Abstract            Volume:14  Issue-2  Year-2026         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

Poultry production is a key component of Ethiopia's agricultural economy, contributing significantly to food security, income generation, and rural employment. The industry covers a wide range of production strategies, from small backyard operations using native chickens to large commercial enterprises using exotic poultry breeds for increased productivity. As the demand for poultry products increases, commercial compound feeds that are nutritionally balanced are becoming increasingly important. The aim of the review is to review the nutritional value and chemical composition of commercial poultry feeds produced with a focus on feeds for broilers and layers. These feeds are specifically designed to meet the diversity of poultry's particular physiological requirements. Broiler feeds are high in protein (20–23%) and metabolizable energy (2800 3200 kcal/kg) to promote rapid growth. With a focus on diets for broilers and layers, this course investigates the nutritional value and chemical composition of commercial poultry feeds produced in Ethiopia. Layer feeds are designed for egg production and have moderate protein levels (14–16%) and high calcium content (3.5–4.5%) for eggshell quality, while broiler feeds have high protein (20–23%) and metabolizable energy (2800–3200 kcal/kg) to support rapid growth. Energy sources like maize and wheat, as well as protein sources like fishmeal, soybean meal, and noug cake, are the main components of Ethiopian poultry feeds. The nutritional value of poultry feeds varies greatly, though, mostly as a result of variations in feed processing, manufacturing techniques, and ingredient quality. The health and productivity of poultry can be impacted by this variability, which can also affect the digestibility and bioavailability of important nutrients. The seminar identifies several feed quality issues, such as inconsistent sourcing of ingredients, differences in feed formulation, and a dearth of standardized quality control procedures. Reduced feed efficiency, poor poultry health outcomes, and decreased productivity can all be caused by these problems. The seminar also emphasizes how crucial it is to comprehend feed composition since it is necessary to raise poultry productivity and guarantee the long-term viability of Ethiopia's expanding poultry industry.

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