Evaluation of protein quality of cooked and toasted broiler hatchery residue
2003
Saima (University of Agriculture, Faisalabad (Pakistan). Dept. of Animal Nutrition) | Ahmad, Z. | Akhtar, M.
To determine the protein quality of cooked and toasted hatchery waster meals (HWM) four diets were formulated. One of these diets was protein free and second was casein based while in two other diets cooked and toasted M was fed as sole source of protein. Five replicates in each group, which was randomly allotted to each experimental Maximum weight gain was recorded in casein fed group while non significant differences in weight gain of cooked toasted meals were observed. Similar trend was observed in protein efficiency ratio (PER) and net protein utilization (NPU). Levels of protein were same but only differences were observed due to source of protein. Processing techniques did not exert any influence on protein quality of meals. But protein efficiency ratios of both cooked and toasted Ms indicated that raw hatchery waste can be converted into protein rich meal which can support broiler performance o 6 wk of age.
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Эту запись предоставил National Agricultural Research Centre