(1) Balance of energy and protein The broiler must have a certain amount of basic energy to carry out life activities. Energy is sourced from carbohydrates, fats, and proteins in feed. However, proteins are not only basic substances that constitute somatic cells, but also serve as raw materials for various functional enzymes and hormones. Therefore, using only protein as an energy source is a great waste.
Broilers ingest feed primarily to meet the necessary energy. Feeding stops when energy is met. If there is not enough energy in the diet, the protein needs to be broken down to meet the energy needs, resulting in a waste of protein. However, when the energy is too high, the feed intake of chickens will decrease, which will result in insufficient protein and affect the growth. Therefore, the content of essential nutrients such as protein, vitamins, and minerals in the feed should be appropriate to the proportion of energy in the feed to achieve the purpose of less material consumption, faster weight gain, and more eggs.
In addition to the metabolic energy of the feed, the feed intake of chickens has a great influence on energy requirements. The change is minimal at the appropriate temperature, but the energy needs to increase significantly at low temperatures and must be noticed.
(2) Balance of proteins and amino acids The main components of animal cells are proteins, which are derived from feed proteins. Therefore, whether or not the use of feed proteins can be used economically and efficiently is the key to the cost of raising chickens.
Protein is a high molecular organic compound that is hydrolyzed in the body to form a variety of amino acids. Therefore, amino acids constitute the basic unit of protein. The so-called good quality of feed protein refers to the fact that the protein contained in the diet contains various amino acids required by the chicken, and the proportion is appropriate; the poor quality indicates that the amino acids contained in the protein are not comprehensive or in proportion. Therefore, the bio-price of protein is not determined by the amount of protein, but depends on its utilization rate. Only the balance of various essential amino acids can increase protein utilization. There are many types of amino acids, but about 20 kinds of proteins are composed of them. Among them, half of the chickens cannot be synthesized or synthesized in the body and cannot meet the needs. They must be supplied by feed. Such amino acids are called essential amino acids. If the intake of essential amino acids is insufficient, it is difficult to exert the chicken production capacity.
The Institute of Animal Husbandry and Veterinary Medicine of Beijing once tested that adding methionine to diets containing 15% crude protein had a significant weight gain (P<0.05). Many tests have shown that methionine or methionine plus cystine (having a synergistic effect in the body) is usually the first limiting essential amino acid, followed by lysine and tryptophan. Therefore, the above-mentioned 3-4 amino acids should be satisfied when formulating diets.
Mixing more than two proteins is better than feeding them separately. This is due to the imbalance in the amino acid content of the natural protein. The use of several feeds can be used to achieve balance and improve utilization.
(3) Calcium glass requirement and proportion Both calcium and phosphorus are the main components of bone, and 65%-70% of the total mineral content in chicken body is calcium and phosphorus compound. The calcium in the skeleton accounts for 99% of the total body mass, and the remaining 1% exists in blood, lymph and other tissues. Calcium plays an important role in the formation of the eggshell, the coagulation of blood, and the maintenance of the normal functions of the heart, muscle, and nerves with sodium and potassium, and the acid-base balance in the body. Phosphorus in bone accounted for 80% of total body phosphorus and 0.8% in non-fat chicken body. Most of them were in an organic state and were involved in various metabolisms. It is a component of nucleic acids, high-energy phosphates, phosphoproteins, phospholipids, creatinine, and hexose phosphates. The blood also contains some phosphorus.
When formulating diets, in addition to meeting the requirements of calcium and phosphorus, the appropriate proportion of calcium and phosphorus should be taken into account according to the feeding standards. Because the absorption of phosphorus is related to the presence of calcium in the feed, if the ratio of calcium to phosphorus in the diet is not appropriate, or if it is in a combined state, it will not be easily dissolved, and the absorption will be reduced and deficiencies will occur. Excessive calcium content, both harmful to the growth of chickens, but also affect the absorption of phosphorus, magnesium, manganese, zinc and other elements.
Under normal circumstances, the ratio of calcium and phosphorus, broiler to 1.1-1.5:1 is appropriate, producing broilers to 5-6:1 as well.
The utilization of phytate phosphorus in chickens is low, about 30% of chicks, and about 50% of broilers; inorganic phosphorus can be used 100%. Therefore, some inorganic phosphorus must be added to the diet, and special attention should be paid to the lack of fishmeal in the diet.
