Project Materials

 BACTERIAL CONTAMINANTS ASSOCIATED WITH COMMERCIAL POULTRY FEED FROM.

Chapter one

Introduction

Poultry refers to birds farmed for meat, eggs, and feathers, whether commercially or domestically. Chickens, ducks, turkeys, and geese are the most important, but guinea fowl and squabs (pigeons) are more popular locally. These birds provide revenue and food to the rarer.

Previously, only hens that could no longer lay eggs were slaughtered and sold for meat, but by the mid-twentieth century, meat production had surpassed egg output.

Production is a specialised industry (Encyclopaedia Britannica, 1988). Heavy breed poultry animals are utilised for meat, while white light bread chickens are mostly used for egg production (Mc Graw Hill Encyclopaedia 1992).

Poultry meat and eggs are significant dietary components. In Africa, animal protein foods from all sources provide for 7g to 15g of total dietary intake per person daily (Oyenyga 1974).

Today, poultry production in the country is rising at a rapid pace, but it cannot satisfy demand due to population increase and the awareness raised by campaigns promoting the need of animal protein in the diet.

The amount and type of food that organisms get, as well as the way or rate at which they receive it, have a significant impact on their growth and well-being. The food should have nutrients such as water, carbs, fats, protein, minerals, vitamins, and growth factors in an inappropriate balance.

Each of these nutrients has an important function in the growth, maintenance, and productivity of poultry. According to Leonard (91981), dietary insufficiency or imbalance. These ailments may include rickets, osteoporosis, dietary deficiencies, paralysis, and so on.

These disorders could be caused by a lack of vitamin D, manganese, vitamin A, vitamin E, or riboflavin. Disease is often caused by poor sanitation and management. Outbreak and productivity of desirable items.

In developing nations such as Nigeria, the cost of feeding, particularly monogastries, continues to rise, owing mostly to the rising cost of traditional feed ingredients.

This issue is caused by underproduction and importation of certain foods, as well as competition between humans and farm animals for energy and protein concentrates.

The utilisation of agro-industrial by-products to reduce food costs is widely recognised (EshieH and Ademosun, 1981; Atteh and Oloagbenla 1993). Chickens and turkeys meet their energy requirements when given the proper ration (Church, 1988).

Of course, there are exceptions to this rule, especially when it comes to heavier breed layers, who have a tendency to overeat. Where this is a problem, it is common practice to restrict the birds’ food intake during the growing and production periods.

The major ingredients that are integral parts of poultry rations at the moment in the USA are corn as the primary source of energy and soybean meal as the major protein supplement (Roland et al 1972)

while in Nigeria, Udedibie et al (1988) and Nwokon (1993) produced poultry offal meal (P.O.M) and chicken offal meal (COM) respectively from waste product similar to poultry visceral offal (PVO), according to these authors.

POM has been used to replace ground nut cake in layer and grill finisher diets, and COM, along with fish and blood meat, has been utilised as a source of methodise and lysine in locker starter diets.