Meat Yield Characteristics Research Articles

Growth performance, carcass, and meat quality traits in broiler chickens reared on plastic-grid flooring, wood shavings, and zeolite-supplemented wood shavings.

This study aimed to assess the growth performance, carcass characteristics, and meat quality traits of broiler chickens raised on plastic-grid floors, traditional wood shavings, and wood shavings enriched with zeolite. The experimental design included the allocation of 504-day-old chicks to three different bedding materials, namely wood shavings, plastic-grid floors, and zeolite litter, each with four replications (42 birds per replicate). The chicks were individually weighed at birth and grouped according to their average body weights. An experiment involving 504 chicks was conducted, with each replicate consisting of 42 male chicks of similar body weight. At the end of the experiment, a total of 120 chickens were slaughtered with 10 chickens selected from each replicate for processing carcass and meat quality traits. The effects of different bedding materials on mortality (P = 0.812), body weight (P = 0.565), and body weight gain (P = 0.569) were not significant. The ANOVA test was conducted to compare the main effects of performance, carcass, and meat quality characteristics. The feed intake was significantly affected in the 2nd, and 3rd weeks (P = 0.001; 0.023); in addition, the feed conversion ratio was significant in the 2nd, 4th, and overall period (P = 0.003; P = 0.026; P = 0.038) by the bedding materials. The breast yield (P = 0.001), thigh yield (P = 0.028), and wing yield (P = 0.023) were significant. The type of bedding material used in broiler production significantly influenced the pH24 (P = 0.030), L* (P = 0.037), a* (P = 0.000), and CL (P = 0.028). It was concluded that both a plastic-grid floor and zeolite supplementation to wood shaving litter did not significantly affect overall growth performance in broiler chickens. However, the plastic-grid floor showed superior effects on breast meat yield and quality characteristics, particularly reducing cooking loss, when compared to zeolite supplementation in wood shaving litter. The plastic-grid floor led to a slight increase in the feed conversion ratio. Consequently, adopting a plastic grid floor emerges as a viable alternative to traditional wood shavings in broiler farming.

Comparison of meat yield and physicochemical characteristics of indigenous chicken and duck

Three indigenous male chicken and 3 indigenous male duck were slaughtered to compare the meat yield and quality characteristics. After slaughter meat yield characteristics of breast, thigh, drumstick, wing, liver, heart, head, gizzard, neck etc. were compared against their live weight. After comparing the yield characteristics the breast, thigh and drumstick of all birds were stored at 4˚C to evaluated different quality characteristics at 24-hour postmortem. The following parameters were compared; proximate composition, pH, cooking loss, drip loss, water holding capacity and instrumental color (CIE L* a* b*). Findings revealed that dressing, thigh, drumstick, breast, gizzard, heart and shank weight percentage were significantly higher in indigenous chicken (p<0.05), while blood weight, feather weight and head weight were significantly higher in indigenous duck (p<0.05). Significantly higher crude protein was observed in indigenous chicken breast and thigh meat (p <0.05), while ash and ether extract were significantly higher in indigenous duck breast and thigh meat. Significantly higher pH was observed in chicken breast and thigh meat compare to duck breast and thigh (p<0.05). Cooking loss was higher in duck breast but lower in thigh meat compare to chicken breast and thigh meat. Significantly higher (p <0.05) water holding capacity was found in duck breast compare to chicken breast meat (p <0.05). At 2 hour of post mortem, lightness (L*) of breast and thigh meat did not show significant differences (p , but highly significant difference was found in drumstick meat of chicken and duck (p Redness (a*) was significantly higher in duck breast and drumstick meat and yellowness was higher in duck breast at 2 hour of post mortem compare to chicken. At 24 hour of post mortem no significant differences were found between chicken and duck breast, thigh and drumstick meat. The present study reveals that the dressing, breast, thigh and drumstick weight percentage, crude protein and pH were significantly higher in the indigenous chicken compare to duck, while ether extract, ash and redness (a*) values were significantly higher in duck compare to chicken.

