poultry, in animal husbandry, birds raised commercially or domestically for meat, eggs, and feathers. Chickens, ducks, turkeys, and geese are of primary commercial importance, while guinea fowl and squabs are chiefly of local interest.
In poultry feed, minerals are mainly obtained in the feed as it constitutes their main source of food. This feed must be of high quality to ensure a correct balance of proteins, fats, carbohydrates, and minerals. In addition, salts are available to supplement the diet to ensure that poultry ingest the recommended amounts of minerals.
Digestion is important for breaking down food into nutrients, which the body uses for energy, growth, and cell repair.
The main diet for the poultry is fortune poultry feed and straw. The roughage can be fed either fresh as pasture or in a cut-and-carry-system.
Nutrition for cows being raised for beef production requires diets with a high-quality supply of vitamins, minerals, protein, and water.
The most common energy feeds available to Poultry are based on high-starch grains (corn, wheat), fibrous byproducts (soybean, wheat middlings), or fat sources (vegetable oils).
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