Macro and Micronutrients in Chicken

Macronutrients:- Nutrients are substances needed for

growth, metabolism, and for other body functions. Since “macro” means large, macronutrients are nutrients needed in large amounts.

The prefix makro is from the Greek and means big or large

Macronutrients are nutrients that provide calories or energy.

Macronutrients

Water Carbohydrates Fats (lipids) Proteins

Water (H2O)

Overlook when formulating rations—assumed animals have access to good quality water EXTREMELY IMPORTANT

Cheapest & most abundant nutrient May lose 100% of body fat, 50% of body

protein and live Lose 10% of body water, dehydration

occurs and may result in death

Cont..

65-85% of body weight at birth

45-60% of body weight at maturity

Many tissues contain 70-90% water

Water sources

Drinking waterFeed Metabolic water produced by oxidation of CHO, fats & proteins

Drinking water

Drinking Pigs = 1.5-3 gal/hd/day Sheep = 1-3 gal/hd/day Cattle = 10-14 gal/hd/day Horses = 10-14 gal/hd/day Poultry = 2 parts water:1 part feed

Feed

Moister contained in poultry feed11 percent

Metabolic Water

Results from the oxidation of organic nutrients in the tissues

- 1 g of carbohydrates = .6 g of water

- 1 g of protein = .4 g of water- 1 g of fat = 1 g of water

- May account for 5-10% of total water intake

Water Loss

Urine Feces Lungs (latent heat)/heat of evaporation Skin Egg production

Factors Affecting Water Intake Temperature & humidity Dietary factors

High moisture feeds reduce water intake

Fiber, DM intake, salt, and protein increase water intake

Water Absorption

Readily absorbed Monogastrics/Ruminants: Jejunum, Ileum,

Cecum, Large Intestine

CARBOHYDRATES (CHO)

Definition: Hydrates of carbon formed by combining CO2 and H2O photosynthesis

Primary component found in livestock feeds 70% of DM of forages 80% of DM of grains

Serve as source of energy or bulk (fiber) in the diet

Sources of CHO

Cereal Grains

Most feedstuffs of plant origin are high in CHO content

Types of CHO

Monosaccharides: 1 sugar molecule Glucose

Primary sugar body uses for fuel Fructose

Found in honey (75%), fruits, and cane sugar Sweetest sugar

Present in low concentrations in animal feedstuffs

Monosaccharide (Glucose)

Contn..

Disaccharides: 2 sugar molecules linked by a glycosidic bond Lactose (galactose + glucose)

Milk sugar Sucrose (fructose + glucose)

Table sugar

Present in higher concentrations in animal feedstuffs

Disaccharide (Sucrose)

cont…

Oligosaccharides: group of CHO consisting of 2-10 sugar groups

Present in feed ingredients Fructooligosaccharides (Inulin) Galactooligosaccharides:

Cont..

Oligosaccharides Not hydrolytically digested or digested by

the action of mammalian enzymes Fermented by beneficial bacteria present in

GIT “Functional Feed Ingredient”: foodstuffs

which, apart from their normal nutritional value, are said to help promote or sustain healthiness PREBIOTIC

Soybean Oligosaccharides

Fructooligosaccharides (Inulin)

Cont..

Polysaccharides: many sugar molecules linked by a glycosidic bond Starch: storage form in plants

Cellulose: most abundant CHO in nature

Hemicellulose: principle component of plant cell wall

Polysaccharides

Cont..

