The aim of the study was to evaluate the nutritional status of scavenging chickens by assessing the composition of their crop contents. The study was conducted on 288 free-ranging indigenous chickens from six adjacent rural ...

The objective of this study was to determine the dietary protein and apparent metabolisable energy (AME) requirements of local chickens. Freshly laid eggs of scavenging chickens collected in rural villages were hatched ...

The use of antibiotic growth promoters (AGP) is common practice to improve broiler production and performance. The use of AGP is under discussion as it can induce bacterial resistance. The purpose of this study was to ...

Modern broilers have been selected for rapid growth but demonstrate reduced heat tolerance toward market age. As the poultry industry expands globally, strategies must be developed to support broiler performance in challenging ...

Heat processing is an effective way of reducing antinutritional factors (ANFs) in legumes, but requires expensive facilities and equipment. Accurate control of temperature is critical to avoid under- or overheating. ...

Genetic selection for rapid growth in broilers has inadvertently resulted in increased susceptibility to heat stress, particularly in male birds. Increased oxidative stress associated with hyperthermia may be reduced ...

There is a necessity for the implementation of in-feed probiotics in the poultry production industry, following strict regulations around the use of antibiotic growth promoters (AGP). Bacillus spp. are becoming an ...

Valine (Val) is considered to be the fifth-limiting amino acid in a maize–soyabean meal diet for pigs. Excess leucine (Leu) levels often occur in commercial diets, which may attenuate the effect of Val deficiency because ...