Sourcing Raw Materials for

Maximum Returns

Kashindi Manono
Pwani University
 Introduction
Feed Ingredients
• Feed ingredients for poultry diets are selected for the
nutrients they can provide, the absence of anti-nutritional
or toxic factors, their palatability or effect on
voluntary feed intake, and their cost.
• The key nutrients that need to be supplied by the dietary
ingredients are amino acids contained in proteins,
vitamins and minerals. All life functions also require
energy, obtained from starches, lipids and proteins.
Cereal Grains
• Cereal grains are used mainly to satisfy the energy
requirement of poultry. The dominant feed grain is corn,
although different grains are used in various countries
and regions of the world.
• For instance, in the US, Brazil and most Asian countries
corn is by far the most important energy source for all
poultry feed.
• Wheat is the predominant supplier of dietary energy
for poultry diets in Europe, Canada, Australia, New
Zealand and the Russian Federation.
• In reality, a feed manufacturer will use any grain in a
poultry diet if it is available at a reasonable price.
• The quality of cereal grains will also depend on
seasonal and storage conditions. Poor growing or
storage conditions can lead to grains with a lower than
expected energy content or contamination with
mycotoxins or toxin-producing organisms such as fungi
and ergots.
• In addition to the cereals themselves, their by-
products, such as wheat bran, rice bran and DDGS, are
used widely in poultry feed.
• Cereal by-products are typically high in fibre, or non-
starch polysaccharides (NSP), which are poorly utilized
in poultry and are low in ME.
 ME value and key nutrient composition of cereal
grains
Ingredient Protein ME Calcium Available P Lysine
(%) (kcal/kg) (%) (%) (%)
Wheat 13.0 3153 0.05 0.20 0.5
Corn 8.5 3300 0.05 0.20 0.3
Sorghum 9.0 3263 0.02 0.15 0.3
Barley 11.5 2795 0.10 0.20 0.4
Rye 12.5 2734 0.05 0.18 0.5
Triticale 15.4 3110 0.05 0.19 0.4
Oats 12.0 2756 0.10 0.20 0.4
Corn (Maize) Wheat

Sorghum
Protein Meals
• Protein is provided from both vegetable and animal
sources, such as oilseed meals, legumes and abattoir
and fish processing by-products
Plant Protein Sources
• Plant protein sources usually come as meal or cake,
the by-product of oilseed crops.
• The main oilseed crops include soybean,
rapeseed/canola, sunflower, palm kernel, copra,
linseed peanut and sesame seed.
• After the oil is extracted, the remaining residue is
used as feed ingredient. Oilseed meals make up 20-
30% of a poultry diet.
• Inclusion levels do vary among formulations for
different species and for the same species in
different regions.
• Many oilseeds and legumes contain anti-nutritive
factors. Some of these anti-nutritive factors can be
destroyed by heat and are used in heat-treated meals.
• New cultivars of some oilseeds and legumes have been
developed that are naturally low in anti-nutritive
factors (ANF), permitting higher levels of the
unprocessed grains to be included in poultry diets
without ill-effect.
ME values and Nutrient composition of plant protein sources
Ingredient Protein ME Calcium Available P Lysine Main Anti-
(%) (kcal/kg) (%) (%) (%) nutritional
factor
Soybean 48.0 2557 0.20 0.37 3.2 Trypsin
meal inhibitor
Canola meal 37.5 2000 0.66 0.47 2.2 Glucosinolat
es
Cottonseed 41.0 2350 0.15 0.48 1.7 Gossypol
meal
Sunflower 46.8 2205 0.30 0.50 1.6 High fibre
meal
Peas 23.5 2550 0.10 0.20 1.6 Trypsin
inhibitor
Lupins 34.5 3000 0.20 0.20 1.7 Toxic
alkaloid
Soybean Canola Seed

Lupins (Lupinus Angustifolius)

Animal protein sources
• The main animal protein sources used in poultry diets are
meat meal, meat and bone meal, fish meal, poultry by-
product meal, blood meal and feather meal.
• Animal protein meals are usually defined by inputs. Those
specifically used in poultry diets include meat (no bone) or
meat and bone meal from ruminants and/or swine; blood
meal; poultry by-product meal; feather meal; and fish meal.
• There are specific limitations now assigned to these
products with regards to inputs used and guarantees with
respect to minimum nutrient levels.
• For example, meat and bone meal may be specifically from
ruminants and must be free of hair, wool and hide
trimmings, except where it is naturally adhering to heads
and hoofs
 ME values Nutrient levels in selected animal protein meals

