Abstract
A total of 768 broilers were used in two studies to investigate the effect of dietary energy restriction on yield, fat and moisture contents, and organoleptic characteristics of broiler parts. Four dietary treatments were used with six replications of each sex. Energy intake was restricted during the last 12 days of the finishing period with full minimum daily requirements of all other nutrients maintained.Energy restriction reduced the live and ready-to-cook (RTC) weight of the whole carcass. Percentage distributions of the cut-up parts of RTC broiler carcasses were also changed due to restriction. Energy restriction changed fat composition of the RTC broiler parts. A 15% dietary restriction did not significantly affect flavor, tenderness, or juiciness of dark meat based on organoleptic tests. Higher levels of dietary restriction, however, resulted in a significant reduction (indicating an adverse effect) in juiciness scores of broiler meat.
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