Diets and poultry feeding
Contents
Digestive System
- Structure of digestive tract
- Functions of digestive tract
Nutrition requirements of poultry
• Energy, protein, vitamins & minerals
• Importance of water
• Factors affecting feed intake
Diet formulation
- Rations for broilers
- rations for layers
Feed accounts for over 70% of the cost of producing
poultry meat and over 60% of egg production costs.
The poultry digestive system is relatively simple and short,
but extremely efficient.
Poultry are extremely efficient feed converters
There have been huge advances made through selective
breeding
Example:
- Broiler food conversion is 1.7 (it takes 1.7kgs of feed to
put on 1kg of body weight gain)
Structure of digestive tract
Structure of digestive tract
Digestion
Digestion - The process of breaking down complex
nutrients into a simpler organic compounds, so they can
pass through the membrane of the gut into the blood
(absorption).
The digestive tract is the “tube” which extends from the
mouth to the cloaca / anus and is lined with mucus
membrane.
Process in digestion may be grouped as – mechanical,
chemical and microbial.
Digestion in Poultry
Poultry have a monogastric digestive system
In poultry the digestive tract differs from mammals in a
number of ways.
In poultry the lips and the cheeks are replaced by the beak
and teeth are absent (do have tongue) but no chewing of
food.
Food is coated with saliva in the mouth and passes down the
oesophagus.
Crop
- a diversion of the oesophagus
- pear- shaped sack
- function to store food
- filled and emptied by peristalsis
- Food can by-pass the crop when lower parts of the
digestive tract are empty
Salivary amylase continues to act on starch
Mainly lactobacilli adhere to the crop wall – microbial
fermentation products are lactic and acetic acids
Proventriculus or “glandular stomach”
– produces hydrochloric acid and pepsinogen (enzymes)
– Minimal “own” movement – so food passes through quickly by
oesophageal contractions
Gizzard
– Muscular organ, with internal ridges, and a hard internal surface
– Rhythmic contractions to grind food with moisture into a smooth paste
(i.e. mechanical digestion)
– Presence of grit in the gizzard (although not essential) has been
shown to increase the breakdown of whole grains by 10%
– Proteolysis occurs in the gizzard
Thus the proventriculus and gizzard are equivalent in function to the
mammalian stomach
When ground sufficiently small, digest-a pass into small
intestine
Pancreatic juice containing enzymes and bile flows into the
small intestine (for digestion of proteins, fats and carbohydrates)
The small intestine is where most of the breakdown of food
occurs and the nutrients are absorbed (major absorptive site is
at the jejunum)
Surface specially adapted for absorption by folding and the
presence of villi
Caeca
– 2 long blind sacs where the small intestine joins the
large intestine
– Function as absorptive organs
– Not essential organs (as surgical removal causes no
harmful effects)
– Cellulose-digesting bacteria on surface mix with digest-a
by peristalsis, this leads to fermentation, with the
production of volatile fatty acids (VFAs)
– Experiments with poultry have shown that cellulose in
cereal grains is not broken down by microbial activity to
a great extent (so it is unlikely that the VFAs contribute
much to satisfying the energy requirements of poultry)
The ceaca are emptied by peristalsis into the relatively
short colon (or “large intestine”)
Main function of the colon is to transport digest-a to its
termination at the cloaca
Faeces and urine are excreted together from the cloaca
the cloaca combines the function of the rectum and bladder
Overall passage of food through the digestive system
ranges from 2-24 hours
Nutrient Requirements of Poultry
Nutrients are substances used by an animal for growth
and development of its cells, organs, and tissues.
Nutrient maintenance requirements in poultry are defined
as the total nutrients needed for body functioning without
any gain or loss in body weight and productive activity.
A. The minimum requirement level is called the basal
maintenance requirement. Basal requirements are
needed to:
– 1. maintain body temperature
– 2. keep body processes functional
– 3. allow for minimal movement
– 4. repair damaged cells or tissue
B. Maintenance requirements are influenced by:
– 1. exercise
– 2. weather
– 3. stress
– 4. health
– 5. body size
– 6. temperament
– 7. level of production
– 8. individual variation
C. Nutritive needs for growth are influenced by:
– 1. age
– 2. breed
– 3. sex
– 4. disease
nutritive needs increase with breeding.
D. Adequate vitamins and minerals are important for
growth. Growth can be defined as an increase in size of
bones, muscles, internal organs, or other parts of the
body. In poultry, vitamins and minerals are needed for
hatchability and embryo development.
Nutrient Requirements of Poultry
ENERGY
Energy is assessed using the Metabolisable Energy (ME)
system
– Energy is first used for maintenance of normal body
functions
– Amounts above this are used for production, i.e. eggs or
growth
– Excessive energy supply leads to undesirable fat
deposition
– ME content of rations generally in the range 11-13
MJ/ME/kg, MJ= 238.84 Kcal
Energy for poultry is derived in feedstuffs in the form of
carbohydrates, fats, and proteins.
