تغذیه طیور
مزایای حاصل از فرآوری خوراک مدتها پیش برای صنعت طیور مشخص شده است. امروزه بیشتر تغذیه طیور پس از مخلوط شدن متحمل نوعی فرآوری می شوند. بهبود بازده خوراک می تواند دراثر افزایش ارزش خوراک به دلیل استریلیزه شدن، افزایش خوشخوراکی و نیز بهبود قابلیت دسترسی مواد مغذی باشد.
در ادامه مجموعه ای از بروزترین مقالات مرتبط با تغذیه طیور آورده شده است.
Occurrence of Clostridium perfringens contamination in poultry feed ingredients: Isolation, identification and its antibiotic sensitivity pattern
This work has been undertaken to study the occurrence of Clostridium perfringens contamination in the poultry feed ingredients and find out its in-vitro antibiotic sensitivity pattern to various antimicrobial drugs. Two hundred and ninety-eight poultry feed ingredient samples received at Poultry Disease Diagnosis and Surveillance Laboratory, Namakkal, Tamil Nadu in South India were screened for the presence of C. perfringens. The organisms were isolated in Perfringens agar under anaerobic condition and subjected to standard biochemical tests for confirmation. In vitro antibiogram assay has been carried out to determine the sensitivity pattern of the isolates to various antimicrobial drugs. One hundred and one isolates of C. perfringens were obtained from a total of 298 poultry feed ingredient samples. Overall positivity of 33.89% could be made from the poultry feed ingredients. Highest level of C. perfringens contamination was detected in fish meal followed by bone meal, meat and bone meal and dry fish. Antibiogram assay indicated that the organisms are highly sensitive to gentamicin (100%), chlortetracycline (۹۶.۶۷%), gatifloxacin (93.33%), ciprofloxacin (86.67%), ofloxacin (86.67%) and lincomycin (۸۶.۶۷%). All the isolates were resistant to penicillin-G. Feed ingredients rich in animal proteins are the major source of C. perfringens contamination.
Basal endogenous losses of amino acids in protein nutritionresearch for swine and poultry
In this review, the definition and terminology of amino acid (AA) digestibility and ilealendogenous losses of AA (IAAend) in poultry and swine nutrition are discussed. Comparedwith apparent (AID) and true (TID) ileal digestibility, standardised ileal digestibility (SID) ofAA is recommended for the expression of digestible AA contents of feed ingredients and fordescribing nutritional requirements of poultry and swine. To determine the SID of AA, totalileal flow of AA should be corrected for basal IAAend. Therefore, the measurement of basalIAAendis of great importance for the accuracy of the SID estimation in feed ingredients. Thetechniques for measuring basal IAAendin poultry and swine include the use of a nitrogen-free diet (NFD), a highly digestible or enzyme hydrolyzed protein diet, and the regressionmethod. The classic method for basal IAAenddetermination involves the feeding of a NFD toexperimental animals and measuring the ileal AA flow. This IAAendoutput is considered asbasal IAAend, and it is assumed that the excretion of basal IAAenddepends only on DM intake,regardless of dietary composition. There are criticisms with the NFD method about theabnormal physiological state induced by severe AA deficiency. Although this AA deficiencymay affect the estimate of basal IAAendfor dispensable AA, especially proline and glycinebecause of the degradation of body protein, the NFD method is still the most widely usedmethod for basal IAAendmeasurements. According to the definition of basal IAAend, the NFDshould be the preferred methodology in SID determination, because the basal IAAendshouldbe only related to dry matter intake. Additionally, the SID coefficients in feed ingredientsgenerated by NFD method are considered to be additive in a complete diet. However, theresults generated from NFD method can vary among studies due to the variance in theexperimental animals and diet composition. To improve the accuracy of estimating the SIDof AA in feed ingredients, it is suggested that a mandatory NFD be included in individualstudies to generate basal IAAendfor correcting total ileal amino acid flow in determiningSID of AA. In addition, research is needed to investigate the standard diet formulation ofNFD.
Small-scale poultry and food security in resource-poor settings: A review
Small-scale poultry production systems are mostly found in rural, resource-poor areas that often also experience food insecurity. They are accessible to vulnerable groups of society, and provide households with income and nutritionally-rich food sources. However, they also improve food security in indirect ways, such as enhancing nutrient utilisation and recycling in the environment, contributing to mixed farming practices, contributing to women's empowerment, and enabling access to healthcare and education. Further, they may contribute to several of the Sustainable Development Goals, and to future food security through maintaining biodiverse genomes. In extensive small-scale poultry production systems, significant impediments to achieving these contributions are disease and predation, which can be reduced through improved agricultural and livestock extension and community animal health networks. For small-scale intensive systems, feed price fluctuations and inadequate biosecurity are major constraints.
Cassava: Nutrient composition and nutritive value in poultry diets
Insufficient supply, high prices and competition with the human food and biofuel industries means there is a continuous demand for alternative energy sources for poultry. As a result, cassava is becoming an increasingly important ingredient in poultry diets, largely due to its high availability. Efficient use of cassava products has been shown to reduce feed costs of poultry production. The utilisation of cassava is, however, limited by a number of factors, including its high fibre and low energy content and the presence of anti-nutritional factors, primarily hydrocyanic acid (HCN). With correct processing the inclusion level of cassava in poultry diets could be increased. Extensive research has been conducted on cassava products for poultry, but there is still a lack of consistency amongst the measured nutritive values for cassava and its products, hence variation exists in results from poultry studies. This paper reviews the nutrient composition of cassava products and its value as an alternative energy source in poultry diets.
Nanotechnology in the food sector and potential applications for the poultry industry
Background: Salmonellosis and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. Commercial chicken meat has been identified as one of the most important food vehicles for Salmonella and Campylobacter infection. Increased poultry consumption has forced producers to explore methods for increasing their production output, while maintaining the affordability and safety of their products. While the forecast benefits of nanotechnology have yet to be fully realised, it has potential application at many points along the food production chain and offers the opportunity to meet these challenges. Scope and approach: The commercial poultry processing environment plays a significant role in reducing foodborne pathogens and spoilage organisms from poultry products prior to being supplied to consumers. This review discusses the potential opportunities and challenges for adopting nano-enabled technologies in the poultry industry, with respect to applications in microbiological food safety and quality assurance in the processing plant. Key findings and conclusions: Several possibilities exist to exploit the benefits of nanotechnologies in the poultry processing plant to enhance the microbiological safety and quality of products. Those applications include the adoption of nano-enabled disinfectants, surface biocides, protective clothing, air and water filters, packaging, biosensors and rapid detection methods for contaminants, and technologies that assure the authenticity and traceability of products. Although the fate and potential toxicity of nanomaterials are not fully understood at this time and scientific risk assessments are required, it is evident that there have been significant advances in the application of novel nanotechnologies in the food industry.