Function of CHO

Source of energy

Source of heat

Building block for other nutrients

CHO Digestion

Dietary CHO must be converted to be absorbed Simple sugars (monosaccharides)

How? Action of amylase enzyme

Salivary amylase (swine, poultry) Intestinal amylase

Action of other disaccharidases Produced by mucosal lining of duodenum

CHO Absorption

Once simple sugars are formed, they are absorbed rapidly by small intestine

Then monosaccharides diffuse into the portal vein which transports them to sites of metabolism

LIPIDS

Insoluble in water but soluble in organic solvents

Dense energy source: 1 g fat = 9.45 kcal GE 1 g protein = 4.5 kcal GE 1 g CHO = 4.2 kcal GE

Thus, fat produces 2.25 times the energy than CHO

Lipids

Triglyceride: primary storage form of lipids

Saturated fatty acids: contain no double bonds

Unsaturated fatty acids: contain 1 or more double bonds

Sources of Lipids (EFA)

Most feeds contain low levels > 10%

Unprocessed oil seeds (soybean, cottonseed, sunflower seed) contain up to 20% fat

Traditionally, if additional fat is needed it is added to the diet Animal fats Vegetable oils

Structure of lipids

Cont..

Fats = solid at room temp = animal origin saturated

Oils = liquid at room temp = plant origin unsaturated

Functions of Lipids

Dietary energy supply

Source of insulation & protection

Source of essential fatty acids (EFA)

Carrier for fat soluble vitamins

EFA

Essential fatty acids (EFA): Those fatty acids that an animal requires, but which it cannot synthesize in adequate amounts to meet the animal’s need Linoleic Linolenic

-Arachidonic Physiological needs:

Cell membrane structure Synthesis of prostaglandins which control blood pressure

and smooth muscle contractions Deficiency:

Scaly, flaky skin (Poor feather growth) Poor growth

Lipid Digestion

Occurs in the small intestine (duodenum)

Bile produced by liver emulsifies fat

Pancreatic lipase (enzyme) breaks apart fat for absorption

Lipid Absorption

Monoglycerides (MG)—absorbed into SI mucosal cells

Free Fatty Acids (FFA)—absorbed into SI mucosal cells or enter blood circulation directly

Very efficient Absorption rates range from 70-96%

Generally, oils (unsaturated fats) are absorbed more completely that fats (saturated fats)

PROTEINS

DEFINITION: Protein are long chains of amino acids

(AA)- Formed by peptide linkages

Amino group + carbon skeleton

Principal constituent of organs and soft tissues

Highest concentration of any nutrient, except water,

in the body of all living organisms and animals

Required for life

Sources of Protein

Most common feedstuffs contain some protein

KEY: to combine feedstuffs into the diet so that AA requirements are met e.g. Using a corn-soybean meal diet for pigs

Structure

Protein (2 AA joined by peptide bond between carboxyl and amino group

Categories of Protein

1. Essential Amino Acids (EAA): required in the diet cannot be synthesized at a rate sufficient to

meet the nutritional requirements

2. Nonessential AA animal can produce enough to meet it’s

requirements

3. Semi-essential AA Animal can not always produce enough

to meet its requirements

Essential AA

PVT TIM HALL (KNOW!)• Phenylalanine• Valine• Threonine

• Tryptophan• Isoleucine• Methionine

• Histidine

• Arginine

• Lysine

• Leucine

Critical amino acids

Methionine Arginine Lysine Threonine Tryptophan Isoleucine

Limiting amino acids

Lysine Methionine Cystine + methionine

Functions of Protein

Basic structural units Collagen, blood, elastin

Body metabolism Enzymes, hormones, immune system,

hereditary transmission Production

Meat, milk, skin/hair

Protein Deficiency

Reduced growth & feed efficiency

Infertility

Reduced birth weights

Reduced milk production

Protein Digestion

Proteins must be broken down into AA for absorption in the GIT

Exception! Early in life (> 48 h after birth) proteins from milk (immunoglobulin's) can be absorbed intact across the intestinal epithelium

Monogastric Protein Digestion Stomach: HCl unfolds (denatures) proteins

and activates pepsinogen secreted by stomach to pepsin Pepsin begins protein digestion to peptides (short-chain proteins)

Small intestine: enzymes (trypsin) break peptides into AA

AA are absorbed in anterior part of the small intestine Jejunum and ileum

AA are absorbed and transported to tissue via blood

Specifications For Broiler Feeds(BIS Standards 2007)