Impact of betaine on the performance and specific haemato-biochemical parameters in heat-stress exposed broiler chickens

The present study revealed that there was a significant (P<0.05) effect of betaine on body weight, feed intake, and feed conversion ratio (FCR) of the broiler. Productive performance and blood cholesterol level of the broiler. A total of 150-day-old broiler chicks (Cobb 500) were placed into five dietary treatment groups: T0 (control diet), T1 (0.03% betaine in water), T2 (0.06% betaine in water), T3 (0.09% betaine in water), and T4 (0.12% betaine in water). Each group consisted of three replications containing 10 birds in each. Body weight gain (BWG), mortality rates, and meat yield characteristics were recorded. The collected data were analyzed by one-way ANOVA using SPSS version 25.00 software. Above, the total body weight was significantly highest in T2 (1758.3 ± 7.61 g), followed by T1 (1602.6 ± 10.16), T3 (1632.5±12.68 g), T4 (1606 ± 22.65 g), and T0 (1425.5 ± 10.14 g), respectively. The FCR was found to be lowest in T2 (1.36) and highest in T0 (1.49), whereas the FCR of T1, T3, and T4 were 1.43, 1.39, and 1.38, respectively. It was found that there was a significant difference (P<0.05) between the dietary groups for carcass weight, live weight, thigh weight, and breast weight. It was found that there was a significant difference among the treatment groups for cholesterol levels. During the experimental period, there was no mortality among the dietary groups. The T2 group generated a much larger net profit per broiler. Betaine supplementation in broilers is advantageous for growth performance, economic benefit, and lipid profile when used at 0.06% through drinking water, according to this study's findings. In the production of broilers, it may also be the best substitute as a growth promoter, stress reliever, and immune booster.

Meat yield and quality characteristics of Woori heukdon pigs as affected by dietary amino acids and chromium supplementation

Meat yield and quality characteristics of Woori heukdon pigs as affected by dietary amino acids and chromium supplementation

Effects of monensin sodium and live attenuated oocyst vaccine as coccidiosis management programs on productive performance, bone quality and mineral utilisation in broiler chickens

ABSTRACT 1. The following study was conducted to evaluate the influence of coccidiosis vaccine-induced metabolic stress on the utilisation of minerals in broilers. The starter, grower and finisher phase diets, including macro- and micro minerals at the recommended levels for the breed standards, were fed to chickens between 1 and 39 d of age. 2. A total of 486, one-d-old male broilers were randomly distributed into three coccidiosis management programs (CMP) with six replications each. The CMP comprised: monensin sodium (MON), coccidiosis vaccine (VAC), not treated with MON or VAC (CNT). 3. No significant differences between CMP were observed for body weight and weight gain among treatments. When compared to the CNT, the VAC program increased feed intake (P < 0.05) between d 1 to 13 and 14 to 26, while FCR worsened in the latter (P < 0.05) and the former (P = 0.05) periods. 4. For birds in the MON and VAC programs, tibia bone length at d 13 and bone diameter at d 39 were both enhanced (P < 0.05). Meat yield characteristics were comparable among the CMP. 5. Faeces of VAC birds had a lower (P < 0.05) dry matter and ash content than those in CNT program. CMP had no effect on serum or bone mineral concentrations at any point in time. For minerals, Mg, Na, and K faecal excretion was reduced (P < 0.01) as a result of the VAC program at d 13 with a trend at d 26. 6. Compared to the CNT, the VAC program decreased the percentage ratio of drip loss (P = 0.08), water holding capacity (P < 0.01) and cooking loss (P < 0.01) in breast meat. 7. Overall, the results showed that current broiler industry practices are capable of meeting the mineral needs of broilers vaccinated against coccidiosis.

