Amino acid requirements of broilers: Relationships with growth and meat quality
By R A Coleman and D R Korver, University of Alberta - Over the last sixty years there has been a rapid reduction in market age for broilers. This has been a direct result from genetic selection (increase in muscle yield), improved diets, and better management...

Influences of market forces on ingredient use and feed processing
By Patrick Garland, BOCM Pauls Ltd - This paper considers the changes in feed manufacture arising from Salmonella control, withdrawal of animal proteins, removal of used cooking oil, impact of concerns over genetic modification and the move to feeds without...

A possible explanation for limited feed intake of Wheat-based diets by Broilers
By T A Scott, Poultry Research Foundation, University of Sydney - Bioassay research has focused on establishing nutrient levels in grains and their availability to poultry, with a major emphasis on measurement of metabolisable energy (ME). A bioassay,...

Effects of conventional and novel processing on the feed value of canola meal for poultry
By H L Classen, R W Newkirk and D D Maenz, University of Saskatchewan - The desolventisation/toasting stage of pre-press solvent extraction was found to reduce the digestible amino acid content of canola meal in broilers. In addition, inconsistency in...

Betaine And AGP- free Diets
By Milan Hruby and Janet Remus, published by eFeedLink - Betaine, through its ability to preserve intestinal integrity, will help reduce intestinal lesions in conjunction with a coccidiostat, and thus may aid in minimising losses due to sub-clinical and...

The Mycotoxin Challenge In Modern Feed Production
By Eva M. Binder, PhD, Biomin® Laboratory Singapore Pte. Ltd and published by eFeedLink - Mycotoxins are secondary metabolites produced by filamentous fungi that cause a toxic response (mycotoxicosis) when ingested by higher animals. Fusarium, Aspergillus,...

Distillers Dried Grains and Their Impact on Corn, Soymeal, and Livestock Markets
By Steve Markham, Senior Merchandiser, Commodity Specialists Company - In 2004 the Ethanol industry produced 3.41 billion gallons, more than twice as much as in 2000. There are 88 ethanol plants in production or under construction. Approximately 75% of...

Broiler Feeding: Mash or Pellet?
By Jean-Jacques Trevidy, Hubbard Europe - This article evaluates the options of mashing or pelleting broiler feed, and like many choices the broiler producer has, the answer is dependant upon a number of factors.

Ratite Nutrition and Feeding
By Julian D. Brake, Broiler Extension Specialist, Animal & Poultry Sciences Department, Virginia State University - Small Flock Factsheet, Number 7: There is limited quality research concerning the nutritional requirements of Ratites. However, some dependable...

Mash or Pellet? The Question of Feed presentation, feed factory technology and manufacturing costs
By Jean-Jacques Trevidy, Hubbard Europe - This article evaluates the options of mashing or pelleting broiler feed, and like many choices the broiler producer has, the answer is dependant upon a number of factors (page 3/4).

Diet Manipulation to Reduce Phosphorus Excretion by Poultry
By Ken W. Koelkebeck and Stephanie Boling - Phosphorus is an essential dietary nutrient for growing birds and is also essential for egg production and eggshell quality of laying hens. Even though an adequate amount of phosphorus is needed to support growth...

Minimizing Aflatoxin in Corn
By Mississippi State University - Aflatoxin is a naturally occurring toxic chemical by-product from the growth of the fungus Aspergillus flavus on corn and other crops such as peanuts and cottonseed.

Effects of Water Acidification on Broiler Performance
By Susan Watkins, Jana Cornelison, Cheyanne Tillery, Melony Wilson and Robert Hubbard at the University of Arkansas's Avian Advice - Acidifiers such as sodium bisulfate, citric acid or vinegar are often used by poultry producers to lower the pH of...

The Role of Dietary Vitamin E in Experimental Listeria
By M. Zhu, Graduate Assistant, I. V. Wesley, USDA ARS National Animal Disease Center, A. Mendonca, Professor of Food Science and Human Nutrition and D. U. Ahn, Professor of Animal Science, Iowa State University - A study conducted by the USDA, Iowa State...

The Ideal Amino Acid Requirements and Profile for Broilers, Layers, and Broiler Breeders
By Craig Coon, Poultry Science Department, University of Arkansas and published by the American Soybean Association - The importance of utilizing the correct amount of balanced dietary protein and amino acids for poultry is a high priority issue for several...