Some nutritional implications of leg problems with poultry

Abstract

Summary It would appear that while numerous nutritional situations can lead to skeletal problems, treatment of such problems is far from clear. It would seem that ‘induced’ deficiencies are likely the major cause of leg problems that have a nutritional component, and as such nutritionists are urged to avoid nutrient excesses and antagonisms that may precipitate deficiencies. In many instances there is an underlying common effect of irregular vascularization of the cartilage growth plate, and this seems to be related to growth rate per se , rather than body weight. It has been suggested that genetic selection for improved growth rate has resulted in increased growth rate of the proximal growth plate, especially of the tibiotarsus. Improvements in skeletal development will accrue from more detailed studies of the metabolism of this active growth plate. High levels of diet protein aggravate skeletal development by either increasing growth rate per se , providing excess of nonessential nitrogen, or aggravating deficiencies of vitamins. A number of feed ingredients and mycotoxins seem to aggravate leg bone development in the broiler chicken. Electrolyte balance of the diet can also influence occurrence of leg problems, and in particular tibial dyschondroplasia.