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 in the original language of the document
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. |
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Type of presentation: | Paper |
Agrovoc keywords: | Language Value URI English poultry http://aims.fao.org/aos/agrovoc/c_6145 English raw materials http://aims.fao.org/aos/agrovoc/c_24887 English Nutritive value http://aims.fao.org/aos/agrovoc/c_5278 English Organic farming http://aims.fao.org/aos/agrovoc/c_15911 |
Subjects: | Animal husbandry > Feeding and growth |
Research affiliation: | European Union > CORE Organic > 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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