Carcass Quality Characteristics of Broilers as Affected by Dried Poultry Excreta Supplementation

Bansal, Gopal Ray; Singh, VK; Sachan, N.

doi:10.3923/ajpsaj.2011.116.123

Cited by 6 publications

(3 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is because the final weight on all treatments also did not differ markedly. One of the factors that affect the percentage of carcass is the final body weight and protein content of the ration (Bansal, et al,2011). Feed A and B in this study have the same protein content (19%), therefore they have the same effect on percentage of carcass.…”

Section: The Effect Of Treatment On the Percentage Of Broiler Chicken...mentioning

confidence: 90%

Feed Type and Level of Viterna on Body Weight, Percentage of Carcass, Non-Carcass and Abdominal Fat of Broiler Chickens

Dappa,

Mulyantini,

Theedens

et al. 2024

JIPT

View full text Add to dashboard Cite

This study aims to examine the effects of different types of feed and level of viterna on the final body weight, carcass percentage, non-carcass, and abdominal fat of broiler chickens. The method used was a 2x4 factorial Completely Randomized Design. The first factor was 2 types of commercial feeds (J1=A and J2=B). The second factor was 4 levels viterna (P0=0cc; P1=1.5cc; P2=3cc; P3=4.5cc/l drinking water). There were 8 treatment combinations with 4 replications, and each replicate consist of 4 chickens, a total of 128 broilers was used. The treatment combinations were as follows: J1P0=feed A without viterna in drinking water, J1P1= feed A+1.5cc viterna/l water, J1P2 = feed A+ 3cc viterna/l water, J1P3= feed A + 4.5cc viterna/l water, J2P0 = feed B without viterna in drinking water, J2P1= feed B + 1.5cc viterna/l water, J2P2=feed B + 3cc viterna/l water, J2P3= feed B + 4.5cc viterna/l water. The measured variables were final body weight, carcass percentage, non-carcass, and abdominal fat. Data were analyzed using a variance test at a significance level of 5%, treatments that were significant (P≤0.05) followed by the Duncan Multiple Range Test. The results showed that there was no interaction (P>0.05) between feed type and viterna level on all parameters. In conclusion, differences in the type of feed, and viterna level, also interaction between the two factors did not make a difference to the final weight, percentage of carcass, non-carcass, and abdominal fat of broiler chickens.

show abstract

Section: The Effect Of Treatment On the Percentage Of Broiler Chicken...mentioning

confidence: 90%

Feed Type and Level of Viterna on Body Weight, Percentage of Carcass, Non-Carcass and Abdominal Fat of Broiler Chickens

Dappa,

Mulyantini,

Theedens

et al. 2024

JIPT

View full text Add to dashboard Cite

show abstract

“…Several variables can affect the quality of meat and the quality of the carcass, including vaccinations, age at slaughter, breed, health, and environment. To determine carcase features, one can weigh the complete body, offal, abdominal fat, and chopped parts (Bansal et al, 2011). Increased circulation corticosteroid levels may cause immunological stress, which may be harmful to carcass features (Nelson et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Schedules of Vaccines on Growth and Performance of Broilers

RAUF,

HAQ,

ARSHAD

et al. 2024

Biol Clin Sci Res J

View full text Add to dashboard Cite

A vaccination program is a schedule of vaccinations that varies by nation or property. This study set out to assess the productivity and overall health of broiler chickens with different immunization schedules. From a total of 110 Cobb 500 chickens, three treatment groups—each with six duplicates—were chosen at random. For every treatment group, there were different immunization schedules for Newcastle disease, infectious bronchitis, and infectious bursal disease. On the other hand, broilers in Treatment 2 (T2) received vaccinations against ND+IB on days 3 and 7, whereas broilers in Treatment 3 (T3) received vaccinations against ND+IB on days 7 and 21 as well as IBD on day 14. The grill control group in treatment 1 (T1) was vaccinated against ND+IB and IBD on days 7 and 14, respectively. During the 42-day study period, samples and data were gathered to evaluate the animals' development performance, immunological status, carcass characteristics, and meat quality. T1 broilers fared better than T2 and T3 broilers in terms of growth rate, white blood cell count, carcase features, and meat quality. The results of this study show that immunizing broilers against ND+IB and IBD on days 7 and 14 is the most successful vaccination schedule for broiler production, as demonstrated by the animals' improved health and productivity.

show abstract

“…Broiler meat production plays a crucial role in the strategies for controlling shortage in protein intake and it stands as the fastest means of mitigating this problem because it is a fast-growing industry in the world (Bansal et al, 2011). The use of modern technologies and intensive systems of production has also helped the sector's advancement.…”

Section: Introductionmentioning

confidence: 99%

Dietary olive‑garlic extract oil supplementation: influence on performance and haematological indices of broilers

Williams,

Babatunde,

Bello

et al. 2024

Agricultura Tropica Et Subtropica

View full text Add to dashboard Cite

The use of antibiotic growth promoters in broiler production has been the norm in developing countries, however, the increased rate of antibiotic resistance in humans has resulted in the search for alternatives without negative residual effects. This study investigated the effect of dietary olive garlic extract oil (OGEO) supplementation on the performance and haematological indices of broilers. The experiment lasted for 42 days and broilers were fed varying levels of OGEO‑supplemented diets at the starter (0–21 days) and finisher (22–42 days) phases using two hundred and forty unsexed Ross broilers. Four experimental diets were formulated for the two phases and the diets were designated as diet 1(control (without OGEO)) while diets 2, 3, and 4 were supplemented with OGEO at 1 % (10 g/kg diet) 3 % (30 g/kg diet) and 5 % (50 g/kg diet). Each had four replicates containing fifteen birds per replicate. Performance was measured weekly and haematological indices were determined on days 21 and 42. Data collected were analysed in a one‑way analysis of variance (SAS, 2000) and significant differences were determined using Tukey’s test. Body weight (BW) increased linearly (L) (p = 0.003) and quadratically (Q) (p = 0.006) with dietary supplementation of OGEO at 1 % for broilers on day 21. Similarly, at day 42, BW increased (L, p = 0.006; Q, p = 0.029) for the broiler on the same treatment. Mortality reduced (Q, p = 0.035) for broilers fed 1 % OGEO‑supplemented diet at day 42. At day 21, Packed cell volume (PCV, 47.33 %) (Q, p = 0.033) and mean corpuscular volume (MCV, 130.83pg) (Q, p = 0.008) increased for broilers fed 1 % and 3 % OGEO supplemented diet respectively. Supplementation of OGEO at 3 % increased (Q, p = 0.036) PCV (37.33 %) and haemoglobin (Q, p = 0.021) (137.30 g/L) at day 42. In conclusion, the supplementation of OGEO in the diet of broilers at 1 % resulted in improved WG and reduced mortality. The PCV and haemoglobin of broilers can be increased with the supplementation of OGEO up to 3 % in the diet of broilers; it is thus a suitable alternative to antibiotics for improved performance and immunity.

show abstract

Carcass Quality Characteristics of Broilers as Affected by Dried Poultry Excreta Supplementation

Cited by 6 publications

References 9 publications

Feed Type and Level of Viterna on Body Weight, Percentage of Carcass, Non-Carcass and Abdominal Fat of Broiler Chickens

Feed Type and Level of Viterna on Body Weight, Percentage of Carcass, Non-Carcass and Abdominal Fat of Broiler Chickens

Effect of Different Schedules of Vaccines on Growth and Performance of Broilers

Dietary olive‑garlic extract oil supplementation: influence on performance and haematological indices of broilers

Contact Info

Product

Resources

About