Potential effect of dietary additions of express soybean and full-fat soybean on carcass characteristics and meat quality of Hubbard chicken

Reda H. Zahran; Nasser  Khedr; Tahia  Ahmed; Liza Sabry Mohammed

Potential effect of dietary additions of express soybean and full-fat soybean on carcass characteristics and meat quality of Hubbard chicken

2023

Reda H. Zahran | Nasser Khedr | Tahia Ahmed | Liza Sabry Mohammed

This research was conducted to determine to what extent variable processing methods of soybeans influence broiler rearing by using expeller soybean (EESB), full-fat soybean (FFSB), and solvent soybean meal (SBM) on the characteristics of carcass and flesh quality in Hubbard efficiency plus chicks. A total of 225 chicks (1- day -old) were allocated to five groups: (45 chicks/each). Five dietary treatments were formulated as follows: T1 (basal diet containing SBM 46%, T2 (basal diet+ EESB in the level of 7.5% starter, 15% grower, and 30% finisher), T3 (basal diet+ EESB in the level of 5% starter, 10% grower, and 20% finisher), T4 (basal diet + FFSB in the level of 7.5,% starter, 15% grower, and 30% finisher), and T5 (basal diet + FFSB in the level of 5% starter, 10% grower, and 15% finisher). On day 35, five birds from each group were slaughtered for carcass traits. The result indicated a non-significant difference (p > 0.05) in carcass trait and return from carcass except spleen decreased significantly in T4. According to the fatty acid profile of breast meat, stearic, margaric, and octadecanoic decreased significantly in T2 compared to T3 and T5. In contrast, alpha-linolenic increased in FFSB groups. Regarding the amino acids profile, threonine, isoleucine, and histidine increased significantly in T3. Leucine, alanine, proline, and arginine significantly increased in T5. Muscle fiber diameter increased significantly in FFSB groups. In conclusion, the inclusion of EESB and FFSB does not negatively affect carcass traits nor causes any fundamental change in meat quality.

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