UNIT 7

• Feed - one of the greatest costs to poultry and livestock producers.
• Feed - accounts for more than two-thirds of the total cost of production of meat and eggs.
• Successful Poultry Production:

  -Good Nutrition

  -Superior Genetics

  -Good Management
• Nutrients - substances present in different types of feed which perform various life-sustaining functions in the body.
• Poultry require more than 40 nutrients.
• Nutrients are classified into six major groups based on their chemical nature, functions or role, and methods in which they are determined.
• The 6 major groups of Nutrients: (PCFVMW)

  • Proteins

  • Carbohydrates

  • Fats

  • Vitamins

  • Minerals

  • Water
• Proteins - considered as the building blocks of the body and are essential for proper growth and for building health.
• Grains generally contain 8-9% of crude protein.
• Amount of protein varies depending on type of poultry, age and level of performance.
• There is a higher demand for protein at the early stages of development.
• Protein/ Amino Acid Sources: Plant Sources (SCLA)

  • Soybean Meal

  • Cottonseed Meal

  • Linseed Meal

  • Alfalfa Meal and Corn Gluten Meal
• Protein/ Amino Acid Sources: Animal Sources

  • Fish Meal

  • Meat Products (blood meal, hydrolyzed poultry feathers)
• Commercial nutrient sources for protein:

  Soybean meal - up to 30 percent
• Commercial nutrient sources for protein:

  Soybeans - up to 15 percent (heated)
• Commercial nutrient sources for protein:

  Canola meal or whole seed - up to 10 percent
• Commercial nutrient sources for protein:

  Corn gluten - up to 15 percent
• Commercial nutrient sources for protein:

  Peas, lupin, flax - up to 10 percent
• Commercial nutrient sources for protein:

  Flax (linseed) meal - 15 percent (20 in layers)
• Commercial nutrient sources for protein:

  Safflower meal - up to 10 percent
• Commercial nutrient sources for protein:

  Sunflower meal - up to 10 percent
• Commercial nutrient sources for protein:

  Meat meal - up to 10 percent
• Commercial nutrient sources for protein:

  Fish meal - up to 10 percent
• Commercial nutrient sources for protein:

  Blood meal - up to 2 percent
• Commercial nutrient sources for protein:

  Feather meal - up to 2 percent
• Carbohydrates and Fats - supplies of energy or fuel to maintain body heat, to keep body systems running continuously and to perform various functions.
• Energy Sources: Grains (CWBOR)

  Corn

  Wheat

  Barley

  Oats

  Rice
• Energy Sources: Grain by-products (CB)

  Corn Gluten

  Bran
• Energy Sources:

  • Grains

  • Grain by-products

  • Molasses
• Examples of Fats and Oils:

  • Tallow

  • Lard

  • Coconut oil

  • Palm oil
• Poultry fat and fish oil - after 3 weeks up to 5 percent
• Restaurant grease up to 3 percent (after 3 weeks 6 percent)
• Vitamins -complex compounds which play an important role in metabolism.
• Vitamins - help in growth, prevention of leg weakness and thickness of egg shells
• 2 groups of Vitamins:

  • Fat-soluble Vitamins

  • Water-soluble Vitamins
• Fat-soluble Vitamins – Vitamins A, D, E and K
• Water-soluble vitamins – B complex group and Vitamin C
• Minerals -aid in the formation of bone, egg shells and clotting of blood.
• Minerals -usually added/supplemented to the ration to overcome possible deficiency symptoms.
• 3 classifications of Minerals:

  • Macrominerals

  • Microminerals

  • Trace Minerals