(4) Trace elements and vitamins Most trace elements are components of hormones and enzymes. They are also active substances in the process of metabolism of substances and energy. They regulate the physical and chemical reactions and osmotic pressure in vivo, and maintain acid-base balance and metabolism of body fluids. Play an irreplaceable role. Compared with livestock, chickens have less microorganisms in the digestive tract and most of the vitamins cannot be synthesized in vivo. Some of them can be synthesized but cannot meet needs and must be taken from the feed. The number of vitamins and trace elements listed in the standard is required, and the safety margin should be increased as appropriate according to the conditions of the flock ecology, environment, feeding conditions, and diseases. The amount of vitamins listed in the standard can be used as the added amount, and the content in the feed can be used as a safety margin. For trace elements, it should be based on the specific conditions of each region and the source of feed, but the amount of trace elements can not exceed the standard, otherwise it will cause poisoning.
(5) Limit of crude fiber content The chicken has high body temperature, fast growth, and strong metabolism. Therefore, it needs higher nutrition than other animals. Also, because the chicken has no teeth, it grinds the food completely by the gravel in the stomach and stomach. Because the intestinal tract is short (the time the food passes through is also short), and the cecum does not digest the feed, the chicken digests the crude fiber. Lower capacity. If the fiber is too much, the nutritional level will not be in line with the physiological characteristics of the chicken, affect the digestion and absorption of other nutrients, resulting in feed wastage. However, when the fiber is too small, the peristaltic movement is not sufficient, the chicken does not have a feeling of satiety, and it is easy to cause bad eating. The crude fiber content in the chicken diet should be 2.5%-5%.
(6) Balance of animal feed and plant feed When preparing poultry feed, attention should be paid to the combination of animal feed and plant feed in order to increase feed utilization efficiency. Commonly used animal feeds include fish meal, shrimp meal, blood meal, cocoon, etc., and can also be replaced with fresh fish, shrimp, quail meat, and quail. The role of animal feed is to balance the essential amino acids, change the composition of fatty acids in the feed, affect the balance of feed metabolism and vitamins, and the impact on the reproduction of the bacterial population in the gut. It also contains so-called unknown growth factors. When formulating diets, fishmeal can contain 2% to 5%, up to no more than 7%, and other animal feeds should not exceed 10%.
(7) The other nutrients in the diet account for 60%-70% of the body, which plays an important role in digestion, absorption, metabolism, and regulation of body temperature. Therefore, it is necessary to provide clean and appropriate drinking water. The amount of water consumed by chickens is influenced by factors such as temperature, humidity, body weight, egg production rate, feed composition, and limited feeding conditions.
Salt can provide sodium and chloride ions needed for normal physiological functions in chickens. When formulating diets, the salt content of fishmeal should be taken into consideration to prevent excess salt and poisoning.
Broilers ingest feed primarily to meet the necessary energy. Feeding stops when energy is met. If there is not enough energy in the diet, the protein needs to be broken down to meet the energy needs, resulting in a waste of protein. However, when the energy is too high, the feed intake of chickens will decrease, which will result in insufficient protein and affect the growth. Therefore, the content of essential nutrients such as protein, vitamins, and minerals in the feed should be appropriate to the proportion of energy in the feed to achieve the purpose of less material consumption, faster weight gain, and more eggs.
In addition to the metabolic energy of the feed, the feed intake of chickens has a great influence on energy requirements. The change is minimal at the appropriate temperature, but the energy needs to increase significantly at low temperatures and must be noticed.
(2) Balance of proteins and amino acids The main components of animal cells are proteins, which are derived from feed proteins. Therefore, whether or not the use of feed proteins can be used economically and efficiently is the key to the cost of raising chickens.
Protein is a high molecular organic compound that is hydrolyzed in the body to form a variety of amino acids. Therefore, amino acids constitute the basic unit of protein. The so-called good quality of feed protein refers to the fact that the protein contained in the diet contains various amino acids required by the chicken, and the proportion is appropriate; the poor quality indicates that the amino acids contained in the protein are not comprehensive or in proportion. Therefore, the bio-price of protein is not determined by the amount of protein, but depends on its utilization rate. Only the balance of various essential amino acids can increase protein utilization. There are many types of amino acids, but about 20 kinds of proteins are composed of them. Among them, half of the chickens cannot be synthesized or synthesized in the body and cannot meet the needs. They must be supplied by feed. Such amino acids are called essential amino acids. If the intake of essential amino acids is insufficient, it is difficult to exert the chicken production capacity.
The Institute of Animal Husbandry and Veterinary Medicine of Beijing once tested that adding methionine to diets containing 15% crude protein had a significant weight gain (P<0.05). Many tests have shown that methionine or methionine plus cystine (having a synergistic effect in the body) is usually the first limiting essential amino acid, followed by lysine and tryptophan. Therefore, the above-mentioned 3-4 amino acids should be satisfied when formulating diets.
