Pub Date : 2023-01-02DOI: 10.1080/00439339.2023.2163043
D. Zurak, D. Vlajsović, M. Duvnjak, K. Salajpal, K. Kljak
SUMMARY Maize, the most common energy feed ingredient in poultry diets, has a high starch proportion in the grain endosperm, ranging from 65 to 75% in various hybrids. The rate and extent of digestion are major determinants of maize starch nutritive value. Starch digestion follows the first-order kinetics, and according to the digestibility kinetics, starch can be divided into rapidly digestible (RDS), slowly digestible (SDS), and resistant starch (RS). Different intrinsic and extrinsic features of maize grain affect the rate and extent of starch digestibility. Differences in starch granule composition, such as amylose-to-amylopectin ratio, crystallisation, association with lipids and zeins, as well as shape, size and presence of surface pores affect starch digestibility kinetics. More so, an important factor affecting digestion is grain processing. Particle size affects feed intake, the passage of bolus and susceptibility to enzyme-starch binding, while hydrothermal processing leads to starch gelatinisation. However, too high temperatures can lead to RS formation. This review summarises the available literature data on factors identified as crucial in the digestibility kinetics of maize starch.
{"title":"Factors affecting starch digestibility rate of maize grain in poultry","authors":"D. Zurak, D. Vlajsović, M. Duvnjak, K. Salajpal, K. Kljak","doi":"10.1080/00439339.2023.2163043","DOIUrl":"https://doi.org/10.1080/00439339.2023.2163043","url":null,"abstract":"SUMMARY Maize, the most common energy feed ingredient in poultry diets, has a high starch proportion in the grain endosperm, ranging from 65 to 75% in various hybrids. The rate and extent of digestion are major determinants of maize starch nutritive value. Starch digestion follows the first-order kinetics, and according to the digestibility kinetics, starch can be divided into rapidly digestible (RDS), slowly digestible (SDS), and resistant starch (RS). Different intrinsic and extrinsic features of maize grain affect the rate and extent of starch digestibility. Differences in starch granule composition, such as amylose-to-amylopectin ratio, crystallisation, association with lipids and zeins, as well as shape, size and presence of surface pores affect starch digestibility kinetics. More so, an important factor affecting digestion is grain processing. Particle size affects feed intake, the passage of bolus and susceptibility to enzyme-starch binding, while hydrothermal processing leads to starch gelatinisation. However, too high temperatures can lead to RS formation. This review summarises the available literature data on factors identified as crucial in the digestibility kinetics of maize starch.","PeriodicalId":24003,"journal":{"name":"World's Poultry Science Journal","volume":"75 1","pages":"43 - 68"},"PeriodicalIF":2.7,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74172937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-02DOI: 10.1080/00439339.2022.2151395
M. Rafeeq, R. M. Bilal, Fiza Batool, K. Yameen, M. Farag, M. Madkour, S. Elnesr, N. El-shall, K. Dhama, M. Alagawany
SUMMARY Botanical medicine is an ancient medicine used by human beings for thousands of years. Recently, phytobiotics, which are phytochemical compounds derived from plants, are investigated and used widely in the veterinary field as an alternative feed additive to antibiotic growth promoters. Phytobiotic feed additives can be defined as plants-/herbs-derived products added to the feed in order to improve performance of animals. Phytobiotics include herbs (non-woody and non-persistent plants), spices (with a powerful scent or flavour) and essential oils. These phytobiotics conatin subsequent tens of active principles that are classified into six major bioactive chemicals: phenolic, organosulfur, nitrogen-containing compounds, phytosterols, alkaloids, and carotenoids. Each chemical class of phytobiotics has a mode of action; e.g. phenolic compounds or flavonoids as major active ingredients are identified as potential antimicrobial and antioxidant agents. Therefore, the growth promotion outcome induced by phytobiotic feed additives varies depending on the phytochemical mixture used and their active chemicals as well as their concentrations. This review highlights the mode of actions of various phytobiotics, and their beneficial effects on feed intake, gut health, immune system, blood picture and biochemical indices as well as visceral organs, and subsequently their final outcome as growth promoters in poultry nutrition.
