Carcass, organ and organoleptic characteristics of broilers fed yeast treated raw soya bean and full fat soya bean

Carcass, Organs and Organoleptic Characteristics of broilers fed yeast treated raw soya bean (RSB) and full fat soya bean (FFSB) were studied using one hundred and eighty day old chicks. Standard poultry management techniques were applied and experimented diets provided ad libitum. Fifteen diets consisting of various proportions of FFSB, RSB and yeast were formulated for the starter phase (0- 28 days) and finisher phase (29-56 days), respectively. The diets in each phase were formulated to be isocaloric and isonitrogenous with the starter diets containing approximately 2900 kcal/kg ME and 23% crude protein, and the finisher diets containing approximately 3000 kcal/kg and 20% crude protein. The carcass and organs studied include weights after defeathering, cut- up parts which include thighs drumstick, shanks, wings, neck, back, breast head, and organs such as heart, liver, spleen and gizzard. The lengths of the proventriculus, small intestine, colon and caeca were also measured. The study showed that RSB at the levels fed with and without yeast inclusion had no lethal effect on broiler chickens. However, higher performance may be achieved when RSB is fed at 25 % with 6 g/kg yeast inclusion at starter phase and at 25 % without yeast or 75 % with 12 g/kg yeast inclusion. The study therefore, further maintained that inclusion of RSB with or without yeast in the diets of broilers can equally produce broiler with good weight comparable with feeding FFSB or conventional diets; feeding 75 %FFSB + 25 % RSB without yeast inclusion is capable of increasing theproportion of the broilers’ head and shank; RSB inclusion in broilerdiets cause increase in the weight of the gizzard, pancreas as well ason the abdominal fat, and feeding FFSB and RSB with or without eastinclusion do not exert any noticeable effect on the organolepticualities tenderness, flavour and in general acceptability) of broilers.However, RSB enhances the juiciness of broilers.

کلیدواژه ها:

FFSB ، RSB ، Organoleptic quality ، Yeast and broiler diet