Kamaran Khattab Karim; Nazim Rasul Abdulla
Volume 24, Issue 1 , March 2024, , Pages 45-56
Abstract
The study was aimed to assess the impact of adding eggshells as calcium sources in broiler diets on carcass traits, meat quality, and chemical composition ,three hundred one-day-old broiler chicks were randomly designed CRD . Each treatment included five replications and each replicate containing ...
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The study was aimed to assess the impact of adding eggshells as calcium sources in broiler diets on carcass traits, meat quality, and chemical composition ,three hundred one-day-old broiler chicks were randomly designed CRD . Each treatment included five replications and each replicate containing twenty birds. The dietary of first treatment was control (0% eggshell) the second and the third treatments were eggshell powder as a replacement for limestone at 50% and 100%, respectively. .The chickens were fed a basal diet during the starting and finished periods. Ten broilers were chosen randomly from each treatment group and slaughtered at age 42 days to evaluate meat quality. The results showed that no significant differences (p< 0.05) between treatments regarding pre-slaughter in live body weight, carcass weight, and percentage of each carcass cuts weight, as well as immunological organs such as the spleen and bursa. However, a substantial difference in dressing percentage was observed. Except for pH, yellowness, and chroma, no significant differences were noticed in drip loss, cooking loss, lightness, redness, color ,tenderness. Meanwhile, the bird chemical composition treatments had no significant differences in moisture, protein, and ash percentages. However, there was a considerable change in fat %. Except for broilers' pH, yellowness, and chroma, the substitution of eggshell powder for limestone resulted in comparable carcass characteristics, chemical composition, and meat quality. However, there was a significantly differ in fat %. Except for broilers' pH, yellowness, and chroma, the substitution of eggshell powder for limestone resulted in comparable of some carcass characteristics, chemical composition, and meat quality.
Mahmood Y. Mohammed; Karwan Y. Kareem
Volume 22, Issue 4 , December 2022, , Pages 24-32
Abstract
Using of antibiotics it has started nearly eighty years ago since 1940 the purpose of using for increasing the immunity against microbes, diseases and to enhance growth in poultry production. The development in bacteria to become resistant against drugs results from using antibiotics for long period ...
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Using of antibiotics it has started nearly eighty years ago since 1940 the purpose of using for increasing the immunity against microbes, diseases and to enhance growth in poultry production. The development in bacteria to become resistant against drugs results from using antibiotics for long period it may transformed to humans as well. "Biotic" feed additives, such as probiotics, prebiotics, and postbiotics, are one potential option for increasing poultry development and health. More attention has recently been paid to modern dietary solutions, especially probiotics, postbiotics and prebiotics. A300 one day old Ross 300 chicks distributed randomly into five treatment three replicates twenty birds in each one. The treatment groups include: negative control (a basic diet), positive control (a basic diet) + oxytetracycline 0.05%, T1= a basic diet + 0.3% lactobacillus plantarum (postbiotic), T2= a basic diet + 0.3% Bacillus licheniformis (probiotic), T3= a basic diet + 0.3% Fructo-oligosaccharides (prebiotic). As a result of adding the natural additives to the feed, Birds fed T3 gained more live body weight and had significantly higher (p<0.05) than negative and positive control groups at the same time had lower (p<0.05) FCR. Moreover, carcass weight and bursa of fabricius were higher (p<0.05) in birds that were fed with T1 when compared with negative control. The group of birds that fed with T1, T2 and T3 decreased (p<0.05) drip loss and coocking loss. These natural supplements can be added to enhance growth performance and meat quality in chicken production.
