Kassim, H.
(Department of Animal Sciences, Universiti Pertanian Malaysia)
,
Suwanpradit, S.
(Department of Animal Sciences, Universiti Pertanian Malaysia)
Carcass analysis of most economical parts of broilers were studied after they were fed with different protein levels of 16, 18, 20 and 23% for the starter period and 16, 18 and 20% for the grower period. The energy value of the feed was constant at 3,200 kcal ME/kg. The results for the starter and g...
Carcass analysis of most economical parts of broilers were studied after they were fed with different protein levels of 16, 18, 20 and 23% for the starter period and 16, 18 and 20% for the grower period. The energy value of the feed was constant at 3,200 kcal ME/kg. The results for the starter and grower broilers showed similar pattern of responses. There were significant increased in weight gain, feed intake, protein intake, while there were significant decrease in the feed conversion ratio (FCR), abdominal fat and carcass fat when dietary protein increased. For the economical parts of the carcass, most of the fats were found in the thigh meat, while the lowest was found in the breast meat. The protein levels did not influence the meat production of the breast, drumstick and thigh portion. Increasing the protein intake, increased the broiler performance in relation to increased protein content of the breast, drumstick and thigh meat. The different fat contents of the meat might be due to differences in the rate of lipogenesis and fat deposition of the meat.
Carcass analysis of most economical parts of broilers were studied after they were fed with different protein levels of 16, 18, 20 and 23% for the starter period and 16, 18 and 20% for the grower period. The energy value of the feed was constant at 3,200 kcal ME/kg. The results for the starter and grower broilers showed similar pattern of responses. There were significant increased in weight gain, feed intake, protein intake, while there were significant decrease in the feed conversion ratio (FCR), abdominal fat and carcass fat when dietary protein increased. For the economical parts of the carcass, most of the fats were found in the thigh meat, while the lowest was found in the breast meat. The protein levels did not influence the meat production of the breast, drumstick and thigh portion. Increasing the protein intake, increased the broiler performance in relation to increased protein content of the breast, drumstick and thigh meat. The different fat contents of the meat might be due to differences in the rate of lipogenesis and fat deposition of the meat.
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대상 데이터
At 3 weeks of age, the birds were weighed and randomly assigned to treatment in such a way that the average starting weight was similar for each replicate. The chickens were reared in raised floor cages and each treatment was applied to the three replicates of 12 birds each. All birds received the three experimental feeds and water ad libitum and were subjected to continuous lighting until 6 weeks of age.
The experiment was conducted using commercial ISA Vadette male broiler chickens. For the initial 3 weeks, all chicks were reared together on deep litter system and fed a standard commercial diet containing 3,100 kcal ME/kg and 23% crude protein.
이론/모형
Performance, carcass and tissue composition were analysed using the Statistical Analysis System (SAS, 1982). The significant parameter means were separated using Duncan7 s new multiple range test (Steel and Torrie, 1980).
성능/효과
An attempt to reduce the protein level of the diet would help to reduce feed cost The results of this study indicated that optimal performance could be achieved by reducing 5% and 2% of dietary protein below the recommended levels for starter and grower diets respectively, provided the amino acids were adequate. By adjusting dietary constituents it was possible to produce broilers with widely varying amount of body fat (Mabray and Waldroup, 1981).
From this study it was clear that chickens were not able to atjust lheir energy intake exactly but tend to overconsume more energy in the process of meeting the protein requirement for the tissue built up. An increase in the protein intake subsequently increased performance of the chickens in relation to the increased protein content of the breast, drumstick and thigh meat.
Data on the performance of the main treatment effects are presented in table 3. Significant differences (p < 0.05) in body weight gain, feed intake, feed:gain ratio, abdominal fat, protein intake and ME intake were observed. Birds fed with higher protein diet produced better performance as shown by the lowest feed conversion ratio (FCR) and abdominal fat.
The result on grower broiler performance indicated that dietary protein levels significantly influenced body weight gain, feed intake and feed:gain ratio (table 5). Although, FCR of chickens on 18% CP diet was higher than those on 20% CP diet, their body weight gain was similar.
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