formulating a product for enriching ca when tsp replaces dcp

7/30/2019 Formulating a Product for Enriching CA When Tsp Replaces Dcp

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FORMULATING A PRODUCTFORMULATING A PRODUCTFOR CALCIUM ENRICHMENTFOR CALCIUM ENRICHMENT

IN THE CASE OFIN THE CASE OF

REPLACING DCP WITH TSPREPLACING DCP WITH TSP

1. In view of theNon availability of DCP from BonesHigh Flourine in DCP from RP;need to use of Trisodium Phosphate with another Calcium enrichmentproduct arises.


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Calcium ChlorideCaCl236.11% Ca.Commercially Ca varies from 29-36%

Approx Price : Rs 26-30 Per KgAverage unit Cost: Rs 86.15 Per Kg Ca

Inclusion Level 0-10% in Mineral Mixtures

Calcium methionateCH2CaO6S218.71% Ca.Commercially Ca varies from 18-18.71%Methionine is the costly ingredient in mfg. Calcium methionate.

Approx Price : Rs 265-300 Per KgAverage unit Cost: Rs 1539.50 Per Kg CaInclusion Level 0-100% in Mineral Mixtures

Calcium Oxide

CaO71.47% Ca.Commercially Ca varies from 58-71%

Approx Price : Rs 7-9 Per KgAverage unit Cost: Rs 12.40 Per Kg CaInclusion Level 0-3% in Mineral Mixtures

Calcium SulfateCaSO429.44% Ca.Commercially Ca varies from 24-29%

Approx Price : Rs 1-15 Per Kg

Average unit Cost: Rs 30.18 Per Kg CaInclusion Level 0-3% in Mineral Mixtures

Based on the above observations an economic and dependable MM formula maybe arrived as follows

Targets:P: 12%Ca: 22%

TABLE 1.

ITEM Kg/Ton Ca P Price ValueKg/Ton g/Ton Rs/Kg Rs/Ton

DCP Bones 220 50.60 38.5 28 6160.00T CP 220 79.20 39.04 17.75 3905.00TSP(16%P) 260 0 41.60 15.50 4030.00Ca CO3 @35%Ca 235 82.25 0 01.75 0411.25Ca(OH)2 015 07.65 0 07.00 0105.00

TOTAL 950 219.70 119.14 14611.00


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Table 2.To compare let us evaluate formula using DCP (Bones alone)ITEM Kg/Ton Ca P Price Value

Kg/Ton g/Ton Rs/Kg Rs/TonDCP Bones 680 156.40 119.00 28 19040.00

Ca CO3 @35%Ca 185 64.75 0 01.75 323.75

TOTAL 865 221.15 119.00 19363.75

From the above it is evident thatWhen the trace minerals can be fit into 50 Kg/ Ton;Table 1 gives 4752.75/ 19363.75 = 24.54% Increase in the Profitability

Hence it is observed that1. TCP and TSP can replace DCP partially.2. Efforts made to buy quality CaCo3 from better sources like Jodhpur, Dehradun will be

more advantageous.

2. CALCIUM AS A SEPARATE PRODUCT

DIETARY GRANULATED CALCIUM SUPPLEMENT- POULTRY

DIETARY CALCIUM SUPPLEMENT GEL - SHRIMP

POULTRYFACTORS AFFECTING SHELL

Numerous factors affect the general functional quality of the egg shell. These factorsaffect the quality of the shell mostly prior to when the egg is laid. The thickness of an eggshell is determined by the amount of time it spends in the shell gland (uterus) and therate of calcium deposition during egg shell formation. If the egg spends a short period oftime in the shell gland, then shell thickness will be less. Also, the time of day when theegg is laid will also determine the thickness of the shell. In general, the earlier in the dayor light portion of the photoperiod the thicker the shell will be. The amount or rate ofcalcium deposition will also affect the thickness of the shell. Some strains of birds maybe able to deposit calcium for the egg shell at a faster rate than others. Another factorsuch as the age of the hen plays a role in determining the functional quality of the eggshell. As the hen ages, the thickness of the shell usually declines. Other egg shell qualityfactors such as the formation of abnormal ridges, calcium deposits, or body checks

(ridges) are important considerations in determining egg shell quality.

The asthetic quality of egg shells relate to the quality factors which the consumer cansee, such as soundness of the shell, cleanliness of the shell, shape of the shell, andcolor of the shell. Several factors do affect asthetic egg shell quality. Factors such aswash water temperature which affects the incidence of "thermal" cracks, moisturecondensation on the shell, refrigerationtemperature, and mechanical handling of the egg all affect the asthetic quality of the egg


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shell.

