Alternate Feed Ingredients

[Md kayum]

MOC & BSF

[Kishor Kumar]

Thanks

[Olayiwola Danso]

Great, thanks

[Bello Bashir Bello]

Thank you Dr Jeffrey

[Jeffery Escobar]

There are many alternatives to corn and soy products in poultry diets including wheat, barley, sorghum, triticale, and other cereals, canola meal, corn gluten feed, corn gluten meal, corn germ meal, peas, peanut meal, wheat germ meal, flaxseed meal, dried distillers grains with solubles from corn sorghum and other sources, cottonseed meal, rapeseed meal, safflower meal, camelina meal, copra meal, sunflower meal, meat and bone meal, fish meal, blood meal, plasma protein, feather meal, poultry byproduct meal, dried brewer’s yeast, dried torula yeast, and many more ingredients. Their use depends on inventory, availability, cost, nutritional profile, and availability of enzymes to supplement their use in some cases. There are a few challenges when it comes to use alternative ingredients in poultry feeds. The most important is likely to know the nutritional composition of the ingredient including amino acid profile, amino acid digestibility coefficients, and metabolizable energy. The second most common issue will be the consistency of the quality of the ingredient as well as the consistency of its nutrient content. As nutritionists handling ingredient variation is usually not a big problem because we can reformulate diets. The real problem is not knowing the degree of the variation and assuming that we have a constant ingredient quality with constant nutrient content. Some ingredient nutrient tables now include the average of a nutrient with its standard deviation and the number of samples used to obtain the average. We can use this information to determine how variable the nutrient content of an ingredient. However, we can only be certain of the nutrient composition of an ingredient when it is analyzed using wet-chemistry or near-infrared spectroscopy. Content and variation of the content of anti-nutritional factors in many alternative ingredients is also hard challenge to overcome. The third issue with alternative ingredients is to find adequate availability or supply of an alternative ingredient that would make worth the investment in time to reformulate diet(s) to include the new ingredient. Lastly, most alternative ingredients have antinutritional factors that often limit their inclusion level is poultry diets. A good nutritionist will be familiar with maximum recommended levels for each alternative ingredient for laying hens.

[Md Ahidul Islam]

Thanks