Fish Byproducts, Poultry Byproducts Meal, and Methionine Hydroxy Analogue as Variables in Broiler Rations

Fish and their Byproducts

Fish is a unique source of micro-nutrients. However, many parts of larger fish, such as the head and the bones, are discarded during fish processing despite the high levels of nutrients, and particularly micronutrients found in these parts. Thus the promotion and use of fish byproducts to create low-cost, high-quality food could help reduce malnutrition. This practice illustrates the nutritiona...

Iron Nanoparticles and Methionine Hydroxy Analogue Chelate in ovo Feeding of Broiler Chickens

The 440 fertile eggs, in a completely randomized design were divided into 11 treatments with four replicates and 10 eggs per each replicate. Treatments including: (T1; control; without injection), (T2; injected with 0.3 ml saline 9.0%; sham control), (T3, T4 and T5) 25, 75, 125 ppm Fe-Nano, (T6, T7 and T8) 50, 100, 150 ppm Fe-Nano-Alimet chelate, (T9, T10 and T11) 50, 100, 150 ppm Fe-Aliment ch...

Use of Soybean Meal, Fish Meal, and Meat and Bone Meal as Protein Supplements in Broiler Rations

Biological Effectiveness of Methionine Hydroxy-analogue Calcium Salt in Relation to DL-Methionine in Broiler Chickens

Two feeding trials were conducted to assess the relative bioavailability (RBV) of methionine hydroxy analogue calcium salt (MHA-Ca) in comparison to DL-methionine (DL-Met). Male Ross 308 (1-38 days) and Cobb 500 chickens (1-42 days) were used in studies 1 and 2, respectively. Experimental diets based on wheat and soybean meal or sorghum and soybean meal were fed during three phases. In both exp...

Fermentation of raw poultry byproducts for animal nutrition.

In this study, the fermentation of raw, inedible poultry byproducts mixed with sugarbeet pulp and dextrose and inoculated with Lactobacillus plantarum and(or) Enteroccocus faecium resulted in a drop of pH in the byproducts to approximately 4.0 to 4.5 within 48 h. To keep the fermented product stable for a period of 21 d, the addition of > or = 3% (wt/wt) of a fermentable carbohydrate was necess...