and temperature adjustments. The appropriate feeds for different stages are outlined, such as starter feeds for young chickens, pullet and cockerel developer feeds, breeder layer feeds, and breeder holding feeds. Nutritional profiles are provided for sample feeds targeting different growth stages.
Seaweed meal for poultry industry has diversified and versatile functional properties and is ideal for countries like Pakistan where poultry industry is facing challenges such as Bacterial resistance etc
The amino acid requirements of poultry are influenced by many factors, making it difficult to determine exact requirements. However, expressing amino acid needs as ratios relative to lysine can help account for these variabilities. This paper discusses the current understanding of the ideal amino acid profile for layers and broiler chicks. Based on digestible amino acids, the ideal ratios for layers are estimated to be 84% methionine + cystine, 64% threonine, 18% tryptophan, 81% valine and 74% isoleucine relative to lysine. For broiler chicks, the ideal ratios are estimated to be approximately 75% methionine + cystine, 65% threonine
Poultry Nutrition: Growth and Maintenance_ AfghanistaneAfghanAg
The document discusses the six essential nutrients required in a poultry diet: water, protein, carbohydrates, fats, vitamins, and minerals. Each nutrient serves an important function: water is critical for digestion and temperature regulation; proteins and amino acids are the building blocks for the bird's body and egg production; carbohydrates and fats provide energy; and vitamins and minerals support bone formation, enzyme activation, and other metabolic processes necessary for growth, health, and reproduction. A balanced diet containing all six nutrients in proper amounts is required to avoid deficiencies that can impact growth, egg production, eggshell quality, and other factors.
This document discusses 16 well-defined nutritional diseases and less defined diseases that can affect poultry. It summarizes key information on vitamin A, B1, and B6 deficiencies, including typical symptoms, post-mortem findings, and the functions and prevention of deficiencies for each vitamin. While knowledge of nutritional diseases is evolving, maintaining adequate levels of vitamins A, B1, and B6 in poultry feed can prevent deficiencies.
Types and forms of feed and feeding methods in poultrySarangVajpeyee1
This document discusses different types of feed and feeding methods for poultry. It outlines eight main types of feed including broiler feed, layer feed, and breeder feed. These feeds vary based on the bird's life stage and purpose. The document also describes the forms feed can take such as mash, pellets, and crumbles, and how these differ in particle size and palatability. Finally, various feeding methods like whole grain, scratch grain, and mash methods are outlined.
Nutrition for commercial broiler and layer productionEshamArman
This document discusses the nutrient requirements of poultry, specifically broilers and layers. It outlines the main nutrient components - protein, energy, vitamins, and minerals. For energy, it defines different measurements and sources. Protein requirements are provided for different life stages of broilers and layers, along with sources of protein. Mineral and vitamin requirements are also outlined for broilers and layers. Accurate nutrient levels must be provided at different growth stages for optimal production and health of poultry.
This document discusses many factors that can affect feed intake in poultry, including management and environmental factors, feed and water factors, and physical body factors of the birds. Management factors like flock size, stocking rate, temperature, and lighting can all impact feed intake and efficiency. Feed-related factors such as the physical form of feed, feed flavor, and anti-nutritional factors also influence intake. Physical characteristics of the birds' bodies, including gastrointestinal tract size, taste buds, genes and hormones, and feather cover are correlated with feed consumption levels as well. The document provides examples and studies demonstrating the effects of these various factors.
Impacts of heat stress on poultry productionOssama Motawae
Heat stress negatively impacts poultry production in several ways. It causes behavioral changes where birds spend less time feeding and more time resting. Physiologically, it disrupts reproductive hormones and growth rates. It also suppresses the immune system by reducing organ weights and antibody responses. In terms of production, heat stress decreases feed intake, body weight, egg production, and meat quality. It results in estimated annual economic losses of $1.69-2.36 billion to the US poultry industry.