{"title":"Application of herbs and their derivatives in broiler chickens: a review","authors":"M. Rafeeq, R. M. Bilal, Fiza Batool, K. Yameen, M. Farag, M. Madkour, S. Elnesr, N. El-shall, K. Dhama, M. Alagawany","doi":"10.1080/00439339.2022.2151395","DOIUrl":"https://doi.org/10.1080/00439339.2022.2151395","url":null,"abstract":"SUMMARY Botanical medicine is an ancient medicine used by human beings for thousands of years. Recently, phytobiotics, which are phytochemical compounds derived from plants, are investigated and used widely in the veterinary field as an alternative feed additive to antibiotic growth promoters. Phytobiotic feed additives can be defined as plants-/herbs-derived products added to the feed in order to improve performance of animals. Phytobiotics include herbs (non-woody and non-persistent plants), spices (with a powerful scent or flavour) and essential oils. These phytobiotics conatin subsequent tens of active principles that are classified into six major bioactive chemicals: phenolic, organosulfur, nitrogen-containing compounds, phytosterols, alkaloids, and carotenoids. Each chemical class of phytobiotics has a mode of action; e.g. phenolic compounds or flavonoids as major active ingredients are identified as potential antimicrobial and antioxidant agents. Therefore, the growth promotion outcome induced by phytobiotic feed additives varies depending on the phytochemical mixture used and their active chemicals as well as their concentrations. This review highlights the mode of actions of various phytobiotics, and their beneficial effects on feed intake, gut health, immune system, blood picture and biochemical indices as well as visceral organs, and subsequently their final outcome as growth promoters in poultry nutrition.","PeriodicalId":24003,"journal":{"name":"World's Poultry Science Journal","volume":"13 1","pages":"95 - 117"},"PeriodicalIF":2.7,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74394469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-02DOI: 10.1080/00439339.2023.2164236
B. Adjei-Mensah, A. Koranteng, J. Hamidu, K. Tona
SUMMARY Garlic (Allium sativum), one of the several phytogenics with its functionally bioactive compounds (allicin, allyl-methyl thiosulphonate, gamma-L-glutamyl-S-alkyl-L-cysteine and 1-propenyl allyl thiosulphonate) offers many advances for enhancement in production when supplemented in the diets of birds. A number of in vitro studies have established its potency in minimum inhibitory concentration and minimum bactericidal concentration through microdilution techniques. There is enough indication that garlic and its secondary metabolites could replicate the enormous benefits of synthetic feed additive due to its ability to inhibit gram-negative and gram-positive pathogenic bacteria thereby proliferating useful microbes in the gastrointestinal tract of chickens. Therefore, this review establishes the antibacterial activities of garlic in various processed forms/products in broiler chickens and laying hens production.
