Carcass, organ and organoleptic characteristics of broilers fed yeast treated raw soya bean and full fat soya bean

Apply

Carcass, organ and organoleptic characteristics of broilers fed yeast treated raw soya bean and full fat soya bean

Journal Title: Scientific Journal of Zoology - Year 2014, Vol 3, Issue 2

Abstract

Carcass, Organs andOrganoleptic Characteristics of broilers fed yeast treated raw soya bean (RSB)and full fat soya bean (FFSB) were studied using one hundred and eighty day oldchicks. Standard poultry management techniques were applied and experimenteddiets provided ad libitum. Fifteen diets consisting of various proportions ofFFSB, RSB and yeast were formulated for the starter phase (0- 28 days) andfinisher phase (29-56 days), respectively. The diets in each phase wereformulated to be isocaloric and isonitrogenous with the starter dietscontaining approximately 2900 kcal/kg ME and 23% crude protein, and thefinisher diets containing approximately 3000 kcal/kg and 20% crude protein. Thecarcass and organs studied include weights after defeathering, cut- up partswhich include thighs drumstick, shanks, wings, neck, back, breast head, andorgans such as heart, liver, spleen and gizzard. The lengths of theproventriculus, small intestine, colon and caeca were also measured. The studyshowed that RSB at the levels fed with and without yeast inclusion had nolethal effect on broiler chickens. However, higher performance may be achievedwhen RSB is fed at 25 % with 6 g/kg yeast inclusion at starter phase and at 25% without yeast or 75 % with 12 g/kg yeast inclusion. The study therefore,further maintained that inclusion of RSB with or without yeast in the diets ofbroilers can equally produce broiler with good weight comparable with feedingFFSB or conventional diets; feeding 75 % FFSB + 25 % RSB without yeastinclusion is capable of increasing the proportion of the broilers’ head andshank; RSB inclusion in broiler diets cause increase in the weight of thegizzard, pancreas as well as on the abdominal fat, and feeding FFSB and RSBwith or without east inclusion do not exert any noticeable effect on theorganoleptic ualities tenderness, flavour and in general acceptability) ofbroilers. However, RSB enhances the juiciness of broilers

Authors and Affiliations

I. J. Onwumelu*| Department of Animal Science, Delta State University, Asaba Campus, Delta State, Nigeria., O. J. Akpodiete| Department of Animal Science, Delta State University, Asaba Campus, Delta State, Nigeria., J. C. Okonkwo| Department of Animal Science and Technology, Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State, Nigeria.

Keywords

FFSB RSB Organoleptic quality Yeast and broiler diet

Some aspects of breeding habits of the red-vented bulbul (Pycnonotus Cafer) in the Cauvery delta region of southern India

Breeding habits of the Red-vented Bulbul (Pycnonotus cafer) was studied in a portion of Cauvery delta region of Nagapattinam District, Southern India during 2012 to 2013. A total of 52 active nests were located in the st...

Effect of dietary supplementation of different lutein sources on the productive performance of commercial layers categorized in three body weights

Lutein enrichment can be used for reducing chances of age related macular degeneration (AMD) in human being. The present study was conducted to evaluate the production performance of commercial layers categorized in thre...

EP ID EP978
DOI 10.14196/sjz.v3i2.1233
Views 456
Downloads 24