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      The gizzard: function, influence of diet structure and effects on nutrient availability

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      Journal: World's Poultry Science Journal
      Publisher: Cambridge University Press (CUP)

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          Abstract

          The gizzard has a number of important functions, such as aiding digestion by particle size reduction, chemical degradation of nutrients and regulation of feed flow, and responds rapidly to changes in the coarseness of the diet. This review summarises findings on the function of the gizzard, the interaction between diet and gizzard function, and the nutritional consequences of these interactions. Due to the reported improvements in nutrient availability when structural components which stimulate gizzard development has been added to the diet, it may be recommended to include at least 20 to 30% cereal particles larger than 1 mm in size, or to include at least 3% coarse fibres such as oat hulls, in the diet.

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          Growth, livability, and feed conversion of 1957 versus 2001 broilers when fed representative 1957 and 2001 broiler diets

          G B Havenstein, P. Ferket, M M Qureshi (2003)
          Article 0 comments Cited 108 times – based on 0 reviews     Review now
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            Influence of whole wheat and xylanase on broiler performance and microbial composition and activity in the digestive tract.

            R.M. Engberg, M.S. Hedemann, S Steenfeldt … (2004)
            An experiment was carried out to study the effect of different forms of wheat (airtight silo stored whole wheat, conventionally stored whole wheat, and ground wheat included in pellets) and dietary xylanase addition on production results and gastrointestinal characteristics of broiler chickens. Ileal viscosity, pancreatic digestive enzyme activities, and the composition and activity of the intestinal microflora were considered as response parameters. Differences between the 2 types of whole wheat with respect to the various measured parameters were marginal, whereas distinct differences were found between pellet-fed birds and birds receiving whole wheat. Whole wheat feeding improved feed conversion ratio and reduced water consumption (P < 0.001). Compared with pellets, whole wheat increased the relative weight of pancreas and gizzard and the dry matter concentration of gizzard content (P < 0.001). Whole wheat feeding reduced the pH in the gizzard contents (P < 0.01) and increased ileal viscosity. The addition of xylanase reduced ileal viscosity in birds receiving whole wheat to the same level as in pellet-fed birds. Whole wheat feeding resulted in lower activities of amylase in pancreatic tissue (P = 0.054), whereas xylanase addition increased chymotrypsin (P = 0.030) and lipase activities (P = 0.052). Whole wheat feeding resulted in lower intestinal numbers of lactose-negative enterobacteria (P < 0.05) and tended to reduce the ileal and cecal numbers of Clostridium perfringens (P < or = 0.08). It is concluded that whole wheat feeding stimulates gizzard function, which in turn prevents potentially pathogenic bacteria from entering the intestinal tract.
            Article 0 comments Cited 76 times – based on 0 reviews     Review now
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              Mechanisms regulating feed intake, energy expenditure, and body weight in poultry.

              M.P. Richards, M. Proszkowiec-Weglarz (2007)
              To achieve energy balance and maintain a constant BW, changes in feed intake and energy expenditure must be coordinated and tightly regulated. This may not hold true for some poultry species intensively selected for such economically important traits as growth and meat production. For example, the modern commercial broiler breeder does not adequately control voluntary feed intake to meet its energy requirements and maintain energy balance. As a consequence, feeding must be limited in these birds to avoid overconsumption and excessive fattening during production. It is important to determine a genetic basis to help explain this situation and to offer potential strategies for producing more efficient poultry. This review summarizes what is currently known about the control of feed intake and energy expenditure at the gene level in birds. Highly integrated regulatory systems have been identified that link the control of feeding with the sensing of energy status. How such systems function in poultry is currently being explored. One example recently identified in chickens is the adenosine monophosphate-activated protein kinase pathway that links energy sensing with modulation of metabolic activity to maintain energy homeostasis at the cellular level. In the hypothalamus, this same pathway may also play an important role in regulating feed intake and energy expenditure commensurate with perceived whole body energy needs. Genes encoding key regulatory factors such as hormones, neuropeptides, receptors, enzymes, and transcription factors produce the molecular components that make up intricate and interconnected neural, endocrine, and metabolic pathway networks linking peripheral tissues with the central nervous system. Moreover, coordinate expression of specific gene groups can establish functional pathways that respond to and are regulated by such factors as hormones, nutrients, and metabolites. Thus, with a better understanding of the genetic and molecular basis for regulating feed intake and energy expenditure in birds important progress can be made in developing, evaluating, and managing more efficient commercial poultry lines.
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                Author and article information

                Journal
                Journal ID (publisher-id): applab
                Title: World's Poultry Science Journal
                Abbreviated Title: Worlds Poult. Sci. J.
                Publisher: Cambridge University Press (CUP)
                ISSN (Print): 0043-9339
                ISSN (Electronic): 1743-4777
                Publication date Created: June 20 2011
                Publication date (Print): June 20 2011
                Volume: 67
                Issue: 02
                Pages: 207-224
                Article
                DOI: 10.1017/S0043933911000249
                SO-VID: 5dbfccb0-c2db-4fa7-98a0-90dd8ee98402
                Copyright © © 2011
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