This document discusses feeding practices for different poultry species, including ducks, Japanese quail, turkeys, and geese. For ducks, it describes the Khaki Campbell and Pekin breeds, and notes their egg production potential. It discusses nutrient requirements for white Pekin ducks and issues like aflatoxin poisoning in ducks. For quail, it provides details on their history and advantages for farming. For turkeys, it outlines starter diets and poult viability considerations. Finally, it notes geese are largely herbivorous and their energy and protein requirements vary by life stage.
This document summarizes various feed ingredients used in poultry feeds. It discusses common energy sources like maize, sorghum, and wheat. It also discusses protein sources such as soybean meal, groundnut cake, and sunflower cake. The document provides information on the nutritional composition of each ingredient. It also discusses additives used in poultry feeds like antibiotics, anticoccidials, enzymes, and probiotics. Finally, it notes standards and guidelines for broiler, layer, and breeder feeds from organizations like BIS and NRC.
"Aflasafe: a case study for aflatoxin reduction in crops "ExternalEvents
"Aflasafe: a case study for aflatoxin reduction in crops" presentation by "Ranajit Bandyopadhyay, International Institute of Tropical Agriculture, Ibadan, Nigeria"
This document discusses poultry feeding, including facts to consider when formulating rations, nutrient requirements, and feeding practices for broilers and laying hens. Key points include that feed must contain all essential nutrients, requirements differ by age, and poultry depend on dietary sources of nutrients. Nutrient requirements discussed include energy, primarily from cereal grains and added fats; protein, using various plant and animal sources; and minerals like calcium, phosphorus, and salt. Vitamin supplementation is also generally required. Feeding practices for broilers involve starter, grower, and finisher rations, while laying hens have higher energy, protein, calcium and other nutrient needs to support egg production.
This document discusses feed processing technologies for sustainable animal production. It notes that livestock are important for food security, income, employment, and other benefits. However, in Bihar, India, availability of nutritious fodder is limited, forcing farmers to rely on poor quality crop residues. Processing crop residues through physical or chemical methods can increase digestibility and intake by breaking down lignin and cellulose. Common physical processing methods include chopping, grinding, soaking in water, and densification through baling or pelleting. Supplementation is also recommended to optimize use of low quality roughages.
Heat stress negatively impacts poultry production. Nutritional management can help by maintaining electrolyte and acid-base balance, increasing vitamin supplementation, optimizing protein and amino acids, and adjusting feeding times. Supplemental vitamins C, E, and folic acid; electrolytes like potassium chloride and sodium bicarbonate; and feeding at night can help birds better cope with high temperatures. Housing management must also focus on keeping cool drinking water available and maintaining a comfortable environment.
This study evaluated the effects of early heat acclimation (EHA), and different periods of feed restriction (FR) on broiler performance under chronic heat stress. 480 broiler chicks were subjected to control, EHA, or FR for 4 or 6 hours daily from days 8-14, 8-21, or 8-28. Results showed that EHA and longer FR periods improved body weight, weight gain, and feed conversion compared to control, with FR from 8-28 days performing best. Mortality rate was lowest in birds subjected to EHA and longer FR. In conclusion, EHA and feed restriction can help mitigate the negative impacts of heat stress on broiler growth and welfare.
The document provides tips for workers to prevent heat stress such as drinking water, taking breaks in cool areas, monitoring urine color, and reporting any issues to supervisors. It describes symptoms of heat cramps, heat exhaustion, and heat stroke and emphasizes that heat stroke is a medical emergency requiring immediate treatment and cooling of the body. Risk factors for heat stress are discussed including age, weight, fitness level, and recent illness; responsibilities of workers and supervisors are also outlined.
After brooding stage, grower stage happens to every poultry species. many parallel manage-mental events is undertaken to make the birds good layers. feeding is the most essential part in this stage
Heat stress negatively impacts dairy cows in several ways: it causes their body temperature to rise, reducing their feed intake and milk production. Studies show that heat stress can decrease milk yield by around 45%, with reduced feed intake only accounting for about half of the lost production. Pair-feeding trials indicate there are also direct metabolic effects of heat stress beyond just lower nutrient intake. Reducing heat stress can help minimize its economic impacts on dairy farms and the dairy industry.
