The crude fiber in the feed can be produced by microbial fermentation of complex proteins in the cecum, colon and rumen of animals, but its utilization is often affected by lignin. Crude fibres are generally considered to be used by ruminants and should not be a major part of poultry diets. The lower the dietary fibre content, the greater the potential for feeding fast-growing livestock. In fact, the proper addition of crude fiber to poultry diets helps maintain the normal structure and function of the poultry gastrointestinal tract. Poultry's ability to digest feed fibers Poultry's ability to digest fibers is limited. It is estimated that the feed passes through the digestive tract of poultry for only 4 hours. In the small cecum, the chance of microbes is small, and the general digestibility of fibers is 0.9. % ~ 42.44%, with an average of 16.022.23%, and the digestibility after resection of the cecum was reduced to 0% to 1.4%. Adding grains in the diet can increase crude fiber digestibility by 10%. Feeding fiber and poultry production. Effect of feed fiber on poultry performance The degree of poultry feed intake is related to the characteristics of feed volume or density. High fiber feed has low metabolic energy, large volume, strong water holding capacity, and rises when water is fed. At that time, the increase in the quantity and frequency of drinking water was not conducive to raising the feed intake of poultry. Studies have shown that adding 10% alfalfa meal, 30% rice hull, 10% cotton cake, 15% rice bran, 10% wheat bran, or 5% oat hull to broiler diets does not affect broiler growth. However, the addition of 6%, 18%, 10% or 40% cellulose, 40% rice hulls, and 5% to 10% acid-washed wheat bran, respectively, will reduce broiler growth. Experiments have shown that when the fiber level reaches 10%, 11%, 20%, and 25% respectively, the growth performance is not affected in the diet of Chih-Ji chicks, but an adaptation period of 7 days to 10 days is required. In other experiments, some of the pilots found that although they had increased feed intake when they ate 10% fiber, they could not maintain their metabolic energy intake. At the same time, the use of 8% pectin or 10% arabinan or xylan or 10% hemicellulose or 30% cellulose, respectively, in the diet can reduce the growth of Leghorn chickens. Adding 20% ​​corn cob and cassava meal residue or 10% cellulose or wheat bran or 10% dehydrated meal or 6% pine sawdust to the diets of laying hens did not affect hen weight gain and egg production. However, 20% of husked hull or tapioca, sawdust, etc., or 15% cellulose all reduced egg production. Ducks added 40% cellulose to the full-priced diet, and the duck’s metabolic energy intake only decreased by 4%. Adding 5% to 15% alfalfa meal to the turkey diet results in reduced turkey growth. Through feeding trials among different levels of energy, protein and fiber levels in 90 goose geese, it was found that during the 0-day to 28-day-old geese, the dietary crude fiber content increased from 5% to 7%, crude protein from 24 % decreased to 20%, metabolisable energy decreased from 11.76 MJ/kg to 11.37 MJ/kg, weight gain had no effect, but metabolic energy dropped to 10.93 MJ/kg, the weight gain of the geese was extremely slow; at 29 days of age~ During the age of 56 days, dietary fiber content increased from 7% to 9%, crude protein decreased from 20% to 18%, and metabolisable energy decreased from 12.24 MJ/kg to 11.83 MJ/kg, with no effect on weight gain, but crude protein When it fell to 16% and the metabolic energy was reduced to 11.35 MJ/kg, the weight gain of the geese was extremely slow. Effects of feed fiber on the use of mineral elements in poultry According to experimental studies, the true utilization rates of Ca, P, Mn, Zn, and Fe in a variety of pancake feeds are negatively correlated with crude fiber content. Adding 8% cellulose, polyethylene, and limulus cell walls to the diet of chicks results in a decrease in liver, iliac, serum Zn, and Cu concentrations, but does not affect Ca, Mg, and Fe concentrations; use of 4% or 8% corn, respectively Bran, oat bran and wheat bran reduce the concentration of Zn in tissues and organs.
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