A. Carbohydrates supply the majority of energy for growth and
development because of their abundance and cheaper cost.
Catabolism is the oxidation of nutrients which releases energy for
fulfilling the body’s immediate demands.
B. A protein supplement, usually soybean meal, is commonly mixed
with poultry feed to provide a balanced ration.
Corn is the primary feed for poultry and serves as the main energy
source.
A deficiency in the diet may have the following symptoms:
– 1. slow or stunted growth
– 2. loss of body tissue
– 3. lowered production of meat or eggs
– 4. decreased motility
Factors affecting feed intake:
1-Energy levels in the ration:
energy level feed intake
energy level feed intake
2-Environmental temperature:
Temp. feed intake
Temp. feed intake
3-Health of the bird
4-Genetics
5-Form of the feed
6-Nutritive balance of the diet
7-Stress 8-Body size
9-Rate of growth & egg production
PROTEIN
Proteins and amino acids are components of lean tissue, enzymes,
metabolites); young animals need protein to build body also
required by layers as eggs contain 13-14% protein ; There are 22
amino acids in body proteins; 10 are essential to have in the diet
– Phenylalanine
– Valine
– Threonine
– Tryptophan
– Isoleucine
– Methionine
– Histidine
– Arginine
– Leucine
– Lysine
Protein is required for body development in growing birds,
and a good proportion
Protein Quality
– 2 most important amino acids are lysine & methionine
(L&M).
– Cereals (wheat, maize) are a poor source of the correct
amino acids
– Soya bean is the best vegetable protein source (although
poor for meth, so cannot be used as the only source)
– Animal protein (fishmeal) is the richest source of L&M
– Synthetic amino acids are added to feeds to improve
protein quality
– Sunflower meal is high in methionine (but high fibre
content limits its use)
Vitamins are organic compounds required in
minute amounts for normal growth, production,
reproduction, and health.
A. Vitamins regulate body processes, help the
body resist disease, and improve health in
general.
B. Vitamins are either fat soluble (stored in
body fat and released when needed), or water
soluble (dissolved by water and need to be
replaced each day).
C. Essential vitamins include A, D3 , E, K, Biotin,
Choline, Folacin, Niacin, Pantothenic Acid,
Riboflavin, Thiamin, B-6, and B-12.
D. Symptoms of vitamin deficiency include:
– 1. Slow or poor growth
– 2. Poor reproduction
– 3. decreased production of meat or eggs
– 4. anorexia
– 5. edema
– 6. skin, feather problems
– 7. decreased appetite and diarrhea
Macrominerals are minerals that are needed in larger
amounts for proper health, growth, and reproduction. A.
Examples of macrominerals needed for poultry are:
– 1. Calcium
– 2. Chlorine
– 3. Magnesium
– 4. Phosphorus
– 5. Potassium
– 6. Sodium
Trace minerals are needed in smaller amounts for
proper animal health.
B. Examples of trace minerals needed for poultry
are:
– 1. Copper
– 2. Iodine
– 3. Iron
– 4. Manganese
– 5. Selenium
– 6. Zinc
A. Calcium and phosphorus
– Necessary for bone formation (assoc. with leg
weakness) and egg shell
– The recommended ratio P:Ca in diet of poultry 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 than organic P
– All P from animal origin & 40% from plant origin (wheat
bran & rice bran) is available.
– Absorption of Ca & P requires vitamin D3 and
manganese
B- Salt (NaCl):
The amount added depend upon the feed
ingredients.
The recommended level in the ration 0.5-
1% of the ration.
Adult poultry can tolerate much higher
inclusion but the water consumption
increased.
Water
Access to fresh clean water at all times is absolutely
essential in intensive livestock production systems
poultry must have a constant water supply to
maintain efficient production
Young chicks or birds in hot weather can die in only a
few hours if water is absent
Water consumption of the flock should be monitored and
recorded daily
A change in water consumption is a crucial early indicator
of a health problem, or heat stress
FEEDING OF BROILERS
Nutrients Protein (%) ME (Kcal/kg)
Corn 9.7 3480
Wheat 12.3 2300
Soy bean 41.4 2240
Barely 10 2840
Rice 8.7 3620
Fish meal 62.1 3260
Meat meal 73.1 3770
Bone meal 48.7 3080
Animal fat 0 8370
FEEDING OF BROILERS
Age / Protein (%) ME (Kcal/kg)
Nutrients
Starter ration 22-24 2800
(0-3weeks)
Grower ration 20-22 3000
(3-5 weeks)
Finisher ration 18-20 3200
(5-7 weeks)
Feed intake (g or kg)
Feed conversion (FC)= -----------------------------------
Weight gain (g or kg)
Feed conversion of broilers = 1.7-2.2
Factors affecting feed conversion:
1-Type of feed fed
2-Strain of the birds
3-Environmental temperature
4-Age and weight of the birds
5-Diseases.