大蒜(Allium sativum)是几种具有功能性生物活性化合物(大蒜素、丙烯基甲基硫代磺酸盐、γ - l-谷氨酰基- s -烷基- l-半胱氨酸和1-丙烯基丙烯基硫代磺酸盐)的植物性植物之一，在鸟类饲粮中添加大蒜可以提高产量。许多体外研究已经通过微量稀释技术确定了其最低抑菌浓度和最低杀菌浓度的效力。有足够的迹象表明，大蒜及其次级代谢物可以复制合成饲料添加剂的巨大好处，因为它能够抑制革兰氏阴性和革兰氏阳性致病菌，从而使鸡胃肠道中的有益微生物增殖。因此，本文综述了大蒜在肉鸡和蛋鸡生产中的各种加工形式/产品的抗菌活性。
{"title":"Antibacterial activities of garlic (Allium sativum) in broiler and laying hens production","authors":"B. Adjei-Mensah, A. Koranteng, J. Hamidu, K. Tona","doi":"10.1080/00439339.2023.2164236","DOIUrl":"https://doi.org/10.1080/00439339.2023.2164236","url":null,"abstract":"SUMMARY Garlic (Allium sativum), one of the several phytogenics with its functionally bioactive compounds (allicin, allyl-methyl thiosulphonate, gamma-L-glutamyl-S-alkyl-L-cysteine and 1-propenyl allyl thiosulphonate) offers many advances for enhancement in production when supplemented in the diets of birds. A number of in vitro studies have established its potency in minimum inhibitory concentration and minimum bactericidal concentration through microdilution techniques. There is enough indication that garlic and its secondary metabolites could replicate the enormous benefits of synthetic feed additive due to its ability to inhibit gram-negative and gram-positive pathogenic bacteria thereby proliferating useful microbes in the gastrointestinal tract of chickens. Therefore, this review establishes the antibacterial activities of garlic in various processed forms/products in broiler chickens and laying hens production.","PeriodicalId":24003,"journal":{"name":"World's Poultry Science Journal","volume":"24 1","pages":"155 - 176"},"PeriodicalIF":2.7,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80905868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-02DOI: 10.1080/00439339.2023.2163954
A. Mahamud, Ismam Samonty
SUMMARY The global burden of poultry by-products management is exacerbated by the intensification of the poultry and egg industries worldwide. Spent hens, old female layer birds, which have completed their egg-laying cycle and lost their reproductive potential, are recognised as the most potent poultry by-products. However, the low consumer acceptance due to unfavourable physicochemical characteristics and the abundance of biological hazards in spent hen proteins consequently discourage their commercial processing. Therefore, the global poultry industry faces a substantial economic loss each year due to the higher disposal cost of the culled layer. In recent years, many strategies have been developed to improve the processing of spent hen proteins that manifest their potency in pharmaceutical and commercial applications. It is revealed that the hydrolysates of these by-products exert exclusive anti-ageing properties by ameliorating various ageing-related pathologies, such as hypertension, diabetes, liver diseases, skin diseases, and osteoarthritis, and modulating immune systems to combat ageing biomarkers, including oxidative stress and inflammation. In addition, several attempts succeeded in developing various commercial products, including soup and biomaterials, from the spent hen and its by-products. Despite that, even though the spent hen proteins have higher therapeutic and commercial potential, they received insufficient attention in protein-based research. Thus, this review aims to enlighten the prospects of spent hen proteins for encouraging their profitable utilisations in pharmaceuticals and other industries.
{"title":"Spent hen: Insights into pharmaceutical and commercial prospects","authors":"A. Mahamud, Ismam Samonty","doi":"10.1080/00439339.2023.2163954","DOIUrl":"https://doi.org/10.1080/00439339.2023.2163954","url":null,"abstract":"SUMMARY The global burden of poultry by-products management is exacerbated by the intensification of the poultry and egg industries worldwide. Spent hens, old female layer birds, which have completed their egg-laying cycle and lost their reproductive potential, are recognised as the most potent poultry by-products. However, the low consumer acceptance due to unfavourable physicochemical characteristics and the abundance of biological hazards in spent hen proteins consequently discourage their commercial processing. Therefore, the global poultry industry faces a substantial economic loss each year due to the higher disposal cost of the culled layer. In recent years, many strategies have been developed to improve the processing of spent hen proteins that manifest their potency in pharmaceutical and commercial applications. It is revealed that the hydrolysates of these by-products exert exclusive anti-ageing properties by ameliorating various ageing-related pathologies, such as hypertension, diabetes, liver diseases, skin diseases, and osteoarthritis, and modulating immune systems to combat ageing biomarkers, including oxidative stress and inflammation. In addition, several attempts succeeded in developing various commercial products, including soup and biomaterials, from the spent hen and its by-products. Despite that, even though the spent hen proteins have higher therapeutic and commercial potential, they received insufficient attention in protein-based research. Thus, this review aims to enlighten the prospects of spent hen proteins for encouraging their profitable utilisations in pharmaceuticals and other industries.","PeriodicalId":24003,"journal":{"name":"World's Poultry Science Journal","volume":"1 1","pages":"177 - 212"},"PeriodicalIF":2.7,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85566361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-02DOI: 10.1080/00439339.2023.2164235