Nutrient Meat & Bone Blood Feather Poultry

ME (MJ/kg) 11.2 15.2 13.7 13.1
Protein (%) 50.4 88.9 81.0 60.0
Fat (%) 10.0 1.0 7.0 13.0
Calcium (%) 10.3 0.4 0.3 3.0
Phosphorus (%) 5.1 0.3 0.5 1.7
Lysine (%) 2.6 7.1 2.3 3.1
Methionine (%) 0.7 0.6 0.6 1.0
Cystine (%) 0.7 0.5 4.3 1.0
 Challenges associated with the use of animal protein
sources
• First, food safety is the most important concern people
have about the recycling of animal protein meals back
through animals as feed ingredients
• There are concerns that animal protein meals are
responsible for food borne pathogen contamination, such
as Salmonella.
• Secondly, with respect to feeding the animal protein
meals, the important practical issue is the variability in
available nutrients
• Animal protein meals provide a good source of essential
amino acids (e.g. lysine and methionine) and are also
good sources of energy and minerals (particularly calcium
and available phosphorus).
 ME values and nutrient composition of selected
animal protein sources
Ingredient Protein ME Calcium Available P Lysine
(%) (kcal/kg) (%) (%) (%)

Meat meal 50.0 2500 8.00 4.00 3.6

Fish meal 60.0 2720 6.50 3.50 5.3

Poultry by- 60.0 2950 3.50 2.10 3.4

product meal

Blood meal 80.0 2690 0.28 0.28 6.9

Feather meal 85.0 3016 0.20 0.75 1.7

Fats And Oils
• Fats and oils, collectedly termed lipids, are regularly
used in poultry feed to satisfy the energy need of the
animal as lipids have more than twice the amount of
ME compared with carbohydrates or proteins per kg
weight.
• Lipids are also an important carrier for fat-soluble
vitamins (A, D, E, and K) as wells for the provision of an
essential fatty acid, linoleic acid, in the diet.
• A variety of fats and oils are used in feed, including
lipids of animal origins (usually fats, i.e., tallow, lard,
except fish oil) and lipids of vegetable origin (usually
oils, i.e., soy oil, canola/rapeseed oil, sunflower oil,
linseed oil, palm oil, cottonseed oil).
• In practical feed formulation, the level of lipids rarely
exceeds 4% in compound feed. However, even a small
decrease in digestibility can cost dearly in terms of
dietary energy
• Like any other nutrient, a varying proportion of lipids are
undigested depending on their sources and the species
and age of the animal to which they are fed.
 Lipid source and bird age on total tract
digestibility of lipids
Lipid source Digestibility (%) Bird age (week) Digestibility (%)

