1. Calcium: Role of Calcium: • 99% of the calcium in the body is present in the bones and teeth. • Calcium controls the excitability of nerves and muscles. • Calcium is required for normal clotting of blood. • Calcium is necessary for activation of enzymes like trypsin, adenosine triphosphatase. Clinical signs: • In young…
This system of analysis divides the food into six fractions: moisture, ash, crude protein, ether extract, crude fibre and nitrogen-free extractives. The moisture content is determined as the loss in weight that results from drying a known weight of food to constant weight at 100 °C.This method is satisfactory for most foods, but with a…
1.1 Water 1.2 Dry matter and its components 1.3 Analysis and characterisation of foods Food is material that, after ingestion by animals, is capable of being digested, absorbed and utilised. In a more general sense we use the term ‘food’ to describe edible material. Grass and hay, for example, are described as foods, but not…
The poultry industry is continuously evolving with new feeding concepts designed to improve poultry health, productivity, and sustainability. Here are some of the latest concepts in poultry feeding: 1. Precision Feeding • Concept: Precision feeding aims to tailor the nutritional intake of each bird based on its individual needs, such as age, weight, and growth…
