Dried Bakery Production
2.1.1 Effect of using dried bakery products as an alternative feed ingredient on broiler performance An analysis was examined to assess the utilization of dried bakery products (DBP) on broiler production in a 2-stage, grower and finisher stages all through the 42 days . An aggregate of 570 day-old male broiler chicks (Ross) were utilized as a part of this test which appointed to 3 feeding treatments: the control group (TA) was fed a 2-stage feeding program utilizing standard commercial starter ration as a part of a mash form (1 - 21 days), and grower ration in the form of pellets (22 - 42 days). The second group (TB) received a commercial starter ration up to Day 7 and followed by starter ration with ordinary salt substance (0.35 %) and DBP …show more content…
Total of 300 one-week old un-sexed Arbor-Acres broiler chicks were distributed into 10 treatments. Birds were fed ten experimental diets in which the first was the control group (T1) a corn soybean diet according to NRC requirement and the other groups (T2,T5 and T8) were formulated in which the BBP was incorporated at levels from 25 - 75% in increments of 25% (adjusted to NRC energy requirements),while groups (T3,T6 and T9) were formulated as the same of groups T2,T5 and T8 without adjusted to NRC energy requirements, while groups (T4,T7 and T10) were formulated as the same of groups T3,T6 and T9 by adding 0.05 % Xylam enzyme (mixture of B-xylanase and α-amylase). All diets (starter and finisher) were formulated to be iso-nitrogenous and given to birds from the end of the first week until 28 days (starter diets) and from 29 to 42 days of age (finisher diets).The results of this study showed that no significant differences were observed between treatments in LBW at 7 days of age, however the only significant difference in LBW (P< 0.01), but the enzyme influence depended to growth stage. In general, both experimental diets type and enzyme supplementation had a highly significant (P < 0.01) effects on average daily gain in all experimental periods. The trial diets sort significantly affected feed change proportion (FCR) except for starter stage, while the enzyme supplementation enhanced general FCR by 5.26 to 7.84%. Completely, the best FCR qualities were identified with chicks fed on pasta
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