Feeding Forage in Poultry: A Promising Alternative for the Future of Production Systems

Vincenzo Tufarelli, Marco Ragni and Vito Laudadio
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Vincenzo Tufarelli: Department of DETO, Section of Veterinary Science and Animal Production, University of Bari ‘Aldo Moro’, Valenzano, Bari 70010, Italy
Marco Ragni: Department of Agricultural and Environmental Science, University of Bari ‘Aldo Moro’, Bari 70125, Italy
Vito Laudadio: Department of Agricultural and Environmental Science, University of Bari ‘Aldo Moro’, Bari 70125, Italy

Agriculture, 2018, vol. 8, issue 6, 1-10

Abstract: The present review discusses the existing research findings on the nutritional impact of forages in poultry diet and the significance of forages in sustainable poultry production systems. The nutritional composition and antinutritional factors of the main forages and the pros and cons of feeding forage on poultry meat and egg quality under free-range and organic production systems are also discussed. This review highlights the importance of forages and forage meals in poultry ration, considering that these feedstuffs may have greater value to the success of local poultry production in many regions of the world due to their potential of production.

Keywords: forage; production system; poultry; sustainability; livestock (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2018
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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