Microbiological contamination of the inside of the egg is greatly affected by the ability ofthe egg shell to stop the invasion of micro-organisms and bacteria from entering the eggthrough the shells pores. When the cuticle or bloom is deposited by the hen on the shellthis acts as a barrier to keep bacteria from entering the egg. When eggs are washed,

however, this removes most if not all of the cuticle from the shell surface. Thus, bacteriahave an easier time entering the egg after washing. Even when the cuticle is removed,the two inner shell membranes help prevent bacteria from entering the egg. Thesebarriers provide a good line of defense against invading bacteria.

Many factors can contribute to the conservation of good egg shell quality. If the eggproducer manages his flock in the propermanner by providing the proper nutrition and environmental conditions, then high eggshell quality should be achieved. A specific procedure that a producer should do toassure the production of eggs with good egg shell quality is to avoid scaring the birds sothat the egg spends the normal amount of time in the shell gland. A key item toremember is to not stress the flock in any manner.

Although it may not be practiced, the use of a "ahemeral" lighting program has shown tobe effective in causing eggs to spend alonger time in the uterus, thus, producing eggs with thicker shells. Nutritionally speaking,it is important for the producer to feed a ration properly formulated with the correctamount of calcium and phosphorus in the diet (usually 3.5-3.75% calcium, .45%phosphorus). The production of eggs with thick, strong shells usually occurs from youngvs. older flocks. Thus, a producer should expect more shell breakage and eggsproduced with thinner shells to occur with older flocks and those producing eggs acouple of months after theyve been molted. It is also important for the producer tomonitor the health of the flock. Since diseases such as Infectious Bronchitis andNewcastle cause egg shell abnormalities in the texture of the shell and shape of theshell, producers should continually monitor their flock for these diseases and follow

management practices to avoid their flock from contacting these diseases.

One of the egg shell quality problems that often occurs is the production of eggs havingbody checks. These are eggs which are cracked in the uterus during shell formation,then the egg shell forms on top of the crack. Robert Bastian reported in a newsletterpublished by the University of Georgia (Commercial Egg Tips) ways for producers toreduce the problem of body checks. His recommendations were to: 1) avoidovercrowding of hens in cages which produces body checked eggs because henscontact themselves and the sides of the cage, 2) use flocks that are of a relatively youngage because older flocks produce more body checked eggs, and 3) use a lightingprogram which is no longer than the longest natural light in open houses.

STRESS DUE TO TEMPERATUREOne known cause of egg shell quality problems which occurs commonly is high ambienttemperature causing heat stress. In the present study, five strains of laying hen weresubjected to heat stress that was sufficient to induce intermittent panting and posturalchanges such as holding the wings out from the sides of the body.Feed intake was significantly depressed during heat stress as shown in Figure 10 andegg weight was reduced. The heat stress was also sufficient to cause a reduction in eggshell quality. Although the present study utilised only small numbers of birds from each


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strain, some strain differences were found in the effect of heat stress on egg and eggshell quality.

STRESS DUE TO RELOCATIONResults indicate that even simple relocations into a slightly changed environment canhave negative effects on both the egg and egg shell quality. More major types of

relocation, such as movement from one type of housing to a completely new housingenvironment, can produce severe visual and structural defects of the egg. These resultssuggest that relocation of any type, once laying hens are in lay, will have a negativeeconomic effect due to reduced egg shell quality causing a downgrading of the eggsproduced.

Effect of Dietary Ingredients/ EnzymesIt is common knowledge within the egg industry that some cereal grains contribute to wetdroppings problems in laying hens. However, whether or not these cereals affect eggshell quality is not clear, despite claims that problems with egg shell quality in broilerbreeders result from the use of rations based on certain grains.This experiment measured egg and egg shell quality in laying hens which were receiving

diets based on different cereal grains.Layer rations were formulated based on a range of cereal grains: sorghum, triticale,barley or wheat and compared with a standard commercial layer ration. The resultsindicate that the type of cereal grain on which a layer ration is based can affect egg shellquality. This is demonstrated by the shell breaking strength which was greatest for thesorghum diet while the weakest shells occurred on the barley diet. Egg weight was alsoaffected and was highest for the wheat diet and lowest for the triticale with the otherdiets producing intermediate sized eggsThe third section of the experiment looked at the use of four commercial feed enzymesin diets based on different cereal grains. This study demonstrated improvements in eggshell quality as the result of adding commercial enzyme preparations to either barley-based or wheat-based layer diets. However, the enzymes caused a small reduction in

the colour of the egg shells and a reduction in the albumen quality. Minor effects on yolkcolour were also observed for some enzymes.

