The main cause of vitamin deficiency in poultry feed

Vitamins are essential for the maintenance of normal physiological functions in animals. The lack of any vitamin in poultry feed can easily lead to the occurrence of certain diseases and economic losses. Through the exploration of the practice of poultry production in various places in recent years and experimental research conducted by scientific research departments, it has been confirmed that the main reasons for the lack of vitamins in poultry feed are as follows.

Mismatched mix feed

Due to different vitamin content in plants and animals, such as liver, carrot, and yellow corn contain more vitamin A; dry yeast and dried hay contains more vitamin D; soybean cake (buckwheat), cotton seed cake contains vitamin E More; soy, cereals and fish meal contains more vitamin B1, B2; fish meal, meat and bone meal and liver contains more vitamin B12. Therefore, in the preparation of poultry feed, we must understand the vitamin content of each raw material, but also pay attention to the proportion of feed should be reasonable, pay attention to vitamin balance.

Different feed types

Folic acid, niacin, biotin, etc. have different biological titers in different feeds. For example, folic acid is relatively stable in powdered mixed feeds, but it is not stable enough to be combined with trace elements or choline chloride in pellet feeds.

Feed processing and storage time is too long

All kinds of vitamins have time titers in feed, and the stability of most vitamins is ideal within 3 months to 4 months. Therefore, when using feed or adding vitamins, you must pay attention to the effect of storage time.

Abuse of antibiotics

Due to the use of antibiotics, it is easy to reduce the vitamin synthesis of vitamins in the intestine of domestic poultry, resulting in vitamin deficiency. In addition, some vitamins are also affected by factors such as humidity, temperature, pressure, sunlight, pH, trace elements, oxidants, reducing agents and compounds. For example, vitamins A and D are vulnerable to factors such as moisture, high temperatures, trace elements, and rancid fat; vitamin B1 is susceptible to high temperatures, oxidants, reducing agents, and pH.

At present, vitamins produced by domestic vitamin manufacturers have a single product, such as vitamins A, E, D3, B vitamins, etc., but also use multi-vitamin products. For this reason, when vitamins are used, scientific adjustments must be made based on feed ingredients, environmental conditions, and the nutritional needs of poultry, so that the added vitamins can be fully utilized and meet the nutritional needs of poultry. The economic benefits.

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