Tallow 73.6 1 53.2

Soy oil 85.0 2 80.7

Tallow-soy 75.4 3 85.9

blend
Poultry fat 82.1 5 85.7

Palm oil 77.2 Average 76.4

Minerals And Vitamins
• Minerals are vital for normal growth and development
in poultry, such as bone formation and body processes
such as enzyme activation.
• Some minerals such calcium and phosphorus are
required in large quantities.
• For example, laying hens require between 3.5-4%
calcium, 0.3-0.4% available phosphorus and 0.2%
sodium in their diets for egg production.
• Other minerals, such as copper, iron, manganese, zinc,
selenium, cobalt, iodine and molybdenum, are required
in milligram quantities but deficiency of these minerals
will lead to serious health problems in mild cases and
death in severe cases.
• Similarly, vitamins are essential for the body systems of
poultry.
• Both fat soluble (A, D, E, K) and water soluble (biotin,
choline, folic acid, niacin, riboflavin, thiamine,
pyridoxine, pantothenic acid and B12) are needed in
the diet to maintain proper health and wellbeing of
poultry.
• Some vitamins and minerals are provided by most
ingredients but the requirements for vitamins and
minerals are generally met through premixes added to
the diet.
• Diets may also contain additives for specific purposes.
 Sourcing Raw Materials for Animal Feed
Manufacture in Kenya
• There are limited raw materials for animal feed
manufacture in Kenya.
• There is shortage in supply of rice bran, oil seed cakes
and other raw materials resulting into imports from
Uganda, Tanzania, and India.
• Maize products-grain and bran are used for 50-65% of
animal feed manufacture in Kenya .
Quantity and Regularity of Supply
• Choose ingredients which are regularly available in
sufficient quantities. Some ingredients are only
available seasonally.
• The more regular the supply of each ingredient is,
the better. Otherwise you will have to purchase much
larger quantities than you would like to, and face the
problems of longer-term storage.
• Or you will have to make frequent changes in your
feed formulation because of the lack of a specific
ingredient which is not available in sufficient
quantities to supply your needs
Cost
• The cost of each ingredient can vary quite markedly from
one location to another, depending on supply and
demand.
• What may be a very acceptable ingredient in one place
may have to be rejected, or used in smaller quantities, in
another because it is too expensive.
• Cost obviously interacts with availability and suitability.
All these factors have to be reviewed simultaneously in
the selection of ingredients for your compound feeds.
• You should therefore complete your summary of the raw
materials available in a tabular form which shows
analytical characteristics (composition - from actual local
data or from tables) and cost per unit at the farm site.
 Feed Additives
Non-nutritive substances (ingredients) or
combinations of ingredients added intentionally to the
basic feed mix or parts thereof in small quantities to
improve its appearance, texture or storage properties.
 Why are they necessary
Control chemical, physical and microbial changes and
preserve for extended period

Facilitate special dietary needs (sensory and nutritive

properties, handling and distribution)
• Many classified as a drug in Veterinary.
A substance,
– Intended for use in the diagnosis, cure mitigation
and treatment or prevention of diseases in
animals.

– Other than food intended to affect the structure

or any function of the body of an animal.
 Feed Additives
Chemotherapeutics (Growth Promoters)
An inorganic or organic compound that inhibits the growth of organisms
but is not produced by a living organism.

Arsanilic acid – chicken and swine

Carbadox - swine
Ipronidazole - turkey
Roxarsone – turkey and chicken
• Coccidiostats
– Prevent and treat Coccidiosis – Chickens and Calves.
– Monensin - cattle, chickens and turkey
– Lasalocid – chickens, sheep turkeys
– Amprolium cattle - chickens and turkeys
 Other Feed Additives
Classification
Anticaking agents Non-nutritive sweeteners

Antioxidants Nutrient supplements

Colouring agents Preservatives

Emulsifying agents Sequestrants

Flavouring agents Stabilizers and thickeners

Miscellaneous:
pH control buffers/Drying agents/Hemectants
Anticaking agents: e.g. Sodium aluminosilicate(E554), calcium silicate
Antioxidants: e.g. Ascorbic acid (E300), propyl gallate(E310)
Colouring agents: e.g. Amaranth(E123), Tartrazine(E102),
erythrosin(E127), Caramel(E150), Curcumin(E100)
Flavoring agents: e.g. Methyl anthranilate (sweet fruity grape like
flavour)- Generally recognised as safe (GRAS)

Flavour enhancers: e.g. Monosodium glutamate (E621) (GRAS)

• Antioxidants – compounds that prevent rancidity of unsaturated
fats.
– Ethoxyquin
– Vitamin E
– Butylated hydroxytoluene (BHT)
– Butylated hydroxyanisole (BHA)

• Chemical Preservatives
– Ascorbic acid
– Sodium nitrate
– Sorbic acid
– Citric Acid
– Sodium nitrate
• Pellet binding Agents

– Bentonite (calcium or sodium)

– Ball clay
– Lignin sulfonate
– Hemicellulose extract
– Molasses
• Probiotics
– Consist of specific microbial cultures or
ingredients or both that stimulate cultures
capable of modifying the gastrointestinal
environment to favor healthy tissue
development.

– Lactobacillus
– Streptococcus
– Fungi (yeast and molds)
– Aspergillus
– Bacillus
 Summary
• Feed additives must be used according to
label.
• Stiff fines for non compliance.
• For best results use as directed.
• Protect your market and livelihood.
THE END