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Nutrition and poultry welfare

Published online by Cambridge University Press:  18 September 2007

C.C. Whitehead
C.C. Whitehead
Affiliation:
Roslin Institute, Roslin, Midlothian EH 25 9PS, Scotland, e-mail: colin.whitehead@bbsrc.ac.uk
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Abstract

The main aim of nutrition is to optimise productive efficiency, but this is usually only achieved when health is also optimised. Thus health and consequent welfare are major priorities in modern nutritional practices. The dietary contents of energy, protein and amino acids can be varied to alter specific production outputs, for example, growth rate, body composition, egg weight, usually without any adverse welfare impact. Genetic predispositions to specific disorders affecting the skeletal or cardiopulmonary systems associated with selection of broilers for fast growth can be partially overcome by changes to diet composition or feed supply aimed at suppressing growth rate. Vitamin and mineral deficiencies or imbalances can lead more directly to specific lesions and welfare problems. Metabolic disorders affecting poultry may not always be caused by nutrition, but good nutrition can often alleviate their impacts. Nutritional modifications can also help poultry to cope with stresses. The ban on the use of antibacterial feed additives is putting increasing pressure on the correct formulation of diets and the introduction of novel additives to optimise bird performance and health.

Keywords

nutritionmanagementstresswelfare

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Type
Reviews
Information
World's Poultry Science Journal , Volume 58 , Issue 3 , September 2002, pp. 349 - 356
Copyright
Copyright © Cambridge University Press 2002

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