PAPER TITLE :DIET SELECTION PREFERENCE, GROWTH PERFORMANCE AND MEAT QUALITY OF BROILER CHICKENS RAISED ON VARYING DIETARY ENERGY AND PROTEIN LEVELS

JOURNAL Of SUSTAINABLE TECHNOLOGY | VOLUME 9 NUMBER 2 2018

Paper Details

  • Author(s) : MORAKINYO, P.; AKINTOMIDE, A.A.* and ONIBI, G.E.
  • Abstract:

The growth performance and meat quality of three hundred and thirty broiler chickens
provided diets containing varying energy and protein contents were examined in this study. Five
experimental diets – Control A (12.14 MJ ME/kg; 194g/kg CP); B (10.67 MJ ME/kg; 166g/kg
CP); C (10.79 MJ ME/kg; 237g/kg CP); D (14.12 MJ ME/kg; 166g/kg CP) and E (13.72 MJ ME/
kg; 239g/kg CP) were arranged into 11 experimental treatments which comprised feeding single
and choice diets. So, treatments were T1 (diet A), T2 (diet B), T3 (diet C), T4 (diet D), T5 (diet E), T6
(diets B and C), T7 (diets B and D), T8 (diets B and E), T9 (diets C and D), T10 (diets C and E) and
T11 (diets D and E). Feed intake and weight gain of chickens fed the dietary treatments and
moisture content, lipid content and oxidative stability of meat samples from them were assessed.
Final live weight and total weight gain were not significantly (P>0.05) influenced by dietary
treatments. Total feed intake and feed conversion ratio were significantly (P<0.001) highest for
birds on treatments based on low energy diets. Moisture and lipid contents of thigh muscle were
significantly (P<0.05) higher than those of drumstick and breast muscles. Oxidative deterioration
of meat was significant (P<0.001) among treatments, values for day 6 were generally higher than
those of day 1. In conclusion, broiler chickens can select balanced diet from an option of feeds
differing in energy and protein levels. The protein content of broiler chicken diets should be given
adequate attention when formulating feed for optimal productivity.
Keywords: Broiler meat, Choice feeding, Finisher diet, Oxidative stability