M. Alagawany, R. M. Bilal, S. Elnesr, H. Elwan, M. Farag, K. Dhama, M. Naiel
SUMMARY Scientists throughout the world are increasingly interested in developing novel technologies and materials as alternatives to antibiotics in the poultry industry. The researchers’ efforts include not just substituting antibiotic growth promoters in poultry feeds, but also reducing the total overuse of veterinary antibiotics in the poultry industry in order to achieve organic products. Several approaches have been applied as antibiotic substitutes, including the use of beneficial bacteria or medicinal herbs. Recently, using probiotic sources in a daily supplement regimen has become a common routine in commercial poultry production. For many decades, yeast and its derivatives were regarded as one of the most important microorganisms used in animal feed. Yeasts are important in several ecological processes for instance the dissipation of energy and carbon and mineralisation of organic material through the soil ecosystem as well as are involved in parasitic, mutualistic, symbiotic, and competitive interactions with other microorganisms. The combination of nutritional metabolites in the yeast-derived product induces the birds’ health via balancing the immune system while heightening nutrient digestibility and gut health. Owing to prohibitions on using antimicrobial growth promoters, yeast-based products are becoming alternative supplements in poultry feed due to their health and nutritional advantages. Recently, several studies have shown that the inclusion of yeast in layer chicken feeds enhanced nutrient utilisation and increased egg production and egg weight. This review will discuss the uses of yeast in layer nutrition as an alternative method for organic poultry production to conventional growth stimulators.
{"title":"Yeast in layer diets: its effect on production, health, egg composition and economics","authors":"M. Alagawany, R. M. Bilal, S. Elnesr, H. Elwan, M. Farag, K. Dhama, M. Naiel","doi":"10.1080/00439339.2023.2164235","DOIUrl":"https://doi.org/10.1080/00439339.2023.2164235","url":null,"abstract":"SUMMARY Scientists throughout the world are increasingly interested in developing novel technologies and materials as alternatives to antibiotics in the poultry industry. The researchers’ efforts include not just substituting antibiotic growth promoters in poultry feeds, but also reducing the total overuse of veterinary antibiotics in the poultry industry in order to achieve organic products. Several approaches have been applied as antibiotic substitutes, including the use of beneficial bacteria or medicinal herbs. Recently, using probiotic sources in a daily supplement regimen has become a common routine in commercial poultry production. For many decades, yeast and its derivatives were regarded as one of the most important microorganisms used in animal feed. Yeasts are important in several ecological processes for instance the dissipation of energy and carbon and mineralisation of organic material through the soil ecosystem as well as are involved in parasitic, mutualistic, symbiotic, and competitive interactions with other microorganisms. The combination of nutritional metabolites in the yeast-derived product induces the birds’ health via balancing the immune system while heightening nutrient digestibility and gut health. Owing to prohibitions on using antimicrobial growth promoters, yeast-based products are becoming alternative supplements in poultry feed due to their health and nutritional advantages. Recently, several studies have shown that the inclusion of yeast in layer chicken feeds enhanced nutrient utilisation and increased egg production and egg weight. This review will discuss the uses of yeast in layer nutrition as an alternative method for organic poultry production to conventional growth stimulators.","PeriodicalId":24003,"journal":{"name":"World's Poultry Science Journal","volume":"4 1","pages":"135 - 153"},"PeriodicalIF":2.7,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86197905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Pees, Gerzon Motola, Sarah Brüggemann-Schwarze, J. Bachmeier, H. Hafez, Wiebke Tebrün
Hatching egg disinfection, as part of the quality assurance system, is a standard procedure in commercial hatcheries. Formaldehyde was and is broadly used but bears high risks for the personnel. In preliminary studies, the spray application of hydrogen peroxide was successfully tested and was chosen to compare its efficacy and impact on hatchability, as well as performance during fattening, and at slaughter, to formaldehyde under field conditions. The trial was set up with hatching eggs from two breeder flocks, running parallelly in three groups (H2O2, formaldehyde and non-disinfected control) at four different flock ages (at 38, 39, 56, 57 weeks). No significant differences were noticed in the hatchery, whereas in the rearing period higher 7-day- and total mortalities occurred during trials 1 and 2 in all non-disinfected groups and one formaldehyde-treated group, making an antibiotic treatment necessary. At slaughter, the findings in all groups were comparable. Trials 3 and 4 passed without significant differences between all groups, leading to the conclusion that hatching egg disinfection lowers the risk of infection-related losses. Meanwhile, formaldehyde fumigation and the spraying of hydrogen peroxide produced similar results in all stages.
