Abstract

RESPONSE OF BROILER CHICKS TO DIETS CONTAINING SUNFLOWER CAKE SUPPLEMENTED WITH XYLANASE ENZYME

Abdurrahman Mahmoud Mursi and Mukhtar Ahmed Mukhtar*

ABSTRACT

The experiment was carried out to evaluate the inclusion of various levels (5, 10 and 20%) of sunflower meal (SFM) with and without commercial enzyme (Xylam 500) on the performance of broiler chicks. Total of one hundred and ninety seven day old unsexed broiler chicks were used. Four experimental diets (A, B, C and D) containing graded levels of SFM (0.0, 5.0, 10.0 and 20.0%) with and without enzyme formulated, the same diets were supplemented with xylam 500 enzyme to have eight experimental diets, each treatment was further subdivided into three replicates with seven chicks per replicate and they were distributed in a complete block randomized design (CBRD). Results showed that chicks fed on control diet supplemented with enzyme received significantly the heaviest body weight, body weight gain, more feed intake and best feed conversion ratio compared to chicks fed on control diet without enzyme. It also showed a numerical increase in BW, BWG and FI with the level increase of sunflower seed cake with or without enzyme. However, chicks fed on control diet without enzyme and chicks fed on 20% SFC with enzyme recorded the lowest and heaviest body weight, body weight gain and feed intake respectively. Results showed no significant differences in commercial cuts values and their meat/bone ratio. Also there is no significant difference in fat accumulation, non carcass components (meat, gizzard and liver). Meat commercial analysis showed no significant differences for all parameters. Results obtained revealed that SFM can be used as a source of vegetable protein in broiler diets up to 20% without any adverse effects on the broiler performance and carcass yield. Results showed that the supplementation of commercial enzyme (xylam 500) to diets containing SFM improved the broiler chicks’ performance and economical benefits.

Keywords: fat accumulation, non carcass components (meat, gizzard and liver).