Effect of Dietary Dandelion (Taraxzcum coreanum) and Dandelion Fermented Probiotics on Productivity and Meat Quality of Broilers
2007
Oh, J.I. (Sunchon National University, Sunchon, Republic of Korea) | Kim, G.M. (Sunchon National University, Sunchon, Republic of Korea) | Ko, S.Y. (Sunchon National University, Sunchon, Republic of Korea) | Bae, I.H. (Sunchon National University, Sunchon, Republic of Korea) | Lee, S.S. (Sunchon National University, Sunchon, Republic of Korea) | Yang, C.J. (Sunchon National University, Sunchon, Republic of Korea), E-mail: [email protected]
This experiment was designed to evaluate effects of Dandelion (Taraxzcum coreanum) and Dandelion fermented probiotics medium on the growth performance and meat quality in broiler chicks. A total of 150 "Ross" broilers，1-day old, were assigned to 5 treatments in a completely randomized design. There were 5 replications per treatment and 6 broilers in each replication for 5 weeks. The dietary treatments included a control (Dandelion and Dandelion fermentation was not added), antibiotic (0.05 chlortetracycline was added), 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics, respectively. There was no significant difference in final body weight, weight gain, feed intake, and feed conversion ratio of broilers fed diets containing antibiotics, 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics. The total cholesterol, HDL and LDL in plasma and meat cholesterol content was not affected by 0.5 and 1.0% Dandelion fermented probiotics and 1.0% Dandelion supplementation (P greater than 0.05).
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