Analysis of feed ingredients in poultry and swine
Bloxham, Darlene Janette
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The effect of feed ingredients and its impact on poultry and swine will be investigated in this dissertation. Four studies were conducted to understand feed better and feed components poultry and swine. The first study examined the relationship of standardized ileal digestibility (SID) and amino acid concentration in feed ingredients for swine. The second study determined a method for quantifying total choline in feed ingredients. The third study investigated the bioavailability of choline in organic feed ingredients for broiler chickens. The fourth study looked at quantifying betaine and betaine bioavailability of organic feed ingredients in broiler chickens. The fifth study determined the amino acid digestibility of organic feed ingredients in broiler chicks. It was determined that there was an increase in SID as amino acid concentration increased in swine. This confirmed the results in a mirror study done in chickens. Choline can be extracted from feed ingredients in two-part chemical digestion. This method was developed specifically for feed ingredients and can be applied to a wide variety of feed ingredients. Total choline varied depending feed ingredient analysis. Choline bioavailability varied depending on feed ingredient. Betaine can be quantified in feed ingredients. Bioavailability of betaine also varied depending on feed ingredient. Betaine content was highly variable depending on feed ingredient. Amino acid digestibility of organic feed ingredients is highly variable between feed ingredients. Amino acid digestibility of organic feed ingredients is similar to conventionally grown feed ingredients.