Body conformation, morphometry and meat yield characteristics of different genotypes of chicken

The aim of this study was to evaluate body conformation, morphometry and meat yield characteristics of broiler, Sonali, deshi and Fayomi chicken available in local market. Experiment was carried out at the poultry science laboratory of Jhenidah government veterinary college (JGVC), Jhenidah for a period of one month from February 2022 to March 2022. A total n u mb e r of 38 chicken (20 females and 18 males) were collected from different local market viz. broiler (10), Sonali (9), deshi (8) and Fayomi (11). The healthy birds were selected based on the availability and market demand. This study revealed that shank length, chest circumferences and digestive tract length were found highest in broiler. On the other hand, body length was recorded highest in Fayoumi and lowest in Sonali chicken. However, body conformation indices of male chicken showed higher value than their female counterparts. The findings indicated that broiler chicken had the highest body mass index (BMI), followed by Fayomi, Sonali, and deshi chicken. Similarly, broiler had the highest and Sonali had the lowest massiveness and compactness indices, whereas reverse feature was found for shape index. Sonali had the highest and broiler had the lowest shape index. Meat yield characteristics of male chicken were found higher than the female chicken among the genotypes. On the other hand, percentage of breast meat weight was found higher in female than male birds of all genotypes. However, both sexes of broiler had the highest and Sonali had the lowest percentage of dressed weight, breast meat and total meat weight. The study revealed that broiler chicken showed better meat yield performance when compared to deshi, Fayomi and Sonali chicken as meat bird available in local market of Bangladesh which provides an important message for consumer, producer and researcher.

Comparison of meat yield and quality characteristics between pigeon and quail

A respective number of pigeon and quail were purchased from Churkhai Bazar, Mymensingh at their marketing weight to compare their yield and quality characteristics of meat. The birds were then slaughtered and the meat yield characteristics were compared against their live weight. The samples of breast, thigh and drumstick kept at 4°C for 24 hours. Findings reveal that thigh, drumstick, breast, head, liver, gizzard, heart, neck and shank% were significantly higher in quail meat compare to pigeon but feather and skin% were significantly higher in pigeon. No differences were found in dressing percentage, blood weight and wing weight % between pigeon and quail. Pigeon meat expressed higher ether extract values compared to quail meat. Significantly higher pH of breast and thigh was found in quail compare to pigeon. Cooking loss was significantly higher in pigeon breast compare to quail breast but no differences found in thigh of both species. Drip loss% had no variation in pigeon meat and quail meat. Water holding capacity% was significantly higher in pigeon breast compare to quail breast but no variation in thigh of both species. L* was significantly higher in pigeon breast, thigh and drumstick at 2 hours and in drumstick at 24 hours of postmortem compare to quail. Redness (a*) was significantly higher in pigeon drumstick at 24 hours of postmortem than quail. There was no variation of a* in breast, thigh and drumstick at 2 hours and in breast and thigh at 24 hours after postmortem of both species. There was no variation of b* of breast, thigh and drumstick at 2 hours and 24 hours after postmortem in both pigeon and quail. In conclusion, pigeon meat is better due to have higher breast meat fat content and WHC as compared to quail meat.

Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition.

For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.

Effects of Slaughter Weights on Meat Yield and Chevon Characteristics of West African Dwarf Goat (bucks)

