Poultry digestive system

The digestive system of poultry is also basically a tube, beginning at the mouth and ending at the vent (Fig. 13.1). Food is taken in via the mouth and mixed with saliva to lubricate it. The bolus moves down the oesophagus by gravity and a wave-like contraction of the muscles (peristalsis). Then it enters the crop where it is stored if the stomach is full. A certain amount of softening and fermentation may occur here. The crop is situated just outside the entrance of the chest cavity (thoracic inlet) and is an expansion of the oesophagus. 

The use of manure remains largely restricted to anaerobic digestion systems, although FibreWatt and others have developed stoker fired systems for poultry litter, and increased en hasis is being placed on gasification of these materials. 

Draw and compare the digestive systems of a ruminant, swine, equine, and poultry. Why is a horse capable of deriving energy from forages ... 

It is essential to feed poultry according to amino acids requirements to avoid excess and environmental pollution. Never before has the economic success of feed manufacturers been so heavily dependent on optimal and accurate amino acid composition as today (D Mello, 2003). The threonine (Thr) is important not only for protein deposition, but also for mucin production and digestive system (Ball et al., 1999). This study aimed to estimate the digestible Thr requirement for maintenance using adult roosters of different body weights and composition. 

Epithelial tissues cover the whole surface of the body and the digestive tract. Connective tissues are present in cartilages and bones adipose tissue is also a connective tissue. Muscle tissue covers the bones and is the building material of the gut. Nervous tissue is a major part of the nervous system, which is divided to the central nervous system (nervous tissue of the brain and spinal cord) and the peripheral nervous system. Blood is often classified as an additional tissue. Almost all tissues of animals are used as food for humans, especially the meat of mammals, poultry and fish. The term meat generally means the skeletal muscle and associated fat and tissues, but it may also describe other edible... 

Carre, B, L. Derouet and B. Leclercq, 1990. The digestibility of cell-wall polysaccharides from wheat (bran or whole grain), soybean meal, and white lupin meal in cockerels, muscovy ducks, and rats. Poultry Sci. 69,623-633. Carre, B., M. Lessire and H. Juin, 2002. Development of the net energy system for broilers. Proceedings, Eastern Nutrition Conference, Guelph (Canada) 140-149. 

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