This document summarizes broiler breeder management practices including housing, ventilation, temperature, lighting, feeding, health, and chick management. Key points include maintaining adequate ventilation and oxygen levels for chick health, preheating housing to ensure litter and air temperatures of at least 32°C at placement, using the appropriate feed programs over the breeders' lifespan, implementing biosecurity and disease prevention protocols, and providing the five essentials of brooding (feed access, temperature management, fresh air, clean water, and light intensity) for optimal chick development in the first weeks.
This document provides a handbook on poultry diseases covering various topics. It begins with an introduction and discusses economic considerations in disease prevention and control. It covers health and performance in tropical climates, prevention of disease through biosecurity, vaccination, nutrition, and control procedures for different production systems. It also discusses various disease categories in poultry like immunosuppressive, respiratory, multifactorial, systemic, enteric, locomotory, and integumentary diseases. For each disease, it provides information on etiology, transmission, clinical signs, pathology, diagnosis, treatment and prevention.
A good poultry health management is an important component of poultry production. Infectious disease causing agents will spread through a flock very quickly because of the high stocking densities of commercially housed poultry.
For poultry health management to be effective a primary aim must be to prevent the onset of disease or parasites, to recognize at an early stage the presence of disease or parasites, and to treat all flocks that are diseased or infested with parasites as soon as possible and before they develop into a serious condition or spread to other flocks. To be able to do this it is necessary to know how to recognize that the birds are diseased, the action required for preventing or minimising disease and how to monitor for signs that the prevention program is working.
This document discusses probiotics, including their history, definition, commonly used strains, properties, established health effects, mechanisms of action, advantages, effects in livestock, synergistic use with prebiotics, and the market size. Probiotics are live microorganisms that, when consumed in adequate amounts, confer health benefits. Commonly used probiotic strains include Lactobacillus and Bifidobacterium. Probiotics can help treat conditions like antibiotic-associated diarrhea, cancer, and high cholesterol, and provide benefits to livestock. Prebiotics feed beneficial bacteria to create synbiotic combinations with probiotics. The global probiotics market was estimated at $15.9 billion in 2008 and is projected to reach $
Chicken anemia virus is a virus that infects chickens. It causes an anemia in young chickens by destroying red blood cell progenitor cells in the bone marrow. While it rarely causes death, infection can lower egg production and increase susceptibility to other poultry diseases.
This document discusses litter quality, odour control, and airflow patterns in commercial broiler production facilities. Poor litter quality can lead to increased odours and toxic gases from bird waste. Litter quality is affected by factors like feed quality, management practices, and environmental conditions. Controlling odours involves varying ventilation rates to control moisture and gases, and using chemicals to reduce bacteria growth. Airflow patterns within the facility are important to distribute air temperature evenly and reduce moisture buildup. Litter pH reflects airflow and affects ammonia emission, so measuring pH can help evaluate ventilation effectiveness.
pathology of vitamin A deficiency in poultryAkinaw Wagari
This document summarizes a presentation on vitamin A deficiency in poultry. It discusses the importance of vitamin A for epithelial differentiation, vision, growth, the central nervous system, and reproduction in poultry. Typical clinical findings of a deficiency include cessation of growth, hunched posture, emaciation, and mild ataxia. Gross findings can include small nodules in the nasal passages and mouth. Microscopic findings include squamous metaplasia and de-ciliation of respiratory cells. Diagnosis involves examining signs, lesions, and feed formulation. Prevention requires supplementing feed with vitamin A, antioxidants, and good quality raw materials. Treatment consists of changing the diet and supplementing with higher levels of vitamin A
Radio Frequency Identification (RFID) for Livestock Identification by Dr Deep...Dr.Deepak Upadhyay
Apart from the traditional methods of livestock identification, which are mainly questioned by the animal welfare societies, the state of art method of livestock identification has been described here in Indian context.
