WEB lab. Unggas UGM

Soybeans and its by-products, Soybean Oil and Soybean meal continue to maintain a pace of increased production due to worldwide demand. The USDA World Agricultural Supply and Demand report for September 2006 states that…”for 2005/2006 strong demand for soybeans and soybean meal raises exports and crush and lowers ending stocks”.

Expectations for this year’s soybean crop are in the order of 83 million metric tons in the USA, 53 million in Brazil and 43 million in Argentina, the European Union and China being the primary importers with 41 and 31 million metric tons, respectively.

In the poultry industry, soybean meal is the main source of protein and amino acids in diets. Full-fat soybeans, due to its nutritional characteristics, high level and quality of protein (36 – 42%) and its high level of fat (18 – 22%), are an important source of protein and energy. Both products must be treated with heat in order to inactivate anti-nutritional factors, such as protease inhibitors (trypsin and chemotrypsin), hemagglutinins/ lectins and others. The inactivation of anti-nutritional factors by heating enhances nutrient digestibility.

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Author: Henry R. Wilson – Institute of Food and Agricultural Sciences, University of Florida

A common management tool in the handling of hatching eggs is treatment of the eggs with a fumigant or other type of disinfectant to reduce the number of microorganisms on the shell surface. In addition, sanitation of the hatchery building, hatchery equipment, egg transportation equipment, etc., is critical to good hatchability and high quality hatchlings.

Penetration of the hatching egg shell by microorganisms results in embryonic mortality, weak chicks, high chick mortality, and poor chick growth. The most effective sanitation system involves treating the eggs as soon as they are collected from the nest and before microorganisms penetrate the shell. Several recent research studies have examined the effectiveness, safety and ease of use of common disinfectants currently available for use in hatcheries and on eggs.

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Author: B.L. Damron and D.R. Sloan – Institute of Food and Agricultural Sciences, University of Florida

WATER

Water is probably the most important nutrient for poultry because a lack of adequate supply will adversely affect the bird’s performance more quickly than a shortage of any other nutrient. This is why it is so important to keep an adequate supply of clean, fresh, cool water before the birds at all times. An automatic waterer, placed in the coolest area of the house or pen is probably best for most small-flock operations. If manually filled waterers are used, consideration should be given to the number and filling frequency required to ensure an adequate supply.

Water plays a very important role in digestion and metabolism of poultry. It comprises from 55 to 75% of the bird’s body and about 65% of the egg. There is a strong correlation between feed and water intake. Research has shown that water intake is approximately two times the intake of feed on a weight basis. Water softens feed in the crop to prepare it for grinding in the gizzard. Many chemical reactions necessary in the processes of digestion and nutrient absorption are aided by or require water. As a major component in blood (90%) it serves as a carrier, moving digested material from the digestive tract to all parts of the body, and taking waste products to the points of elimination. As with humans and other animals, water cools the bird’s body through evaporation. Since birds do not have sweat glands, a major portion of their evaporative heat loss occurs in the air sacs and lungs due to rapid respiration.

If medications or other additives are given through the water, care should be taken to accurately measure both compound and water quantities and mix them well before administering. Also, carefully follow label directions as to the length of time the medication should be given. At the end of that period, waterers should be emptied and rinsed.

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