No Nutrient Unit Pre Starter

Starter Finisher

1 Moisture Max% 11.0 11.0 11.0

2 Crude protein Min % 23.0 22.0 20.0

3 Ether Extract Min % 3.0 3.5 4.0

4 Crude Fibre Max% 5.0 5.0 5.0

5 Acid Insoluble Ash

Max% 2.5 2.5 2.5

6 Salt as NaCl Max % 0.5 0.5 0.5

7 Lysine Min% 1.3 1.2 1.0

8 Methionine Min% 0.5 0.5 0.45

9 Methionine+ cystine

Min% 0.9 0.9 0.85

10 Metabolizable energy

Min%Kcal\kg

3000 3100 3200

Specifications For layer Feeds (BIS Standards 2007)

No Nutrient Unit Chick Grower

Layer Phase I Phase II

1 Moisture Max% 11.0 11.0 11.0 11.0

2 Crude protein Min % 20.0 16.0 18.0 16.0

3 Ether Extract Min % 2.0 2.0 2.0 2.0

4 Crude Fibre Max% 7.0 9.0 9.0 10.0

5 Acid Insoluble Ash

Max% 4.0 4.0 4.0 4.5

6 Salt as NaCl Max %

0.5 0.5 0.5 0.5

7 Lysine Min% 1.0 0.7 0.7 0.65

8 Methionine Min% 0.45 0.35 0.35 0.30

9 Methionine+ cystine

Min% 0.7 0.6 0.6 0.55

10 Metabolizable energy

Min%Kcal\kg

2800 2500 2600 2400

Micronutrients in poultry

Micronutrients in poultry Minerals and vitamins are ca them. Minerals and Vitamins are called

micronutrients since they are needed in SMALL amounts.

Minerals

Inorganic components of the diet

Can not be synthesized or decomposed by chemical reactions

Total mineral content is called “ash”

Makes up 3-5% of the body weight

Sources of Minerals

Forages usually considered good sources of minerals Largely dependant on soil conditions

Grains are fair source of P, but low in other minerals

Mineral premixes Mineral blocks

What do minerals do in our body?

Influence fluid balance Regulate blood pressure Role in muscle contraction Direct nerve impulse transmission Used to make hormones Aids in building strong bones and teeth Each one has specific roles in body

Categories of Minerals

Macro Minerals: Minerals normally present at greater levels in animal body or needed in large amounts in the diet (found in concentrations > 100 ppm) Calcium (Ca) Phosphorus (P) Sodium (Na) Chloride (Cl) Magnesium (Mg) Potassium (K) Sulfur (S)

Categories of Minerals

Micro (Trace) Minerals: Minerals normally present at low levels in animal body or needed in small amounts in the diet (found in concentrations < 100 ppm) Cobalt (Co) Copper (Cu) Fluoride (Fl) Iodine (I) Iron (Fe) Manganese (Mn) Molybdenum (Mo) Selenium (Se) Zinc (Zn)

Functions of Mineral

Skeletal formation and maintenance (Ca, P, Mg, Cu, Mn)

Protein synthesis (P, S, Zn) Oxygen transport (Fe, Cu) Fluid balance—osmotic pressure (Na, Cl, K) Acid-base balance regulation (Na, Cl, K) Activators or components of enzyme

systems (Ca, P, K, Mg, Fe, Cu, Mn, Zn) Mineral-Vitamin relationships (Ca, P, Co, Se)

Macro Mineral Deficiencies

Ca and P Loss of appetite and weakness Rickets (young birds )

Layers : Decreased egg production Cage layer fatigue Reduced egg size Poor shell quality Blood spot Yolk mottling

Breeders:- Decreased hatchability Poor performance of offspring

Sodium (Na) and Chloride(Cl)

Loss of appetite, Growth retardation, poor feed utilization

Decrease in fluid volume Gonadal inactivity Reduced egg production & hatchability Cannibalism Molting in layers

Potassium

Reduced appetite, depressed growth, muscular weakness and paralysis

Intracellular acidosisTitanic seizureReduced egg production and shell quality

Magnesium

Anorexia and depressed growth Poor feathering, panting and gasping Hrperirritabilty,tetany,muscular in

coordination Decreased egg production, egg weight

and shell quality

Iron (Fe)

