Quality of Broilers Fed Diets Containing Dry Distillery Grains

The present study aimed to evaluate carcass, cut yields and gastrointestinal tract biometry, the meat quality and body lesions of broiler chicken fed with four levels of corn distillers dried grain with soluble in experimental diets. A total of 700 day-old mixed flock Cobb 500 broiler chicks were distributed in a completely randomized design with five treatments, seven replicates by treatment with 20 birds each. The experimental diets were controlled with crescent inclusion levels of DDGS (4, 8, 12 and 16 %). At 35 days of age 2 broilers from each lot was selected, weighted and identified with medium weight from the experimental unit for slaughtering and evaluation of cuts yield, carcass and gastrointestinal biometry. To evaluate hock lesions and broiler meat quality. Quadratic effect was observed in reference to the weight of the carcass and chest can be included the levels up to 11.29 percent and 6.16 percent respectively. For the other variables of income of casting, edible organs and not edible and there was no significant effect on gastrointestinal biometrics, only for the total size of the gastrointestinal tract there was quadratic effect being the level of 4.25% indicated for increased size of the organs. For all welfare and meat quality variables evaluated, there was no difference between the DDGS levels used in broiler diets and control diet. These findings means that the addition of up to 16 % DDGS in diets can be an alternative to feed chicken without inducing body lesions neither altering broiler meat quality.

Signifikasi Kualitas Daging Ayam Broiler Siap Konsumsi Berdasarkan pada Pengaturan Setting Zona Produksi di dalam Panjang Closed House Berbeda di Musim Kemarau

Penelitian ini bertujuan untuk mengkaji perubahan kualitas daging ayam broiler akibat peningkatan mikroklimatik amonia pada zona penempatan ayam dan panjang kandang di musim kemarau. Materi yang digunakan yaitu 600 ekor DOC broiler unsexed. Parameter yang diamati adalah kualitas daging ayam yang meliputi pH, Water Holding Capacity (WHC), kadar air, kadar lemak, kadar protein dan ukuran white striping. Parameter makroklimat, mikroklimat, mikroklimatik amonia dan Heat Stres Index (HSI) pada setiap zona juga diamati sebagai gambaran kondisi penelitian. Hasil penelitian menunjukkan bahwa zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimplikasi terhadap perubahan mikroklimat dan peningkatan mikroklimatik amonia. Hasil penelitian juga menunjukkan terdapat interaksi antara zona penempatan ayam dan panjang kandang. Nilai pH dada dan kadar air paha yang ditempatkan pada zona penempatan lebih jauh dari inlet signifikan lebih rendah. Nilai pH paha dan kadar air dada tidak mengalami perubahan signifikan akibat zona penempatan lebih jauh dari inlet dan kandang dengan panjang 60 m namun signifikan lebih rendah pada penempatan ayam zona 4 dan kandang 120 m. Sebaliknya, dimensi lebar white striping signifikan lebih besar pada zona penempatan ayam lebih jauh dari inlet dan pada kandang 60 m. Kandang dengan panjang 120 m signifikan memiliki WHC dan kadar lemak dada lebih rendah. Disimpulkan dari penelitian ini, zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimpilkasi pada peningkatan mikroklimatik amonia sehingga dapat menurunkan kualitas fisik dan kimiawi daging ayam broiler.Changes in Broiler Meat Quality due to Increased Microclimatic Ammonia in Chicken Placement Zone and House Length Differences in the Dry Season Abstract The aim of this research is to examine changes in broiler meat quality due to placement zone and length of farm in the dry season. Six hundred DOC broilers unsexed were used in this research. The parameters were meat quality, i.e. pH, Water Holding Capacity (WHC), water content, fat content, protein content, and size of white striping. The parameters of macroclimate, microclimate, microclimatic ammonia, and Heat Stress Index (HSI) in each zone were also observed. As found in the research, the farther zone from the inlet and the longest house, the higher microclimatic ammonia. The results showed that there was interaction between chicken placement zone and house length differences. The chicken placement zone farther from the inlet had significantly lower breast pH and thigh water content. No significant changes on thigh pH value and breast water content upon the placement zone farther from the inlet and house of 60 m length, but significantly lower in the chicken placement of zone 4 and the house with 120 m of length. Whereas the width dimensions of white striping were significantly greater in the placement zones of chickens farther from the inlet with 60 m of house length. The 120 m house length was significantly having a lower WHC and fat content on breast meat. As conclusion, chicken placement in farther zone from inlet and longer house had implications on the increase of microclimatic ammonia, which led to decrease the physical and chemical broiler chicken meat quality.

Evaluation of effects of a novel probiotic feed supplement on the quality of broiler meat

Background and Aim: A local microorganism-based probiotic has been developed as an alternative to using antibiotic growth promoter and its effect on broiler meat quality has been studied, when supplemented with poultry feed at different concentrations. This study aimed to understand the effect of local microorganism-based probiotic sourced from cattle rumen and chicken intestine and added as feed supplement at different concentrations on broiler meat quality. Materials and Methods: The local microorganism-based probiotic made from cattle rumen and chicken intestine contained Lactobacillus spp., Bifidobacterium spp., Streptococcus spp., and Bacillus spp. The experiments followed a completely randomized design. Treatments in the study were: P0, i.e., control (without probiotic), P1 (probiotic administered at 5 ml/kg feed), P2 (probiotic administered at 10 ml/kg feed), and P3 (probiotic administered at 15 ml/kg feed). Each treatment was repeated 5 times. Parameters examined in this study were pH, meat tenderness, fat content, and meat protein content. Results: Based on a total of 200 chickens, the percentage of meat protein content in treatments P1, P2, and P3 showed an increase of 19.34%, 19.42%, and 19.64%, respectively, when compared with P0 that showed a protein content increase of 19.14%. The fat content of meat for P1, P2, and P3 was 21.54%, 21.46%, and 21.30%, respectively, which was less than the value for P0 (21.69%). The treatments did not significantly affect pH or meat tenderness when compared with the control. The usage of this novel probiotic as a feed supplement resulted in an increase in meat protein content and a decrease in fat content. Conclusion: This study indicates that using the local microorganism-based probiotic sourced from cattle rumen and chicken intestine to supplement poultry feed did not have a significantly different effect (p>0.05) on meat pH; however, it had a significantly different (p<0.05) on protein and fat content of broiler meat.