Different criteria of feed formulation for broilers aged 43 to 49 days

Araújo, LF; Junqueira, Otto Mack; Araújo, Css; Faria, Douglas Emygdio de; Andreotti, M. de O.

doi:10.1590/s1516-635x2004000100008

Cited by 7 publications

(7 citation statements)

References 4 publications

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“…This is in agreement with results of Barragán (2005) who suggested that fat deposition could be reduced significantly by feeding the starter diet for a greater proportion of the growing period. Nutrition can significantly affect fat-free body composition at a certain fat-free body weight in modern meat-type animals (Eits et al, 2002) and profile amino acids can affect on weight gain and feed conversion (Koch et al, 2002;Araújo et al, 2004) as well as carcass protein and fat deposition (Furlan et al, 2004).…”

Section: Resultsmentioning

confidence: 99%

The Effect of Genotype on Response in Body Composition to Variation in Dietary Protein : Energy Ratios

Indarsih

Pym

2010

J. Indonesian Trop. Anim. Agric.

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An experiment with 480 day-old chicks of four commercial strains was conducted to study the effect of genotype on response in body composition to variation in dietary protein: energy ratios. The chicks were randomly allocated into 4x2x4 factorial and fed on a commercial starter diet (250 g CP and 12.5 MJ of ME /kg) from hatching to 5 d of age and divided into two groups with three replications each of 16 birds and given either the such starter diet (S) or a finisher diet (F) containing 190 g CP and 13.0 MJ of ME /kg. The birds were reared in strain-and sex-intermingled groups in brooders and follow-

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Section: Resultsmentioning

confidence: 99%

The Effect of Genotype on Response in Body Composition to Variation in Dietary Protein : Energy Ratios

Indarsih

Pym

2010

J. Indonesian Trop. Anim. Agric.

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“…Feed formulation does not merely involve mathematical calculations but factors such as cost, presence of anti-nutritional factors, texture, moisture, processing, digestibility and acceptability to the animal [2]. One of the most important roles of animal production is to provide high quality protein for human consumption; to achieve this, animals should be fed correct proportions of high quality protein [4]. Broilers are fast growing birds, which mature at 8 to 10 weeks; they are tender-meated with soft, pliable and smooth textured skin depending on feed type and management [5,6].…”

Section: Introductionmentioning

confidence: 99%

Vegetable-based feed formulation on poultry meat quality

Omenka¹,

Anyasor²

2010

African Journal of Food, Agriculture, Nutrition and Development

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Modern poultry production is based on manipulation of genetics and environmental factors that affect intensively farmed poultry. This includes feeding well balanced and hygienically produced feeds to highly productive lines of birds. Feed formulation involves combining different ingredients in proportions necessary to provide the animal with proper amount of nutrients needed at a particular production stage. Green leafy vegetables are rich sources of essential amino acids, vitamins, minerals and antioxidants and the cheapest in terms of affordability and most abundant source of proteins. Therefore, this study was aimed at investigating the effect of vegetablebased feed on the nutritive quality of broiler meat. Fifty-day old broiler chicks were randomly distributed into two groups (25 chicks per group). One group was administered with experimental (vegetable-based) diet and the other group with standard (commercial broiler starters) diet. The experimental diet was formulated to contain the same composition with control diet substituting pumpkin leaves, pawpaw and banana in place of lysine, methionine and vitamin pre-mix. The trial-and-error method of feed formulation was adopted during preparation of experimental feed. Results from proximate analysis revealed a significant (P<0.05) higher crude protein (15.75 ± 0.14%) and moisture content (23.3± 2.36%) in vegetable-based formulated feed than the crude protein (9.63 ± 0.13%) and moisture content (16.7 ± 2.23%) of the control feed. The ash (10.0 ± 4.08%) and fat (2.5 ± 0.78%) composition of both the standard and vegetable-based feeds were found to be similar. At the end of 6-week treatment, there was no significant difference in the mean weight of birds' organs (head, gizzard, heart, lung, small intestine, large intestine, upper limbs) examined. However, the weight of limb and lung of the experimental group were lower compared to the control group. The total serum cholesterol and mean fat content of heart, gizzard and muscles of the vegetable fed birds were found to be significantly lower (P<0.05). There was no significant difference (P>0.05) in plasma-protein and muscle protein content between the treatment groups. Nevertheless, birds fed with vegetable formulated feed exhibited higher rate of feed conversion expressed as muscle protein weight (118.2 ± 16.34 g) and body weight gained (7.1 ± 1.74 g) than control group muscle protein weight (90.3 ± 23.18 g) and body weight gained (4.99 ± 1.66 g). This study, therefore, indicates that low fat and high protein meat can be obtained from birds fed with the experimental vegetable formulated feeds.

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“…The average chicken breast mass was lowest in the third experimental group and highest in the control, but they did not differ significantly. The yield of breast meat results from the satisfactory quality of feed which was used in the experiment: had there been a shortage of limiting amino acids in broiler feed, the primary indicator would have been a poor breast meat yield because the most intensive protein synthesis takes place in breast muscles (Araujo et al, 2004). However, the highest share of breast meat in chilled carcasses was detected in the second experimental group (34.54%) and the lowest in the third group (33.00%), but the differences were insignificant.…”

Section: Slaughtering Parameters Of Broiler Meatmentioning

confidence: 99%

“…Factors determining sensory quality have the major influence on the consumer acceptability and are decisive in meat consumption. Parameters which determine carcass quality are carcass yield, breast meat yield, and the meat fat content (Araujo et al, 2004;Suchy et al, 2002). Nutrition is a factor which is most frequently used to improve the desired nutritional, sensory and technological quality of meat (Džinić et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal

Janković

Petrujkić

Aleksić

et al. 2020

J Hellenic Vet Med Soc

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The aim of the research was to evaluate the carcass characteristics and meat quality from chickens fed on diets in which fish meal was substituted with raw earthworms (Lumbricus rubellus) or earthworm meal. In the trial which lasted 42-days, 100 one-day-old Hybro broilers were divided into the control and three experimental groups. The control group was fed on standard broiler feed, the first (E-I) and the second experimental groups (E-II) were fed a diet in which 50% or 100% of fish meal was substituted with earthworm meal, respectively, whilst the third group (E-III) consumed feed without fish meal, but was given raw chopped earthworms ad libitum from day 1 to day 42. The replacement of fish meal with fresh earthworms resulted in significantly lower carcass weights in the E-III group in comparison with the control group (p<0.05). The differences in drumstick, thigh and breast meat share relative to the carcass mass were not significant (p>0.05). The lowest fat content in thigh and breast meat was in the group in which fish meal was replaced with earthworm meal. The lightness (L*) of thigh and breast meat was highest in the broilers fed fresh earthworms ad libitum. No significant differences in pH value were detected between the experimental groups (p>0.05). The most consumer acceptable were drumstick samples from E-II group and the least acceptable samples from the control group. Earthworm meal may be considered an adequate substitute for fish meal in broiler chickens’ diet since it does not impair the production performance, carcass yield and meat quality.

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Different criteria of feed formulation for broilers aged 43 to 49 days

Cited by 7 publications

References 4 publications

The Effect of Genotype on Response in Body Composition to Variation in Dietary Protein : Energy Ratios

The Effect of Genotype on Response in Body Composition to Variation in Dietary Protein : Energy Ratios

Vegetable-based feed formulation on poultry meat quality

Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal

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