Macrocytic and hypochromic anemia Low growth rate Poor feathering Depigmentation of feathers Embryonic mortality (9 to 15 days )

Manganese

Perosis (chondrodystrophy) Thickened and enlarged hock joints Micromelia in breeders Ataxia and star gazing posture

Zinc (Zn)

Decrease in weight of lymphoid organs Retarded growth in young chicksBreeders: Reduced hatchability, Embryonic

abnormalities, Reduced feed intake, poor feathering

Copper (Cu)

Anemia Enlargement ,thickening and rupture of

aorta due to defective elastin formation Fragile long bones and lameness Shell less and misshapen eggs Embryonic mortality at 3-4 days

Iodine (I)

Enlargement of thyroid gland Poor growth, egg production, egg size Abnormal lacy feathers Accumulation of fat Decreased hatchability Decreased sperm count

Selenium (Se)

Exudative diathesis Nutritional muscular dystrophy Pancreatic dystrophy

Tolerance and toxic levels and symptoms and lesions of mineral toxicity in chicken

Mineral Tolerable level Toxic level

Toxic symptoms

Calcium Growers 1.2 %Layers 5 %

Def. of PhosphorusDef .of other minerals (Mg,Fe,I,Zn,Mn)

Phosphorous 0.8 % (NPP) Def.of Ca, Def .of other minerals (Mg,Fe,I,Zn,Mn)

Sodium Layers -0.12 0.9% Reduced growth & egg prod. ,wet litter

Chloride Layers -0.12 1.5% Reduced growth

Potassium 2.0% Wet litter

Magnesium chicks- 0.3%Adults-0.5%

1.0% Poor growth,low egg prod.,poor egg shell quality

Cont..

Mineral Tolerable level Toxic level Toxic symptoms

Cobalt 10mg/kg 100mg/kg Reduced growth

Copper 300mg/kg 800mg/kg Necrosis of liver,destrction of vit.E, gizzard erosions

Iodine 300mg/kg 500mg/kg Goiter, reduced egg prod., egg size and hatchability

Iron 1000mg/kg 4500mg/kg Adsorbs vitamins ,formation of insoluble phosphates

Manganese 2000mg/kg 4000mg/kg Poor growth

Selenium 2mg/kg 10mg/kg Poor growth, low egg prod .

Zinc 1000mg/kg 1500mg/kg Muscular dystrophy, reduced bone ash

Specifications For Broiler Feeds(BIS Standards 2007)

No Nutrient Unit Pre Starter

Starter Finisher

1 Calcium Max% 1.0 1.0 1.0

2 PhosphorousAvailable P

Min % 0.70.45

0.70.45

0.70.45

3 Manganese Min mg 100 100 100

4 Iodine Min mg 1.2 1.2 1.2

5 Iron Min mg 80.0 80.0 80.0

6 Copper Min mg 12.0 12.0 12.0

7 Selenium Min mg 0.15 0.15 0.15

8 Zinc Min mg 80.0 80.0 80.0

Specifications For layer Feeds (BIS Standards 2007)

No Nutrient Unit Chick Grower Layer Phase I phase II

Calcium Max% 1.0 1.0 3.0 3.5

2 PhosphorousAvailable P

Min % 0.70.45

0.650.40

0.650.40

0.650.40

3 Manganese Min mg 70 60 60 60

4 Iodine Min mg 1.0 1.0 1.0 1.0

5 Iron Min mg 70 60 60 60

6 Copper Min mg 12.0 9.0 9.0 9.0

7 Selenium Min mg 0.15 0.15 0.15

8 Zinc Min mg 60 60 60 60

Mineral Absorption

Minerals are converted to their ionic form and absorbed in the small intestine

Vitamins

Organic substances required by the animal in very small amounts

Necessary for metabolic activity but not part of body structure

Content varies greatly in the feed Requirements depend on species

Types of Vitamins

Fat-soluble vitamins Vit A (carotene): vision Vit D: Ca, P absorption Vit E (tocopherol): antioxidant Vit K (menadione): blood clotting

