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The right feed at the right time
Training “Expert Broiler Farm Management” ‐ Part 1 ‐
Dr. T. (Teun) Veldkamp
Tuesday April 25th 2017 at Medion’s office in Bandung
Thursday April 27th 2017 at IPB in Bogor
Overview
Thermal neutral zone
Heat stress
Past and present
Evaluation of nutrients and recommendations for use of feed ingredients in hot climate
(Evaluasi dan rekomendasi bahan nutrient yang dipakai di iklim panas)
2
Thermal neutral zone
Adalah temperatur dimana laju metabolisme minimal dan dipertahankan dengan bahan energy minimal.
Jumlah maximum dari net energy tersedia akan dipakai untuk berkembang dan tumbuh.
Temperatur rectal pada ayam sebagai comfort zone adalah 40-40.5 oC.
Temperatur udara dan lantai arus seimbang untuk tempat duduk dan berdiri ayam dalam comfort zone.
3
Effective ambient temperate
4
Temperature, humidity, heat stress
5
Desired temperature with age
6
0
5
10
15
20
25
30
35
40
0 7 14 21 28 35 42
Temperature (oC)
Average TemperatureIndonesia
Effect of heat stress
7
Effect of heat
Reduction in heat loss
Thermoregulation mechanism starts
Increase in body temperature
Direct effects
Increase the rate of heat loss
- hold wings wide open
- increase in water consumption
- increase in respiratory rate (panting)
The factor limiting growth or production is energy intake
Indirect effects
Reduce the production of heat
- reduction in activity
- reduction in production of extra heat
- reduction of feed intake
- reduction of protein synthesis
Past and present
8
Past and present
Effect on susceptibility to heat stress
9
Efek dari heat stress pada performans
Unggas
Fee intake berkurang dan berkaitan dengan parameter produksi
Pengurangan produksi relative lebih besar dari pada pengurangan feed intake
● Changes in hormonal regulation: corticosterone, T3 and T4 (particularly in broilers)
● Lower protein and increased fat deposition
● Increased breathing frequency
● Induction of respiratory alkalosis
● Negative mineral balances
● Changes in gut wall integrity: increased gut permeability
10
Effect of heat stress on poultry
performance
Main nutrients and ingredients affected
● Energy level and energy source energy evaluation, reduction of heat production
11
Effect nutrients and ingredients, heat
production - energy
12
}The difference
between AME and
NE gives the heat
increment per raw
material{Basal metabolism
Dietary induced
thermogenesis
Thermoregulatory
Physical activity
Effect of heat stress on poultry
performance
Main nutrients and ingredients affected
● Energy level and energy source energy evaluation, reduction of heat production
● Amino acid level and amino acid profile
● Mineral levels urinary losses and respiratory alkalosis
● Feed ingredients reduction of corticosterone levels, improving gut barrier function and cell osmolarity
13
Effect of heat stress on poultry
performance
Reduce (internal) heat production
Increase the removal of produced heat – management
Increase dietary nutrient levels to compensate for lower feed intake
Reduce the concentration of corticosterone
Prevent the induction of respiratory alkalosis, increase blood pH (alkalosis)
Maintain gut barrier function, cell osmolarity and cell function, leaking gut and loss of minerals betaine
Reduce effects of mycotoxins, in hot, humid climates
14
Nutritional strategies for reducing heat
load
Improve water supply
Energy: increase nutrient density
Alter protein/energy ratio
Improve amino acid balance
Use fat instead of carbohydrates as energy source
Add extra vitamins
Alter the anion/cation balance (dEB)
Offer good quality pellets instead of mash
15
Improve water supply
Water requirements:
● Thermo neutral: 1.6 – 2.0 x feed intake
● High temperature: 3 – 4 x feed intake
● Rule: per nipple flow rate should be: age of birds + 20 ml/minute
● Fresh and cool !
