[Dr.S.Sridhar]

👍

[Udumula Kranthi kumar]

good information

[Muhammad Ahmad]

Of course. This is a complex question because the exact shrinkage percentage depends on the final moisture content the grain achieves, which is determined by the storage conditions.

However, based on the principles of grain equilibrium moisture content (EMC), we can provide a strong estimate.

The expected shrinkage for corn stored at 15% moisture under your stated conditions (35–49°C and 60–70% Relative Humidity) is approximately 1.5% to 3.0% by weight.

Here is a breakdown of why:

1. The Key Concept: Equilibrium Moisture Content (EMC)

Grains are hygroscopic; they gain or lose moisture until they are in balance with the temperature and relative humidity of the air surrounding them.

· Your initial moisture is 15%.

· Your storage conditions (~35°C & ~65% RH) have an EMC for corn of about 12.5% – 13.5%.

This means the corn will slowly lose moisture until it reaches this lower level.

2. The Shrinkage Calculation

Shrinkage is calculated based on the amount of water lost.

Formula: Shrinkage (%) = (Initial Moisture – Final Moisture) / (100 – Final Moisture) * 100

Let’s calculate for a final moisture of 13.0%:

Shrinkage= (15 – 13) / (100 – 13) * 100

=(2) / (87) * 100

=2.3%

Using this formula:

· Shrinking to 12.5% results in ~2.9% weight loss.

· Shrinking to 13.5% results in ~1.7% weight loss.

This gives us the range of 1.7% to 2.9%, which we can round to ~1.5% to 3.0% to be safe.

Critical Considerations & Risks

1. Mold & Spoilage Risk: This is a major concern. Storing corn at 35–49°C is dangerously high. While the low humidity helps dry it, any hotspots or moisture condensation (from temperature fluctuations) can lead to rapid mold growth, which would cause much higher losses than the simple moisture shrinkage.

2. Air Flow (Aeration): The rate and uniformity of drying depend entirely on whether the silo has aeration. Without it, the grain will not reach a uniform moisture level, and the risk of spoilage skyrockets.

3. Temperature Fluctuations: The wide temperature range (35–49°C) can cause moisture migration within the silo, leading to wet spots and spoilage.

In summary: While the expected moisture loss shrinkage is around 1.5-3.0%, the actual total losses in your scenario are likely to be higher due to the significant risk of spoilage in such warm storage conditions. Proper aeration is critical to managing this risk.Of course. This is a complex question because the exact shrinkage percentage depends on the final moisture content the grain achieves, which is determined by the storage conditions.

However, based on the principles of grain equilibrium moisture content (EMC), we can provide a strong estimate.

The expected shrinkage for corn stored at 15% moisture under your stated conditions (35–49°C and 60–70% Relative Humidity) is approximately 1.5% to 3.0% by weight.

Here is a breakdown of why:

1. The Key Concept: Equilibrium Moisture Content (EMC)

Grains are hygroscopic; they gain or lose moisture until they are in balance with the temperature and relative humidity of the air surrounding them.

· Your initial moisture is 15%.
· Your storage conditions (~35°C & ~65% RH) have an EMC for corn of about 12.5% – 13.5%.

This means the corn will slowly lose moisture until it reaches this lower level.

2. The Shrinkage Calculation

Shrinkage is calculated based on the amount of water lost.

Formula: Shrinkage (%) = (Initial Moisture – Final Moisture) / (100 – Final Moisture) * 100

Let’s calculate for a final moisture of 13.0%:
Shrinkage= (15 – 13) / (100 – 13) * 100
=(2) / (87) * 100
=2.3%

Using this formula:

· Shrinking to 12.5% results in ~2.9% weight loss.
· Shrinking to 13.5% results in ~1.7% weight loss.

This gives us the range of 1.7% to 2.9%, which we can round to ~1.5% to 3.0% to be safe.

Critical Considerations & Risks

1. Mold & Spoilage Risk: This is a major concern. Storing corn at 35–49°C is dangerously high. While the low humidity helps dry it, any hotspots or moisture condensation (from temperature fluctuations) can lead to rapid mold growth, which would cause much higher losses than the simple moisture shrinkage.
2. Air Flow (Aeration): The rate and uniformity of drying depend entirely on whether the silo has aeration. Without it, the grain will not reach a uniform moisture level, and the risk of spoilage skyrockets.
3. Temperature Fluctuations: The wide temperature range (35–49°C) can cause moisture migration within the silo, leading to wet spots and spoilage.

