Limiting Amino Acid Supplementation In Organic Poultry

Limiting Amino Acid Supplementation In Organic PoultrySo yes, we see it all around; everyone is going gaga over how to organify food products. Many research and studies have shown benefits of consuming organic food. From inflammatory to immunity they carry a load of benefit originating from this supposedly small scale market. So, how small is this market? According to USDA estimates the total organic food sales in 2015 was $ 37 billion with a yearly increase of 12 %. The organic poultry retail sales have almost quadrupled since 2003, and estimates of annual growth rates range from 23 to 38 percent through the end of the decade, with annual sales reaching almost $600 million by 2010. From 2014 to 2015, when total egg sales in the U.S. were down 1.1 percent, organic egg sales increased an astonishing 119.8 percent, according to data from Euro monitor, proving that consumers will indeed pay a premium for what they think is a better product. The difficulties that most organic poultry producers face today is to deal with the ban on use of synthetic amino acids, only methionine can be partially used as per National organic program( NOP). The farmer then either has to use high crude protein content which not only increases the price of feed but also increase ammonia emissions. Along with this severe foot pad lesions develop with the increased non optimised amino acid levels. Up till now farmers had no options but to live with it to fetch high returns from the NOP certified sale.

Amino acid optimisation is a vast topic, which starts from ingredients and goes all the way up to on feed line near infrared imaging to predict real time amino acid nutrition. The research on amino acid nutrition is endless; however with the growth of the organic market the faster growing varieties do not fulfil the economical criterion for being organic. KiFAY™ our solution for the feed industry was innovated for the market as a suitable amino acid optimiser. The primary goal of KiFAY™ is to reduce feed prices without impacting performance. As all ingredients used in KiFAY™of plant source and can easily be sourced as organic. We see a huge potential in using it as organic matrix for replacement of chemical amino acids in feed. As amino acid optimisation with KiFAY™ requires no high end machinery and continues monitoring of ppm levels of nutrients. We can use simple body physiology derived mechanisms to rear conventional fast growing broilers the organic way. If only, all additives focus on protein utilisation rather than supplementation, this concern of small farms producing organic for the masses in a cost effective and eco-sustainable manner can be easily resolved.

Ileal Amino Acid Digestibility

Ileal Amino Acid Digestibility

Kifay, the natural amino acid optimiser is the product to watch as it has the capability to enhance the ileal amino acid digestibility due to the specific natural ingredients in its composition.

Amino acid supplementation in poultry is considered as an essential part of poultry nutrition. Methionine is the first limiting amino acid in poultry important for optimum growth, feed conversion and immunity. The protein nutrition is directly related to the illeal amino acid digestibility; this term can be divided further into apparent illeal amino acid digestibility or true amino acid digestibility.

The debate is already on as to what type of digestibility is to be considered while making a feed formulation; although it is undeniable that digestibility of protein is utmost important and all digestible amino acid systems are superior to use of total amino acid system in feed formulation.

The amino acids contained in feed-stuffs are not fully available to animal. It is therefore more efficient to formulate diets using values for digestible amino acids rather than total amino acids. The optimisation of amino acid supply leads to increased animal performance and, because the ingested protein is better balanced for animal’s requirements, nitrogen excretion is reduced.