Effect of Low-Energy and Low-Protein Diets on Production Performance of Boiler Breeders and Hatching Parameter

Nideou, D.; N’nanle, Oumbortime; Teteh, A.; Decuypere, Eddy; Gbéassor, Messanvi; Tona, K.

doi:10.3923/ijps.2017.296.302

Cited by 2 publications

(2 citation statements)

References 33 publications

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“…Papaya seeds are waste from the agro-industry, which contain phytochemicals such as triterpenoids, alkaloids, flavonoids, tannins, and saponins [5,6,7], 25.10 % crude protein, 45.60% crude fiber [8], 29.72% crude fat, and 6.94% crude ash [9]. The phytochemical content has properties such as anthelmintic, antimicrobial, anti-protozoa, growth promoter, and immunomodulatory, which can increase diet efficiency, stimulate growth and reduce pathogens in the digestive tract of poultry [10,5,11]. Sprouted fodder is a young plant that develops from the embryonic stage of grain growth [12].…”

Section: Introductionmentioning

confidence: 99%

The effect of different rearing systems of KUB chicken fed diets containing papaya seed meal (Carica papaya L.) and sprouted rice (Oryza sativa) on the physical and sensory meat quality

Rusli,

Sandra,

Cloudy

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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The study aimed to determine the effect of different rearing systems and giving of papaya seed meal and sprouted rice on the physical and sensory meat quality of KUB chicken. The study used a completely randomized design with a 2 x 2 factorial pattern with 5 replications (5 birds per replication). The first factor was the rearing system (without and free-range), and the second is functional feed (without or with 0.5% papaya seed meal and sprouted rice). Variables measured were physical meat (cooking loss and tenderness) and sensory (color, texture, aroma, and taste) quality. The results showed that the color, aroma, and taste of KUB chicken meat were significantly (p<0.05) influenced by the interaction of the rearing system and feeding papaya seed meat and sprouted rice (especially, A2B2 group). The cooking loss, tenderness, and texture of KUB chicken meat were not influenced (p>0.05) by the interaction of the rearing system and feeding papaya seed meal and sprouted rice. Cooking loss was significantly (p<0.05) influenced by feeding. In conclusion, the rearing system for KUB chickens under a free-range system and fed 0.5% papaya seed meal and sprouted rice did not harm the quality of physical characteristics and response to consumer acceptance.

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Section: Introductionmentioning

confidence: 99%

The effect of different rearing systems of KUB chicken fed diets containing papaya seed meal (Carica papaya L.) and sprouted rice (Oryza sativa) on the physical and sensory meat quality

Rusli,

Sandra,

Cloudy

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Hu et al [ 10 ] observed that the feed intake (FI) had increased, and the feed conversion ratio (FCR) had deteriorated when the energy diet was reduced from 3,200 to 2,900 kcal/kg. Lowering energy and protein in the diet significantly decreases BW, egg weight, and albumen ratio [ 11 ]. Therefore, some studies have resorted to using feed additives to reduce the negative effects of low protein (LP) or low energy concentrations in the diet.…”

Section: Introductionmentioning

confidence: 99%

Impact of different levels of probiotic on productive performance, nutrient retention of broiler chickens fed low protein diets

Imari,

Alnajm,

Zamil

2023

J Adv Vet Anim Res

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Objective: This research assesses whether probiotics could enhance growth performance and improve nutrient digestibility in birds fed with low-protein diets. Materials and Methods: A total of 250 1-day-old ROSS chicks were used in a completely randomized design consisting of 5 treatments with 5 replicates and 10 birds for each replicate. The experimental diets were as follows: basal diet containing 100% crude protein (CP) according to Nutrition Research Council recommendation (control diet); basal diet containing CP 10% less than the control diet low protein (LP); LP with addition of probiotic by 50 mg/kg diet (LP + P1); LP with addition of probiotics by 100 mg/kg diet (LP + P2); LP with an addition of probiotics by 150 mg/kg diet (LP + P3). Results: Broilers fed with the control, LP + P2, and LP + P3 diets had greater body weight and weight gain than broilers fed with the LP during starter, finisher, and total periods (p < 0.01). The feed conversion ratio was the best (p < 0.01) in the control and LP + P3 treatments compared with the LP and LP + P1 treatments throughout the experiment. The European production efficiency factor was the lowest in the LP treatment compared with other treatments from 1 to 42 days. Protein efficiency ratio and protein retention were both higher in birds fed with the LP + P2 and LP + P3 diets compared to birds given the control and LP diets (p < 0.01). Conclusion: Adding probiotics to the diet remarkably improved the productive performance and nutrient digestibility of broiler-fed low-protein diets.

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Effect of Low-Energy and Low-Protein Diets on Production Performance of Boiler Breeders and Hatching Parameter

Cited by 2 publications

References 33 publications

The effect of different rearing systems of KUB chicken fed diets containing papaya seed meal (Carica papaya L.) and sprouted rice (Oryza sativa) on the physical and sensory meat quality

The effect of different rearing systems of KUB chicken fed diets containing papaya seed meal (Carica papaya L.) and sprouted rice (Oryza sativa) on the physical and sensory meat quality

Impact of different levels of probiotic on productive performance, nutrient retention of broiler chickens fed low protein diets

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