1. Carbohydrate (energy): It gives the animal energy it is gotten in all grains, for example maize, guinea corn, millet etc, cassava chips, yam chips. How the animal gets their energy glucose –Ketose- hydrides
Note: Maize constitutes the major components in feed formulation.
2. Protein: It develops the tissues. For example blood, muscles meat etc we can also get the essential amino acids from the protein of lysine, methanol of fish meal, blood meal, meat meal, SBM (Soya beans meal), cotton seed meal, DIC (this is expensive)
3. Fat And Oil: It contains little energy and protein, it supplies loistar into the body of the animal lositar: for easy lubrication of the joint of the animal and for easy laying eggs in birds
Note: You do not have to apply too much fat and oil during the formulation of layers mash, it results of prolapsed eg full fat soya, palm oil, groundnut oil, Soya oil.
1. Mineral slat: It is needed in the body of animal for proper growth, strongly bone, body structure, rigidity eg lime stone, oyster shell bone meal Dicalcium Phosphate (DCP).
Note: Lime stone contains calcium only bone meal is used during the early stage of broilers for efficient carrying of the body weight
5. Vitamin: The are needed in small quantity in the body of the animal for good metabolism that brings proper growth and development eg vitamin A (enzymes ) vitamin biz and vitamin C
fibre : They are refereed to as filler, it aids in digestion eg wheat offal, palm kernel cake (PKC) , rice bran or husk, corn offal
REASONS FOR REDUCING PROTEIN IN POULTRY FEEDS
1. To reduce cost
2. To prevent prolapse
Note: energy and protein is the major important element required in poultry
Factors to be considered before formulating feeds
1. Types of birds based on layers, growers or chicks
2. Weather conditions: Energy levels in dry or wet seasons differences from each other. during hot weather, the energy level will be lesser and fibre and protein contents will be higher and vice versa
Availability of raw materials in terms of substitutes
Related Posts: AGRICULTURE, AQUACULTURE
Be the first to comment