Vitamin A

Discovered in 1913 by McCollum and Davis

Essential for vision, healthy epithelial tissues, and growth

Sources: milk, cheese, cream, butter, eggs, liver Beta carotene – A molecule normally can yield two molecules of retinol

One ICU of vitamin A =0.3mg of retinol or 0.55 mg of retinol palmitate

Forms of vitamin A

Form of vitamin Activity

Retinol 3.33 IU

Retinol acetate 2.91 IU

Retinol palmitate 1.82 IU

Beta carotene 1.67 IU

Functions

Vision (Rhodopsin formation) Bone growth Reproduction Epithelial integrity Immunological response

Absorption, transport and metabolism

Retinyl esters (RE) hydrolyzed into retinol & absorbed in to mucosal cell.

RE (liver) are hydrolyzed by enzymes n free retinol is transported by retinol binding protein (RBP) to tissues

Liver contains as much as 95% of vitamin in body

Deficiency

Reduced growth Decrease in resistance to diseases Eye lesions and muscular in co-

ordination Decrease in egg production Degeneration of mucus membrane

Vitamin D

Named by McCollum in 1925 The “Sunshine Vitamin,” synthesized with the

help of sunlight also named as antirachitic vitamin

Aids in mineralization of bones Sources: milk, butter, juices, cereal, chocolate,

veal, beef, egg yolks, and fatty fish One ICU of vit.D=0.025mg of vitamin D Two forms Ergocaciferol ( D2) and Cholecalciferol ( D3), Cholecalciferol is more potent (30 times)

Functions

Enhancement of intestinal absorption Elevates plasma Ca and P levels Helps in regulation of immune cell

formation

Absorption, transport and metabolism

Active form of vitamin D3 is formed in the kidney under the influence of PTH during reduced calcium levels

Vitamin D is absorbed in presence of bile & reaches rapidly to liver via circulation

Deficiency

Rickets ,soft beak,claws,leg and other bones

Depigmentation of feathers Reduced egg production Thin shelled or shell less eggs Reduced hatchability Embryonic mortality in chicks (18-

19Days)

Vitamin E

Discovered by Evans and Bishop in 1922 Source: polyunsaturated plant oils (margarine

and salad dressing), green leafy vegetables, whole grains, egg yolks, nuts, and fatty meats

One ICU of vit.E = 1mg of dl- tocopherol acetate or 0.909 mg of dl tocopherol

Functions functions as an antioxidant Enhance disease resistance in chicken Involved in cell oxidation

Forms of vitamin E

Form Activity DL-a-Tocopheryl acetate

1.00 IU

D –a-Tocopheryl acetate

1.36 IU

D-a-Tocopherol 1.49 IUDL-a-Tocopherol 1.10 IUD-v-Tocopherol 0.07 IUTocotrienols 1.30 IU

Deficiency

Exudative diathesis Encephalomalacia/crazy chick disease Muscular dystrophy Sterility in males

Vitamin K

Discovered by Henrik Dam in 1929

Main role is in synthesis of blood clotting proteins.

Sources: liver, green leafy vegetables, milk, and cabbage-type vegetables. The bacteria in our GI tracts can also make vitamin K

Forms of vitamin K

Form of vitamin Activity Phylloquinone (K1) 100 %Menaquinone (K2) 100 %Menadione (K3) 60 %

Functions

Required for blood clotting Prothrombin is converted to thrombin

facilitate conversion of soluble fibrinogen in to insoluble fibrin

Synthesis of proconvertin,plasma thromboplastin & Stuart factor

Deficiency

Impaired blood clotting Severe internal hemorrhages Gizzard erosion

Water soluble

Thiamine Riboflavin Niacin Pyridoxine Pantothenic acid Biotin Choline Folic acid Vitamin B12

Vitamin C

Thiamine (B1)