For better poultry farming, cognizance about different breeds should be important. To go either layer or broiler farming, breeds are the considerable factors. All are differentiated in terms of their geographical distribution, utility, colour etc.
Rfid a modern technique in animal identificationRameswar Panda
Radio frequency identification (RFID) is an efficient animal identification technology that uses radio waves to identify and track animals. RFID systems consist of transponders attached to animals, transceivers to read the transponders, and a computer system to store identification data. RFID ear tags, rumen boluses, and microchips implanted under the skin are common methods to attach transponders to animals. RFID technologies help automate dairy farm operations like weighing, milking, and health monitoring of individual animals. Standards like ISO 11784 and 11785 regulate RFID frequencies and transponder coding to ensure compatibility worldwide.
This document summarizes several common breeds of ducks. It divides ducks into meat, egg, and ornamental types and describes the key characteristics of popular breeds like Pekin, Aylesbury, Muscovy, Rouen, Cayuga, Khaki Campbell, Indian Runner, and some ornamental and Indian breeds. The Pekin is one of the most popular breeds worldwide, originating from China. It is efficient and lays around 160 eggs. The Muscovy is native to South America and males are twice the female size and have distinctive knobs on their heads. Indian Runner ducks come in white, fawn, and penciled varieties and can lay up to 250 eggs while foraging outside all day
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Nutrition in relation to diseases and heat stress in poultry
1. Veterinary World, 2011, Vol.4(9):429-432 REVIEW
Nutrition in Relation to Diseases and Heat stress in Poultry
S.Das*1, T.K.Palai, S.R.Mishra, D.Das, B.Jena
Department of Livestock Production and Management,
College of Veterinary Science and Animal Husbandry,
O.U.A.T., Bhubaneswar- 751003, Odisha, India
* Corresponding authro email: subhrajitdas.bapi@gmail.com
Received:16-03-2011, Accepted: 24-04-2011, Published Online: 16-07-2011
doi: 10.5455/vetworld.2011.429-432
Abstract
Different diseases conditions and stress factors are responsible for high morbidity and mortality of present day poultry.
Nutritional strategy and proper feed formulation with specific dietary regimen can combat this up to a certain extent.
The incidence of various infectious diseases, nervous disorders and metabolic disorders can be minimized through
proper feed regimen. There is a stiff competition and restrictions in the global market of poultry products which can be
addressed with proper management of emerging and important diseases with economic productions and quality poultry
products free of elements detrimental to human health. Researchers have made efforts to prevent such damage to
poultry and poultry product through dietary manipulations. Heat stress can lead to a reduction in the defense
mechanisms of birds or to a relative state of immunosuppression. The health status of the poultry is facing new
challenges today which can be suitably addressed by the right scientific and advanced nutritional manoeuvres and
make the poultry farming more profitable and presentable in the global market.
Key words: Poultry, Nutrition, Infectious Disease, Nervous disorder, Metabolic disorder, Heat stress.
Introduction Nutrition and Disease Interaction
Birds frequently suffer with the chronic disease Infectious Diseases
condition or repeated stress, as a result, there is Coccidiosis causes a great economic loss in the
redistribution of body resources including energy and poultry industry due to high rate of morbidity,
protein at the cost of decreased growth, reproduction mortality, sub optimal growth, feed conversion
and health (Beck, 1991). efficiency and loss of egg production (Williams,
Nutrition plays a fundamental role in 2005). Different vitamins and proteins contribute a lot
determining the health and performance of birds and a in prevention of incidence of coccidiosis. It has been
correctly balanced diet is essential to avoid disease shown that chickens infected with oocysts of
associated with a deficiency or toxicity of a particular coccidian receiving ten times more vitamin Athan the
nutrient. Furthermore, disease and nutrition are minimum requirement, gain their appetite faster and
closely interlinked regarding a number of clinical also grow faster. Vitamin-Areserve in the body is less
conditions which arise independently of errors in the in infected birds as compared to healthy birds. It is
diet, but in which dietary modification forms an reported that during a severe attack of Coccidiosis,
important part of the poultry management practice. administration of 60 I.U. Vitamin A per chicken per
Nutrition mana-gement of birds involves assessment day almost completely prevents mortality.
