Performance and Carcass Components of Broilers Fed on Different Proportions of Maize and Dry Roasted Barley
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Background: Barley grain contains more protein and ash than maize. However, it is inherently high in β-glucans which are poorly utilized by poultry. Dry roasting could be a relatively inexpensive method to reduce the associated negative effects of β-glucans on poultry performance.
Objective: This study was conducted to investigate the effect of dry roasting on proximate composition and β-glucan content of barley and evaluate growth performance, and carcass parameters in broiler chickens fed maize-based diets substituted with graded levels of barley.
Material and methods: The experiment was conducted on 168 unsexed day-old broiler chickens (Cobb 500) reared to 56 days of age. The chickens were randomly assigned to four dietary treatments (T1 - maize-based control diet, and experimental diets where maize was replaced with dry roasted barley at 33.3% - T2, 66.7% -T3 and 100% - T4). Feed intake was recorded daily for each pen and body weight changes were measured weekly. Four randomly selected broilers per pen were slaughtered and eviscerated to determine carcass parameters at the end of the experiment. Average daily gain (ADG), feed conversion ratio (FCR) and mortality were computed for each phase of feeding.
Results: The results of chemical analysis revealed that dry roasting reduced the β-glucan content in row barley (83.2 g kg_1) to 18.5 g kg_1. The daily feed intakes of broilers in T4 (100% roasted barley) was lower (P < 0.01) than those broilers fed T3, T2, and the control diet. The ADG of broilers on diet containing 100% roasted barley was significantly lower (P < 0.01) than the rest during the finisher phase. However, broilers in all treatments had similar ADG for the starter phase as well as the entire experimental period. The final body weights of broilers at day 56 were 2213.47 g (T1), 2200.77 g (T2), 2116.30 g (T3) and 2019.17 g (T4). Broilers in all treatments had similar (P > 0.01) FCR at all stages of this study. Neither ill health signs nor mortality occurred throughout the study period. The weight of primal carcass cuts and edible offals were unaffected (P > 0.01) by the treatment diets.
Conclusion: The application of dry roasting appeared to be simple and inexpensive processing technique in enhancing the growth efficiency and nutrient utilization of barley-based diets for enhanced productivity of chickens. The results imply that dry roasted barley can be included up to 330 and 435 g kg_1 in the starter and finisher broiler diets without affecting feed intake, growth performance, and carcass parameters.
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