RESEARCH ARTICLES

EFFECT OF DIETARY PROTEIN AND ENERGY ON BROILER CARCASS CHARACTERISTICS
M. Babu, R. Prabakaran, V. Sundararasu and A. Gabriel Raj

Journal of Veterinary and Animal Sciences.1987. 18:1-6.

 

Copyright: © 1987 M. Babu et.al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Abstract


An experiment of 8 weeks period was conducted with 360 hybrid broiler chicken. Upto 5 weeks, 9 different diets of 3 protein (20, 22 or 24 %) and 3 energy (2600, 2800 or 3000 Kcal ME/kg) levels for each protein level were fed to 9 treatment groups of 40 broilers each. From 6 to 8 weeks, 20 birds from each treatment was continued with the same diet and the rest were fed with diets less of 2% at the same energy concentration. The results showed a highly significant difference (P <0.01) for New York dressed weight. Other slaughter parameters were not influenced by protein and energy levels employed. Low protein (20%) diets fed broilers ready-to-cook carcass contain low moisture, low crude protein, high ether extractives. Carcass lipid levels inversely related to moisture levels. 22 or 24% protein diets deposited high moisture, high protein, low ether extractives in their carcasses. 20% less dietary protein during the finishing period imparted less moisture in their carcasses.