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Reduction of nitrogen excretion and emissions from poultry: a review for conventional poultry

Published online by Cambridge University Press:  31 August 2016

V.I. CHALOVA ,
J.H. KIM ,
P.H. PATTERSON ,
S.C. RICKE  and
W.K. KIM
V.I. CHALOVA
Affiliation:
Department of Biochemistry and Molecular Biology, University of Food Technologies, Plovdiv 4000, Bulgaria
J.H. KIM
Affiliation:
Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 32439, Republic of Korea
P.H. PATTERSON
Affiliation:
Department of Animal Science, Pennsylvania State University, University Park, PA 16802, USA
S.C. RICKE
Affiliation:
Center for Food Safety and Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
W.K. KIM*
Affiliation:
Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
*
Corresponding author: wkkim@uga.edu
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Abstract

Reduction of potential environmental pollutants is a major issue for the sustainable development of the poultry industry. Accumulation of excessive manure and nitrogen poses a risk to animal and human health and ground and surface water cleanliness. In conventional poultry, synthetic amino acids and enzyme supplementations are commonly used to balance the diet and improve digestibility of nutritive compounds. However, diet preparation with sufficient nutrients and minimum amount of excessive nitrogen which still provides optimal growth and health performance continues to be a challenge. This review focuses on various approaches leading to improvement of feed formulation in conventional poultry production systems. The use of crystalline amino acids and genetically engineered plant protein sources in the conventional poultry industry with regard to optimisation of nitrogen level in poultry diets are discussed, and the application of the ideal protein ratio concept in poultry feed preparation as a tool for nitrogen level optimisation is outlined.

Keywords

nitrogen excretionsynthetic amino acidideal amino acid formulationgenetically improved plants

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Type
Reviews
Information
World's Poultry Science Journal , Volume 72 , Issue 3 , September 2016 , pp. 509 - 520
Copyright
Copyright © World's Poultry Science Association 2016 

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