Effect of partial replacement of raw and treated wheat bran with hydrochloric acid, ascorbic acid and bakery yeast for wheat in broiler diets on production performance
Keywords:ascorbic acid, bakery yeast, broiler chickens, HCL acid, wheat bran
The present study was aimed to investigate the effect of partial replacement of raw wheat and treated by HCL, bakery yeast (Saccharomyces cerevisiae), and ascorbic acid instead of wheat on broiler productivity. A total of 405 two weeks old of unsexed Ross 308 of broiler chicks were used in the experiment ,distributed randomly to nine treatments ,the chicks were fed on two rations ,grower and finisher rations . The results revealed that the treatments included wheat bran of treated (with 25% replacement )showed no significant differences as compared to control group in live body weight ,weight gain ,at 42 days of age. Also, there were a significant increase (P >0.01) in the feed intake at (3-6) weeks in favor of (T4) and (T7) compared with the control treatment (T1). Most of the replacement treatments achieved a significant improvement in the feed conversion ratio. no significant differences for all treatments in the dressing percentage and the relative weight of the breast piece. Also, no significant differences appeared in the percentage of mortality, while most of the replacement treatments gave very good economic indicators and production indexes.
جميع الحقوق محفوظة © 2013-2019 كلية الزراعة / جامعة كربلاء