Discovered by Eijkman in 1897 Essential for release of energy from

nutrients during oxidation Plays important role in nucleic acid

synthesis Essential for membrane integrity and

function of nerve cell Concerned in synthesis of acetyl choline

& fatty acids

Sources

Cereal byproducts like rice germ, wheat bran, peanut meal, cane molasses and alfalfa

Deficiency

Polyneuritis Loss of appetite Opisthotonous Cardiac abnormalities Star gazing and frequent convulsions

Riboflavin (B2)

Discovered by Warburg and Christian in 1932 Essential for generation of energy during the

metabolism of CHO and fats Facilitate biological oxidation –reduction reactions Sources :- Yeast ,liver, milk and eggs Hence this vitamin is extremely critical and

required to be supplied in diets of chicken

Deficiency

Curled toe paralysis Retarded growth, leg paralysis Reduced egg production Reduced hatchability

Niacin

Isolated by Warburg and Christain in 1936 Essential for release of energy from nutrients Important for biosynthesis of nucleic acid Forms of niacin 1)Nicotinic acid 2)Nicotinamide Sources: cereal grains and grain byproducts Oilseeds Animal protein sources

Deficiency

Enlargement of tibiotarsal joint, poor feathering,dematitis of feet & head

Reduced feed intake & growth rate in chicks

Black tongue- inflammation of mouth & esophagus

Loss of weight, reduced egg production & hatchability in layers

Pyridoxine (B6 )

Deficiency first discovered by Goldberger and Lillee in 1926

Requirement increases with level of protein,aminoacids and their ratio in diet

Supplemental vitamin B6 may be essential in corn soya diet

Concerned in amino acid biosynthesis and catabolism

Essential for synthesis of biogenic amines Essential for energy production from metabolism

of carbohydrates, fats and proteins

Forms of pyridoxine

Pyridoxal Pyridoxol Pyridoxamine

Sources

Widely distributed in most foods viz.muscle,meats,liver green leafy material and whole grains

Deficiency

Characteristic posture with wings slightly spread and head resting on ground

Birds run aimlessly Reduced appetite, growth and poor

feathering Marked increase in gizzard erosion Hyper excitability Reduction in egg production &

hatchability

Pantothenic acid

Discovered by Norris and Ringrose in 1930 Sensitive to moist heat-pelleting may cause loss Plays important role in the form of coenzyme A &

acetyl carrier protein Enhances antibody titers by incorporation of amino

acids in blood & albumin Essential for synthesis of acetyl choline Biosynthesis of hemoglobin Forms of Pantothenic acid

D-PantothenateDL-Pantothenate

Sources

Cereal byproducts like rice germ, wheat bran, peanut meal, cane molasses and alfalfa

Deficiency

Reduced growth & poor feed conversion Poor feathering Dermatitis at the corner and near the

beak Dermatitis of feet Reduced hatchability & embryonic

mortality during last phase of incubation Edematous embryos with subcutaneous

hemorrhages

Folacin

Deficiency symptoms first recorded by Wills in 1951 Sensitive to light & heat High protein diets infested with moulds &

supplementation of diets with sulpha drugs increases the dietary requirement

Forms of Folacin Folic acid

Polyglutamyl folacinsFunction: Plays key role in transfer of single carbon units as

tetrahydropholic acid Required for maintaining immune system

Deficiency

Anemia ,poor growth Depigmentation of colored feathers Poor hatchability & increased embryonic

mortality during last days of incubation Abnormal development of hyaline

cartilage

Biotin (vitamin H)

Discovered by Allison, Hoover and Burk in 1933 Bioavalabity more from vegetable feed ingredients

than animal sources available in two forms as D-Biotin and DL-Biotin

Pelleting has little effect on biotin content in the feeds

Involved in conversion of CHO to proteins Essential for normal blood glucose level Functions in transcarboxilation ,protein

synthesis,deamination and nucleic acid metabolism Coenzyme in metabolism of linoleic acid