In summary: While the expected moisture loss shrinkage is around 1.5-3.0%, the actual total losses in your scenario are likely to be higher due to the significant risk of spoilage in such warm storage conditions. Proper aeration is critical to managing this risk.

[Muhammad Ahmad]

Appreciated

[Muhammad Ahmad]

1. Housing & Environment Management

· Insulation & Reflective Roofing: Proper insulation in the roof prevents radiant heat from the sun from entering. Painting the roof white reflects sunlight.

· Advanced Ventilation: Use tunnel ventilation to create a “wind chill” effect, effectively cooling the birds. Cooling pads (evaporative cooling) at the air inlets dramatically lower the air temperature inside the house.

· Reduce Stocking Density: Temporarily thinning the flock gives birds more space to dissipate body heat and improves air circulation.

2. Nutritional & Water Strategies

· Feed Management: Feed birds during the cooler parts of the day (early morning or night). Digestion generates body heat, so avoid feeding during the peak heat.

· Adjust Diet Formula: Increase energy density (by adding fats/oils) and reduce crude protein (with supplemental amino acids) to minimize the metabolic heat produced from digestion.

· Cool, Clean Water: Ensure water lines are shaded or buried so water remains cool. Add extra waterers and check water pressure to encourage drinking.

3. Bird-Centric Interventions

· Supplementation: Add electrolytes (like potassium, sodium) to drinking water to help maintain the bird’s acid-base balance. Vitamins C & E can help birds cope with the physiological stress.

· Genetic Selection: Source breeds from companies that are selectively breeding for heat tolerance and robust health, not just maximum growth rate.

Implementing these practices helps maintain bird welfare, performance, and profitability during hot weather.
1. Housing & Environment Management

· Insulation & Reflective Roofing: Proper insulation in the roof prevents radiant heat from the sun from entering. Painting the roof white reflects sunlight.
· Advanced Ventilation: Use tunnel ventilation to create a “wind chill” effect, effectively cooling the birds. Cooling pads (evaporative cooling) at the air inlets dramatically lower the air temperature inside the house.
· Reduce Stocking Density: Temporarily thinning the flock gives birds more space to dissipate body heat and improves air circulation.

2. Nutritional & Water Strategies

· Feed Management: Feed birds during the cooler parts of the day (early morning or night). Digestion generates body heat, so avoid feeding during the peak heat.
· Adjust Diet Formula: Increase energy density (by adding fats/oils) and reduce crude protein (with supplemental amino acids) to minimize the metabolic heat produced from digestion.
· Cool, Clean Water: Ensure water lines are shaded or buried so water remains cool. Add extra waterers and check water pressure to encourage drinking.

3. Bird-Centric Interventions

· Supplementation: Add electrolytes (like potassium, sodium) to drinking water to help maintain the bird’s acid-base balance. Vitamins C & E can help birds cope with the physiological stress.
· Genetic Selection: Source breeds from companies that are selectively breeding for heat tolerance and robust health, not just maximum growth rate.

Implementing these practices helps maintain bird welfare, performance, and profitability during hot weather.

[Muhammad Ahmad]

Yes, switching from mash to pellets/crumble significantly improves broiler performance.

· Better Growth & Efficiency: Birds gain weight faster on less feed (improved FCR).

· Less Waste: Pellets prevent selective eating and reduce feed dust.

· Ideal Progression: Start chicks on crumble, then switch to pellets for grow-out.

The main downside is the higher cost of processing the feed.Yes, switching from mash to pellets/crumble significantly improves broiler performance.

· Better Growth & Efficiency: Birds gain weight faster on less feed (improved FCR).
· Less Waste: Pellets prevent selective eating and reduce feed dust.
· Ideal Progression: Start chicks on crumble, then switch to pellets for grow-out.

The main downside is the higher cost of processing the feed.

[Muhammad Ahmad]

The nutritional requirements of broilers and layers differ significantly because their metabolic goals are completely opposite: Broilers are optimized for rapid muscle (meat) gain, while Layers are optimized for sustained egg production and longevity.

