Animal/Poltry Nutrition

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

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

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’

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

Numerous factors have been identifi ed that infl uence the effi cacy of exogenous phytases, which is partially refl ected in the inconsistent responses to phytase that have been reported in the literature. An exhaustive consideration of all potential factors

Notionally, phytases have the capacity to degrade IP6 phytate completely to inositol and to liberate six P moieties. However, because the P moiety axially located at C2 is not readily released, complete dephosphorylation of phytate by phytase probably does not