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specifications?
From Vitamin requirements: is there basis for re-evaluating dietary specifications? S. LEESON1, adapted and
modified by M. Di Benedetto2
1
Department of Animal & Poultry Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 E-mail:
sleeson@uoguelph.ca
2
DVM, Consulenze Aziendali Zootecniche studio associato e-mail: mhuadib@libero.it
During the last 40 years there have been few studies aimed to estimate the
vitamin requirements in poultry, so that consequently the NRC values (1994)
still are the standard reference.
1
Leeson and Summers (2005)
2
DSM (2006)
Biotin for Maize-based diets
VITAMIN REQUIREMENTS NRC 1994
These requirements are quite far from the present ones commercially used,
since:
Several trials, among those ones considered, have been carried out by
using purified or semi-purified diets, characterised by digestibility
definitively higher than in the commercial diets. (i.e. soy isolated protein
or casein as protein and amino acid source; and dextrose, starch, and
saccarose as energy source).
Considered the difficulty that such diets present for pelletisation, the
physical form of feed utilised in these trials basically was as meal, with
no homogeneous characteristics, as for particle size, colour and
consistency. Moreover it has to be considered that most feed for poultry
is nowadays manufactured in pellets or crumbles, necessary to reach
the performances foreseen by the genetics producers.
The present interest in the vitamin level formulation in diets for poultry is due
to the observation that improvements in the genetic potential of layers and
broilers impose a re-evaluation of the requirements since the conversion rate
improvements (decrease of the feed intake per product unit) has implied a
continuous decline of vitamins ingestion related to eggs weight or produced
meat. Such decrease is estimable around 1% in layers, and around 0.6 0.8%
in broilers.
The following table (n. 2) shows this phenomenon throughout the last 20 years
in layers (white), broilers, turkeys, taking as an example vitamin E:
table 2: Ingestion of vit. E per production unit, diets containing 20 UI vit. E/Kg
(Leeson, 2007)
table 3: Feed specification for Ca, dig. P and vitamin D3 necessary to keep daily
ingestions of: Ca 4g, P dig. 0,4g, vit. D3 330 IU in white layers at the beginning of
yielding (Leeson, 2007)
Our expectations on the role of various nutrients have changed through time.
As previously mentioned most vitamin requirements expressed by NRC (1994)
have been evaluated through criteria bond to yielding parameters that
nowadays honestly appear to be simplistic. At present these evaluation criteria
have been extended and the nutritionist role is to evaluate the requirements to
reach such targets in the most profitable way in terms of cost/benefit. Table 4
underlines the evaluation criteria that are now often applied to requirements of
vitamins and other nutrients.
Sell et al. (1997) assert that the levels of vitamin E from NRC (1994) are
probably sufficient in growing turkeys with no pathologies, but previous
studies (Soto-Salanova e Sell, 1996) demonstrate that deposits of a-
tocopherols in poults are low and decline rapidly during the first 14 days
of life. The administration of vit. E per parenteral route or added to feed
(150mg/kg), although it did not eliminate the phenomenon, it weakened
it in a significant way. The decrease of vit. E in liver of stressed poults
did not determine effects on their health, but after administration of vit.
E less sensitiveness to haemolysis of red cells was highlighted.
High levels of vitamin E in feed can support the egg production in layers
under heat stress. Through heat stress induced at 32C Bollengier-Lee et
al. (1998) demonstrated a higher egg production in layers fed with 500
vs. 10 mg vitamin E/kg. In other trials the effect, although less evident,
was always confirmed as increase of calcium, vitellogenine, and VLDL in
the blood of tested animals. Moreover these animals have always
recovered more rapidly from short-term heat stress. These authors
concluded that the extra vitamin E helped these stressed animals
through the improvement of the hepatocytes membrane integrity, and/or
through Estradiol activity modulation or concentration. Similar results
were obtained by Whitehead et al. (1998) by using the same levels of
vitamin E (500 mg/kg feed); the level of vitamin E in plasma was linearly
related to the one in the diet, and it returned to basic levels four weeks
after having removed the extra vitamin E from the diet.
These authors suggest that the antioxidant function that vitamin E in
general exerts has an effect on the vitellogenine level (that represents
yolk most important precursor) in blood. The control of the vitellogenine
level in plasma and in liver suggests that heat stress does not
compromise the actual vitellogenine production, but it compromises its
release in the general circulation.
In recent time several studies have been carried out also on vitamin D3:
A study carried out by Atencio et al. on broilers fed with feed containing
3200 IU vitamin D3 highlighted higher weights when born from breeders
that received at least 4000 IU vitamin D3/kg feed.
Whitehead et al. (2004) suggests that requirements for modern broilers
is remarkably higher than that suggested by NRC (1994) and even
higher than the legal limits fixed by the E.U.. In two trials better growth
have been obtained by feeding the animals with feed containing 10,000
IU vitamin D3 compared to others fed with diets containing also a high
level of 6000 IU vit. D3. Tibia strength resulted to be proportional to the
feed level of vitamin D3, whereas tibia dyschondroplasia incidence was
lower with 6,000 IU, and at zero with 10,000 IU.
REQUIREMENTS TO FAVOUR THE IMMUNE RESPONSE
Another series of studies have been carried out on the immune response
compared to vitamin 25-OH D3. Such studies did not highlighted any
effect bond to the source of vitamin D, but have clarified that levels of
2000 (layers) and of 4000 (broilers and turkeys) IU/kg feed are
necessary for a normal immune system functioning.