{"title":"Impact on Hatchability and Broiler Performance after Use of Hydrogen Peroxide Nebulization versus Formaldehyde Fumigation as Pre-Incubation Hatching Egg Disinfectants in Field Trial","authors":"M. Pees, Gerzon Motola, Sarah Brüggemann-Schwarze, J. Bachmeier, H. Hafez, Wiebke Tebrün","doi":"10.3390/poultry2010001","DOIUrl":"https://doi.org/10.3390/poultry2010001","url":null,"abstract":"Hatching egg disinfection, as part of the quality assurance system, is a standard procedure in commercial hatcheries. Formaldehyde was and is broadly used but bears high risks for the personnel. In preliminary studies, the spray application of hydrogen peroxide was successfully tested and was chosen to compare its efficacy and impact on hatchability, as well as performance during fattening, and at slaughter, to formaldehyde under field conditions. The trial was set up with hatching eggs from two breeder flocks, running parallelly in three groups (H2O2, formaldehyde and non-disinfected control) at four different flock ages (at 38, 39, 56, 57 weeks). No significant differences were noticed in the hatchery, whereas in the rearing period higher 7-day- and total mortalities occurred during trials 1 and 2 in all non-disinfected groups and one formaldehyde-treated group, making an antibiotic treatment necessary. At slaughter, the findings in all groups were comparable. Trials 3 and 4 passed without significant differences between all groups, leading to the conclusion that hatching egg disinfection lowers the risk of infection-related losses. Meanwhile, formaldehyde fumigation and the spraying of hydrogen peroxide produced similar results in all stages.","PeriodicalId":24003,"journal":{"name":"World's Poultry Science Journal","volume":"476 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2022-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77527871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lauren L. Lindsey, K. Elliott, S. Fatemi, J. Evans, A. Mousstaaid, P. Gerard, E. Peebles
The effects of injecting the Poulvac E. coli vaccine (PECV) into either the air cell (AC) or amnion (AM) at different dosages at 18 days of incubation (DOI) on Hy-Line W-36-layer embryo and hatchling development were investigated. Serial dilutions of the PECV in diluent provided either 6.5 × 104, 6.5 × 103, 6.5 × 102, or 6.5 × 101 CFU dosages of E. coli. A diluent only injection treatment was included as a control. A total of 19 live embryonated eggs in each of 10 treatment groups were represented on each of 16 replicate levels (3040 total) in the hatcher unit. At 19 DOI, swabs of the AM indicated that the 6.5 × 101 and 6.5 × 102 CFU dosages provided a 50% level of PECV presence, whereas the 6.5 × 103 and 6.5 × 104 CFU dosages provided a 100% level of PECV presence. Conversely, only the 6.5 × 103 and 6.5 × 104 CFU dosages provided a 50% level of PECV presence in the AC. At all E. coli dosage levels, injection in the AM led to higher percentages of live or dead embryos that failed to pip (PEIS) (p = 0.001) or complete hatch (PEPE) (p ≤ 0.001) and a lower percentage of live fully hatched chicks (HI) (p ≤ 0.001), when compared to those injected in the AC. Like HI, significantly lower percentages of female hatchlings were also observed at 22 DOI for the AM compared to the AC injection, for all dosages except for the 6.5 × 102 CFU dosage. However, at all the dosages above the 6.5 × 101 CFU dosage, the AM injection resulted in a lower mean hatchling body weight (p = 0.010) at 22 DOI. In conclusion, E. coli populations were more prevalent in the AM than in the AC after the injection of the PECV in those sites. Furthermore, the injection of the PECV in the AM at all E. coli dosages generally increased late embryo mortality and decreased hatchability and hatchling body weight in comparison to an AC injection. It is concluded that the negative impact of the in ovo administration of the PECV in the AM at 18 DOI on the hatch process is dose dependent. However, effects of an increase in AC dosages and a decrease in AM dosages should be further investigated.