Mixing more than two proteins is better than feeding them separately. This is due to the imbalance in the amino acid content of the natural protein. The use of several feeds can be used to achieve balance and improve utilization.
(3) Calcium glass requirement and proportion Both calcium and phosphorus are the main components of bone, and 65%-70% of the total mineral content in chicken body is calcium and phosphorus compound. The calcium in the skeleton accounts for 99% of the total body mass, and the remaining 1% exists in blood, lymph and other tissues. Calcium plays an important role in the formation of the eggshell, the coagulation of blood, and the maintenance of the normal functions of the heart, muscle, and nerves with sodium and potassium, and the acid-base balance in the body. Phosphorus in bone accounted for 80% of total body phosphorus and 0.8% in non-fat chicken body. Most of them were in an organic state and were involved in various metabolisms. It is a component of nucleic acids, high-energy phosphates, phosphoproteins, phospholipids, creatinine, and hexose phosphates. The blood also contains some phosphorus.
When formulating diets, in addition to meeting the requirements of calcium and phosphorus, the appropriate proportion of calcium and phosphorus should be taken into account according to the feeding standards. Because the absorption of phosphorus is related to the presence of calcium in the feed, if the ratio of calcium to phosphorus in the diet is not appropriate, or if it is in a combined state, it will not be easily dissolved, and the absorption will be reduced and deficiencies will occur. Excessive calcium content, both harmful to the growth of chickens, but also affect the absorption of phosphorus, magnesium, manganese, zinc and other elements.
Under normal circumstances, the ratio of calcium and phosphorus, broiler to 1.1-1.5:1 is appropriate, producing broilers to 5-6:1 as well.
The utilization of phytate phosphorus in chickens is low, about 30% of chicks, and about 50% of broilers; inorganic phosphorus can be used 100%. Therefore, some inorganic phosphorus must be added to the diet, and special attention should be paid to the lack of fishmeal in the diet.
(4) Trace elements and vitamins Most trace elements are components of hormones and enzymes. They are also active substances in the process of metabolism of substances and energy. They regulate the physical and chemical reactions and osmotic pressure in vivo, and maintain acid-base balance and metabolism of body fluids. Play an irreplaceable role. Compared with livestock, chickens have less microorganisms in the digestive tract and most of the vitamins cannot be synthesized in vivo. Some of them can be synthesized but cannot meet needs and must be taken from the feed. The number of vitamins and trace elements listed in the standard is required, and the safety margin should be increased as appropriate according to the conditions of the flock ecology, environment, feeding conditions, and diseases. The amount of vitamins listed in the standard can be used as the added amount, and the content in the feed can be used as a safety margin. For trace elements, it should be based on the specific conditions of each region and the source of feed, but the amount of trace elements can not exceed the standard, otherwise it will cause poisoning.
(5) Limit of crude fiber content The chicken has high body temperature, fast growth, and strong metabolism. Therefore, it needs higher nutrition than other animals. Also, because the chicken has no teeth, it grinds the food completely by the gravel in the stomach and stomach. Because the intestinal tract is short (the time the food passes through is also short), and the cecum does not digest the feed, the chicken digests the crude fiber. Lower capacity. If the fiber is too much, the nutritional level will not be in line with the physiological characteristics of the chicken, affect the digestion and absorption of other nutrients, resulting in feed wastage. However, when the fiber is too small, the peristaltic movement is not sufficient, the chicken does not have a feeling of satiety, and it is easy to cause bad eating. The crude fiber content in the chicken diet should be 2.5%-5%.
(6) Balance of animal feed and plant feed When preparing poultry feed, attention should be paid to the combination of animal feed and plant feed in order to increase feed utilization efficiency. Commonly used animal feeds include fish meal, shrimp meal, blood meal, cocoon, etc., and can also be replaced with fresh fish, shrimp, quail meat, and quail. The role of animal feed is to balance the essential amino acids, change the composition of fatty acids in the feed, affect the balance of feed metabolism and vitamins, and the impact on the reproduction of the bacterial population in the gut. It also contains so-called unknown growth factors. When formulating diets, fishmeal can contain 2% to 5%, up to no more than 7%, and other animal feeds should not exceed 10%.
(7) The other nutrients in the diet account for 60%-70% of the body, which plays an important role in digestion, absorption, metabolism, and regulation of body temperature. Therefore, it is necessary to provide clean and appropriate drinking water. The amount of water consumed by chickens is influenced by factors such as temperature, humidity, body weight, egg production rate, feed composition, and limited feeding conditions.
Salt can provide sodium and chloride ions needed for normal physiological functions in chickens. When formulating diets, the salt content of fishmeal should be taken into consideration to prevent excess salt and poisoning.
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