The study was conducted at the Ruminants section of the Teaching and Research Farm of the University of Ibadan, Ibadan to evaluate the effects of slaughtering weights on the meat yield and other chevon characteristics of West African Dwarf bucks (WAD). Fifteen WAD bucks were fed similar diets before sacrificing nine at three pre-determined weights of 15, 20 and 25kg to evaluate relative percentage proportions of Eviscerated Weight-EW, Hot Carcass Weight-HCW, Dressing percentage-DP, Rib Eye Area-REA, Meat to Bone Ratio-MBR and Total Fat Deposit-TFD in a Completely Randomised Design (CRD). Also evaluated were the physicochemical characteristics of each of the carcasses relative to the pre-determined weights. The results showed that the EW ranged from 62.0% in 15kg-bucks to 71.8% in 25kg-bucks, while HCW ranged from 52.1% in 15kg-bucks to 55.3% in 25kg-bucks. The 25kg-bucks had the highest TFD of 4.7±0.3% compared with 3.1±0.1% and 4.4±0.4% in 15 and 20kg-bucks, respectively. Bucks with higher weights elicited more REA as compared with those with lower weights. However, there was an inverse relationship between ether extract and the crude protein as the weights of the bucks increased. The DP was not significantly different among the treatments. In conclusion, the higher weights observed in the bucks were not necessarily in terms of meat value but only in terms of fat. This goes to show that when an animal has reached its full maturity, it doesn’t add more meat but rather it accumulates fat.

Comparison of meat yield and physicochemical characteristics of indigenous, cockerel and sonali chicken

The experiment was conducted to compare the meat yield and quality characteristics of indigenous, cockerel and sonali male (Backcrossed; RIR♂ × Sonali♀) chicken weighing around 750g. The birds were slaughtered and meat yield characteristics such asbreast, thigh, drumstick, wing, liver, heart, head, gizzard, neck etc. were compared against their live weight. After that the breast, thigh and drumstick of all birds were stored at 4 ̊C to evaluate different quality characteristics at 24hour postmortem. No significant differences (p&gt;0.05) were found in meat yield characteristics among indigenous, cockerel and sonali chicken except dressing percentage. Highly significant (p&lt;0.001) differences were observed in dressing percentage among three types of chicken. Dressing percentage was significantly higher (p&lt;0.001) in indigenous chicken compared to cockerel and sonali chicken. In proximate composition, no significant differences (P&gt;0.05) were found in dry matter, ash, moisture and crude protein content among the breast meat of three types of chicken but the ether extract content was significantly higher in indigenous chicken breast meat compare to cockerel and sonali chicken (P&lt;0.05). The pH of breast and thigh meat at 24-hour postmortem and the instrumental color (CIE L* a* b*) of breast, thigh and drumstick meat at 2- hour (on-rigor) and 24-hour (post-rigor) postmortem did not differ among the three types of chicken. Highly significant differences (p&lt;0.01) in water holding capacity of breast, thigh and drumstick meat were found, although no significant differences (P&gt;0.05) were found in cooking loss and drip loss among the three types of chicken. Water holding capacity was significantly lower in breast meat, but higher in thigh and drumstick meat in case of cockerel compare to other two types of chickens.

Effect of dental age on edible and non-edible meat yield characteristics of indigenous beef cattle

The objective of this study was to know the effect of dental age on the meat yield characteristics of indigenous beef carcasses. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it shows that live and hot carcass weight increased significantly in T1 and T2 compared to T3, T4 and T5. Cold carcass weight (CCW) increased significantly with the advancement of dental maturity. KPH% was highest in T4 and lowest in T3 whereas round and loin% were highest in T4 and T3 respectively but both are lowest in T1. Lungs with trachea, liver and kidney weight% were significantly higher in T1 than others group. In conclusion, maximum live weight gain and hot carcass weight were achieved in the dental age groups of two to four permanent incisors.

Meat yield and meat quality characteristics of indigenous, Hilly♂×Sonali♀ crossbred and commercial broiler chicken of similar weight at different storage time

