poultry nutrition

Science that deals with the kind and amount of feeds, their composition of nutrients, the animal performance desired, and digestion and metabolism of nutrients.

coarsely ground ingredients loosely mixed together with premixes and minerals

all ingredients in the mash held together with a binder and heat treated. This reduces bacterial load and increases digestibility.

pelletized feed that is broken into small pieces.

commonly used as energy source, highly palatable, rich in energy but poor in protein.

slightly lower energy but more protein than maize

contains indigestible non-starch polysaccharides that reduces performance in poultry

because of oil content lipolytic enzymes, easily susceptible to rancidity

  contains good amino acid profile but deficit in lysine

by product of sugar cane industry

vegetable feed stuffs are usually deficit in lysine and methionine which are limiting amino acids in poultry