BY TALHA AHMED
CURRENT SITUATION , CHALLENGES AND OUR RESPONSIBILITIES COMPLETE ANALYSIS BY ENGINEER TALHA AHMED
FOR ALL STUDENTS
INORMATION ABOUR CUURENT SITUATION & CHALLNGES
Factors Effect Nutritive-value in Feed.pptawaissaleem42
油
Dr. Baseer Ahmad presented on forage nutritive value. Forage nutritive value is most affected by genotype, maturity, season, and management practices. Legumes generally have higher nutritive value than grasses due to higher concentrations of crude protein and total digestible nutrients at the same growth stage. Forage nutritive value varies based on plant species and growth conditions.
L1 origin and classification of poultry-1.pptxawaissaleem42
油
This document summarizes the origin and genetic classification of domestic poultry. It details the domestication of different poultry species including chickens, geese, ducks, turkeys, pheasants, quail and guinea fowl. It provides information on the countries and time periods of domestication. Effects of domestication included preferences for seed-eating species, increased reproduction in captivity, development of social order and changes to bone structure, plumage and physiology. The document also discusses the genetic classification of poultry and describes several wild Gallus species that modern chickens are descended from.
This document discusses fungal diseases of poultry, specifically focusing on aspergillosis (brooder pneumonia). It describes aspergillosis as an infectious disease of the respiratory tract caused by various Aspergillus species. Clinical signs include respiratory distress, lethargy, and emaciation. Post-mortem lesions feature small white caseous nodules scattered throughout the lungs and air sacs. Diagnosis involves isolating and identifying the fungus from caseous nodules. Control relies on hatchery and farm sanitation to prevent mold growth and bird exposure to fungal spores.
This document discusses the importance of proper nutrition and feeding programs for poultry. It notes that feed is essential for poultry survival and production, and that feeds must provide balanced nutrition to meet birds' energy, protein, amino acid, mineral, vitamin, and fatty acid requirements. The document outlines nutrient requirements for poultry and considerations for formulating rations, including energy sources, protein levels, essential amino acids, major and trace minerals, and various vitamin needs. It also addresses other feeding aspects like feeding space, water consumption, and an example broiler nutrition chart.
Heat stress occurs when animals are exposed to above optimal temperatures and humidity. For chickens, this can decrease performance, welfare, and increase mortality as their physiology is stressed. Specifically, heat stress causes chickens to pant which leads to alkalosis and electrolyte imbalances as they try to cool through evaporation. These imbalances then impact performance, meat quality, and mortality. Supplementing electrolytes or non-electrolytes like betaine can help birds overcome these impacts by improving acid-base balance and performance while decreasing mortality. However, electrolytes also increase excreta moisture and litter wetness.
MANAGEMENT PRACTICES DURING LAYING PERIOD (Group-5).pptxawaissaleem42
油
This document outlines best practices for managing egg-laying chickens to maximize efficient production. It discusses housing options, litter and space management, feeding schedules, lighting requirements, culling practices, vaccination schedules, nest management, egg handling, record keeping, and formulas for calculating production indices. The goal is to maintain hygienic conditions and optimal nutrition to produce a consistent supply of high-quality eggs.
Protein digestion begins in the stomach through the action of pepsin and hydrochloric acid, which break proteins into smaller polypeptides. In the small intestine, proteases like trypsin and chymotrypsin further break polypeptides into amino acids. Amino acids are absorbed into the bloodstream and transported to cells. Within cells, amino acids undergo transamination, where their amino groups are transferred to alpha-ketoglutarate to form glutamate, and oxidative deamination, where the amino groups are removed as ammonia by glutamate dehydrogenase. Ammonia is toxic, so the liver converts it into urea through the urea cycle, which is then excreted in urine.
This document summarizes glycolysis, the first step in breaking down glucose to extract energy. It is presented by a group of students at the Muhammad Nawaz Sharif University of Agriculture in Multan, Pakistan. Glycolysis involves a 10 step process that converts one molecule of glucose into two molecules of pyruvate, generating two molecules of ATP, two molecules of NADH, and releasing a small amount of energy in the process. It can be broken down into three phases: an energy-requiring phase, a splitting phase, and an energy-releasing phase.