● Add salts
16
Energy: effective (NET) Energy System
MEintake – EEintake = heat production
To minimize heat output, increase EE/ME by decreasing crude protein and increasing digestible crude fat
17
Amino acid content in feed in relation to
requirement
18
Use essential amino acids to reduce CP content
Nutritional strategies for reducing heat
load
Arginine:lysine ratio
19
Temperature oC 18-26 25-35
Ratio arg:lys 1.10 1.37 1.10 1.37
Body weight gain, g 1503 1513 1450 1468
Feed intake, g 3398a 3471a 3163b 2984b
Feed conversion ratio 2.263a 2.303a 2.188a 2.034b
Brake et al., 1998, day 20-47
Nutritional strategies for reducing heat
load
Betaine
20
Added betaine, g/kg 0.0 1.0 2.0
Body weight, g 2093b 2116ab 2158a
Feed conversion ratio 1.660 1.673 1.639
% carcass 80.70 80.65 80.53
% breast meat 17.44b 18.21a 18.30a
Enting et al., 2007, male and female Ross 308 chickens, day 0-40
Nutritional strategies for reducing heat
load
Add extra vitamins
● Vitamins A, D, E, C and folic acid are known to reduce the effects of heat stress.
● It is well known that vitamin C enhances antioxidant activity of vitamin E.
● 250 mg ascorbic acid/kg feed improves growth, feed efficiency and liveability at high but not at low temperature (Kutlu & Forbes, 1993).
● 15,000 IU Vit A and 250 mg Vit E in combination helped to overcome heat stress (Sahin et al., 2002)
21
Nutritional strategies for reducing heat
load
Add extra vitamins
22
Vitamin C, mg/kg 0 150 300
Weight gain, g/week 215.5b 234.9a 222.0b
Feed intake, g/week 285.8b 319.6a 298.2ab
Feed conversion ratio 1.326 1.350 1.346
Corticosterone, ng/ml 11.6a 5.5b 9.0ab
H:L ratio 0.378a 0.168b 0.155b
McKee and Harrison, 1995, day 0-17
Nutritional strategies for reducing heat
load
Alter the anion/cation balance
● Panting results in an increased loss of CO2 and depletion of blood bicarbonate (Gormon and Balnave, 1994), inducing a metabolic requirement for bicarbonate ion (Teeter et al., 1985)
● Increasing the sodium or potassium content of drinking water increase water consumption by 85% resulting in greater weight gain (Smith and Teeter, 1989)
23
Nutritional strategies for reducing heat
load
Minerals – respiratory alkalosis
24
Treatment Weight gain, g
Feed intake, g
FCR Mort, %
Control 1107c 2063d 1.86a 33a
NH4Cl 1275ab 2308ab 1.81c 18b
NaHCO3 1332a 2394a 1.80c 15b
Na2CO3 1311ab 2366ab 1.80c 14b
Na2SO4 1285ab 2318ab 1.80c 15b
KHCO3 1237b 2241b 1.80c 24ab
K2CO3 1154c 2110cd 1.83b 33a
K2SO4 1133c 2079d 1.84b 30a
Ahmad et al., 2005; all treatments: 250 mEq/kg; NH4Cl: 50
mEq/kg
Nutritional strategies for reducing heat
load
Offer good quality pellets in place of mash
● Energy required for eating is reduced by 67% when pellets are fed – less time and activity at the feed trough (Jensen et al., 1962).
● Avoid mycotoxins in diets for broilers (risk at high temperatures and high humidity)
25
Summary
Not only changes in management but also changes in feed
composition can help to reduce negative effects of heat stress
Reduction of internal heat production: limit crude protein
Broilers in heat stress situations have their response to energy
increased and their response to lysine decreased. Optimum ratio
between amino acids and energy should be increased during heat
stress
Mineral and vitamin requirements change during heat stress, add
NaHCO3, and KCl or another Cl source and increase dietary P to
reduce respiratory alkalosis
Add vitamin C to reduce corticosterone levels (performance and
immune function)
Improve gut barrier function and use components that work on cell
osmolarity
Combinations of measures26