6-Rodent & flying bird control in feeding area
7-Antibiotics and medications improve FC
8-Debeaking & size of baby chicks
9-Feed wastage
10-Form of the feed
Feed preparation:
Commercial feeds for poultry as mash,
pellets or crumbles.
Less wastage when using pellets or
crumble and poultry grow faster and more
commonly used for broilers and turkey than
for laying hens (laying hen tend to become
too fat unless they are on the restricted
feeding program.
FEEDING OF LAYING
HENS
Protein and Energy Requirements
Brown-
12-18 18 – 1st Laying
egg 0-6 wk 6-12 wk
wk egg Hen
Pullet
CP 17% 15% 14% 16% 16.5%
ME
2,800 2,800 2,850 2,850 2,900
(kcal/kg)
1-Energy requirement:
For maintenance (2kg wt.) = 220 Kcal
For 70% production = 130 Kcal
For 1 g gain/day = 3 Kcal
The usual energy conc. Is 2.8 Mcal ME/kg diet
Energy conc. Than 2.3 Mcal energy intake & egg
production
2-Protein requirement:
Laying hen receiving diet containing 3.1 Mcal ME/kg
require 16.5% protein.
To get maximum economic return from laying hen flock,
a feed efficiency of 1.6-1.8 kg of feed per dozen of eggs
produced is need.
A laying ration should contain about 15% protein based
on 2900 Kcal ME/kg of diet.
Effect of environmental temperature:
Small light body weight hens consumes:
In Summer 90g feed (19% protein
17g protein/ hen/ day).
In Winter 110g feed (15.5% protein
17g protein / hen / day)
Essential AAs for laying hens:
Leucine, isoleucine, lysine, methionine, tryptophan and
arginine.
Methionine is first limiting Aas for egg production.
Mash for laying hens should contain not less than 3-4%
animal protein supplement.
Feather are high in sulfur amino acids (required
methionine).
Fat supplement:
Fat addition egg yield in winter
Fat addition amount of feed required / dozen eggs.
3-Mineral requirements:
A-Calcium:
Laying birds need large amounts of Ca because egg
shells composed entirely of CaCo3
Ca in laying ration egg production & egg shell
weak.
Bird stored Ca for about 10-14 days before the first egg
was laid in the marrow of long bone.
B-Phosphorus:
Protein supplement used in poultry rations (meat meal,
fish meal & dairy by-products) usually be sufficient in
phosphorus.
Plant protein supplement should supplement with P &
Ca.
Phase-feeding of laying hens:
To adjust nutrient intake in accordance with the rate of egg
production
A-Phase I (most critical period):
During 20 W period (22-42 W of age) pullet:
1- egg production from zero to peak (85-90% production).
2- body weight from 1300 to 1900g.
3- egg size from 40g/egg at 22W to over 56g/egg at 42W
of age
B-Phase II :
Period after 42W of age when the hens attained mature
body weight
The period ranged from 42-72W of age.
Effect of temp. on egg shell:
Hot weather respiration rate Co2 loss blood
bicarbonate level egg shell formation
Stage of egg production:
Egg production hen usually cover a
period of 15 months
Commences at 22W of age peak at
28-30W of age gradually decline to
65% after 15 months of lay.
lighted period feed intake &
stimulation of pituitary gland
egg laid
Nutrition and egg quality:
A-Egg size (egg weight):
Factors affecting egg size:
1-Level of protein in diet:
14-20% CP rations balanced AAs heavier eggs
2-Energy intake
3-Mineral & vitamin levels:
Ca & vit.D egg weight
4-Level of linoleic acid:
Linoleic acid formation lipoprotein in liver ovary
uptake by ova higher egg weight
5-Strain
B-Shell quality:
The quality of egg shells depend on the presence of
adequate levels of vit.D3 & certain minerals including
Ca, P & Zn.
Def. or imbalance of vit,D3 , Ca & P shell
thickness & misshapen eggs egg production
Mn thin & brittle-shelled eggs
The blood carbonate is the source of carbonate in the
shell formation
Very hot weather poor quality egg shells
End of laying period falls egg shell quality due to
failure in Ca metabolism & Ca of ration
Sulphonamide drugs thin shelled eggs
Insecticides & fungicides in grains malformed eggs
Rancid cod liver oil in diet rough shells
Diseases poor shell quality
C-Internal egg quality:
The nutritive content of the egg depends upon the
level of these nutrients in the diet of laying hen
Suitable iodine in diet I content of eggs
Def. of vit.B2 slight yellowish-green tinge in
albumin
D-Yolk color:
The color of egg yolk depend upon the presence of
carotenoid pigment (xanthophylls) in the ration
When 30% yellow maize or 5% good quality alfalfa or up to
22mg xanthophyll/kg deep-yellow yolks
Highly pigmented plants undesirable colored yolks
The condition of the droppings is a good guide to state of
health
Wet droppings Nutritional abnormality or general
infection
Green droppings Liver (bile) disorder
White droppings Kidney infection
Red droppings Indicate presence of blood – may be
due to coccidiosis or an acute bacterial
infection