Factors Effect Nutritive-value in Feed.pptawaissaleem42
油
Dr. Baseer Ahmad presented on forage nutritive value. Forage nutritive value is most affected by genotype, maturity, season, and management practices. Legumes generally have higher nutritive value than grasses due to higher concentrations of crude protein and total digestible nutrients at the same growth stage. Forage nutritive value varies based on plant species and growth conditions.
L1 origin and classification of poultry-1.pptxawaissaleem42
油
This document summarizes the origin and genetic classification of domestic poultry. It details the domestication of different poultry species including chickens, geese, ducks, turkeys, pheasants, quail and guinea fowl. It provides information on the countries and time periods of domestication. Effects of domestication included preferences for seed-eating species, increased reproduction in captivity, development of social order and changes to bone structure, plumage and physiology. The document also discusses the genetic classification of poultry and describes several wild Gallus species that modern chickens are descended from.
This document discusses fungal diseases of poultry, specifically focusing on aspergillosis (brooder pneumonia). It describes aspergillosis as an infectious disease of the respiratory tract caused by various Aspergillus species. Clinical signs include respiratory distress, lethargy, and emaciation. Post-mortem lesions feature small white caseous nodules scattered throughout the lungs and air sacs. Diagnosis involves isolating and identifying the fungus from caseous nodules. Control relies on hatchery and farm sanitation to prevent mold growth and bird exposure to fungal spores.
This document discusses the importance of proper nutrition and feeding programs for poultry. It notes that feed is essential for poultry survival and production, and that feeds must provide balanced nutrition to meet birds' energy, protein, amino acid, mineral, vitamin, and fatty acid requirements. The document outlines nutrient requirements for poultry and considerations for formulating rations, including energy sources, protein levels, essential amino acids, major and trace minerals, and various vitamin needs. It also addresses other feeding aspects like feeding space, water consumption, and an example broiler nutrition chart.
Heat stress occurs when animals are exposed to above optimal temperatures and humidity. For chickens, this can decrease performance, welfare, and increase mortality as their physiology is stressed. Specifically, heat stress causes chickens to pant which leads to alkalosis and electrolyte imbalances as they try to cool through evaporation. These imbalances then impact performance, meat quality, and mortality. Supplementing electrolytes or non-electrolytes like betaine can help birds overcome these impacts by improving acid-base balance and performance while decreasing mortality. However, electrolytes also increase excreta moisture and litter wetness.
MANAGEMENT PRACTICES DURING LAYING PERIOD (Group-5).pptxawaissaleem42
油
This document outlines best practices for managing egg-laying chickens to maximize efficient production. It discusses housing options, litter and space management, feeding schedules, lighting requirements, culling practices, vaccination schedules, nest management, egg handling, record keeping, and formulas for calculating production indices. The goal is to maintain hygienic conditions and optimal nutrition to produce a consistent supply of high-quality eggs.
Protein digestion begins in the stomach through the action of pepsin and hydrochloric acid, which break proteins into smaller polypeptides. In the small intestine, proteases like trypsin and chymotrypsin further break polypeptides into amino acids. Amino acids are absorbed into the bloodstream and transported to cells. Within cells, amino acids undergo transamination, where their amino groups are transferred to alpha-ketoglutarate to form glutamate, and oxidative deamination, where the amino groups are removed as ammonia by glutamate dehydrogenase. Ammonia is toxic, so the liver converts it into urea through the urea cycle, which is then excreted in urine.
This document summarizes glycolysis, the first step in breaking down glucose to extract energy. It is presented by a group of students at the Muhammad Nawaz Sharif University of Agriculture in Multan, Pakistan. Glycolysis involves a 10 step process that converts one molecule of glucose into two molecules of pyruvate, generating two molecules of ATP, two molecules of NADH, and releasing a small amount of energy in the process. It can be broken down into three phases: an energy-requiring phase, a splitting phase, and an energy-releasing phase.
7. Thanks
Brief Introduction
Dr. Umar Ijaz Ahmed
Assistant Professor/ President Rover Scouts Unit
Department of Agribusiness and Applied Economics
MNS University of Agriculture Multan
For any query, please contact:
Room No. 338, Academic Building (B-Block)
umar.ijaz@mnsuam.edu.pk
03008547247