Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

1 st WorkshopXIII International Feed Technology SymposiumHaving in mind the mentioned above, the objective of this paper was to determine theeffects of garlic powder addition in broiler feed on growth performances and carcassesand meat quality.MATERIAL AND METHODSHubbard hybrids were used for the investigations. Chickens were assigned in twogroups, of 40 birds each. Chickens were feed three basal diets: starter, finisher I andfinisher II, each containing 23, 20 and 18% of protein, randomly. Diets were changedafter every 14 days, and all the time chickens were fed ad libitum. Diets compositionsare presented in Table 1. Chickens from control group (C) were fed with basal diet, anddiet of chickens from experimental group I was supplemented with 2% of garlic powder.Body weight and feed intake were recorded every 7 days of the trail to determine growthperformance and feed: gain ratio. Fattening lasted 42, after which broilers were hungeredfor 12 hours, slaughtered and processed by bloodletting, scalding, plucking andevisceration and chilled. Cutting and breast boneing were followed by measuring themeat yield and taking samples for determination of nutritive quality. Basic chemicalcomposition of breast meat was established by determination of moisture 7 , protein10 , free fat 8 and total ash 9 content.Table 1. Formula (%) of experimental diets fed to broiler chickensDiet Starter Finisher I Finisher IISoy oil 4 4 4Maize 41.78 50.91 57.8DL methionine 0.27 0.23 0.23Soy grits 12.5 11.5 11Soybean meal 37 29 23Monosodium phosphate 1.4 1.31 1Premix 1 1 1Salt 0.25 0.3 0.4Limestone 1.6 1.6 1.49Lysine 0.2 0.15 0.08Total 100 100 100Crude protein 23.21 20.18 18.03Metabolic energy 12.95 13.29 13.6RESULTS AND DISCUSIONResults of chickens’ body weight changes during the trial period are presented in Table2.325