{"title":"Variable Effects of the In Ovo Administration of an Escherichia coli Vaccine in the Amnion or Air Cell on Commercial Layer Embryo and Hatchling Development","authors":"Lauren L. Lindsey, K. Elliott, S. Fatemi, J. Evans, A. Mousstaaid, P. Gerard, E. Peebles","doi":"10.3390/poultry1040023","DOIUrl":"https://doi.org/10.3390/poultry1040023","url":null,"abstract":"The effects of injecting the Poulvac E. coli vaccine (PECV) into either the air cell (AC) or amnion (AM) at different dosages at 18 days of incubation (DOI) on Hy-Line W-36-layer embryo and hatchling development were investigated. Serial dilutions of the PECV in diluent provided either 6.5 × 104, 6.5 × 103, 6.5 × 102, or 6.5 × 101 CFU dosages of E. coli. A diluent only injection treatment was included as a control. A total of 19 live embryonated eggs in each of 10 treatment groups were represented on each of 16 replicate levels (3040 total) in the hatcher unit. At 19 DOI, swabs of the AM indicated that the 6.5 × 101 and 6.5 × 102 CFU dosages provided a 50% level of PECV presence, whereas the 6.5 × 103 and 6.5 × 104 CFU dosages provided a 100% level of PECV presence. Conversely, only the 6.5 × 103 and 6.5 × 104 CFU dosages provided a 50% level of PECV presence in the AC. At all E. coli dosage levels, injection in the AM led to higher percentages of live or dead embryos that failed to pip (PEIS) (p = 0.001) or complete hatch (PEPE) (p ≤ 0.001) and a lower percentage of live fully hatched chicks (HI) (p ≤ 0.001), when compared to those injected in the AC. Like HI, significantly lower percentages of female hatchlings were also observed at 22 DOI for the AM compared to the AC injection, for all dosages except for the 6.5 × 102 CFU dosage. However, at all the dosages above the 6.5 × 101 CFU dosage, the AM injection resulted in a lower mean hatchling body weight (p = 0.010) at 22 DOI. In conclusion, E. coli populations were more prevalent in the AM than in the AC after the injection of the PECV in those sites. Furthermore, the injection of the PECV in the AM at all E. coli dosages generally increased late embryo mortality and decreased hatchability and hatchling body weight in comparison to an AC injection. It is concluded that the negative impact of the in ovo administration of the PECV in the AM at 18 DOI on the hatch process is dose dependent. However, effects of an increase in AC dosages and a decrease in AM dosages should be further investigated.","PeriodicalId":24003,"journal":{"name":"World's Poultry Science Journal","volume":"68 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2022-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78019686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-30DOI: 10.1080/00439339.2022.2150926
H. Lima, M. V. Morais, I. D. B. Pereira
SUMMARY The first reports of quail breeding describe it as a little explored activity and used mainly for ornamentation. However, characteristics such as rapid growth, productivity precocity and low production cost, made this activity spread globally. Although there are other quail species, the Japanese quail has become the most used in industry and in the field of scientific research.Great technological advances have occurred over the years in the nutrition and feeding of these birds. Therefore, this review was prepared aiming to present the evolution of studies on nutrition and food and may contribute to future research. The great evolution of meat and egg production rates observed in quail farming is due to advances in genetics, improvement of management techniques, ambience and nutrition, with the development of studies using different ingredients in feed, thus meeting the production needs. However, constant updates are needed in research, considering advances in science, the population’s food habits and needs, in addition to economic, well-being and environmental issues, observing production goals and genetic characteristics for each stage of life, sex of birds and the quality of quail products.
