Effect of Enzymes Supplementation to Low Energy and Protein Corn Soybean Meal Diets on Broiler Performance and Quality of Carcass and Meat
Effect of Enzymes Supplementation to Low Energy and Protein Corn Soybean Meal Diets on Broiler Performance and Quality of Carcass and Meat
Hemat A. Abdel Magied*, Heba H. Habib, Amany H. Waly, Ahmed Fadl, Sayed M. Shalash
ABSTRACT
The effect of supplemented pectinase (PE) and protease (CIBENZA® DP100) (P) individually or mixture (PEP) and either on low crude protein (CP) and low metabolizable energy (ME) were studied on growth performance, carcass characteristics and meat quality of Arbor Acres broiler chickens. Two experiments were conducted in current study; experiments 1 (EXP1) evaluated the effects of PE and/or P supplementation to standard corn-soybean broiler diet (STD). while experiment 2 (EXP2) examined the PEP supplemented to different levels of low CP (low 10 or 15 %) and low ME diets (lower 100 or 150 kcal/kg) than control (L10%-100, L10%-150, L15%-100, L15%-150). The obtained results were: the EXP1 showed that significant improvement in feed conversion ratio (FCR) for chicken in P treatment by 8.38 and 5.75 % in compared to control and PE, respectively. Also, chicken in PEP treatment significantly (P<0.05) increased dressing % by 7.89% and drum stick by 9.27% compared to control. All supplementation had significant improvement in total protein (TP) level in broiler meat. PE and PEP enhance meat oxidative by decreased malondialdehyde (MDA) by 28.15 and 19.87 %, respectively and improve meat quality by decreased low density lipoprotein (LDL) by 7.69 and 4.73 %, respectively. The EXP2 observed chicks fed on low ME and low CP diet significantly decreased total body weight gain (BWG) with increased in total feed intake and FCR. Chicken treated by PEP had significant increased on final body weight, BWG and improved FCR for control and L10%-100. Chicks fed on PEP+L10%-100 and PEP+STD significantly gained the highest dressing followed by L10%-100. These results in general show positive effect of EXP1 witch improved FCR by supplemented P however PEP supplementation increased dressing % and drum stick %. Both supplementation enhanced meat TP and decreased meat MDA. The EXP2 witch used low CP and low ME with PEP supplementation enhance especially for L10%-100 and control. The chemical quality of produced meat as the concentrations of MDA and LDL were decreased and increased meat TP.
Keywords | Pectinase, Protease, Broiler, Low protein, Low energy.
To share on other social networks, click on any share button. What are these?
