scholarly journals Influence of age and duration of feeding low-phosphorus diet on phytase efficacy in broiler chickens during the starter phase

2019 ◽  
Vol 98 (6) ◽  
pp. 2588-2597 ◽  
Author(s):  
O.O. Babatunde ◽  
A.J. Cowieson ◽  
J.W. Wilson ◽  
O. Adeola
Keyword(s):  
Broiler Chickens ◽  
Low Phosphorus

Effects of supplemental phytase on performance and phosphorus utilisation in broiler chickens fed a low phosphorus diet without addition of inorganic phosphates

1994 ◽  
Vol 35 (2) ◽  
pp. 273-280 ◽  
Author(s):  
J. Broz ◽  
P. Oldale ◽  
A.‐H. Perrin‐Voltz ◽  
G. Rychen ◽  
J. Schulze ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Low Phosphorus ◽  
Inorganic Phosphates

scholarly journals Effect of Phytase Application to Rape Cake Diet on Nutrient Deposition and Bone Quality in Broiler Chickens

2012 ◽  
Vol 56 (4) ◽  
pp. 663-668
Author(s):  
Teresa Banaszkiewicz
Keyword(s):  
Total Phosphorus ◽  
Broiler Chickens ◽  
Control Diet ◽  
Nutrient Content ◽  
Feed Consumption ◽  
Nutrient Deposition ◽  
Group Iii ◽  
Group I ◽  
Low Phosphorus

Abstract The aim of the study was to evaluate the effect of high rape cake content and microbial phytase added to low-phosphorus diet on deposition of nutrients and energy in body of broiler chickens and quality of their bones. At the beginning, seven 1-day-old Ross 308 chickens were weighed, slaughtered, dried, and their bodies were analysed for gross energy and nutrient content. Next, 90 one-day-old chickens were randomly divided into three groups. The group I was fed control diet (RC), which contained 15% (starter) and 20% (grower) of rape cake of Lirajet cultivar with P (7.5 g kg-1) and Ca (10 g.kg-1). The group I I was fed diet denoted as RC LP, which contained less P and Ca (5.8 g.kg-1 and 6.8 g.kg-1, respectively) than the control diet. The diet for group III, denoted RC LP+ Phy, contained 5.8 g.kg-1 of P and 6.8 g.kg-1of Ca, and was supplemented with enzyme preparation containing 0.35g.kg-1 of phytase. On the 21st d of life, the chickens were weighed and six birds from each group were slaughtered, dried, and analysed. The rest of the chickens were fed grower mixtures to 49 d of age and then six chickens were slaughtered and the quality of their bones was evaluated. The reduction of P and Ca contents in diets and phytase application did not influence body weight and feed consumption, but significantly improved the deposition of total phosphorus in chicken body at 1-21 d of age. The highest content of total phosphorus was stated in the femur of the chickens fed diet with normal P and Ca contents. The application of phytase to low-phosphorus diet did not influence the quality of bones.

scholarly journals Effect of Low‑ And High Phytase Barley on Phosphorus Retention and Bone Mineral Composition in Broilers

2017 ◽  
Vol 65 (2) ◽  
pp. 577-581 ◽  
Author(s):  
Jiří Zelenka ◽  
Eva Mrkvicová ◽  
Ondřej Šťastník ◽  
Monika Jarošová ◽  
Tomáš Vlčko ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Body Weight Gain ◽  
Spring Barley ◽  
Dietary Treatment ◽  
Feed Conversion ◽  
Treatment Groups ◽  
Low Phosphorus ◽  
Calcium Phosphorus ◽  
Time Of Feeding ◽  
Sodium And Potassium

The effects of low‑phosphorus diets with two levels of phytase were examined in broiler chickens using eight replicates per treatment. The diets contained 40 % of spring barley with either 201 or 305 phytase activity units per kg. Chromic oxide was included in the diets as an indigestible marker. Excreta were collected during four consecutive three‑day balance periods from the 12thto the 23rdday of age. No difference was observed for body weight gain between the dietary treatment groups but feed conversion ratio was better (P < 0.05) when higher phytase barley was used. In spite of the higher dietary level of phosphorus, the coefficient of apparent P retention was higher (P < 0.01) in higher than in lower phytase group. The retention of phosphorus increased (P < 0.01) with time of feeding in both low‑phosphorus dietary groups. Differences between treatments in concentration of calcium, phosphorus, magnesium, sodium and potassium in defatted tibia were not significant (P > 0.05).

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Pathogenicity of local identified NDV strain related to genotype VII to 28 day old commercial broiler chickens

2018 ◽  
Vol 5 (4) ◽  
Author(s):  
Mohamed M Amer ◽  
Hagar M Ahmed ◽  
Khaled M Elbayoumi ◽  
Mohamed A Kutkat
Keyword(s):  
Broiler Chickens ◽  
Commercial Broiler ◽  
Genotype Vii
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