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…
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 is simply impractical. To take one example, Leslie et al. (2006) reported that reducing the…
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 occur in pigs and poultry. By contrast, there is a possibility that endogenous phosphatases (associated…
Nutritional importance of phytate Phosphorus is an imperative nutrient for numerous biochemical pathways, physiological processes and skeletal integrity, but due to the partial availability of phytate-P, diets are supplemented with P sources such as dicalcium phosphate or, where permitted, meat-and-bone meal to meet P requirements. However, it may be argued that P requirements have been…
Cell factories Introduction Feed enzymes, like other industrial enzymes, are currently produced on a large scale mostly in submerged or deep-tank bioreactors. The production hosts are microbial, either bacterial such as Bacillus spp. (B. subtilis, B. amyloliquefaciens or B. licheniformis) or fi lamentous fungi, for example A. niger, A. oryzae, H. insolens and T. reesei….
All animals use enzymes to digest feed. These are either produced by the animal itself, or by the microbes naturally present in the gut. However, the animal’s digestive process is not 100% effi cient. Pigs and poultry cannot digest 15–25% of the feed they eat, because the feed ingredients contain indigestible anti-nutritional factors that interfere…
The salivary glands of insects like the cockroach, red cotton bug, and honeybee play vital roles in feeding, digestion, and, in some cases, communication or defense. Here’s a comparison of their salivary glands: 1. Cockroach (Periplaneta americana) Structure: • The salivary glands are bilateral structures located in the thorax near the head. • Each gland…
The sympathetic nervous system in cockroaches and Gryllus (crickets) belongs to their overall nervous system and is part of the visceral nervous system, responsible for controlling internal organs. Although insects don’t have a “sympathetic nervous system” identical to vertebrates, they have an analogous system referred to as the stomatogastric nervous system (SNS). Here’s a summary…
