The Effect of Feeding Four Fish Hydrolyzate Meals on Broiler Performance and Carcass Sensory Characteristics

Abstract

Hubbard broiler chicks were fed to 7 weeks of age diets containing hake (Pacific whiting), Dover sole, Brown rock, and Atlantic cod hydrolyzate meal to provide 4.3% crude protein in diets and herring meal to provide 4.9% crude protein in the diet (dry matter basis). No significant differences were observed among the treatments in live body weight and feed conversion; however, mean dressed broiler weight (P<.05) was influenced by the type of fish meal. The diets affected drip cooking loss (P<.05) and the fishy and off-flavor sensory characteristics of the cooked broiler carcasses. There were no differences (P>.05) due to diet in total cooking losses, cooking time, total moisture, and juiciness. (

The Effect of using different levels of Fishmeal on growth and carcass performance Characteristics of broiler Chickens

“…The lowest final body weight was recorded from the diet with 2% fish meal level and the highest from 4%. These results of this experiment are in agreement with previous finding from Waldroup et al (1965), Rojas et al (1969), and Wu and Kellems (1984) who reported that the replacement of soybean meal with fish meal at several levels resulted in no significant differences in live body weight, weight gain and feed efficiency. Also, reported that 3% fish meal in practical broiler diets had no significant effect on the production parameters measured and it does not agree with the results from , and Negessa and Tera (2009) who stated significant improvement in production parameters by fish meal supplementation to diets at different age of the birds.…”