Carcass characteristics of broilers fed enzyme complex

Abstract

Enzyme supplementation in diets based on corn and soybean meal can improve the productive performance of broilers. Thus, we aimed to evaluate the effect of the inclusion of different levels of an enzyme complex consisting of phytase, protease, xylanase, ?-glucanase, cellulase, amylase, and pectinase, for diets based on corn and soybean meal, on the parameters of carcass yield and meat quality of broilers. Six hundred broiler chicks were used, and the animals were females with one day of age, from the Cobb 500 strain, and distributed in a completely randomized design, with five levels of inclusion of the enzyme complex (0, 100, 200, 300 and 400), and six repetitions, with twenty animals each. The carcass yield and meat quality were evaluated at 35 and 42 days of age. We evaluated the characteristics of weight loss by cooking (WLC), shear force (SF), water holding capacity (WHC), pH, lightness (L*) and color (a* and b*). The parameters of performance, carcass yield and carcass parts, and meat quality were not affected by the enzyme supplementation of diets fed to broiler chickens (P >0.05), except for the performance characteristics of the breast and the wings at 42 days of age (P < 0.05).

Effects of dietary humic acid and enzymes on meat quality and fatty acid profiles of broiler chickens fed canola-based diets

“…Moreover, Ozturk et al [10] and Kocabagli et al [19] also demonstrated a linear increase in body and carcass weights with the inclusion of humic acid substances in the broiler diet. On the other hand Dalólio et al [20], also reported a significant improvement on breast performance at 42 days for broilers supplemented with enzyme complex as observed in the current study. Diet, including other factors such as genetics, sex, slaughtering conditions and age of the animal can influence carcass traits [21,22].…”

Características produtivas e qualitativas de frangos de corte alimentados com diferentes complexos enzimáticos

“…Isto mostra que a utilização de complexos enzimáticos e/ou a redução de energia, não influenciaram no armazenamento de glicogênio muscular, que pudesse promover alterações na qualidade de carne, além de pigmentantes da ração que poderiam alterar a coloração da carne. Esses resultados corroboram com os obtidos por Zakaria et al (2010) e Dalólio et al (2015) que não encontraram efeito da adição de complexos enzimáticos sobre a qualidade da carne de frango.…”

Effects of dietary protease supplementation on behaviour, slaughter performance, meat quality and immune organ indices of broilers

“…However, conflicting conclusions on slaughter performance were found. Corn-soybean meal diets supplemented with compound enzymes, including protease, had a significant influence on breast and wing performance at 42 days of age (Dalolio et al 2016), and supplementing poultry byproduct meal with 3% protease improved the carcass yield percentage of broilers (Mahmood et al 2017). The different effects of protease application may be due to broilers' type, level, dietary composition, breed, age, and health status.…”