A 42-day experiment was conducted with 625 1-day-old male Hubbard chickens to evaluate the performance, carcass traits, nitrogen retention and economics of broiler chickens fed low protein and amino acid diets supplemented with different protease sources. Treatments included positive (PC) and negative (NC) controls (PC at 19.3% protein vs NC at 18.8% protein), with NC containing 7% less digestible amino acids. The other three treatment groups were based on the NC diet supplemented with 0.05% Cibenza® DP100 (CB), 0.02% Ronozyme® (RZ) or 0.02% Winzyme pro plus (WZ). Birds fed the PC, CB and WZ diets achieved the heaviest bodyweight compared with those fed the NC diet at end of the experiment. Total feed intake of birds fed the PC diet was higher (P < 0.05) than that of birds fed the NC diet. Feed conversion ratio was numerically significantly (P = 0.005) improved with all tested groups in comparison with NC throughout the experiment. European production index was similar (P > 0.05) among birds fed the PC, NC, RZ or WZ diets. All carcass parameters studied, including dressing, heart, gizzard, giblets, chest meat, thigh meat and abdominal fat percentages, were not significantly (P > 0.05) affected by feeding on the different sources of protease. Broilers fed the PC diet or diets formulated with all protease sources had higher (P < 0.05) nitrogen retention than did birds fed the NC diet. The supplementation of protease to low-protein and low-amino acid diets resulted in higher profit margin in broilers. It is concluded that supplementing exogenous protease to broiler diets containing low protein and amino acids improved the growth performance, feed utilisation, carcass traits, nitrogen retention and net returns of broiler chickens.

Pea protein isolates (PPI) and rice protein isolates (RPI) were used as meat extenders at different concentration levels (3%, 6%, 9%, and 12%) for the development of chicken nuggets and evaluation of their physicochemical and sensory properties. Protein value of pea and rice protein‐enriched nuggets ranged between 32.84%–39.31% and 39.23%–48.49%, respectively, which was high as compared to the control (34.99%). Moisture level ranged between 53.72% and 59.02%. Addition of proteins did not show any effect on pH and ash contents of nuggets. All the treatments displayed significant increase in water holding capacity and decrease in cooking loss compared to the control samples. Cooking loss in PPI and RPI extended nuggets was found between 5.01%–11.12% and 3.85%–7.54%, respectively. There was no significant difference in the textural characteristics of extended nuggets. All treatments involving RPI gave high scores for “overall acceptability” of sensory score. However, PPI showed substantial issue in flavor in nuggets. Practical application Food insecurity has become the biggest challenge of the developing countries as about 60% of the world population is suffering from protein deficiency. The leading factor responsible for the unavailability of meat to poor peoples is the high cost of meat and meat products. Increasing population, uncertain crop yield, and high cost of animal‐based products have prompted the food industry to identify non‐meat protein sources to incorporate in traditional meat formulations. So, inclusion of vegetable proteins like rice and pea proteins in meat formulations not only enhance the nutritional value but also provide a vehicle to promote the use of plant proteins to maintain target protein intake. There is a need to find economical sources of protein having positive impact on sensory properties of meat. In this regard, pea and rice protein isolates were used in order to prepare good quality and nutritious product with acceptable sensory score.

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