The effect of feed additives in pheasants fattening: A review

Abstract

Fattening pheasants for the production of quality meat is a relatively recent development. With its high protein and low fat content, meat of pheasant is a highly nutritious food whose value exceeds that of broiler chickens meat. Despite the fact that the intensive rearing of pheasants has developed relatively quickly in recent years, information on the fattening capabilities and slaughter values of pheasants is often insufficient in the current literature. The length of the fattening period also differs in the literature and reported from 13 to 20 weeks while highest weight gains of pheasants to occur between 4 and 12 weeks of age. Growth of pheasants is also reflected in the weight and dimensions of internal organs, crop, oesophagus, gizzard and intestine grow up to 12 weeks of age, after which they develop their physiological ability. The structure, weight and length of the digestive tract and other internal organs of pheasants depend on housing system, gender and nutrition. Relatively few investigations were conducted to determine the influence of feed additives on fattening performance of pheasants. One of the possibilities is the use of humic acids in nutrition pheasant. Humic acids are organic compounds naturally present in soil and they positively affected growth ability, feed conversion and reducing mortality. /18.4.1953 týždňom veku. Rast bažantov sa odráža aj v hmotnosti a rozmeroch vnútorných orgánov, hrvoľ, pažerák, žalúdok a črevá rastú až 12 týždňov, potom sa rozvíjajú ich fyziologické schopnosti. Štruktúra, hmotnosť a dĺžka tráviaceho traktu a vnútorných orgánov bažantov závisí systému chovu, pohlavia a výživy. Relatívne málo experimentov bolo realizovaných za účelom zistenie vplyvu doplnkových látok na výkrmové ukazovatele bažantov. Jednou z možností je použitie humínových kyselín vo výžive výkrmových bažantov. Humínové kyseliny sú organické zlúčeniny prirodzene prítomné v pôde a pozitívne ovplyvňujú rastovú schopnosť, konverziu krmiva a znižujú mortalitu.749 Journal of Central European Agriculture, 2017, 18(4), p.749-761 DOI: 10.5513/JCEA01/18.4.1953 749 Journal of Central European Agriculture, 2017, 18(4), p.749-761 DOI: 10.5513/JCEA01/18.4.1953 749 Journal of Central European Agriculture, 2017, 18(4), p.749-761 DOI: 10.5513/JCEA01Kľúčové slová: bažant, humínové kyseliny, kŕmne aditíva, výkrm Detailný abstrakt V poslednom období možno vo svete badať zvýšený záujem o farmový spôsob chovu voľne žijúcej zveri. Je to spôsobené predovšetkým dopytom po mäse a jeho zúžitkovaním v humánnej výžive. Doposiaľ bolo publikovaných niekoľko prác, ktoré sa zaoberajú aj farmovým chovom bažantej zveri. Viaceré práce sa zaoberajú možným výkrmom bažantov, ktorý vychádza z klasického výkrmu brojlerových kurčiat. V relatívne nedávnej dobe sa v rámci umelého chovu bažantov začal uplatňovať aj ich výkrm za účelom produkcie kvalitného bažantieho mäsa, typického vysokým obsahom ľahko stráviteľných bielkovín a nízkym obsahom tuku. Táto situácia už nie je ničím neobvyklá v zahraničí, kde cielene orientované f...

Comparison of Meat Oxidative Stability Free-Rearing and Farm-Rearing Pheasants

“…Its dietary value is very high and corresponds to the demands of modern man for nutrition (Hell et al, 2008). For the last years, poultry breeding became the most extensively developing branch of animal husbandry (Genchev et al, 2008). Common Pheasant (Phasianus colchicus) is bred on farms for hunting purposes in many countries (Torres et al, 1995;Canning, 2005;Gonzáles-Redondo and García-Domínguez, 2012;Hrabčáková et al, 2013b).…”

“…These proteins have an extraordinary biological value and are known to be highly used in the construction of human body proteins (Vodňanský et al, 2009). Pheasant meat is characterized by high nutritive value, as evidenced by high protein contents of breast (23.5-25.2%) and leg muscles (19.4-22.7%), and low proportion of fat (0.6-1.1%), especially in breast muscles (Večerek et al, 2005;Kuźniacka et al, 2007;Gašparovič et al, 2017) and 2.0-5.1% in leg muscles (Večerek et al, 2005). In terms of fat, the meat of the pheasant contains the highest proportion of unsaturated fatty acids -70.67 g.100 g -1 of total fatty acids (Vodňanský et al, 2009).…”

Effect of organic minerals and alpha-ketoglutarate in pheasant diet on performance, hatchability and the composition of eggs

“…This knowledge leads to the search for new solutions in chelate production and optimisation of the diet in mineral components, in order to improve the quality and value of breeding indicators and characteristics of farmed birds, including pheasants. Experimental modification of the proportion of mineral components in the diet has been undertaken by replacing inorganic with organic forms (6,17,24,40,47,52). The studies to date on the replacement of calcium, iron, zinc and copper salts with glycine chelates have shown a significant impact on pheasant production results.…”

“…In turn, the replacement of vitamin D3 with calcitriol (active form of vitamin D -1.25-dihydroxycholecalciferol) resulted in higher phosphorus content and weight gain in males, as well as increases in magnesium and potassium content in muscles (18). These benefits prompted attempts to modify the pheasant diet composition to improve the quantity and quality of eggs, their hatchability and chemical composition, and their nutritional value (8,16,17,20,24,26,34,42,47).…”

Effects of humic acid diet on the serum biochemistry and oxidative status markers in pheasants

“…The high economic interest encourages producers to use alternative types of food additives in farm animal production which, however, need to be tested first (Vizzari et al 2014;Andrejcakova et al 2016;Russo et al 2019;Shah et al 2020). Studies on the use of HAs in livestock nutrition have confirmed their positive effects on animal growth, yield and reproduction (Ji et al 2006;Agazzi et al 2007;Cusack 2008;Wang et al 2008;Gasparovic et al 2017;Sladecek et al 2018). The beneficial effects of HAs on selected production indicators, such as the increased gains, feed conversion, egg production, egg weight and the decreased mortality have been confirmed in poultry (Kocabagli et al 2002;Yoruk et al 2004;Kucukersan et al 2005;Avci et al 2007;Ozturk et al 2010;Samudovska and Demeterova 2010;Ozturk et al 2012;Supriyati et al 2015;Arpasova et al 2016;Lala et al 2016).…”