Term
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Definition
| The amount of feed required for 1 pound of body mass |
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Term
| Of total production cost, what percent is contributed by feed cost? |
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Definition
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Term
| How many amino acids are there? |
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Definition
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Term
| What does “essential” amino acid mean? |
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Definition
| the chicken can’t make them itself |
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Term
| how many amino acids are considered "essential for poultry"? |
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Definition
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Term
| What are the “critical” amino acids in poultry? |
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Definition
-Methionine
-lysine
-tryptophan |
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Term
| What fatty acid is considered when formulating poultry feed? |
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Definition
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Term
| Broiler chickens will eat to fill _________________ needs. |
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Definition
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Term
| Is calorie of Kilocalorie used when measuring available energy in feed? |
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Definition
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Term
| What instrument can be used to measure the amount of energy in feed? |
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Definition
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Term
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Definition
| the total amount of energy in the feed |
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Term
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Definition
| the fraction of gross energy not lost as fecal or urinary or gaseous exchange |
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Term
| What is the most common reference to energy in poultry feed formulation? |
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Definition
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Term
| why younger birds need a more nutrient dense feed? |
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Definition
| Because they have a more immature digestive system and eat less per unit of body weight |
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Term
| Why might broilers be grown sex-separate? |
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Definition
| because males are gonna have a higher feed efficiency and grow more rapidly, such that you would wanna give the males a more nutrient dense diet than the females |
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Term
| What are the four main macromolecules and how many kcal/g do they have? |
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Definition
| lipids (9.5), carbohydrates (~4), proteins |
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Term
| Why wouldn’t you just meet your energy needs with protein rich sources? |
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Definition
| because of the expense of proteins |
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Term
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Definition
| Nitrogen-free extract; represents carbohydrates |
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Term
| Why might including fiber in the diet be beneficial for poultry production? |
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Definition
-Increased fiber in the diet can decrease cannibalism and other problems associated with beaks that haven’t been trimmed
-Catabolism, villi height, pathogens
+2-3% fiber in the diet increases gastrointestinal health
+Increases intestinal villi height
+Decreases pathogenic organisms |
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Term
| Why is xanthophyll pigment significant in broiler nutrition in the US? |
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Definition
| Contributes yellow skin, which is preferred by Americans |
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Term
| What common ingredient contribute linoleic acid to poultry feed? |
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Definition
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Term
| some important fat soluble vitamins |
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Definition
vitamins A, D, E, and K
KADE |
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Term
| the “extra caloric” effect of fat in the diet |
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Definition
-Decreases rate of passage, which leads to improved intestinal digestion and absorption
-Lower heat increment
+The reduced heat increment of fat is because the conversion of carbohydrates and proteins to fatty acids is a heat producing process, so adequate levels of dietary fat lowers the energy wasting. The process of converting proteins and carbs to fat wastes energy as heat. |
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Term
| What can you measure to get the amount of crude protein in the diet? |
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Definition
| N content; CP = N content X 6.25 |
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Term
| Why isn't cottonseed used in layers? |
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Definition
| Because it has gossypol, which can discolor yolks, making them unmarketable |
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Term
| What is the protein content of starter, grower, and finisher diets of the broiler? |
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Definition
| 23%, 20%, and 18%, respectively |
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Term
| What trend do you see in the diet formulation as you progress through market weight? |
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Definition
| the protein content of the diet drops |
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Term
| What percent of broiler diets is made up of Corn? |
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Definition
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Term
| What percent of broiler diets is made up of soybean meal? |
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Definition
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Term
| What is an advantage of using fish meal in the diet of layers? |
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Definition
| Provides eggs with omega 3 fatty acids, which are very healthy, since they increase HDL |
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Term
| What is a good, cheap and efficient way to estimate the amount of feed consumed in a poultry house? |
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Definition
| Measuring the amount of water consumed by the birds; birds consume about 2 g of water per 1 g of feed |
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