Broilers

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Controlling dietary factors to raise healthy birds

Chickens, kept under commercial conditions aim to efficiently convert feed into meat. Particularly the interaction between nutrition and the microbiology of the gut ecosystem is a means to enhance health, performance and ultimately, profitability.
By Dr Salah H. Esmail , Cairo, Egypt Newly hatched chicks are quite often exposed to a 24-72 hour transition between hatching and placing them on the farm, during which time chicks that... read more »

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Enzymes improve broiler body weight uniformity for increased profitability

Body weight uniformity in broilers is a profit-winner. However, even the most carefully formulated ration can contain inherent variability in digestible energy through the cereals used. Reducing such variability can be achieved using a specially formulated cocktail of enzymes, which can be tailored to suit each diet. read more >

Formulating feed from waste and by-products

Much of the world's human population suffers from malnutrition. In the developing market economies in particular, this is a great problem and the gap between the developed and developing regions tends to increase rather than decrease. Accordingly, much effort is being made to study the possibilities of utilising agricultural, animal and industrial waste in the nutrition of poultry. As a consequence, there can be a reduction in the use of traditional feed ingredients such as maize, wheat and soybeans, which can be consumed by humans. read more >

Managing rapid growth rate in broilers

Broiler chickens have been bred to reach market weights at a rapid rate. Management and breeding strategies are designed to increase growth rate with minimal feed intake during growing and learner carcasses at processing. Currently, broilers are processed at 40 days or less with a live weight of approximately 2 kg. Even though rapid growth rate has successfully reduced the amount of time to market age, it has caused negative effects on bird health. What should be done? read more >

How nutrition affects immune responses in poultry

Nutrient recommendations, such as those set by National Research Council (NRC) of the United States, are usually based on the needs of healthy birds under ideal management, and require adjustments for practical production situations. Attention should be given to those nutrients that are associated with the development of the immune system. read more >

Involvement of calcium and phosphorus in bone and shell quality of early maturing commercial layers

Leghorn strains are continuously changing to meet market demands. The age of maturity in commercial pullets has steadily decreased, and egg output and case weights continue to increase. Consequently, nutritional management also needs to change to meet the genetic potential of the new strains. When new genetic lines are introduced, issues such as calcium and phosphorus management need to be constantly evaluated. read more >
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