EVALUATION OF NUTRITIVE VALUE OF RAGI AND SORGHUM REPLACING YELLOW MAIZE VIS-À-VIS IN PRESENCE OF SOYOIL, FISH OIL AND ENZYME IN BROILER DIETS
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Date
2008-03
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
Poultry in India, which was predominantly a backyard activity before
1960s has reached an industry status as well as an agri-business enterprise.
India ranks third place in egg production and fifth place in broiler production
in the world (Watt Executive Guide, 2006). At present, Indian meat
production is 2.2 million tons and contributing about 260 billion (2%) to the
GDP, providing both direct and indirect employment. Since the early 1990s,
poultry meat has been the fastest growing sector in animal production and
consumption in India. While demand has slowed for other meats, including
fish, the poultry meat has accelerated and continues to lead the expansion of
meat trade. Poultry meat is the cheapest animal protein providing food and
nutrition security to both urban and rural population.
During the past decade, egg production increased to over 45,200
million and the per capita availability of eggs has increased to 41 eggs.
Broiler meat production increased to 2.2 million tons and the per capita
availability of chicken meat increased to 1.73 kg. However, it is for below
the recommended consumption of 180 eggs and 10.8 kg poultry meat per
person per annum as by the Nutritional Advisory Committee. Over the years,
poultry meat has found broad consumer acceptance, in part due to its low
relative price and less fat compared to red meat. Without any social constraint
the sector is growing at 12.64 per cent per year
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