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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. Minerals and Vitamins are called micronutrients since they are needed in SMALL amounts.
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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
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