Nitrogen losses in poultry production

Abstract

In this review figures concerning nitrogen losses of avian species used in poultry production are proposed. They come either from experimental data or from equations applied to present conditions of poultry production. Ideal amino acid profiles of dietary protein for growing birds or layers are reviewed and compared to amino acid composition of main ingredients. Possible reductions of nitrogen losses by reducing dietary protein concentration, while supplementing by essential amino acids, are presented. The extensive utilisation of methionine, lysine, threonine and tryptophan, which are now available for animal nutrition, would allow to reduce nitrogen losses between 10 and 20 % of the present situation. Further progress could be performed if valine, isoleucine and arginine were available.