The experiment was conducted to investigate meat yield and quality characteristics of indigenous, crossbred Hilly♂ × Sonali♀ and commercial broiler chickens at similar live weight. For this purpose male and female indigenous chickens were purchased from local market, while Hilly♂ × Sonali♀ crossbred was reared up to 12 weeks at Bangladesh Agricultural University (BAU) poultry farm. Sexed male and female of Ross 308 broiler chicks were also reared BAU poultry farm up to 30 days. Six male and six female chickens from each of indigenous, Hilly♂  Sonali♀ and commercial broiler were slaughtered, eviscerated and dissected to compare meat yield and meat quality characteristics during 0, 15 and 30 days of storage period at 1000 g (±50 g) body weight. The eviscerated and defeathered carcasses were stored at -18°C for 0, 15 and 30 days .Considering Indigenous, Hilly♂ ×Sonali ♀ and Broiler chickens of both sexes, shank, neck, carcass yield, dressed weight, breast meat weight were significantly (p&lt;0.05) higher in commercial broiler while wing meat and thigh meat were higher in Hilly♂ × Sonali♀ chicken. The dry matter, crude protein were significantly higher in indigenous chicken while cooking loss, ether extract, ash, peroxide value, free fatty acid value and thiobarbituric acid value were found significantly higher in commercial broiler during different storage time in both sexes. The meat yield parameters did not differ significantly among three storage time. However, cooking loss, pH and crude protein decreased, while dry matter, ether extract, ash, peroxide vale, free fatty acid value, thiobarbituric acid value, increased with the increasing of storage time.

Study on Meat Yield and Quality Characteristics of Hac Phong Chicken

The study aimed to evaluate meat yield and meat quality of Hac Phong chickens. A total of 100 birds (50 males and 50 females)from 1 days of agewas raised at the experimental station of Faculty of Animal Science, Vietnam National University of Agriculture . The chickens were fed ad libitum with a complete compound feed. Twenty chickens (10 males and 10 females) were slaughtered at 20 weeks of age with an average live weight of 1303.70 kg. The results found the carcass, breast, and thigh meat percentages were 70.36%, 16.16%, and 22.42%, respectively. The pH value at 15 min and 24 h post-mortem were in the normal range. The color of the meat was dark. The L* (lightness) value was low. The drip loss and cooking loss percentages were low while the tenderness was high. Hac Phong chicken meat contained a high crude protein content (27.71%) and low cholesterol content (25.45%).

Meat yield and meat quality characteristics of backcrossed Sonali chicken compared to Aseel♂ × Sonali♀ and Hilly♂ × Sonali♀ crossbreds

The experiment was conducted to assess the meat yield and meat quality characteristics of backcrossed Sonali chicken compared to Aseel♂ × Sonali♀ and Hilly♂ × Sonali♀ crossbreds during 0, 15 and 30 days of storage. Therefore, 6 male birds from each of 4 genotype i.e. RIR♂ × Sonali♀, Fayoumi♂ × Sonali♀, Aseel♂ × Sonali♀ and Hilly♂ × Sonali♀ around 1.2 kg of body weight were slaughtered, eviscerated and dissected to compare meat yield and meat quality characteristics during 0, 15 and 30 days of storage period. The results showed that there were no significant differences among the genotypes on meat yield, proximate, physio-chemical and biochemical characteristics of backcrossed Sonali chicken compared to Aseel♂ × Sonali♀ and Hilly♂ × Sonali♀ crossbreds. Drip loss, cooking loss, pH and CP% decreased, while DM%, EE%, ash%, peroxide value, free fatty acid value, thiobarbituric acid value increased with the increasing of storage time. The present study reveals that backcrossing had no demerits on meat quality and yield characteristics.

Quantitative Comparison on Meat Yield Characteristics between Indigenous and Broiler Chickens

A study was carried out to analyze a quantitative comparison of meat yield characteristics between Broiler and Indigenous chicken. In Indigenous chickens, Gramapriya, Gramasree and Broiler chickens Ross (308) and Vencobb (430) were utilized for study purposes. Chickens with Weights ranging from 1300g to 1500g were isolated to maintain uniformity in yield analysis. Slaughter and dressing were conducted per the Halal slaughtering method in commercial meat shops without significant variations. After dressing and evisceration protocols, dressing percentage, portioned cut parts yield details were evaluated and recorded. Statistical analysis was conducted using a randomized blocks design to analyze significant differences between different Indigenous and Broiler chickens strains used in the present study. Our investigations were evaluated through an analysis of variance and revealed a significant difference (P&lt;0.05) between indigenous and Broiler chickens in dressing percentage, boneless breast, skinless thigh, skinless drumsticks, and wings. Thus it can be concluded that momentous efforts were in demand to improve the genetic diversity of Indigenous chickens to raise dressing percentage and meat bone percentage contribution to the upliftment of the economy of rural farms that are involved in backyard poultry farming.

Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat.

ObjectiveFor improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect castration method (half- and complete-castration) on meat yield and quality characteristics of Hanwoo male cattle.MethodsThirty-two similar age (5.9 months) Hanwoo male calves were divided into: half-castration (HC) and complete-castration (CC) groups (n = 16 per group). At 7 months of age, all the animals were castrated in which the HC calves had only one testicle surgically removed while, the CC calves had both testicles surgically removed. The castrated animals were reared under identical conditions until 25 months of age. After slaughter, the carcasses were evaluated for carcass traits and meat yield of primal cuts. For examination of the castration effect on meat quality, L. lumborum and semimembranosus muscles were used. The meat samples were analyzed for chemical composition, color, pH, shear force and water holding capacity, fatty acids, metabolites and volatile aroma compounds.ResultsThe HC group showed higher meat yields of all primal cuts (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p< 0.05). In terms of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to intact males. More importantly, the shear force values did not differ between HC and CC groups for L. lumborum muscles (p>0.05). The meat from HC animals exhibited higher amount of free amino acids associated with sweetness (p< 0.05). Furthermore, the castration method only exhibited a negligible effect on metabolites and volatile aroma compounds in the cooked meat.ConclusionHalf-castration emerged as an alternative practice to be used for increasing the yield and tenderness of male cattle meat.

Meat yield characteristics of different upgraded dwarf chicken under intensive management condition

The study was conducted with attempts to determine the effects of autosomal dwarf (adw) gene introgression from Indigenous dwarf chicken (IDC) to White Leghorn (WLH) and Fayoumi (Fay) on growth and meat yield characteristics. Experiment was carried out at the Poultry Farm of Bangladesh Agricultural University (BAU), Mymensingh for a period of 28 months from March 2013 to June 2015 under intensive management condition. In this study, the di-allele crossing between WLH, Fay and IDC produced 4 up-graded chickens viz. IDC♂ × WLH♀, WLH♂ × IDC♀, IDC♂ × Fay♀ and Fay♂ × IDC♀. The up-graded F1 generations were mated intersex to access their productivity. The up-graded F1 generations were mated intersex to access their productivity. Pre-slaughter live weight of birds significantly (P&lt;0.001) varied by genotype, sex and genotype × sex interaction. Percentage of thigh meat, drumstick meat, dark and total meat weights was significantly influenced by genotype. Although meat yield parameters of male birds in relation to live weight were found higher than their female birds, some parameters like breast meat, liver, giblet and total meat yield were found higher in female birds than that of male birds of all genotypes. However, meat yield parameters like percentage of thigh, drumstick and total meat yield were the highest in IDC♂ × Fay♀ and Fay♂ × IDC♀ and the lowest in IDC♂ × WLH♀. From the above findings, Fayoumi mediated dwarf genotypes showed better meat yield characteristics than Leghorn mediated dwarf genotypes.

