Evaluation of Ground Roasted Soybean Seeds and Soybean Cakes as a Replacement to Groundnut Cakes in Broiler Chicken Diets

الموضوعات

علوم بحتة وطبيعية

الملخص

Groundnut cakes being used as a main protein source in poultry feeds in Sudan are contaminated with aflatoxin. Soybean is a major protein source in poultry feeds having the best quality and good amino acid profile. The study was conducted to evaluate feed intake (FI), live body weight (LBW) body weight gain (BWG), feed conversion ratio (FCR), carcass characteristics and the sensory attributes of broiler chicken fed on three different feeds. A total of 135 broiler male chicks (Ross 308), one week old, with an average body weight of 160 g were used. The chicks were allotted randomly to three dietary treatments (soybean cakes SBC, rousted soybean seeds SBS, groundnut cake GC) with 45 birds / treatment and 15 birds in each replicate in a completely randomized design. The experiment ended in 35 days. The birds were kept in small pens inside a semi closed house. The FI and LBW were taken weekly and then BWG and FCR were calculated weekly. At the end of the experiment, three birds from each replicate were slaughtered. Carcass weights and weight of the internal organs, head and shanks were taken. Weights of breasts, thighs and drumsticks of three birds from each treatment were taken and then the deboned meat was used for sensory attributes (taste, flavor, color and tenderness). The results showed highly significant differences (P≤0.01) in FI, the highest amount was consumed by (GRSBS) group, while the lowest amount was consumed by (SBC) group. Body weight gain showed a significant difference (P≤0.05) among the different treatments. The highest gain was obtained by (GNC) group, while the lowest gain was obtained by (SBC) group. The FCR was highly significant (P<0.01) among treatments. The highest efficiency of FCR was obtained by (SBC) group and the lowest was obtained by (GNC). There were highly significant differences (P≤.01) in drumstick, thigh and breast weights among the different treatments. There were significant differences (P≤0.05) in gizzard, liver, shank and neck weights among the different treatments. There were no significant differences (P≥0.05) in intestine weights. There were significant differences (P≤0.05) in overall evaluation of sensory attributes among the different treatments. The highest overall evaluation of sensory attributes was obtained by (GNC) group and the lowest was obtained by (SBC) group. The study concluded that groundnut meal and soybean cakes gave similar results and eventually it can be recommended that soybean cakes roasted soybean seeds can replace groundnut meal in broiler feeds.

روابط وملفات

التعريف والنوع

رقم الوثيقة

fa510073-e747-487b-b71c-f4fe644b076c

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

2203202_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":" Sayda Awad Mohamed Ali","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Hyder Osman Abdalla","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Layla Abd Alurhman Saad Mohamed","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

English

المصدر والدورية

اسم المصدر

Evaluation of Ground Roasted Soybean Seeds and Soybean Cakes as a Replacement to Groundnut Cakes in Broiler Chicken Diets

المحتوى والصفحات

عدد الصفحات

0

كلمات الباحثين

poultry feed

إشراف وإعداد

الإشراف

Sayda Awad Mohamed Ali, Hyder Osman Abdalla

الإعداد

Layla Abd Alurhman Saad Mohamed

الاقتباسات الببليوغرافية