Nutrition and feeding of organic poultry PDF
Preview Nutrition and feeding of organic poultry
Nutrition and Feeding of Organic Poultry 2nd Edition Nutrition and Feeding of Organic Poultry 2nd Edition By Robert Blair University of British Columbia, Canada CABI is a trading name of CAB International CABI CABI Nosworthy Way 745 Atlantic Avenue Wallingford 8th Floor Oxfordshire OX10 8DE Boston, MA 02111 UK USA Tel: +44 (0)1491 832111 Tel: +1 (617)682-9015 Fax: +44 (0)1491 833508 E-mail: [email protected] E-mail: [email protected] Website: www.cabi.org © CAB International 2018. All rights reserved. No part of this publication may be reproduced in any form or by any means, electronically, mechanically, by photocopying, recording or otherwise, without the prior permission of the copyright owners. A catalogue record for this book is available from the British Library, London, UK. Library of Congress Cataloging-in-Publication Data Names: Blair, Robert, 1933- author. Title: Nutrition and feeding of organic poultry / by Robert Blair. Description: 2nd edition. | Boston, MA : CABI, [2018] | Includes bibliographical references and index. Identifiers: LCCN 2018014423| ISBN 9781786392985 (hardback) | ISBN 9781786392992 (epdf) Subjects: LCSH: Poultry--Feeding and feeds. | Organic farming. | Feeds--Composition. Classification: LCC SF494 .B57 2018 | DDC 636.5/0852--dc23 LC record available at https://lccn.loc.gov/2018014423 ISBN-13: 9781786392985 Commissioning editor: Alexandra Lainsbury Editorial assistant: Tabitha Jay Production editor: Ali Thompson Typeset by SPi, Pondicherry, India Printed and bound in the UK by Bell & Bain Ltd, Glasgow Contents Acknowledgements vii 1. Introduction and Background 1 2. Aims and Principles of Organic Poultry Production 3 3. Elements of Poultry Nutrition 14 4. Approved Ingredients for Organic Diets 50 5. Diets for Organic Poultry Production 174 6. Choosing the Right Breed and Strain 201 7. Integrating Feeding Programmes into Organic Production Systems 219 8. Conclusions and Recommendations for the Future 252 Index 257 v This book is enhanced with supplementary resources. To access the computerized system of on-farm feed formulation please visit: www.cabi.org/openresources/92985 Acknowledgements I wish to acknowledge the help and advice received from Alexandra Lainsbury and Sarah Hulbert (formerly) of CAB International in the production of my trilogy of books on the Nutrition and Feeding of Organic Pigs, Poultry and Cattle. Any success that the books have achieved in translating and summarizing the scientific and practical findings on organic production into readable texts are due in part to their efforts. vii 1 Introduction and Background In recent years there has been a rapid increase A major challenge facing the organic in organic livestock production in many coun- poultry industry at present is a global short- tries. This development is a response to an age of organic feedstuffs, exacerbated by the increased consumer demand for food that is objective in Europe of requiring the feed to perceived to be fresh, wholesome and fla- be 100% organic by 31 December 2017 and voursome, free of hormones, antibiotics and a 110-fold increase in the global production harmful chemicals, and without the use of of GM crops since 1996 (ISAAA, 2017). Due genetically modified (GM) crops. Consumer to the shortage, this objective could not be research indicates that ethical concerns achieved, resulting in the EU Commission related to standards of animal welfare also play taking the decision to prolong the feed der- a significant role in the decision to purchase ogation for organic pigs and poultry that organic food. In addition there is evidence had been due to expire at the end of 2017 that animal welfare is used by consumers (see Chapter 2). At present most coun- as an indicator of other product attributes, tries consider the feed to be organic with a such as safety and impact on human health. maximum 5–10% of the ingredients being European data show that organic eggs non-organic. represent 10–20% of total egg sales and there This volume sets out guidance for pro- is a willingness of consumers to pay a relatively ducers on nutrition and feeding practices high price premium for these eggs. Another that relate to the standards for certification development showing a change in consumer of organic poultry. Details on permitted feed behaviour is that many supermarkets in ingredients, with an emphasis on those North America now sell organic products. grown or available locally and on suitable diet- Organic feed is generally more expensive ary formulations, are included. Although than conventional feed, often resulting in eggs aspects of these topics have been presented and meat being twice as costly as the conven- at conferences and in trade and scientific tional products. Therefore while there is an publications, no comprehensive text has increasing market for organic eggs and meat, been published to date. they will have to be supplied at a price It is clear that the idealism set out ini- acceptable to the consumer. This will be a tially in the principles of organic agriculture particular challenge for northern regions has had to be tempered by practical consid- that have harsher climates and a lower sup- erations. The standards adopted have to aim ply of organic feedstuffs than southern, more for a balance between the desire of consum- productive, regions. ers for organic products and considerations © R. Blair 2018. Nutrition and Feeding of Organic Poultry (2nd edn) 1
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