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THE EFFECT OF ADDING A MIXTURE OF MEDIUM CHAIN FATTY ACID- “AROMABIOTIC"IN THE DIET ON BROILER PERFORMANCE
Branislav Baltić
; Institut za higijenu i tehnologiju mesa, Beograd, Srbija
Radmila Marković
; Fakultet veterinarske medicine Univerziteta u Beogradu, Srbija
Dragan Šefer
; Fakultet veterinarske medicine Univerziteta u Beogradu, Srbija
Milica Glišić
; Fakultet veterinarske medicine Univerziteta u Beogradu, Srbija
David Hermans
; Nuscience, Booiebos, Belgium
Manu De Laet
; Nuscience, Booiebos, Belgium
Sažetak
In order to achieve better results in fattening poultry various additives including organic acids and their salts are added in feed. Their use is authorized in most EU Member States. The use of organic acids protects the health of young animals on the principle of competitive exclusion, improving the use of nutrients, improving growth and feed efficiency. The role of fatty acid short-chain (SCFA- Short-chain fatty acid) and medium-chain fatty acids (MCFA-medium chain fatty acid) in controlling infections and maintaining the health and integrity of the digestive tract has been confirmed by numerous experiments. In order to investigate the impact of adding a mixture of medium chain fatty acids (Aromabiotic) in feed for broilers an experiment was organized on 180 day-old broilers Cobb 500, divided into three groups of 60 broilers. The control group of broilers (K) was fed with a mixture of standard chemical composition of a given provenience no added coccidiostat and without preparation of medium chain fatty acids. The first experimental group (E-I) of broilers received the feed of standard chemical and raw material composition with the addition of coccidiostats (salinomycin) and with the preparation of medium chain fatty acids (Aromabiotic). The second experimental group of broilers (E-II) was fed with a mixture of standard chemical and raw material composition with the addition of medium chain fatty acids (Aromabiotic) and without the coccidiostat. At the end of fattening the body weight of broilers in the control group was 1888.62 ± 264.36 g, in the first experimental group 2142.57 ± 203.71 g, and in the second experimental group 2102.96 ± 224,84 g.The best conversion had the E-II group (1.61), followed by E-I group (1.64) and the worst the control (K) group of broilers (1.89).
Ključne riječi
broilers; medium chain fatty acid; production results
Hrčak ID:
173045
URI
Datum izdavanja:
8.12.2016.
Posjeta: 887 *