Poultry protein and amino acid deficiency refers to lack of or insufficient consumption of protein in poultry and deficiency of one or more amino acids. First, the cause 1. The content of protein and amino acid in feed is less than the content of protein and amino acid in poultry commonly used feed. In cereals and bran feeds, the protein content is relatively low, the nutritional value is incomplete, especially the lack of methionine and lysine, and the animal protein feed has a higher protein content, and the types of amino acids are more complete. If the type of feed is single, the diet is unreasonable, and animal protein feed is lacking for a long time, it may cause lack of protein and amino acids. In addition, the demand for protein and amino acids in poultry is closely related to factors such as the type, species, age, performance of the poultry, and environmental temperature and dietary energy levels. For example, broilers and breeder chicks require the largest amount of protein and amino acids during the brooding period, and then gradually reduce the growth of chicks; the meat type requires more than the egg-type poultry; the poultry in the growth and development stage is more than the adult poultry. High; Laying hens need a large amount from the initial production to the peak period of egg production, and decrease correspondingly with the decrease of egg production; when the temperature is high, the feed intake decreases, and the protein content in the feed should also be increased; the energy level of the diet is high. When the poultry will reduce their feed intake on their own, they must also increase their protein and amino acid content. Therefore, if the differences in protein and amino acid requirements are neglected in the feeding of poultry, the use of a certain formula for a long period of time will cause the lack of proteins and amino acids. 2. Unbalanced amino acid composition Due to the lack of feed protein, it will inevitably cause the lack of amino acids and imbalance; Even if the lack of an amino acid will affect the use of other amino acids, resulting in the lack of a variety of amino acids. For example, lysine, methionine, and tryptophan in the essential amino acids, and poultry are limited by the use of other amino acids to synthesize proteins (referred to as limiting amino acids), so when long-term feeds contain feeds containing less than these three amino acids (eg, Corn and sorghum cereals, bran feeds, and other amino acids cannot be used to cause a deficiency. There is also a special relationship between certain amino acids, such as tyrosine and cystine can be transformed from phenylalanine and methionine in poultry. When the two are currently deficient, the need for the latter two amino acids in poultry increases, resulting in a deficiency of phenylalanine and methionine. Although glycine can be synthesized in poultry, it is slow to synthesize in chickens and cannot meet the need for rapid growth of chicks. Therefore, the lack of glycine supplementation in the diet of chicks can easily lead to the lack of glycine. In addition, some amino acids may be lacking due to ambiguous interactions and transformational relationships among certain amino acids. 3. Decrease in feed intake during the process of caries. Loss of appetite decreased or wasted, resulting in insufficient intake of protein. For example, poultry pasterellosis, coccidiosis, digestive tract inflammation, and digestive dysfunction can affect the digestion, absorption, and utilization of proteins in poultry; certain heat-related diseases and chronic wasting diseases such as poultry tuberculosis, Marek’s disease, Avian leukosis, digestive tract nematode disease, etc. can increase the consumption of protein in poultry. When the content of sugar and fat in the diet is insufficient, protein decomposition is not only enhanced, but also affects the synthesis of protein. Second, the pathogenesis Protein is the material basis of life. It is the main component of poultry cells and poultry eggs. Muscle, skin, feathers, nerves, internal organs, enzymes, hormones, and antibodies all contain large amounts of proteins and participate in the metabolism of the body. Therefore, proteins and amino acids not only maintain the life of poultry, but also have a close relationship with the growth, development, inheritance, resistance to disease, and egg formation of poultry. When poultry lacks protein and amino acids, they will cause metabolic disorders, resulting in growth inhibition, reduced productivity, and reduced resistance to disease. Third, clinical symptoms When the young birds lack protein and amino acids, they show slow growth and development, unpleasant feathers, weak and weak body, lack of energy, poor appetite, lower body temperature, and often crowded; colloidal osmotic pressure is low and subcutaneous edema often occurs. Red blood cells The total number and hemoglobin drop cause anemia, and the gain in weight is less than expected. In addition to the above-mentioned symptoms of adult birds, the main manifestations of gradual weight loss, egg production decreased or stopped; male birds poor sperm viability, fertility rate and hatching rate are low. Whether it is young or adult birds, due to the decrease of albumin and globulin levels in the blood, sick birds have poor disease resistance and often die from a variety of other diseases. Fourth, pathological changes During necropsy, most sick birds were found to be thin, with subcutaneous fat disappearing, edema, muscles pale, and atrophy, with thin blood and poor coagulation, chest, abdominal cavity, and pericardial effusion. The body was almost free of fat, and the heart's coronal fat was jelly-like. V. Diagnosis According to clinical symptoms (slow growth, weight loss, anemia, decreased productivity, etc.) and pathological changes (fat loss, muscle atrophy, edema, and effusion), combined with the analysis of feed, it is generally not difficult to make a diagnosis. In addition, the total protein, albumin, globulin, total number of red blood cells, and hemoglobin content in the blood are all significantly reduced when the disease occurs. Measurement of these indexes when necessary can also contribute to the diagnosis of this disease. VI. Prevention 1. Ensuring Protein Content in Poultry Diets In addition to considering energy, vitamins, and minerals, protein is a very important factor in conjunction with poultry diets. In general, the protein content of cereals and bran is low, and the nutritional value of the protein is incomplete. Therefore, vegetable and animal protein feed (such as bean cake, cottonseed cake, rapeseed cake, fish meal, blood meal, bone meal, etc.) should be properly matched in the diet. The content of protein feed in chicken diets should be about 20% for chicks and broilers, and 14%-16% for laying hens, and the animal protein feed should not be less than 3%. 2. Pay attention to the balance and ambiguity of various amino acids The inadequacy of limiting amino acids will affect the use of other amino acids. Therefore, diets should pay attention to feeds and additives that are rich in these amino acids. Note the effect of certain amino acids, such as arginine, lysine, valine, leucine, and isoleucine, and increase the amount of one or two amino acids in a group when diets are combined. The amount of other amino acids in the same group should also be increased, otherwise it will cause deficiency. 3. Timely adjustment of feed formulation When determining the requirements of poultry for protein and amino acids, it is necessary to adjust according to different poultry species, species, age, productivity, ambient temperature, and energy level of the diet. Use a feed formula instead. 4. Pay attention to the feed processing and modulation. In the compound feed, attention should be paid to the quality of the protein. The poor quality of the protein contains incomplete amino acids and the content is also low. 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