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Different portion of thermally treated fodder pea in chickens fattening
Matija Domaćinović
Zdenko Steiner
Marcela Šperanda
Katica Canecki
Zvonimir Steiner
Sažetak
Concerning the fact that fodder pea as a legume seed contains several antinutritive substances (in small amounts), it is not favourable in high concentrations as a component part of feeding fowls in a raw form. The aim of our research was to compare 30 %, and 60 % of isoprotein substitute of soybean meal and thermally treated fodder pea in the complete mixtures for fattening chickens.
The final body mass of chickens shows that the chickens in the experimental group, at the end of the experiment, were 14.6 % in P I and 15.3 % in P II better than the chickens in the control group and the differences were statistically highly justified (P<0,01). The second indicator that we watched, the average daily gain, showed over certain fattening periods significantly better increase in the chickens of the experimental group I and II comparing to the chickens in the control group (P<0,01).
Looking at the consumption and the conversion of feed, we also noticed better values in chickens in the experimental group than those in the control group. Therefore, the daily consumption of feed was higher in the first fattening period from 25.5 % in the experimental group I to 8.9 % in the experimental group II with better feed conversion in the same experimental groups by 6.7 % and 5.3 % respectively.
The quality of chicken carcass, showed higher values of relative breast share and the abdominal fat in chickens in the experimental group II. They were statistically highly significant (P<0,01) in comparison to the control group with lower values to the thigh, drumstick and wing parametres (P<0,05).
Dark meat chemical analysis confirmed better nutritive value of meat in the experimental group II, with the fact that the observed positive differences of the experimental group were not statistically significant (P>0,05).
Ključne riječi
broiler chickens; pea; feeding; extruding
Hrčak ID:
2122
URI
Datum izdavanja:
5.3.2005.
Posjeta: 1.948 *