Here is a brief comparison of their key nutritional needs:

| Nutrient | Broilers (Meat Production) | Layers (Egg Production) |

|—|—|—|

| Primary Goal | Maximizing growth rate and feed-to-meat conversion. | Maximizing egg mass (number and size) and skeletal integrity. |

| Metabolizable Energy (ME) | Very High (e.g., 3,000 – 3,200 \text{kcal/kg} in starter) to fuel rapid tissue growth. | Moderate (e.g., 2,750 – 2,900 \text{kcal/kg}) to maintain weight without obesity. |

| Crude Protein (CP) | Higher (e.g., 20\% – 24\% in starter) to support explosive muscle development. | Moderate (e.g., 16\% – 18\% in layer phase) to support albumen (egg white) formation and body maintenance. |

| Key Amino Acids | High requirements for Lysine and Methionine (used for muscle synthesis and feathering). | High requirements for Methionine (critical for egg size and production). |

| Calcium (\text{Ca}) | Low to Moderate (e.g., \approx 1\%) for bone growth, balanced with Phosphorus. | Very High (e.g., 3.5\% – 4.5\%) to supply the large amount needed for eggshell formation. |

| Phosphorus (\text{P}) | Requires a specific \text{Ca}:\text{P} ratio (e.g., 2:1) for bone development. | Lower requirement for growth, but still vital for general health and bone reserves. |

| Vitamins | High requirement for Vitamin \text{D}_3 for bone development to support heavy weight. | High requirements for Vitamins \text{A} and \text{D}_3 for reproduction, immunity, and efficient \text{Ca} utilization. |The nutritional requirements of broilers and layers differ significantly because their metabolic goals are completely opposite: Broilers are optimized for rapid muscle (meat) gain, while Layers are optimized for sustained egg production and longevity.
Here is a brief comparison of their key nutritional needs:
| Nutrient | Broilers (Meat Production) | Layers (Egg Production) |
|—|—|—|
| Primary Goal | Maximizing growth rate and feed-to-meat conversion. | Maximizing egg mass (number and size) and skeletal integrity. |
| Metabolizable Energy (ME) | Very High (e.g., 3,000 – 3,200 \text{kcal/kg} in starter) to fuel rapid tissue growth. | Moderate (e.g., 2,750 – 2,900 \text{kcal/kg}) to maintain weight without obesity. |
| Crude Protein (CP) | Higher (e.g., 20\% – 24\% in starter) to support explosive muscle development. | Moderate (e.g., 16\% – 18\% in layer phase) to support albumen (egg white) formation and body maintenance. |
| Key Amino Acids | High requirements for Lysine and Methionine (used for muscle synthesis and feathering). | High requirements for Methionine (critical for egg size and production). |
| Calcium (\text{Ca}) | Low to Moderate (e.g., \approx 1\%) for bone growth, balanced with Phosphorus. | Very High (e.g., 3.5\% – 4.5\%) to supply the large amount needed for eggshell formation. |
| Phosphorus (\text{P}) | Requires a specific \text{Ca}:\text{P} ratio (e.g., 2:1) for bone development. | Lower requirement for growth, but still vital for general health and bone reserves. |
| Vitamins | High requirement for Vitamin \text{D}_3 for bone development to support heavy weight. | High requirements for Vitamins \text{A} and \text{D}_3 for reproduction, immunity, and efficient \text{Ca} utilization. |

[Muhammad Ahmad]

Organic acids (OAs) are widely used in poultry feed as an alternative to antibiotic growth promoters (AGPs) because of their significant and generally beneficial impact on the gut microflora. Their primary mechanism of action relies on their antimicrobial properties and their ability to modify the gut environment.

Here is a breakdown of how different organic acids (and their related compounds) affect the poultry gut microflora:

1. The Core Mechanism: \text{pH} and Un-dissociated Form

Organic acids are weak acids. Their effect on the microflora is primarily dependent on their ability to remain in their un-dissociated (non-ionized) form, which is lipophilic (fat-soluble).

* Lowing Gut \text{pH}: When added to feed or water, OAs immediately lower the \text{pH} of the feed and the upper gastrointestinal tract (crop, proventriculus, and gizzard). This lower \text{pH} directly inhibits the growth of many acid-intolerant pathogenic bacteria like Salmonella spp. and E. coli.

* Intracellular Pathogen Killing: In their un-dissociated form, OAs can penetrate the cell membrane of a pathogenic bacterium. Once inside the relatively neutral \text{pH} cytoplasm of the bacterium, the acid dissociates, releasing \text{H}^+ ions. This causes the bacterium’s internal \text{pH} to drop sharply, forcing the cell to expend enormous energy trying to restore \text{pH} homeostasis. This energy depletion and the disruption of cellular metabolism eventually kill the pathogenic bacteria.

* Favoring Beneficial Bacteria: Beneficial bacteria, such as lactic acid bacteria (Lactobacillus and Bidifobacteria), are generally more acid-tolerant than pathogens and thrive in the lower \text{pH} environment created by the OAs, leading to their increased population.

