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

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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

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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

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Effect nutrients and ingredients, heat

production - energy

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}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

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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

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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

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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

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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

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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

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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

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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)

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Nutritional strategies for reducing heat

load

Add extra vitamins

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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)

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Nutritional strategies for reducing heat

load

Minerals – respiratory alkalosis

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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)

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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

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