Animal/Poltry Nutrition

The Art of Critiquing ResearchThank you for reading. Don’t forget to subscribe & share! Critiquing research is a fundamental skill in academic and professional circles, playing a pivotal role in the advancement of knowledge, improvement of scientific practices, and assurance

Thank you for reading. Don't forget to subscribe & share!

MouthThe chicken has no lips, soft palate, cheeks, or teeth, but rather has ahorny upper and lower mandible (beak) which it uses to pick up food. Theupper mandible is firmly attached to the skull while the lower mandible ishinged. The

Nutrients can be categorized in 5 areas:1.Water (not an actual nutrient)2.Dry matter (containing the nutrients, expressed as DM)3.Energy (Nett Energy, expressed as FUM)4.Protein (we will use digestible crude protein, expressed as DCP)5.Minerals and vitaminsThank you for reading. Don’t forget to

Originally, the most extensive information about the composition of foods was based on a system of analysis described as the proximate analysis of foods, which was devised over 100 years ago by two German scientists, Henneberg and Stohmann.Thank you for

 Thank you for reading. Don’t forget to subscribe & share! 1. Formulation of Rations Ration formulation is the process of combining feed ingredients to supply animals with all required nutrients for maintenance, growth, reproduction, and production (milk, eggs, meat). Principles

The water content of the animal body varies with age. The newborn animal contains 750–800 g/kg water but this falls to about 500 g/kg in the mature fat animal. It is vital to the life of the organism that the