2. Effects of Specific Organic Acids

Organic acids are broadly categorized based on their chain length:

A. Short-Chain Fatty Acids ($\text{SCFA}$s)

These are the most common OAs used in poultry and are the primary compounds produced by beneficial gut microbes.

| Organic Acid | Primary Effects on Microflora | Other Benefits |

|—|—|—|

| Formic Acid | Strongest antibacterial activity against gram-negative pathogens (e.g., Salmonella, E. coli). Highly effective in the upper gut (low \text{pH}). | Improves protein digestion by enhancing pepsin activity; good for feed preservation. |

| Propionic Acid | Inhibits mold growth in feed; also active against E. coli and other gram-negative bacteria. | Improves feed efficiency; its salts can be used to deliver the acid deeper into the gut. |

| Butyric Acid | A critical energy source for the intestinal cells (enterocytes). While technically a SCFA, its unique action is highly beneficial for the microflora indirectly. | Enhances gut barrier function and mucosal health; stimulates villus growth (improving absorption); helps colonize butyrate-producing commensals. |

| Lactic Acid | Produced naturally by Lactobacillus and Bidifobacteria; addition can further reinforce their dominance. | Promotes a healthy, acidophilic gut environment. |

B. Medium-Chain Fatty Acids ($\text{MCFA}$s)

These are fatty acids with 6 to 12 carbon atoms (e.g., caprylic, capric, lauric acid).

| Organic Acid | Primary Effects on Microflora | Other Benefits |

|—|—|—|

| $\text{MCFA}$s | Strong bactericidal effect on pathogenic bacteria (both gram-positive and gram-negative), often acting differently than $\text{SCFA}$s to disrupt the bacterial cell membrane. | Effective at higher \text{pH} (small intestine); potent antifungal and antiviral properties. |

C. Other Common Organic Acids

| Organic Acid | Primary Effects on Microflora |

|—|—|

| Citric Acid | Lowers the gut \text{pH} to a lesser degree than $\text{SCFA}$s, but its effect is significant in the upper gut to improve mineral and protein utilization. |

| Fumaric Acid | Similar to citric acid in its function as a \text{pH} reducer and mild antimicrobial. |

Summary of Modulation Effects

The overall impact of organic acid supplementation is a shift in the microbial population:

| Gut Microbe Type | Effect of Organic Acids |

|—|—|

| Pathogens (Salmonella, E. coli, Clostridium perfringens) | Decreased population and reduced ability to colonize and produce toxins due to \text{pH} disruption and direct antimicrobial action. |

| Beneficial Bacteria (Lactobacillus, Bidifobacteria) | Increased population due to better competition in the lower \text{pH} environment. |