Supplementation of Diet With Microbial And Thermo-Stable 6-Phytase With Recommended And Deficient CA and P Level on Broiler Performance

An experiment was carried out to investigate the performances with 1080 male Cobb-500 broiler chicks using different levels of a microbial phytase in plantbased diet. Six dietary treatments were formulated as follows; the first 3 diets were balanced with Ca and Av. P according to the recommendation of Cobb-500 served as basal diet without phytase enzyme (T1), basal diet with 100g phytase ton-1 feed (T2) and basal diet with 200g phytase ton-1 feed (T3), while the last 3 diets were deficient in Ca and Av. P and containing no phytase enzyme (T4), diet with 100g phytase/ton feed (T5) and diet with 200g phytase ton-1 feed (T6). All 6 treatments were replicated 6 times. Body weight, feed consumption and mortality of broilers were recorded weekly. The highest body weight was found in T3 with 200g phytase ton-1 feed with recommended Ca and Av. P level in the diet, followed by T6 with 200g phytase/ton feed with deficient in Ca and Av. P level in the diet (P&lt;0.05). The lowest weight was found in T1 without phytase with recommended Ca and Av. P level in the diet. The feed consumption, feed conversion ratio and mortality of the birds during 35 days of experimental period did not differ significantly (P&lt;0.05). The meat yield characteristics at 35 days of age were non-significant among different treatments (P&gt;0.05). Significantly lower value of total ash (%), Ca (%) and total P (%) of tibia was found in control group (T1) and T4. The results of this experiment revealed that phytase supplementation at 200g ton-1 of feed improved broiler performances at either recommended or deficient level of Ca and Av. P. SAARC J. Agric., 19(1): 211-222 (2021)

The productive performance in broilers fed diets supplemented with new animal-derived protein additives

The efficiency of new dietary protein additives based on the wastes and by-products of the slaughter and primary processing of poultry was studied on four treatments of broilers (cross “Smena-8”, 1-38 days of age; 3 replicates per treatment, 35 birds per replicate) reared in similar conditions of management and nutrition. Control treatment 1 was fed vegetable diets without animal-derived ingredients; control treatment 2 was fed diets supplemented with fishmeal; in diets for treatments 3 and 4 fishmeal was substituted by two new protein additives produced by the fermentation of the preliminary hydrolyzed slaughter wastes (feathers, intestines, blood, meat-bone residues, etc.) by proteolytic enzymes in different conditions (2 hours at 55°C for treatment 3; 1.5 minutes at 160°C for treatment 4). The best productive performance in broilers was found in treatment 3: average live bodyweight at 38 days of age in this treatment was significantly higher by 8.47% in compare to control and by 4.57% in compare to treatment 2 (p≤0.05); feed conversion ratio was lower by 2.96 and 1.80%, respectively. In treatment 4 these parameters were slightly worse in compare to treatment 3 though better than in treatments 1 and 2. Treatments 3 and 4 also featured higher meat yield and better sensory characteristics of cooked meat and broth.

USE OF AHP AND MOORA FOR CATTLE BREEDING: KARESI DISTRICT OF BALIKESIR PROVINCE APPLICATION

The enterprises within the cattle sector, which holds an important place in the development of agriculture and animal husbandry sector, have to make decisions about their production frequently. These farm animals are categorized into three categories: dairy, meat and combined (meat and dairy). In line with these characteristics, business owners make production with their chosen animals. Enterprises face problems as a result of irregularities in the market, supply and demand imbalance, insufficient research by the investors and breeding of farmers towards breeds that are not suitable for their purposes. In this study, it was aimed to determine which breed would be appropriate for the breeding enterprises. This study was carried out in Balıkesir Province due to its high production potential in terms of agriculture and animal husbandry. Karesi District, which has an important share in production in Balıkesir Province, has been considered as the application area. In the study, between 50-100 and over 100 bovine farms are considered. In this study, important criteria were determined for enterprises and comparison of these criteria was provided. A hierarchical system was used to compare the criterias “Vital Characteristics”, “Milk Yield Characteristics” and “Meat Yield Characteristics”, according to the opinions of business owners or managers, and to select the most suitable alternative. According to the established decision model; Analytic Hierarchy Process (AHP) method was used in order to determine the criteria priorities and Multi-Objective Optimization on the basis of Ratio Analysis (MOORA) method was used to sort the alternatives.