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Copper metabolism and dietary needs

Published online by Cambridge University Press:  17 August 2009

S. LEESON
S. LEESON*
Affiliation:
Department of Animal & Poultry Science, University of Guelph, Guelph, Ontario, N1G 2W1 Canada
*
Corresponding author: sleeson@uoguelph.ca
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Abstract

It has been about 80 years since Cu was first recognized as being important for maintenance of haemoglobin. Since that time requirement values have been established and signs of deficiency and excess well documented. NRC (1994) provide the most comprehensive list of detailed requirement values for Cu for various classes of poultry, yet these lack extensive detail and are predicated on just five publications, the most recent of which was conducted 30 years ago. Requirement values average 6-8 ppm which traditionally is supplied by inorganic salts and especially copper sulphate. Other inorganic sources vary from 40-115% bioavailability of Cu compared to sulphate. Copper is easily complexed with amino acids or proteins, leading to the development of so-called organic sources of copper which are claimed to have better digestibility and/or less formation of insoluble complexes with other minerals in the digesta. Results on effectiveness of organic vs. inorganic forms of Cu are variable, although this line of research has led to appreciation of the potential to use much lower levels of supplementation. Since at least 80% of dietary copper appears in the excreta, using lower levels of diet supplementation means reduced Cu in the environment. With less supplementation, knowledge about bioavailability of Cu in major feed ingredients becomes important. Copper in cereals is reported to be 80% available to the bird while that in vegetable proteins is closer to 50% available. Availability from animal proteins is very variable, while corn distiller's grains now provides the most concentrated source of Cu within the major ingredients. Copper levels greatly in excess of requirement, at around 125 ppm, have been shown to improve performance of meat birds and egg layers. The mode of action is unknown although likely relates to antibacterial properties of Cu. Likewise high levels of diet Cu have been shown to reduce cholesterol content of eggs and poultry meat, although this is often at the expense of loss in performance and contribution of more Cu to the environment.

Keywords

copperrequirementtoxicitylipid metabolismenvironment
Type
Review Article
Information
World's Poultry Science Journal , Volume 65 , Issue 3 , September 2009 , pp. 353 - 366
Copyright
Copyright © World's Poultry Science Association 2009

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