Original scientific paper
EFFECT OF FEED QUALITY ON PRODUCTION RESULTS OF MALE BROILERS AFTER PROLONGATED FATTENING TIME
Gordana Kralik
; Poljoprivredni fakultet, Osijek, Republika Hrvatska
Zlata Maltar
; Poljoprivredni fakultet, Osijek, Republika Hrvatska
Predrag Božičković
; Hrvatski veterinarski zavod, Centar za peradarstvo, Zagreb, Republika Hrvatska
Gabrijela Krivec
; Hrvatski veterinarski zavod, Centar za peradarstvo, Zagreb, Republika Hrvatska
Tomo Matasović
; TSH PIK, Đakovo, Republika Hrvatska
Abstract
The effect of a lower level 22.29%, 22.29%, 18.60% crude protein, and 12.97 MJ/kg ME - group K/ and a higher level 23.40%, 21.00%, 19.40% crude protein and 13.63 MJ/kg ME - group P/ of nutritive substances in a meal on fattening and slaughter properties of Ross - 208 broiler chicks was investigated. The investigation was carried out on 60 male chicks and lasted up to 56 or 63 days. The production results presented are: average rate and stages of growth, average final mass, feed consumption and conversion and production figures. The group of chicks /K₅₆/ fed on the mixture containing a lower level of nutritive substances at 56 days achieved live mass of 3006 g and feed conversion of 2.09 kg. The production figure was 248.36. The group of chicks fed on the mixture containing a higher level of nutritive substances /P₅₆/ at the same age achieved 3254 g in average live mass with feed conversion of 2.01 kg. The production figure of this group was 271.18. Prolonging the fattening period to 63 days the average live mass in group K₆₃ was 3560 g and in group P₆₃ it was 3861 g. lt was established that the progressive phase of growth started earlier and lasted a shorter time in the group of chicks fed on the higher nutritive substances level /2.32 - 8.75 weeks/ in relation to the group fed on the lower nutritive substances level in a meal /2.37 - 9.07 weeks/. Considering the growth it was confirmed that the optimal age to slaughter Ross - 208 broiler chicks was 9 weeks. The indicators of carcass quality /yield of individual parts and abdominal fat / as well as the physical and chemical properties of meat / pH₁, pH₂, W.h.c., contents of water, proteins, fat and ash/ show that a higher level of nutritive substances in a meal produces broiler meat of better quality than their lower level in a meal.
Keywords
Hrčak ID:
164850
URI
Publication date:
20.12.1993.
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