Performance of broilers fed on diets containing cooked potato flake

Whittemore, C. T.; Moffat, I. W.; Mitchell‐Manson, J.

doi:10.1080/00071667408416099

Cited by 13 publications

(6 citation statements)

References 3 publications

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“…In contrast to birds fed on diets containing cooked potato flake in pelleted form (Whittemore et al, 1974), the crumbed diets used in this experiment were consumed readily, irrespective of dietary treatment. This confirms that pellet hardness should be considered as a contributary factor to decreased intake and growth of birds fed on pelleted diets containing cooked potato flake.…”

Section: Discussionmentioning

confidence: 99%

“…The chemical composition of the cooked potato flake (Products Research Station of the Potato Marketing Board, Dundee) has been described previously (Whittemore et al, 1974). The ingredient and chemical composition of the diets are shown in Table i.…”

Section: Dietsmentioning

confidence: 99%

“…However, when included at 10, 20 or 40% of the diet as a substitute for maize, cooked potato was found to cause decreased food intake and growth at the highest inclusion rate (Whittemore et al, 1974). It was also reported that pellets of potato-containing diets were harder to shear and less friable and that the ingestion of potato flake caused unsatisfactorily wet litter.…”

Section: Introductionmentioning

confidence: 98%

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The effect of dietary cooked potato flake on performance of broilers and on litter quality

Whittemore

Moffat

Taylor

1975

British Poultry Science

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1. Broiler chicks, reared on litter, were given diets containing either 40% maize, 40% cooked potato flake, or 20% of each, in crumb form ad libitum from 1 to 21 d and 21 to 63 d in five dietary treatments.2. Birds receiving the diet with 40% cooked potato flake grew more slowly than birds receiving the other diets during both periods but their food consumption was the same.3. Including cooked potato flake in diets decreased the dry matter of the litter: with 40% in the diet the litter dry matter was decreased to 26% in 49 d at a stocking rate of 11 birds/m 2 .4. If the litter was kept dry, 20% of cooked potato flake was found to be an acceptable inclusion rate for broiler diets.

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Section: Discussionmentioning

confidence: 99%

Section: Dietsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

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The effect of dietary cooked potato flake on performance of broilers and on litter quality

Whittemore

Moffat

Taylor

1975

British Poultry Science

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“…It has to be noted also that, the addition of enzyme to the diet did not compensate for this recorded negative effect. In this connection, Whittemore et al, (1974) reported that the performance of broilers given diets containing 0, 10 and 20% potato flakes in place of maize were similar. They also found no change in feed conversion in the tested diets compared to the control group.…”

Section: Discussionmentioning

confidence: 94%

Effects of Graded Levels of Potato by-Product and Tomato Pomace on the Performance and Carcass Characteristics of Broiler Chickens.

Dorra

El-Serwy

El-Shenawy

et al. 2011

Journal of Animal and Poultry Production

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The objective of the present study was to evaluate the potato by-product (PB) and tomato pomace (TP) as unusual feedstuff in broiler diets in terms of performance and carcass characteristics. A total number of 504 one day old male Ross broiler chicks were used in the experiment. The by-products were added to the experimental diets at 8, 16 and 24 % of the diet. After that, the experimental diets were divided into two groups. The first group was supplemented with enzyme mixture while the other group was free of enzyme supplementation. Two control diets were also used as positive and negative control. Each dietary treatment was fed to 3 replicates of 12 chicks each up to 35 days of age. The results of the experiment showed that significantly lower body weights and weight gain were recorded for the two groups fed 24% potato by-product with or without enzyme supplementation when compared to their respective controls. On the other hand, no significant differences in body weight and weight gain were observed for the birds fed Tomato pomace (TP) at different replacement levels compared to their respective control groups whether the birds fed diets supplemented with enzyme or not. All the groups fed TP at different replacement levels, whether supplemented or not with enzyme and the groups fed PB (8%) and PB (16%) without enzyme recorded significantly higher feed intake in comparison with their respective control group. Non significant differences were obtained among different groups for carcass parameters. The addition of enzyme enhanced in general the numerical values of chicken performance parameters. It could be concluded that either potato by-products (PB) or tomato pomace (TP) could be incorporated into broilers' diets by replacement levels up to 16%. The negative effect of high fiber content on chickens' performance could be avoided by addition of fiber degrading commercial enzyme to the diets.

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“…The unusual amino acid calibration standards employed for peak identification and standardization of the instrument were prepared as described previously (Zarkadas 197 5, 1919). The values reported for tyrosine in Table 2 represent the average value extrapolated to zero time of hydrolysis, since the rate of its decomposition in 6 M HCI at 110'C is known to be progressive and linear with time (Rees 1946 lCalculated from the data of Whittemore et al (1974) $Minerals calculated from the data of Hubbell (1981 Hulan et al (1979).…”

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confidence: 99%