POULTRY FEED. CONVENTIONAL AND INVENTIONAL

Feed ingredients that will be given to poultry, such as corn, rice bran, pollard, coconut cake, soybean meal, and fish meal singly are referred to as feed ingredients. So, the term feed is used to refer to food that will be given to livestock. For example, corn, if given to humans for consumption, is referred to as food ingredients, whereas if given to livestock, it is referred to as feed ingredients.

Feed ingredients for poultry are generally sourced from feed ingredients of vegetable origin or sourced from agricultural products and feed ingredients from animal origin or feed ingredients from fishery products, as well as complementary feed ingredients that are generally factory-made, which are usually used to cover or perfect nutritional balance. Vegetable feed ingredients account for 90-94% of the total feed formulation. This is due to the fact that plant-based feed ingredients are generally a source of energy that must always be fulfilled in the preparation of rations.

Vegetable feed ingredients generally do not have sufficiently balanced amino acid content, so in the preparation of poultry rations it should be used more than one feed ingredient of vegetable origin with the aim of complementing each other's advantages and disadvantages of amino acids. Thus, animal origin feed ingredients are only complementary, considering that the price is more expensive when compared to vegetable feed.

All vegetable feed ingredients generally have high crude fiber content, whereas poultry have limitations in digesting crude fiber. For more details, material per ingredient is described as below. Feed ingredients sourced from plants for poultry feed can be divided into two, namely (1) commonly used feed ingredients, such as corn, rice bran, soybean meal, coconut cake, and vegetable oil, and (2) feed ingredients that are not commonly used , namely peanut meal, cassava, forage, and so on.

The amino acid content of vegetable protein is generally low, unbalanced, and also incomplete. Soybeans, for example, are best used in poultry ration, but their methionine content is low. Soybeans that are still raw contain inhibitors called "trypsin inhibitors". The inhibiting agent apparently can be overcome by heating. Likewise with peanuts, the amino acid content of lysin is low. The same thing happens with coconut cake where the amino acids lysin and methionine are low.