Bone characteristics and femoral strength in commercial toms: the effect of protein and energy restriction.

Selection for rapid growth in turkeys has resulted in skeletal problems such as femoral fractures. Slowing growth rate has improved bone structure, but the effect on mechanical properties of the bone is unclear. The current study's hypothesis was that slowing the growth of turkeys by reducing energy and CP in the diet would result in increased femur integrity. Commercial turkeys were fed 1 of 3 diets: control with 100% of NRC energy and CP levels, as well as a diet feeding 80 or 60% of NRC energy and CP levels. All other nutrients met or exceeded NRC requirements. Control birds were grown to 20 wk of age, whereas the 80 and 60% NRC birds were sampled when BW matched that of control birds at wk 4, 8, 12, 16, and 20. Both femurs were extracted, with one being measured and ashed and the other twisted to failure to evaluate mechanical properties. Total bone length, diameter, cortical thickness, and cortical density were measured. The total femur length was longer in the 60% NRC birds at 5 and 10 kg of BW compared with control (P < 0.05); this significance was lost by the time birds reached 16 kg of BW. At 5 and 10 kg of BW, ash content was higher in the control birds than in the 60% NRC birds (P < 0.05). At 16 kg of BW, the 60% NRC birds had the highest femur ash (P < 0.05). The mechanical testing parameters were failure torque, shear strength, and shear modulus of the bones. The 60% diet produced the highest failure torque (P < 0.05), at 16 kg of BW and onward. The shear strength was greater (P = 0.01) once the birds reached 5 kg of BW for the 60% diet than other diets. In conclusion, reducing the energy and protein in the diet to 60% of NRC recommendations, thus slowing growth, improved bone strength, as measured by failure torque, and bone quality, as measured by shear strength, without altering bone length or ash content by the time birds reached market weight.

A comparison of long bone development in historical and contemporary ducks.

The selection for growth and carcass traits in poultry meat species has contributed to increased interest in understanding and characterizing skeletal growth as the birds struggle to balance skeletal development with increased BW and muscle mass. The objective of this study was to compare the physical characteristics and mineralization of the tibia and femur from commercial Pekin ducks representing circa 1993 and 2010 commercial strains. In 1993, the femur and tibia were collected from 8 ducks at 11 ages between 11 and 53 d. A similar study was done in 2010 in which the femur and tibia were collected from 8 ducks at 12 sample ages between 10 and 49 d. All bones were weighed and the length and width at 50% of length were measured. Each bone was subsequently cut into epiphyseal (top 25% of length) and diaphyseal (midregion at 50% of length) sections. Each bone segment was extracted with ether, hot weighed, and ashed. The 2010 contemporary ducks reached market weight faster than the 1993 ducks. Therefore, statistical comparisons were made at common BW as well as at common ages. The mean tibia length of the 2010 duck was 0.75 cm greater (P < 0.05) at similar ages and similar BW. The percentage ash in the diaphyseal region of the tibia was 3% greater (P < 0.05) in the 2010 versus 1993 ducks. The percentage epiphyseal ash in the femur was 10% lower (P < 0.01) at 10 d and 14 d in the 2010 ducks but there were no significant differences by 18 d of age. The lower epiphyseal ash values at both younger ages and smaller BW in the 2010 contemporary ducks suggests that it is critical to monitor those factors that influence bone mineralization in contemporary ducklings that can achieve market BW at earlier chronological ages.

Effect of snack food by-product inclusion on production of laying hens.

The increased interest in becoming green for consumers and companies is driving groups to develop innovative ways to become more efficient and reduce their waste. Foods past their expiration dates are large sources of waste and are causing food-manufacturing companies to develop waste disposal strategies. Integrating by-products from these companies into animal diets, specifically that of laying hens, could be significantly more cost effective for both the human food manufacturers and the agricultural producers. The study's objective is to evaluate laying hen diets containing snack food by-product, consisting mostly of expired potato chips, and the effect on hen performance. In total, 192 White Leghorn laying hens (45 wk old) were selected from the Michigan State University Poultry Farm. Hens were housed in conventional cages (3 birds/cage) and received 1 of 4 diets for 5 wk: 1) industry control corn-soybean meal, 2) control with 3% by-product, 3) control with 6% by-product, and 4) control with 9% by-product. Diets were formulated to be isocaloric, isonitrogenous, and balanced for sodium. Feed intake was measured for 3 consecutive days each week, and no overall differences between treatments were observed. However, during the first week, feed intake was significantly higher in birds fed the 6% and 9% diets compared with those fed control (P < 0.05). Birds fed the 6% had a higher feed intake than that of the control again during the fourth week (P < 0.01). Egg production, egg weight, and specific gravity were measured weekly. Hen BW was measured on d 1, 14, 28, and 35. Egg production, egg weight, specific gravity, and BW were not significantly affected by the addition of snack food by-products to the diet. In conclusion, the addition of expired snack food by-product into poultry diets does not significantly affect laying hen egg production and has the potential to be used as an alternative feed stuff in the future.