Tables of Chemical Composition and Nutritive Value of Feedstuffs in Iran (National Project).

Feeding of balanced rations to animals in order to meet their requirements is one of the ways for improving the productivity of utilization of feed resources in animal nutrition. Since, the nutritive value of feeds is affected by many factors including: climate, plant varieties, soils and… therefore, the nutritive value of feeds could vary among different regions and countries. Since 1990, many projects have been carried out in animal science research institute and research centers to determine the nutritive value of feedstuffs with an aim to produce the national feed standard tables. Apart from the data produced by research, many data which is routinely being produced in many different laboratories working in the field of chemical analysis of the feed mainly animal nutrition laboratories and also the other nutrition laboratory of different provinces in the country were collected. The data's were statistically analyzed and the acceptable dates for conventional and non conventional feeds consisting of 173 type of feeds, were organized and classified as the first Iranian feed standard tables. The data of these nutritive tables were compared with similar feeds in the standard tables of the other countries including NRC, ARC , … . The results indicated that there was a large variation in chemical composition of feeds especially in mineral contents. Key words : tables , Chemical composition , Feed resources, Iran 197 Title: Tables of Chemical Composition and Nutritive Value of Feedstuffs in Iran (National Project) Approved No: 79- 0210500000 – 05 Research Worker : Abolfazl Abbasi Research Fellow(S): Mojtaba Zahedifar, Hassan Fazaeli, Seyed Ahmad Mirhadi, Abbas Gerami and Seyed Morteza Alavi Research Institute/Center: Animal Science Research Institute (ASRI) Publisher: Animal Science Research Institute (ASRI) Circulation: 20 Date of Publishing: This Scientific work has been registered with the registration number of in the Agricultural Information and Scientific Documents Center. All rights reserved. No Part of this Publication may reproduced or transmitted without the original reference.