| Overall Gut Health | Improved intestinal barrier integrity, better nutrient digestion and absorption, and a more stable, less inflammatory gut environment. |Organic acids (OAs) are widely used in poultry feed as an alternative to antibiotic growth promoters (AGPs) because of their significant and generally beneficial impact on the gut microflora. Their primary mechanism of action relies on their antimicrobial properties and their ability to modify the gut environment.
Here is a breakdown of how different organic acids (and their related compounds) affect the poultry gut microflora:
1. The Core Mechanism: \text{pH} and Un-dissociated Form
Organic acids are weak acids. Their effect on the microflora is primarily dependent on their ability to remain in their un-dissociated (non-ionized) form, which is lipophilic (fat-soluble).
* Lowing Gut \text{pH}: When added to feed or water, OAs immediately lower the \text{pH} of the feed and the upper gastrointestinal tract (crop, proventriculus, and gizzard). This lower \text{pH} directly inhibits the growth of many acid-intolerant pathogenic bacteria like Salmonella spp. and E. coli.
* Intracellular Pathogen Killing: In their un-dissociated form, OAs can penetrate the cell membrane of a pathogenic bacterium. Once inside the relatively neutral \text{pH} cytoplasm of the bacterium, the acid dissociates, releasing \text{H}^+ ions. This causes the bacterium’s internal \text{pH} to drop sharply, forcing the cell to expend enormous energy trying to restore \text{pH} homeostasis. This energy depletion and the disruption of cellular metabolism eventually kill the pathogenic bacteria.
* Favoring Beneficial Bacteria: Beneficial bacteria, such as lactic acid bacteria (Lactobacillus and Bidifobacteria), are generally more acid-tolerant than pathogens and thrive in the lower \text{pH} environment created by the OAs, leading to their increased population.
2. Effects of Specific Organic Acids
Organic acids are broadly categorized based on their chain length:
A. Short-Chain Fatty Acids ($\text{SCFA}$s)
These are the most common OAs used in poultry and are the primary compounds produced by beneficial gut microbes.
| Organic Acid | Primary Effects on Microflora | Other Benefits |
|—|—|—|
| Formic Acid | Strongest antibacterial activity against gram-negative pathogens (e.g., Salmonella, E. coli). Highly effective in the upper gut (low \text{pH}). | Improves protein digestion by enhancing pepsin activity; good for feed preservation. |
| Propionic Acid | Inhibits mold growth in feed; also active against E. coli and other gram-negative bacteria. | Improves feed efficiency; its salts can be used to deliver the acid deeper into the gut. |
| Butyric Acid | A critical energy source for the intestinal cells (enterocytes). While technically a SCFA, its unique action is highly beneficial for the microflora indirectly. | Enhances gut barrier function and mucosal health; stimulates villus growth (improving absorption); helps colonize butyrate-producing commensals. |
| Lactic Acid | Produced naturally by Lactobacillus and Bidifobacteria; addition can further reinforce their dominance. | Promotes a healthy, acidophilic gut environment. |
B. Medium-Chain Fatty Acids ($\text{MCFA}$s)
These are fatty acids with 6 to 12 carbon atoms (e.g., caprylic, capric, lauric acid).
| Organic Acid | Primary Effects on Microflora | Other Benefits |
|—|—|—|
| $\text{MCFA}$s | Strong bactericidal effect on pathogenic bacteria (both gram-positive and gram-negative), often acting differently than $\text{SCFA}$s to disrupt the bacterial cell membrane. | Effective at higher \text{pH} (small intestine); potent antifungal and antiviral properties. |
C. Other Common Organic Acids
| Organic Acid | Primary Effects on Microflora |
|—|—|
| Citric Acid | Lowers the gut \text{pH} to a lesser degree than $\text{SCFA}$s, but its effect is significant in the upper gut to improve mineral and protein utilization. |
| Fumaric Acid | Similar to citric acid in its function as a \text{pH} reducer and mild antimicrobial. |
Summary of Modulation Effects
The overall impact of organic acid supplementation is a shift in the microbial population:
| Gut Microbe Type | Effect of Organic Acids |
|—|—|
| Pathogens (Salmonella, E. coli, Clostridium perfringens) | Decreased population and reduced ability to colonize and produce toxins due to \text{pH} disruption and direct antimicrobial action. |
| Beneficial Bacteria (Lactobacillus, Bidifobacteria) | Increased population due to better competition in the lower \text{pH} environment. |
| Overall Gut Health | Improved intestinal barrier integrity, better nutrient digestion and absorption, and a more stable, less inflammatory gut environment. |

[Muhammad Ahmad]

Phytase enzymes significantly improve phosphorus (P) availability in feed formulations by breaking down phytate, which is the primary storage form of phosphorus in plant-based feedstuffs (like grains and oilseeds) and is otherwise largely unavailable to monogastric animals like swine and poultry.

​The mechanism is as follows:

​Mechanism of Phytase Action

1. ​Phytate as an Anti-Nutrient: In plant seeds, most phosphorus (50-80%) is stored as phytic acid (myo-inositol hexakisphosphate, or \text{IP}_6) and its salt, phytate. Monogastric animals lack sufficient amounts of the natural phytase enzyme in their digestive tracts to effectively break down this molecule. Consequently, most of the phytate-bound phosphorus is excreted. Furthermore, phytate acts as an anti-nutrient by strongly binding to essential minerals (like calcium, zinc, and iron) and proteins, reducing their overall digestibility and absorption.

1. ​Hydrolysis of Phytate: When exogenous phytase (typically derived from fungi or bacteria) is added to the feed, it acts as a catalyst in the animal’s gastrointestinal tract, primarily in the acidic environment of the stomach/proventriculus.

1. ​Release of Phosphorus: The phytase enzyme initiates the hydrolysis (breakdown) of the phosphate ester bonds on the inositol ring of the phytate molecule. This process occurs in a stepwise manner, releasing the phosphate groups one by one as inorganic phosphorus (\text{P}_{\text{i}}) and converting the phytate (\text{IP}_6) into less-phosphorylated inositol derivatives (\text{IP}_5 through \text{IP}_1) and eventually inositol.

