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Latest Blogs (1-10 of 179)
Cracked maize for broilers
There are several research reports regarding feeding whole wheat to broilers, and indeed this concept is being practiced in Europe, albeit in isolated cases and with variable results.
Viscosity
Wheat is a major staple in most poultry diets in Europe. But, wheat is also a contributor to gut viscosity, something that is known to predispose birds to necrotic enteritis.
Copper Oxide
I have just finished reviewing a trace-mineral premix formula for an integrator who is buying his premixes from a nutrition supplier. The integrator only specifies the nutrient levels and the supplier provides the different salts mixed up in appropriate proportions along with a carrier. This is quite normal in most cases I have reviewed.
Feed enzymes: Where do we go?
As we all know, there have been many publications on the effects of enzyme products in poultry. As my colleague, Dr. Ioannis Mavromichalis, wrote his latest blog on a review article related to Salmonella, I also found a review paper on feed enzymes which was published in the October 2011 issue of the Journal of Animal Science. I thought to share with you some of the information included in this paper.
Salmonella control in feed
I have just finished reading a comprehensive review on practical control measures against Salmonella in animal feed. This review, by Jones (2011, Journal of Applied Poultry Research, 20:102-113), clearly indicates that thermal treatment (usually pelleting) alone is not enough to eliminate Salmonella.
Summer Salts
One of the quickest remedies to high summer temperatures is the addition of salts into the feed and water of affected birds. The most commonly used salts include ammonium sulfate, sodium bicarbonate, potassium chloride, and sodium chloride.
Fish Oil and Eggs
I understand there is considerable interest in adding high levels of fish oil to diets for laying hens as a means of (a) enhancing health status, and (b) producing eggs rich in omega-3 fatty acids. As much as 3% is recommended in some cases, especially when using deodorised fish oil, that comes with a price premium!
Wheat and Barley versus Enzymes
I have been recently contacted by a poultry integrator to help them pick the ‘right’ NSP (non-starch polysaccharide) enzyme for their broiler operation. In the process of our collaboration, they became very interested in knowing why the inclusion levels for barley and wheat mattered in the final choice (as it happened, these varied quite considerably according to market prices). I thought this would be an interesting ‘story’ to share!
Challenges of the poultry industry
In spite of substantial qualitative and quantitative advancements in different sectors of the poultry industry, the industry will continue to face numerous challenges on a global basis.
Betaine
I have just completed a study on betaine for one of my customers. It appears, betaine has strong potential as an additive in poultry and we shall be seeing more of it in the near future! Nevertheless, the available literature on betaine is rather confusing (isn’t it the case for all additives?)