of the nutritional requirements for various life stages An interrelationship between vitamin K content
and operational tasks, and formulations of complete of the diet and coccidiosis has also been reported. As
and balanced economic diets and/or therapeutic diets much as 8 mg of vitamin K per kg of diet was needed at
for different physiological and pathological times for maximum growth and feed efficiency in
conditions. Poor managemental conditions with infected birds, while Vitamin K needs were much
respect to supply of nutrients may lead to starvation lower (1.2 mg/kg diet) under normal conditions.Water
and infectious diseases in birds (Dohms, 1990). medication is generally preferred over feed medication
Different nutritional strategies should be followed to for treatment.Antibiotics and increased levels of vitamins
eliminate all avoidable form of stressors and minimize A and K are sometimes used in the ration to improve
unavoidable stressors under control. rate of recovery and prevent secondary infections.
www.veterinaryworld.org Veterinary World, Vol.4 No.9 September 2011 429
2. Nutrition in Relation to Diseases and Heat stress in Poultry
The level of protein content of the diet is a and exudative diathesis.Vit. E or synthetic antioxidants
contributing factor in the incidence of coccidiosis. are equally effective in preventing nutritional
Higher levels of dietary protein favour establishment encephalomalacia while Se is not able to prevent the
of occysts of coccidian. Similarly, low calcium diets symptom. Supplementation of selenium had been
are also reported to decrease the incidence of the reported to enhance the preventive effect of dietary
disease. These observations have been explained on vitamin E at a level which was too low to be effective
the basis of the effect of protein and calcium levels of in preventing exudative diathesis and muscular
the diet on the activity of trypsin enzyme in the dystrophy.
intestine. Since trypsin has been found to be essential However, supplementation of selenium or
for the establishment of coccidiosis infection, it is methionine with 2.5 to 10 mg vitamin E/kg had little
proposed that the effect of low protein diets in preventive effect against encephalomalacia in chicks
decreasing the severity of coccidiosis is due to the fed dilauryl succinate. Since a toxic effect of selenium
effect of these diets on intestinal trypsin activity. at the level of 10 mg/kg has been reported and a dietary
Betaine and other pronutrients are used as level not more than 5 mg/kg has been recommended
coccidiostats for amelioration of the symptoms. (Poley et al., 1941), supplemental selenium higher
(Bedford, 2000). than 4 mg/kg would not be expected to have any
Vitamin-K is required in early stages of preventive effect against encephalomalacia due to
Ranikhet Disease. It has also been observed that dilauryl succinate.
vitamin A in excess than the minimum levels needed Nutritional encephalomalacia is a problem in
for growth is important in the prevention of severe poultry production which depends both on the actual
lesions and losses from chronic respiratory disease vitamin E supply and the dietary amount of
(CRD). polyunsaturated fatty acids. Uncontrolled lipid
Vitamin A is involved in maintaining the oxidation caused by disturbances of that system may
integrity of the cells of the mucus membranes and the play a crucial role in some important poultry diseases
secretion of mucus. Thus, it seems one of the ways and toxicoses. The first route of lipid peroxide loading
through which vitamin A increases the resistance to of the organism is via the feed, such as through
pathogens. Vitamin A is helpful in increasing the oxidised lipids. In other two diseases both Vit E and Se
antibody synthesis against pathogens which are able to appear to be involved. Although Se does not prevent
gain entry in the body. It has been demonstrated in the muscular dystrophy, its addition to a Se low diet
case of salmonella infection in chickens. Normal dicreases the amount of dietary Vit E needed to prevent
vitamin A levels in the diet, increases the protein the disease. But exudative diathesis can be prevented
content from 20% to 30% caused a marked increase in by either of the two. It is interesting to note, that
the mortality of chicks infected with Salmonella Yoshida and Hoshii, famous nutritionists were able to
gallinarum. It was suggested that excess protein above reproduce all the clinical signs of the disease by
the normal requirements markedly increases the feeding dilauryl succinate. These signs could not be
vitamin A requirements of chicks and decreases the prevented or reversed with vitamin E levels in the
storage of this vitamin. Probiotics like S. cerevisia plasma. However, dietary inclusions of vitamin C
supplemen-tation to diet prevent mycotoxicosis a minimized the dilauryl succinate-induced condition.
