1. Applied Poultry Nutrition M.E. Persia Iowa State University 4/16/2012

2. Digestive Anatomy  Beak no lips or teeth  Little insalivation  Few taste buds  Large eyes

3. Digestive Anatomy  Feed storage  Similar to checks in chipmunks  Similar to rumen  Why?

4. Crop – Feed Storage  Adaptation to feeding behavior Feeding Area Cover

5. Digestive Anatomy  Gizzard or Ventriculus  Mastication  Rough inner lining  Grit  Muscular grinding

6. Discussion Question Which diet would result in a larger gizzard and what are the productive consequences?

7. Digestive Anatomy  Paired  Relative size…

8. Relative Importance of the Hindgut Cecal/Colon Capacity % of Total Digestive Tract Horse61.3 Ox10.7 Sheep and Goats12.7 Pigs37.3 Dogs14.4 Cat15.9 Chicken 1.1 WHY?

9. Digestive Anatomy  Exit point for feces, urine and egg

10. What are Nutrients Used For?  Maintenance of life  Heat to maintain body temperature  Energy for vital body processes (including immune function)  Energy for movement  Nutrients to repair and renew cells and tissue  Important distinction no net gain or loss of body weight  Mostly energy – but also amino acids, fatty acids, vitamins and minerals  Factors affecting nutrient requirements ExerciseWeatherStressHealth Body sizeTemperamentProductionIndividual variation

11. What are Nutrients Used For?  Growth (also called production or productive)  Increase in size of bones, muscles, internal organs etc…  Preferential growth vital organs grow faster, followed by muscle tissue (Schmidt et al, 2012)

12. Discussion Question Why would a younger animal (smaller) be more efficient?

13. Utilization of Energy Gross Energy Digestible Energy Fecal Energy Metabolizable Energy Urinary Energy Net Energy Heat Increment Net Energy Production Net Energy Maintenance

14. Poultry Nutrient Requirements SpeciesCP (%) ME (kcal/kg) Ca (%) P (%) Na (%) Cl (%) VitaminsMinerals Broiler 1-3 wk2130001.0.45.2 +++ Broiler 4-5 wk203100.9.35.15 ++ Broiler 6-7 wk183200.8.3.12 ++ Laying hen1529003.250.25.15.13++ Turkey 1-4 wk2828001.2.6.17.15+++ Turkey 5-8 wk2629001.0.5.15.14+++ Turkey 16-20 wk16.53200.65.3.12 ++

15. Discussion Question SpeciesCP (%) ME (kcal/kg) Ca (%) P (%) Na (%) Cl (%) VitaminsMinerals Broiler 1-3 wk2332001.0.45.2 +++ Broiler 4-5 wk203200.9.35.15 ++ Broiler 6-7 wk183200.8.3.12 ++ Laying hen1529003.250.25.15.13++ Turkey 1-4 wk2828001.2.6.17.15+++ Turkey 5-8 wk2629001.0.5.15.14+++ Turkey 16-20 wk16.53200.65.3.12 ++ How Does Feed Intake affect nutrient requirements

16. What Do We Feed Poultry? Grains: Oils: Soybean oil, Choice White Grease, Tallow, Poultry fat Byproduct meals: Vitamins and Minerals: Vitamin and Mineral premix

17. Diet Formulation IngredientCPMECaPNaClVitaminsMinerals Corn83350-.1--low Soybean meal482400-.1.2-low Soy oil-9000------ Limestone--38-.05--low Dical--1621.06--low Salt--.3-3960-low Vitamins and minerals------high

18. Diet Formulation IngredientCPMECaPNaClVitaminsMinerals Corn83350-.1--low Soybean meal482400-.1.2-low Soy oil-9000------ Limestone--38-.05--low Dical--1621.06--low Salt--.3-3960-low Vitamins and minerals------high Totals2332001.0.45.4 +++ 50% 40% 6.0% 1.7% 1.8% 0.3% 0.2% 100%

19. Diet Formulation IngredientCPMECaPNaClVitaminsMinerals Corn83350-.1--low Soybean meal482400-.1.2-low Soy oil-9000------ Limestone--38-.05--low Dical--1621.06--low Salt--.3-3960-low Vitamins and minerals------high Totals2332001.0.45.4 +++ 50% 40% 6.0% 1.7% 1.8% 0.3% 0.2% 100% SpeciesCP (%) MECa (%) P (%) Na (%) Cl (%) VitaminsMineral Broiler 1-3 wk2332001.0.45.2 +++

20. Considerations for Broiler Nutrition  Large feed complexes  Sourcing materials  All diets are pelleted  Increased feed efficiency

21. Considerations for Broiler Nutrition  Immature birds  6 to 7 wks to market  18 wks to maturity  Microflora not set until 10 d  Enzyme production not maximized until 2 wk

22. Discussion Question Why is lighting important for poultry nutrition?

23. Considerations for Layer Nutrition  Mature birds  18 to 110 wks  Can handle more complex diets  Little growth  Reproduction  Laying hens egg production  Very high calcium requirement. Why? Large egg 75 calories of ME 7.5g of crude protein 2g of calcium

24. Considerations for Turkey Nutrition  Faster initial growth rate than broilers  Higher amino acids (protein) requirements  Higher P and Ca requirements - why?  Hens 16-18 wks for 30 lbs  Toms 20-22 wks for 45 lbs