{"title":"Updates in research on quail nutrition and feeding: a review","authors":"H. Lima, M. V. Morais, I. D. B. Pereira","doi":"10.1080/00439339.2022.2150926","DOIUrl":"https://doi.org/10.1080/00439339.2022.2150926","url":null,"abstract":"SUMMARY The first reports of quail breeding describe it as a little explored activity and used mainly for ornamentation. However, characteristics such as rapid growth, productivity precocity and low production cost, made this activity spread globally. Although there are other quail species, the Japanese quail has become the most used in industry and in the field of scientific research.Great technological advances have occurred over the years in the nutrition and feeding of these birds. Therefore, this review was prepared aiming to present the evolution of studies on nutrition and food and may contribute to future research. The great evolution of meat and egg production rates observed in quail farming is due to advances in genetics, improvement of management techniques, ambience and nutrition, with the development of studies using different ingredients in feed, thus meeting the production needs. However, constant updates are needed in research, considering advances in science, the population’s food habits and needs, in addition to economic, well-being and environmental issues, observing production goals and genetic characteristics for each stage of life, sex of birds and the quality of quail products.","PeriodicalId":24003,"journal":{"name":"World's Poultry Science Journal","volume":"22 1","pages":"69 - 93"},"PeriodicalIF":2.7,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75256648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Oxidative reactions in premixes or final-compound feed pose considerable challenges to the poultry industry, both in terms of rancidity reducing palatability and shelf life and in vivo oxidative stress negatively impacting animal performance. Whilst there has been broad awareness of feed oxidation for many years, recognition of the impact of oxidative stress on the poultry industry has grown in the past twenty years. The appearance of woody breast and associated muscle meat myopathies has led to a rapid increase in research output and awareness of in vivo oxidative reactions. Oxidative stress has been widely demonstrated to damage tissue, lipids, and DNA, and is thought to be linked to conditions such as leaky gut, coccidiosis, and ascites, amongst others. The use of dietary antioxidants has been found to both protect feed from oxidation and ameliorate some of the detrimental effects associated with oxidative stress, including improving performance, increasing antioxidant capacity, and mitigating the effects of heat and transport stress. Therefore, the aim of this review is to provide insight into the process of in-feed oxidation and in vivo oxidation including a summary of the benefits of different kinds of antioxidants in feed as well as their potential in vivo added value, based on findings reported within all scientific literature.
{"title":"Oxidation in Poultry Feed: Impact on the Bird and the Efficacy of Dietary Antioxidant Mitigation Strategies","authors":"A. Desbruslais, A. Wealleans","doi":"10.3390/poultry1040022","DOIUrl":"https://doi.org/10.3390/poultry1040022","url":null,"abstract":"Oxidative reactions in premixes or final-compound feed pose considerable challenges to the poultry industry, both in terms of rancidity reducing palatability and shelf life and in vivo oxidative stress negatively impacting animal performance. Whilst there has been broad awareness of feed oxidation for many years, recognition of the impact of oxidative stress on the poultry industry has grown in the past twenty years. The appearance of woody breast and associated muscle meat myopathies has led to a rapid increase in research output and awareness of in vivo oxidative reactions. Oxidative stress has been widely demonstrated to damage tissue, lipids, and DNA, and is thought to be linked to conditions such as leaky gut, coccidiosis, and ascites, amongst others. The use of dietary antioxidants has been found to both protect feed from oxidation and ameliorate some of the detrimental effects associated with oxidative stress, including improving performance, increasing antioxidant capacity, and mitigating the effects of heat and transport stress. Therefore, the aim of this review is to provide insight into the process of in-feed oxidation and in vivo oxidation including a summary of the benefits of different kinds of antioxidants in feed as well as their potential in vivo added value, based on findings reported within all scientific literature.","PeriodicalId":24003,"journal":{"name":"World's Poultry Science Journal","volume":"62 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2022-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85599614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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