About Book

Feeds and feeding is the most important and major input in poultry production, and the major means of making production system economical. Different diseases conditions and stress factors are responsible for high morbidity and mortality of present day poultry. Nutritional strategy and proper feed formulation with specific dietary regimen can combat this up to a certain extent. The incidence of various infectious diseases, nervous disorders and metabolic disorders can be minimized through proper feed regimen.Hence, a suitable feeding package, employing diversified tropical feed resources, exactly matching to the need of the poultry and feeding accordingly is required for exploitation of the inherent production potential of poultry birds that will also surely reduce the wastage of feed; stress to the birds and environmental pollution. This book is intended to provide a framework on poultry framing and feeding methods and strategies. It deals with nutrition, diseases control, artemia, litter selection, feed ingredients, poultry products, broiler carcasses and biotechnology.It elucidates new techniques and their applications in a multidisciplinary approach. With state-of-the-art inputs by acclaimed experts of this field, this book will be beneficial for the students, teachers, researchers, farmers, and other professionals, who are interested to strengthen and expand their knowledge about chicken products in fields of poultry science, biotechnology, plant science, and agriculture.

Preface............................................................................................................v

Chapter 1 Selection Methods in Poultry Breeding: From Genetics to Genomics.......................................................................................................1

Abstract...................................................................................................1

1. Introduction............................................................................................2

2. Selection methods.................................................................................3

3. Molecular approaches..........................................................................9

Chapter 2 Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology................................................................18

Abstract.................................................................................................18

1. Introduction..........................................................................................19

2. Nutritional composition of cassava.................................................20

3. Anti-nutritional factors in cassava root..........................................23

4. Physical limitation to the use of cassava meal.............................24

5. Effect of feeding raw/unprocessed cassava to poultry................25

6. Physical processing of cassava for poultry feeding.....................25

7. Chemical processing of cassava for poultry feeding...................27

8. Microbial processing of cassava for poultry feeding...................27

9. Improving the feeding value of cassava through processing....29

10. Conclusion............................................................................................34

Chapter 3 Poultry Litter Selection, Management and Utilization in

the Tropics..................................................................................................46

Abstract.................................................................................................46

1. Introduction..........................................................................................47

2. Selection of poultry litter materials ...............................................48

3. Wood shavings ...................................................................................48

4. Litter management ............................................................................52

5. Management of ammonia in poultry farms..................................55

6. Litter amendments .............................................................................56

7. Processing and utilization of poultry waste ................................57

8. Conclusion ...........................................................................................62

Chapter 4 Artemia, a New Source of Animal Protein Ingredient in Poultry

Nutrition......................................................................................................68

1. Introduction..........................................................................................68

2. What is artemia?.................................................................................68

3. Morphology and ecology..................................................................69

4. Nutrition...............................................................................................70

5. Reproduction........................................................................................71

6. Different kinds of artemia from the nutritional point of view.71

7. Methods of artemia harvesting........................................................72

8. Chemical composition of artemia meal..........................................72

9. Metabolizable energy of artemia meal ..........................................73

10. Protein and amino acids digestibility of artemia meal...............74

11. Artemia meal in broiler diets............................................................75

12. Conclusion ...........................................................................................75

Chapter 5 Evaluation of Soybean Straw as Litter Material in Poultry

Production and Substrate in Composting of Broiler Carcasses....77

1. Introduction..........................................................................................77

2. The study..............................................................................................78

3. Conclusion..........................................................................................102

Acknowledgements...........................................................................102

Chapter 6 Poultry Products with Increased Content of CoQ10 Prepared from

Chickens Fed with Supplemental CoQ10.......................................................................109

1. Introduction ......................................................................................109

2. Ubiquinone.........................................................................................111

3. Complex of CoQ10 with β-cyclodextrine .....................................112

4. Poultry products with increased content of CoQ10 ..................120

5. Conclusions .......................................................................................132

Chapter 7 Soybean as a Feed Ingredient for Livestock and Poultry............138

1. Introduction........................................................................................138

2. Soybean production and consumption .......................................139

3. Primary soybean products for animal feeding...........................140

4. Chemical composition of commonly used soybean products in

animal diets........................................................................................144

5. Utilisation of soybean in animal production .............................147

6. Future challenges of soybean utilisation in animal diets.........148

7. Conclusion .........................................................................................149

Chapter 8 Soybeans (Glycine max) and Soybean Products in Poultry and Swine Nutrition.......................................................................................153

1. Introduction........................................................................................153

2. The nutritional composition of the soybeans and soybean

products used in the feeding of poultry and swine ................154

3. Soybean products for poultry and swine nutrition ..................165

4. Conclusion..........................................................................................168

Chapter 9 In Vitro Antimicrobial Activity of Crude Extracts of Erythrina abyssinica and Capsicum annum in Poultry Diseases Control in the South Western Agro-Ecological Zone of Uganda ...................174

1. Introduction........................................................................................174

2. Materials and methods....................................................................175

3. Conclusions........................................................................................191

4. Acknowledgements...........................................................................192

Citation......................................................................................................195

Index...........................................................................................................197

About Author

Victor Bai pursued his Ph.D. in Animal Biotechnology from Technological University, Chihuahua. He serves as an Associate Professor at University College, Minas Gerais. He has written many articles and research reports on domestic animal physiology, poultry science and animal systems management. His research interests include veterinary immunology and veterinary epidemiology. Bai has attended numerous agricultural conferences and symposiums and has presented 5 papers on livestock production and poultry domestication. He has been awarded the “Outstanding Professor Award” for his excellence in guiding students.