Nutritional limitations on growth and development in poultry
Nutritional limitations on growth and development in poultry
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DOI：
10.1016/j.livsci.2010.02.007
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发表时间：
2010-05-01
影响因子：
1.8
通讯作者：
Gous, R. M.
中科院分区：
文献类型：
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作者：
Gous, R. M.
在过去的50年里，遗传学家在改善肉鸡的潜在生长方面取得了巨大的成功，很可能有更多的遗传进展。然而，为了最大限度地发挥这一潜力，营养学家有必要审查这些快速生长的菌株的喂养方式。除非将来改变肉鸡饲料的组成，否则很可能在孵化后立即出现限制，当肠道容量不允许消耗足够的常规起始饲料以使雏鸡以其潜力生长时，以及接近生长期结束时，此时产热量如此之高，以至于肉鸡可能不可能向环境失去足够的热量以使其以其潜力生长。讨论的问题包括鸡蛋对胚胎发育的限制作用，胚胎和雏鸡的早期喂养，孵化后立即满足氨基酸需求的相关问题，以及各种营养干预措施，已被建议作为减少肉鸡热负荷的方法。有人建议，通过对饲料营养成分进行一些控制，营养学家将能够跟上在不久的将来发生的遗传变化，但全球变暖对生长的制约效应将是一个挑战，需要生物学家和家禽研究工程师来解决。(C)2010爱思唯尔B.V.保留所有权利。
Geneticists have been highly successful in improving potential growth of broilers over the past 50 years, and it is likely that more genetic progress is possible. However, in order to maximise this potential it will be necessary for nutritionists to review the way in which these fast-growing strains are fed. Unless changes are made to the composition of broiler feeds in the future, constraints are likely to occur immediately after hatching, when gut capacity will not allow the consumption of sufficient of a conventional starter feed to enable the chick to grow at its potential, and towards the end of the growing period, when heat production is so high that it may be impossible for a broiler to lose sufficient heat to the environment to enable it to grow at its potential.Issues discussed are those concerning the constraining effect of the egg on embryonic development, early feeding of the embryo and chick, problems associated with meeting the amino acid requirements immediately post-hatch, and various nutritional interventions that have been suggested as methods of reducing the heat load on broilers. It is suggested that with some manipulation of feed nutrient contents nutritionists will be able to keep up with the genetic changes taking place into the near future, but that the constraining effect on growth of global warming is a challenge that will need to be addressed by biologists and engineers in poultry research. (C) 2010 Elsevier B.V. All rights reserved.