NUTRITIONAL FACTORSThe hen's eggshell has a perfectly ordered structure, sequentially elaborated during adefined period in the isthmus and the uterus. It is composed of calcium carbonatepervaded by a small amount of organic components, which are believed to influencecalcite nucleation and growth and consequently, the biomechanical properties or theeggshell. Eggshell quality, therefore, depends on the supply of ionic material, calciumand carbonate and also on the organisation of eggshell deposition. At the productionlevel, management as well as nutritional and environmental factors, influences eggshell

quality. Adequate dietary levels of calcium have to be provided during the rearing,transition and laying periods but increasing the level of calcium further or the use of Castep-up phase feeding system is poorly efficient. Factors favouring the supply of calciumduring eggshell formation, i.e. during the night, are more important. Midnight feeding canimprove eggshell quality. The use of coarse particle size of calcium improves eggshellquality especially in old hens compared to young ones and in hens suffering hightemperatures. The origin of the calcium source has little affect on the response. Particlesize should be between 1 and 4 mm. Pelleting process (crumble feed) decreasescalcium particle size and could therefore reduce the positive effects of Ca particle size.


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An elevated consumption of saturated fatty acids leads to the formation of calcium soapsand decreases calcium and fat retention. There are no negative effects on shell qualitywhen dietary fat is lower than 6%. High levels of dietary phosphorus are detrimental toeggshell quality and 0.3% available phosphorus allows normal performance and boneintegrity. Dietary Na (minimum 0.12%) and K levels have little effect on eggshell qualitybut elevated chloride (>0.2%) is unfavourable. Mg is largely supplied by the vegetal

foodstuffs (1500 mg/kg) and can depress eggshell quality when in large excess (>5000mg/kg). Synthetic zeolites (0.75%) with high cationic-exchange capacity slightly improveshell quality but they solubilized in the intestine and provide aluminium. Other naturalclays have little effect on shell quality. Increasing vitamin D dietary level has no influenceon eggshell quality and dietary supplementation with its active metabolite has loweffects.Many studies with monogastric animals have shown that an optimum dietary Ca:P ratiois important; and increasing the Ca:P ratio interferes with the absorption of phosphorusand, conversely, a high P:Ca ratio may restrict calcium absorptionExcessive amounts of minerals, particularly calcium and phosphorus, reduce zincbioavailabilityCereals and other plant feedstuffs contain a number of substances, particularly phytate,

which can bind zinc, and make it unavailable for absorption. The bioavailability of iron isinfluenced not only by its chemical form, but also by interactions between iron and otherdietary components. Ascorbic acid enhances iron absorption whereas phytate and tannicacid may decrease its absorption.

SHRIMPFor regular moulting a calcium supplement with Chitin, D3, Manganese, Magnesium,Silica and Zinc is advised

Calcium CarbonateCaCO3

40.04% Ca. Commercially it varies from 40-30%

Calcium HydroxideCa(OH)2 Ca 54.09% Egg Preservative.

Calcium Phosphate TribasicCa3O8P2 (Bone Ash) Ca 38.76% P 19.97%

Oyster Shell MealBetter absorption when compared to Calcium Carbonate.

EDTA Tetra sodium

N,N-1,2-Ethanediylbis{N-(Carboxymethyl)glycine} tetrasodium saltVery soluble in Water: 103g/100mlpH of 1% Sol: 11.3Reacts with most divalent and trivalent metallic ions to form soluble metal chelates.

Usually added to Pharmaceuticals in the form of Calcium di sodium Salt to preventcalcium depleting action in the body.

Stanniocalcin


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is the predominant hormone that regulates calcium and phosphate

ROLE OF MINERALS IN ANIMAL NUTRITTION:CALCIUM:Regulates muscle tone. Useful in the growth and formation of shell

PHOSPHOROUS:Useful in Bone & Skeleton formationPHYTASE:Improves utilization of Phosphorous. Degrades Phytates. Increases

Availability of Phosphorous.LEPIDIUM SATIVUM:Increases Collagen synthesisCOBALT:Precursor to Vit B12 SynthesisVIT D3:Facilitates and enhances Calcium absorptionVIT B12:

Metabolizes Nucleic acids & transmethylation reactions. Enhances ErythropoiesisJIVANTHI:Heps in better utilization of labeled P and Ca deposition

This product is a supplement Only.

Farmers will be giving their regular input programs for Calcium, Phosphorous, Cobalt,Zinc, Mg, Mn etc.

CONCLUSION

It may be beneficial to formulate the product as follows

Calcium carbonate as oyster shell meal 70%CHITIN 0.1% Also Acts as a Binder COBALT: as Cobalt Sulfate only 0.15%EDTA Disodium 1%FERROUS GLUCONATE 1%Hydrated Sodium Alluminium Silicate 2% Also Acts as a BinderJIVANTHI: 0.25%LEPIDIUM SATIVUM: 0.5%Magnesium sulfate 8% Also Acts as a Binder MANGANESE SULPHATE 2%

Methionated Zinc 4%Mixed Bile Acids 0.5%Phytase 3%Tri Sodium Phosphate 8%THYRO PROTEIN 0.1%VIT B12: D O Y S L O IVitamin D3 D O Y S L O I

D O Y S L O I : Depends on your Suggested Level of Inclusion of your Product


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formulating a product for enriching ca when tsp replaces dcp

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