Deficiency

Utilization of biotin reduced if feed contains mould or rancid fats

Poor growth & feed efficiency,ataxia,crooked legs & parrot beak

Dermatitis, disturbed & broken feathers Reduced hatchability in breeders

Cynocobalamine(B 12)

Identified as unknown factor by Minor & Murphy in 1926

Found in abundance in plant feed ingredients

Cobalt is integral part of the vitamin(4.5%) Functions Transamination & biosynthesis of nutrients

like choline,methionine & Folacin Concerned in synthesis of

purines,pyrimidines & proteins

Deficiency

Reduced hatchability & embryonic mortality

Anemia, gizzard erosions ,fattiness of heart liver & kidney

Reduction in egg weight Reduced feed intake, feed efficiency &

poor growth of feathers Nervous disorders

Choline

Discovered by Strecker in 1862 Synthesized in liver, highly hygroscopic Requirement increases with increase levels

of dietary protein or fat Functions Structural component of cell Constituent of phospholipids, plays

important role in metabolism Prevents fatty liver by mobilization of fat as

lecithin

Sources

Fish ,cereal products & oil seed meals

Deficiency

Perosis in young chicks Fatty liver

Vitamin c (Ascorbic acid)

1747 James lind ,Scottish Naval Surgeon Discovered Two forms Reduced form Ascorbic Acid &

dehydroxyascorbic acid Reduced form oxidized to dehydroascorbic acid Readily destroyed by oxidation Functions Collagen synthesis Electron transfer in the cell Important role in metabolism of tyrosine Stimulate phagocytic activity & antibody formation Synthesis of carnitine Essential for steroid synthesis

Toxicity of vitamin A,D3 & E

Vitamin Toxic level Symptoms /lesions

A 2,000,000 IU/kg Antagonizes absorption of vitamin D3 & E

D3 300,000 IU/kg Hypercalcimia,mineralization of soft tissue

E 40,000 IU/Kg Poor growth ,soft tissue mineralization

Specifications For Broiler Feeds(BIS Standards 2007)

No Nutrient Unit Pre Starter

Starter Finisher

1 Vitamin A Min IU 11000 11000 10000

2 Vitamin D3 Min IU 3000 3000 300

3 Vitamin B1 Min mg 2.5 2.5 2.5

4 Vitamin B2 Min mg 6.0 6.0 6.0

5 Pantothenic acid

Min mg 15.0 15.0 15.0

6 Niacin Min mg 40.0 40.0 40.0

7 Biotin Min mg 0.15 0.15 0.15

8 Vitamin B12 Min mg 0.015 0.015 0.015

9 Folic acid Min mg 1.0 1.0 1.0

10 Choline Min mg 500 500 500

11 Vitamin E Min mg 30.0 30.0 30.0

12 Vitamin K Min mg 1.5 1.5 1.5

13 Vitamin B6 Min mg 5.0 5.0 5.0

14 Linoleic acid % 1.1 1.1 1.1

Specifications For layer Feeds (BIS Standards 2007)

No Nutrient Unit Chick Grower

Layer phase I phase II

1 Vitamin A Min IU 9000 8000 8000 8000

2 Vitamin D3 Min IU 1800 1600 1600 1600

3 Vitamin B1 Min mg 2.0 1.5 1.0 1.0

4 Vitamin B2 Min mg 6.0 5.0 5.0 5.0

5 Pantothenic acid

Min mg 10.0 9.0 7.0 7.0

6 Niacin Min mg 40.0 20.0 20.0 20.0

7 Biotin Min mg 0.10 0.10 0.10 0.10

8 Vitamin B12 Min mg 0.010 0.008 0.008 0.008

9 Folic acid Min mg 1.0 0.5 0.5 0.5

10 Choline Min mg 500 200 400 400

11 Vitamin E Min mg 15.0 10.0 10.0 10.0

12 Vitamin K Min mg 1.5 1.5 1.5 1.5

13 Vitamin B Min mg 3.0 3.0 3.0 3.0

14 Linoleic acid % 1.0 1.0 1.0 1.0

Thank you