Cereals and oil-seed meals available in Pakistan for poultry have greater variation in amount of energy availability to the birds. Factors responsible for this variability include quality of the ingredients, agro-climatic conditions, agronomic practices, area specifications, processing techniques, storage conditions and techniques for measuring energy availability to the birds. Age, strain, activity and level of feeding of birds also affect the metabolizable energy availability. Moreover, there is a dire need to determine the AME of the local feed ingredients to formulate rations for catering the dietary needs of today's Chicken. The findings of our study concluded that broiler birds draw more energy from the same feed ingredient as compared to the broiler breeder.
Imran Shahzada, Muhammad Shahid Nazir, Syed Shakil Amjid