Alternative Feeding Strategy for Broiler Production: No Competition Between Food and Feed

Muslah Uddin Ahammad*

Postdoctoral Research Associate, Department of Poultry Science, University of Georgia, Athens, USA

*Corresponding Author: Muslah Uddin Ahammad, Postdoctoral Research Associate, Department of Poultry Science, University of Georgia, Athens, USA.

Received: April 26, 2018; Published: May 30, 2018

Citation: Muslah Uddin Ahammad. “Alternative Feeding Strategy for Broiler Production: No Competition Between Food and Feed". Acta Scientific Agriculture 2.6 (2018).

  In animal agriculture, broiler farming emerges as a lucrative agri-business and major sector contributing to the global economic development and nutrition security due mostly to its quick monetary turnover as well as minimal land and feed requirements for meat production. In addition, broiler chicken meat is “lean” and “white” meat which is considered healthy, versatile, and acceptable to most people irrespective of age, culture, region and religion [1].As the world’s human population is forecast to reach 9.8 billion by the year 2050 [2] and the consumers’ preference for broiler meat continues to rise, global broiler chicken production would need to double to meet the growing demand of broiler meat. For efficient meat production, broilers are fed ad libitum on a quality diet, which is mainly composed of corn and soybean. In the United States, large amounts of agricultural land are devoted to the cultivation of corn and soybean for its poultry industry that emerges as the world's largest producer and econd-largest exporter of poultry meat. However, in developing and less developed countries, agricultural lands are mainly used to grow cereal crops for human consumption, and poultry is considered a competitor of human beings for grain consumption.

Copyright: © 2018 Waleed Fouad Abobatta. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.