certain extent. Normally chickens require 5-10 I.U of Vit E/ Kg of
diet (NRC Recommendation). Disorders of the Nervous System Riboflavin deficiency is associated with demye-Neural
disorders account a tremendous loss in lination of peripheral nerves and consequent
rapid growing poultry industry. Vitamin A deficiency locomotion difficulty. The classical disease associated
results in poor bone remodeling owing to inhibition of with this deficiency is known as curled toe paralysis. It
osteoclast production. Affected birds become ataxic is reported that a condition similar to curled-toe
because of compression of the central nervous system. paralysis, which occurred in turkeys fed with 3-
Vitamin Adeficiency is an extremely rare cause of leg Nitrogen, 4-hydroxyphenylarsonic acid. It was found
weakness in the modern poultry industry and it is that dietary levels of this substance greater that 50 ppm
much more likely that poultry suffer from caused demyelization of peripheral nerves.
hypervitaminosis A. Vitamin E deficiency causes Very rarely, birds hatch with nervous disorders
three distinct diseases such as nutritional encephalo- when supplemented with extra thiamine in breeder
malacia or Crazy chick disease, Muscular dystrophy rations.
www.veterinaryworld.org Veterinary World, Vol.4 No.9 September 2011 430
3. Nutrition in Relation to Diseases and Heat stress in Poultry
Metabolic Disorders and ratio of Ca and P in the diet have also been
Metabolic disorders such as ascites, skeletal implicated in affecting chondrocyte differentiation disorders, aflatoxicosis, poor digestibility due to (Edwards et al., 1983) and thus in the incidence and inhibitors and presence of â-glucans and pentosans, all severity of TD. The mycotoxin fusachromanone, and cause considerable losses to the poultry industry. In the dithiocarbamates thiram and disulfuram induce the most cases target organs are liver, pancreas kidneys, occurrence of severe TD lesions. lungs and heart. Effective quality control of materials The embryo has limited access to minerals, being used in manufacture of feeds prevent these except Ca. Most are contained in the yolk, and their metabolic disorders and addition of central enzymes to concentration in general cannot be greatly influenced feeds containing barley or wheat, can improve the by maternal diet. Access, however, can be improved
growth and feed efficiency in broilers. Simple heat by dietary mineral source selection. Use of
treatment destroys trypsin inhibitors in soybean meal management methods to reduce metabolic diseases
and thus provides one of the best source of protein for that rely primarily on decreasing feed consumption,
the chickens. Similarly, use of â-glucanase and without increasing mineral concentration in the pre-xylanase
can take care of metabolic problems caused starter phase (hatch to 8 or 14 d), may have negative
by use of barley, jowar and wheat in poultry rations. unintended consequences on the sound development
Combination of genetic and some managerial methods of the skeletal system.(Julian, 1998). Major parts of
will have to be used to control ascites which cause ingredients in the diet of poultry come from cereals
concern especially in the fast growing broiler and leguminous seeds. The nutritional value of these
chickens. As modern meat-type chickens show a high ingredients depends, besides their chemical
incidence of leg problems, metabolic diseases and composition, on the extent to which the nutrients are
increased fat deposition, a slower growth rate is digested, absorbed and utilized. Various factors may
pursued to avoid these negative selection responses. interfere with these processes.
