Poultry
feeding is one of the important aspect of poultry science.
Poultry feeds are of three types
-
Starting
poultry feed: An all mash ration to be fed to chicks upto
the age of 8 weeks.
-
Growing
poultry feed: A ration to be fed to growing chickens after
8 to 20 weeks or until laying commences.
-
Laying
poultry feed: A ration to be fed to laying birds after 20
weeks onwards or after laying commences.
Following
are the nutrient constituents of poultry feeds
Proteins:
In poultry, the products produced consists mainly of protein.
On a dry weight basis the carcass of an 8 weeks old broiler is
more than 65% protein and the egg contents are about 50%
protein. Typical broiler rations will contain from 22 to 24%
protein and in layers ration the amount varies between 16-17%.
Source:
Meat scraps (lysine), fish meal (lysine, methionine), poultry
by-product meal (tryptophan, lysine), blood meal, liver and
glandular meal, feather meal (hydrolyzed), animal tankage,
milk products, cottonseed meal, peanut meal, soybean meal,
sesame meal, sunflower seed meal.
Carbohydrates:
The main function of carbohydrates in the diet is to provide
energy to the animal. The polysaccharides of major importance
are starch, cellulose, pentosans and several other complex
carbohydrates. Although cellulose and starch are composed of
glucose units, chickens possess enzymes that can hydrolyze
only starch. Cellulose, therefore, is completely indigestible.
Cereal grains and their by-products are excellent source of
starch and thus constitutes a bulk of poultry ration.
Source:
Corn, sorghum grains (milo) barley, rye, oats, wheat, wheat
middlings, various grain by-products.
Fats:
Fats make up over 40% of the dry egg and about 17% of the dry
weight of a broiler. Although fats supply concentrated form of
energy (2.25 times more energy than carbohydrate and protein)
their inclusion as true fats or oils in the ration is seldom
practised because of high cost and the risk of rancidity which
develops on prolong exposure to air, heat, sunlight, etc. Most
feed ingredients (maize, barley, safflower, milo, wheat, rice,
bran, etc.) contain 2-5% fat and that is enough for the
inclusion of one essential fatty acid (Linoleic acid), which
must be present in the young growing chicks or they will grow
poorly, have an accumulation of liver fat and be more
susceptible for respiratory infection. Laying hens with diets
deficient in linoleic acid will lay small eggs that will not
hatch well.
Source:
Animal tallow (beef), lard, corn-oil, other vegetable oils.
Minerals:
The body of the chicken and the egg excluding shell contain
nearly 4 and 1% mineral matter respectively. The elements
known to be required in the diet of poultry are calcium,
phosphorus, sodium, potassium, magnesium, chlorine, iodine,
iron, manganese, copper, molybdenum, zinc and selenium.
Usually the grains and vegetable protein ingredients are
relatively poor in mineral contents when compared with those
of animal protein feed stuffs. The common mineral supplements
in poultry feed are as follows: -
-
Limestone
-
Bone
meal
-
Oyster
shell
-
Sodium
chloride
-
Dicalcium
phosphate
-
Manganese
sulphate
-
Potassium
iodide
-
Superphosphate.
Source:
Meat scraps, fish meal, milk products, ground limestone
(calcium), ground oyster shells (calcium), dicalcium phosphate
(calcium, phosphorus), defluorinated rock phosphate
(phosphorus, calcium), steamed bone meal (phosphorus,
calcium), salt (sodium, chlorine, iodine), manganese sulfate
(manganese), manganese oxide (manganese), zinc carbonate
(zinc), zinc oxide (zinc).
Vitamins:
Vitamins
most commonly function as coenzymes and regulators of
metabolism. The 13 vitamins required by poultry have been
summarised in tabular form. Apart from natural sources,
commercial vitamin mixture suitable for poultry are also
available. One point to remember, of course, is that the
natural vitamins are likely to have other factors associated
with them. These may be other recognised nutrients or they may
be unidentified factors. Diets continuously deficient in any
one of the required vitamins will seriously tell initially
upon the egg production and then the life of the chickens.
Source:
Yeasts, fish solubles, distillers’ solubles, liver meal,
alfalfa meal, milk by-products.
Feed
additives: Additives are never nutrients. They either singly
or in combinations are added to a basic feed, usually in small
qualities for the purpose of fortifying these with certain
nutrients or stimulants or medicines. Often they are called
"non-nutrient" feed additives.
Following
are some modern feed additives used for poultry –
Additives
that promote feed intake or selection
- Antioxidants
BHT (Butylated hydroxytoluene) Santoquin:
Ethoxyquin: BHA (Butylated hydroxyanisode);
DPPD (Diphenyl paraphenyl diamine).
