Poultry Production In Egypt

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2-Review of Literature
Poultry production in Egypt has become one of the biggest agriculture industries and its improvement is one of the main objectives of both private and public sectors. The poultry sector in Egypt, which comprises of two fundamental are subdivided into commercial and the family unit poultry sectors. Commercial operations include: broiler enterprises; table egg enterprises; rabbit enterprises; duck and turkey enterprises; broiler breeder stations; backyard operations is one of the main income sources for various families, both in the rural area and in the cities. All types of poultry are kept – chickens, turkey, geese, ducks, rabbits and pigeons (Ahlam El Nagar and Ali Ibrahim, 2007). In 2009, 73 percent of Egypt's chicken
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Feed costs represent approximately 60-80% of poultry production costs in the commercial poultry industry (Ravindran, 2010a; Al-Ruqaie et al.,2011). Energy sources constitute the largest component of poultry diets, followed by plant protein sources and animal protein sources. Common ingredients used as an energy source in poultry feed formulations are typical grains (corn, wheat and sorghum), especially maize (corn) is the most commonly used energy source and cereal by-products, animal fats and vegetable oils (Ravindran, 2010a). Almost all developing nations are net importers of these ingredients; the poultry feed commercial enterprises in Africa and Asia depend on imports, which are a drain on their foreign exchange reserves. All the time, the semi-commercial and commercial sectors in these nations are forced to limit their yield of compounded feeds. The extended utilization of corn starch and soybean oil for bio-fuels in the United States, has required to reduce corn exports by 8% and soybean trades by 14%, otherwise increased creation of corn dried distillers grains with solubles (DDGS) by 2022 (Renewable Fuel Standard,…show more content…
Several earlier studies, Damron, et al., (1965); Day and Dilworth (1968); Saleh, et al., (1996) and AI-Tulaihan, et al., (2004) suggested that the maximum dietary level of BWP in broiler diets were at 10, 15,25 and 30%, respectively. While recently studies, Ragab et al., (2006); Al-Ruqaie, et al., (2011); Torki & Kimiaee, (2011) and Ayanrinde, et al., (2014) reported that BWP could replace 100% of the corn in broiler diets without any adverse effects on the performance and offers economic benefits for both bakery and poultry producers.
The consequences of these studies demonstrated that DBP was fairly uniform in structure over a period of time and supported good performance when used in broiler diets. However, the main weakness of utilizing DBP could be its larger amount of salt (NaCl) and this may pose a problem in ration formulation in poultry

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