Early quantitative feed restriction seems to be a A major class of factor are the so-called anti-possibility
to control these unwanted losses without nutritional factors (ANFs) which can cause metabolic
significant reduction in final body weights (Lippens et disorders resulting in poor growth, lower egg
al., 2000). production and lower efficiency of feed utilization.
In many parts of the world, poultry is confronted There are factors which affect digestion and utilization
to aflatoxicosis with feed containing mycotoxins that of protein (trypsin inhibitors) and then there are factors
are metabolites of moulds or fungi growing in field which have negative effect on utilization of minerals
crops or within stored grain. Mycotoxins can be very (glucosinolates, phytic acid, oxalic acid and
harmful to birds, even to low concentration, exerting gossypol).
their effect by derangement of normal metabolic Heat stress and Nutrition functions in various major organs within the body.
Rickets is most often associated with a Any departure from the normal routine causing
nutritional deficiencyor imbalance. These imbalances inconvenience to birds becomes a cause of stress.
or deficiencies may occur due to mixing errors; Birds are more susceptible to high environmental
inaccurate ingredient nutrient estimates; variable temperature than low due to absence of sweat glands in
content of Ca, P, or both, when formulating diets; and the feathered body, fatty nature and high body
vitamin deficiencies due to loss, primarily of vitamin temperature. The degree of susceptibility to tropical
Dactivity in vitamin premixes. Deficiencies may also heat stress is higher in broilers than layers. Among
occur as a result of transient or chronic intestinal broilers, males are more susceptible to heat stress than
disease that impairs absorption (mal-absorption females. Good layers housed in cages are more
syndrome, coccidiosis, etc.). Tibial dyschondroplasia susceptible than poor layers reared on deep litter.
(TD) appears to be most prevalent in rapidly growing Prominent effect of heat stress in poultry production is
birds and this may be related to transient deficiencies decline in eggshell quality due to excessive loss of
during the rapid growth phase of long bones, carbon dioxide through panting. Temperature has an
specifically the tibia, because the proximal tibia is the inverse relationship with poultry feed intake, high
site of the fastest-growing growth plate. The addition relative humidity in the study area usually encourage
of vitamin D3 alleviates the clinical signs of this outbreak of poultry diseases which invariably reduce
disease primarily by inducing maturation of egg production. Heat naturally causes a decrease in
chondrocytes (Driver et al., 2006). The concentration feed consumption as chickens eat primarily to meet
www.veterinaryworld.org Veterinary World, Vol.4 No.9 September 2011 431
4. Nutrition in Relation to Diseases and Heat stress in Poultry
their energy requirements. The increase in balance as well as productive energy realized from the
temperature decreases the energy requirement and feed, but this improvement was as fat not muscle.
feed intake but the requirements for protein, minerals Protein formation generates extensive heat production
and vitamins do not decreases. (Macleod et al., 1997) which appears to be limited by a
The biological mechanism by which heat stress bird's ability to cope with an adverse environment.
impacts production and reproduction is partly Some improvement in performance can be obtained by
explained by reduced feed intake; but also includes increasing water intake. This can be achieved by
altered endocrine status, reduction in nutrient intake cooling the drinking water and by adding salts.
and absorption, and increasedmaintenance requirements resulting in a net decrease in nutrient/energy availability References
for production. 1. Beck, J.R.(1991).Zootechnica International, XIV(3):30.
The heat stress can be reduced by feeding diets 2. Bedford, M. (2000).Removal of antibiotic growth with increased energy density. Addition of fat and promoters from poultry diets: implications and strategies to minimise subsequent problems, World's Poultry Science reducing crude protein may help in combating stress. Journal, Cambridge University Press. 56: 347-365.
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