Development of local calibrations for the nutritional evaluation of commercial poultry diets by using near infrared reflectance spectroscopy

Abstract

Near infrared reflectance spectroscopy (NIRS) is an important tool for rapid analysis and prediction of feed ingredients. Broiler and laying chicken's diet received from different commercial feed factories in Bangladesh were collected, and near infrared reflectance spectra were obtained in duplicate with a Fourier Transform Near Infrared Reflectance Spectrophotometer using a Qurtz cup sampling device. Multivariate analysis was performed for the development of calibration equations of nutrients by optical user software (OPUS) and OPUS Lab to relate the spectral data and corresponding concentration values of broiler and laying chicken's diet. Data were centred using the partial least squares algorithm, and spectral outliers were identified from each calibration. The accuracy of the calibration models was validated by root mean square error cross validation (RMSECV), root mean square error of estimation and correlation coefficient (R 2 ) between the measured values of nutrient component determined by analytical laboratory vs. predicted values. High R 2 (>90.00) was shown in predicting crude protein (CP), ether extracts (EE) and total phosphorus (P) contents of broiler and laying chicken's diet; however, the R 2 (>80.00) in predicting moisture, crude fibre (CF) and calcium (Ca) contents of broiler and laying chicken's diet was acceptable. The highest RMSECV (0.58%) was observed in CP determination of laying chicken's diet, but all errors were in acceptable ranges. It is concluded that NIRS could potentially be used to predict the moisture, CP, CF, EE, Ca and P contents in commercial broiler and laying chicken's diet. ARTICLE HISTORY

Development of local calibrations for the nutritional evaluation of fish meal and meat & bone meal by using near-infrared reflectance spectroscopy

“…The inclusion of these feed ingredients in poultry diets has been dependent upon its nutrient contents particularly in protein content. Therefore, the evaluation of nutritional quality of these feed ingredients is essential in order to supply adequate amount of nutrients to maximize the production, cost effectively (Khaleduzzaman et al 2017).…”