Effect of Probiotic With Enzymes Mixture and Dietary Fat Source on Broiler's Performance During Finisher Phase

Abstract

n experiment was conducted to determine and compare the differences in production performance, carcass characteristics and economic evaluation of broiler chicks fed two different dietary oil sources (Soybean oil and palm oil), during finisher phase, (5-6 wks.) of age, with different mixture products of probiotic with multi enzymes (Zado or Amphi-Bact each at 0.5 kg/ton). A total of 180 unsexed five weeks of age Hubbard broiler chicks were distributed equally in a completely randomized design with 2 oil sources (O) x 3 feed additives (F), resulting in 6 treatments with 3 replicates of 10 chicks each. The results indicated that live body weight (LBW), daily weight gain (DWG), daily feed intake (DFI) and feed conversion ratio (FCR) were not affected significantly by oil source (O), feed additives (F) and their interaction (O*F). The best performance index (PI) and production efficiency factor (PEF) were detected for the chickens fed diets incorporated with, soy oil (116.83 and 333.82) and Zado supplementation being (118.03 and 337.24), respectively. Protein conversion ratio (PCR) and energy conversion ratio (ECR) were improved in response to dietary palm oil and Zado supplementation without significant difference between treatments. Carcass traits, edible parts and drumstick traits were not altered by oil source (O), feed additives (F) and their interaction (O x F). Economic evaluation showed that, relative economic efficiency was improved for broiler chickens fed palm oil diets or soy oil + Zado (0.5 kg/kg) diets. Finally, it could be concluded that, using palm oil or soybean oil with Zado (0.5 kg/ton) in finisher diets of Hubbard broiler chickens enhanced economic efficiency without adverse effect on many performance traits.