Evaluating the energy content of ingredients in poultry diets. An update

Abstract

The methodology currently in use to evaluate the energy content of ingredients, under practical situations, needs improvements to increase the accuracy of the estimation, reduce safety margins, and improve feed cost. Different methods can be used to estimate the energy values of the ingredients and diets. The method most widely used worldwide to estimate the energy content of the ingredients is the use of tabulated values but most companies involved in poultry production are moving towards the use of predictive regression equations based on chemical analyses and in vitro and in vivo data. More research to improve the accuracy of systems in use for the estimation of the energy content of poultry feeds is needed. Also, we need a better knowledge of the many factors that affect energy values. The final objective is to implement an easy method to predict more accurately the energy content of the feeds using on line NIR technology.