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Prospects for the use of genetically modified crops with improved nutritional properties as feed materials in poultry nutrition

Published online by Cambridge University Press:  18 November 2011

S. SWIATKIEWICZ  and
A. ARCZEWSKA-WŁOSEK
S. SWIATKIEWICZ*
Affiliation:
Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, ul. Krakowska 1, 32-083 Balice, Poland
A. ARCZEWSKA-WŁOSEK
Affiliation:
Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, ul. Krakowska 1, 32-083 Balice, Poland
*
Corresponding author: [email protected]
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Abstract

Genetically modified (GM) plants constitute an increasingly significant part of the crops available on the feed market. To date, the most common GM plants have been those with enhanced agronomic traits. Known as ‘first-generation transgenic plants’, they are substantially equivalent to materials from conventional, parental plant lines. Recently, intensive experimental work using genetic engineering methods, have resulted in the production of transgenic plants with substantial changes in chemical composition, these are referred to as second-generation GM plants. The main objective of such transgenesis is to improve the nutritional properties of crops by increasing the level of desirable substances or decreasing the quantity of harmful compounds in the seeds. This review discusses the use of GM crops with enhanced nutritional properties as feed materials for poultry. On the basis of the information presented, it can be concluded that GM crops with improved nutritional value, enhanced available phosphorus content, an increased concentration of limiting amino acids, or containing genes expressing transgenic enzymes or antimicrobial substances could offer poultry producers considerable benefits.

Keywords

genetically modified plantsnutritive valuephosphorusamino acidsbroiler chickenslaying hens
Type
Review Article
Information
World's Poultry Science Journal , Volume 67 , Issue 4 , December 2011 , pp. 631 - 642
Copyright
Copyright © World's Poultry Science Association 2011

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