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Nutritional value of organic raw material for poultry

Juin, Hervé; Feuillet, Dalila and Roinsard, Antoine (2014) Nutritional value of organic raw material for poultry. In: Rahmann, G. and Aksoy, U. (Eds.) Building Organic Bridges, Johann Heinrich von Thünen-Institut, Braunschweig, Germany, 1, Thuenen Report, no. 20, pp. 291-294.

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Summary

The objective of the present study was to evaluate the nutritive interest of different organic and local raw material for organic broiler nutrition.
Chemical analysis and balance study on 35 days old broilers (slow growth strain) were conducted to esti mate metablizable energy and protein digestibilty of 11 raw materials.There was a positive correlation between fat content and metabolizable energy. The results indicated that forages and larva of insects could contribute to protein feeding in organic broilers. Technolgy could represent an interesting wazy to increase nutritional value of local seeds (such as linseed, sunflower). There is need to complementary study like amino acid profile or incorporation in the diet during the life of animal.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Agrovoc keywords:
LanguageValueURI
Englishpoultryhttp://aims.fao.org/aos/agrovoc/c_6145
Englishraw materialshttp://aims.fao.org/aos/agrovoc/c_24887
EnglishNutritive valuehttp://aims.fao.org/aos/agrovoc/c_5278
EnglishOrganic farminghttp://aims.fao.org/aos/agrovoc/c_15911
Subjects: Animal husbandry > Feeding and growth
Research affiliation: European Union > CORE Organic II > ICOPP
France > INRA - Institut National de la Recherche Agronomique
France > ITAB - Institut Technique en Agriculture Biologique
International Conferences > 2014: 18th IFOAM OWC Scientific Track: 4th ISOFAR Scientific Conference
ISBN:978-3-86576-128-6
DOI:10.3220/REP_20_1_2014
Deposited By: Roinsard, Antoine
ID Code:23930
Deposited On:30 Oct 2014 14:06
Last Modified:06 Jan 2015 11:48
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted
Additional Publishing Information:urn:nbn:de:gbv:253-201407-dn053621-1
D.5.2

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