​Benefits in Feed Formulation

• ​Increased Bioavailability of Phosphorus: By hydrolyzing phytate, phytase makes the previously locked-up phosphorus available for absorption by the animal. This means less expensive inorganic phosphate supplementation is required in the diet, leading to cost savings.

• ​Reduced Anti-nutritional Effects: The breakdown of phytate mitigates its ability to chelate essential minerals and bind to proteins and amino acids. This results in improved digestibility not only of phosphorus, but also of other minerals, protein, and amino acids, ultimately boosting animal performance.

• ​Environmental Sustainability: Less phytate-bound phosphorus is excreted into the manure, significantly reducing the environmental pollution risk associated with phosphorus runoff from animal waste into waterways.

​In essence, phytase serves as an efficient and economical tool to unlock a major nutrient (phosphorus) from the plant ingredients already present in the feed.Phytase enzymes significantly improve phosphorus (P) availability in feed formulations by breaking down phytate, which is the primary storage form of phosphorus in plant-based feedstuffs (like grains and oilseeds) and is otherwise largely unavailable to monogastric animals like swine and poultry.
​The mechanism is as follows:
​Mechanism of Phytase Action
​Phytate as an Anti-Nutrient: In plant seeds, most phosphorus (50-80%) is stored as phytic acid (myo-inositol hexakisphosphate, or \text{IP}_6) and its salt, phytate. Monogastric animals lack sufficient amounts of the natural phytase enzyme in their digestive tracts to effectively break down this molecule. Consequently, most of the phytate-bound phosphorus is excreted. Furthermore, phytate acts as an anti-nutrient by strongly binding to essential minerals (like calcium, zinc, and iron) and proteins, reducing their overall digestibility and absorption.
​Hydrolysis of Phytate: When exogenous phytase (typically derived from fungi or bacteria) is added to the feed, it acts as a catalyst in the animal’s gastrointestinal tract, primarily in the acidic environment of the stomach/proventriculus.
​Release of Phosphorus: The phytase enzyme initiates the hydrolysis (breakdown) of the phosphate ester bonds on the inositol ring of the phytate molecule. This process occurs in a stepwise manner, releasing the phosphate groups one by one as inorganic phosphorus (\text{P}_{\text{i}}) and converting the phytate (\text{IP}_6) into less-phosphorylated inositol derivatives (\text{IP}_5 through \text{IP}_1) and eventually inositol.
​Benefits in Feed Formulation
​Increased Bioavailability of Phosphorus: By hydrolyzing phytate, phytase makes the previously locked-up phosphorus available for absorption by the animal. This means less expensive inorganic phosphate supplementation is required in the diet, leading to cost savings.
​Reduced Anti-nutritional Effects: The breakdown of phytate mitigates its ability to chelate essential minerals and bind to proteins and amino acids. This results in improved digestibility not only of phosphorus, but also of other minerals, protein, and amino acids, ultimately boosting animal performance.
​Environmental Sustainability: Less phytate-bound phosphorus is excreted into the manure, significantly reducing the environmental pollution risk associated with phosphorus runoff from animal waste into waterways.
​In essence, phytase serves as an efficient and economical tool to unlock a major nutrient (phosphorus) from the plant ingredients already present in the feed.

[Muhammad Ahmad]

Good discussion

[Bello Bashir]

Common enzymes used to enhance non-starch polysaccharide digestibility in animal feed include xylanase, β-glucanase, and β-mannanase, which are often combined in a multi-enzyme complex to break down different types of non-starch polysaccharides (NSPs). Xylanase breaks down arabinoxylans, β-glucanase degrades β-glucans, and β-mannanase acts on β-galactomannans, improving nutrient absorption and overall feed value.

[Bello Bashir]

Yes, that is correct. Phytase enzymes improve phosphorus availability in animal feed by breaking down phytate, the indigestible, plant-based form of phosphorus, into a form that animals can absorb. This process also releases other nutrients and minerals that phytate would otherwise bind to, such as calcium, amino acids, and zinc.

[Bello Bashir]

Different organic acids affect poultry gut flora by reducing pathogenic bacteria and promoting beneficial microbes, though their specific impact varies. Generally, organic acids decrease the population of harmful bacteria like E. coli and Salmonella, partly by lowering digesta pH, which inhibits their growth and can lead to their cell membranes being penetrated by the acids. Some, like formic acid, are particularly effective against certain pathogens, while others, such as lactic and butyric acids, can support beneficial bacteria and improve gut health.

[India]

Yes, That’s yet another myth. Egg color is only due to the shell pigments which do not have any nutritional significance.

– Dr Malathi

[India]

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