- Flavouring
agents
Poultry Nector
- Pellet
binders
Sodium Bentonite (clay), liquid or solid
by-products of the wood pulp industry, molasses,
guarmeal
Additives
that Enhance the colour or quality of the marketed
product
- Xanthophylls
, synthetic carotinoid, canthaxanthin
Additives
that facilitate digestion and absorption
- Grit;
oyster shell, limestones, gravel and pebbles
- Chelates
:EDTA
- Enzymes
Agrozyme, Diazyme, Zymopabst, Prozyme and
Avizyme.
- Probiotics;
strains of lactobacillus and streptococcus.
- Antibiotics
; penicillin, steptomycin, tetracyclines,
aureomycin
Additives
that alter metabolism
- Hormone
Progesterone , Dienestrol diacetate.
Additives
that affects health status
- Antifungal
additives,
Aflatoxin by Asperfillus flavus,
sodium propionate, sodium benzoate, quaternary
ammonium compounds
- Anticoccidial:
Bifuran supplement, Amprol25%, Embazin, Zonamix,
Nitrofurazone, Furazolidone.
- Antihelmintic
drugs
|
Recommended
range of proportion of poultry feeds.
Ingredients
|
Proportion
(% by wt of materials)
|
Grain
and Seeds
|
|
Bajra,
bajra (Pennisetum typhoides)
|
10-15
|
Barley(Hordeum
vulgare)
|
5-10
|
Black-gram
(Phaseolus mango)
|
10-15
|
Chinna,
cheena (Panicum miliaceum)
|
10-15
|
Kulthior
horse-gram (Dolichos biflorus)
|
10-20
|
Jowar,Cholam
(Sorghum vulgare)
|
10-15
|
Oat
(Avena sativa)
|
5-20
|
Arhar
(Cassia tora)
|
5-10
|
Ragi
(Eleusine coracana)
|
10-20
|
Yellow
maize
|
15-50
|
Grain
by-products
|
|
Arhar
chuni
|
10-15
|
Gram
chuni
|
10-15
|
Black-gram
chuni
|
10-15
|
Maize
grit
|
10-15
|
Maize-gluten
meal
|
10-20
|
Rice
bran and polishings
|
10-30
|
Wheat
bran
|
10-15
|
Minerals,
Vitamins and antibiotics
|
|
Common
salt
|
0.3-0.5
|
Dicalcium
phosphate (fluorine content not exceeding 0.5%)
|
1-2
|
Limestone
|
1-3
|
Oyster
shells
|
1-3
|
Vitamins
(mineral stabilised)
|
As
recommended by the
manufacturer |
Manganese
sulphate
|
0.02-0.3
|
Antibiotic
feed supplement
|
0.1-0.5
|
Oil-cakes
and meals
|
|
Copra
cake, coconut cake
|
5-10
|
Cottonseed
oil cake (decorticated)
|
Up
to 5% by weight
|
Groundnut
oil cake (decorticated)
|
15-3
|
Guar
(Cyamopsis tetragonoloba)meal
|
Up
to 5% by weight
|
Safflower
(Carthamus tinctorious)cake
|
10-15
|
Mustard
cake: Expeller
|
10-20
|
Deoiled
|
25-50
|
Salseed
cake (Shorea robusta)
|
0-5
|
Sesamum
(Sesamum indicum orientale)cake |
10-20
|
Soyabean
meal
|
10-20
|
Karanja
deoiled cake (Pongamia glabra)
|
7-8
|
Tubers
and roots
|
|
Tapioca
flour
|
10-25
|
Greens
|
|
Berseem
(Trifolium alexandrinum) leaf-meal
|
3-5
|
Lucerne
(Medicago sativa) leaf-meal
|
3-5
|
Waste
materials and industrial by-products
|
|
Brewers’grains
|
2-5
|
Dried
yeast and yeast sludge
|
2-5
|
Mango-seed
kernel
|
5-10
|
Molasses
|
5-10
|
Penicillin
mycelium residue
|
5-15
|
Silkworm
pupae (freed from membranous covering)
|
5-10
|
Bloodmeal
|
3-5
|
Animal
products
|
|
Fish-meal
|
5-10
|
Liver
residue
|
5-10
|
Meat-milk
and meat-scarp
|
5-10
|
Skim
milk (dried)
|
5-10
|
Blood
meal
|
3-5
|
Courtesy: Pakissan
|
Pakissan.com;
|