Dietary Factors as Causes of Leg Abnormalities in Poultry—A Review

SummaryMany dietary factors interact in the three most frequent syndromes of leg weakness in poultry: chondrodystrophy (C.D.), twisted (or bowed) legs (T.L.) and tibial dyschondroplasia (T.D.). All three problems are increased by high energy or protein levels in the diet and by mycotoxin contaminated grains. T.D. incidence is also increased by a low Ca/P ratio or by an excess of chloride relative to sodium and potassium. The severity of C.D. resulting from zinc deficiency is aggravated by polyunsaturated fatty acids and reduced by supplementations of saturated fatty acids, pyridoxine, histidine, vitamin E or inhibitors of prostaglandins synthesis. Twisted legs can be induced by high tannin sorghum, while rye contains a rachitogenic factor. High levels of rapeseed meal, lupin and field beans in starter diets can also induce T.L. while fermentation products or yeasts sometimes have a beneficial effect.