Usage of detannificated oak kernel (DOK) in broiler diets
2006
Varmaghani, S., Member of Scientific Board of Agricutural and Natural Resources Research Center of Ilam Province. | Yaghobfar, A., Member of Scientific Board of Animal Sciences Research Institute. | Gharadaghi, A., Member of Scientific Board of Animal Sciences Research Institute. | Jafari, H., Member of Scientific Board of Agricutural and Natural Resources Research Center of Ilam Province.
This experiment was conducted to determine the nutritive value and utilization of detannificated oak kernel (DOK) included in broiler diets. The experiment was carried out with randomized complete design by 5 treatments (diets) and 4 replication with 25 observations. The experiment period was 49 days. Chemical compositions of DOK were analysed by AOAC (1990) methods. Metabolizable energy (ME) content of DOK were determined according to the bioassay method described by Sibbald (1986). The dry matter, crude protein, crude fiber, ash, Ca, P, starch, tannin and ME of DOK were 91.5, 5.7, 4.45, 3.75, 0.86, 0.2, 0.12, 53.36, 1.76 percent and 3239 kcal/kg dry matter respectively. The results of experiment indicated that DOK at 0, 5, 10, 15, 20 levels were not significantly effected the broilers performance including daily body weight gain, daily feed intak, feed conversion (feed intake/gain), live weight and mortality. Average of daily body weight gain(g/day), daily feed intake (g/day) and feed conversion were 40.27, 38.16, 40.09, 37.82, 37.97 and 84.95, 84.48, 84.62, 85.21, 85.38 gr and 2.11, 2.21, 2.11, 2.25, 2.25 respectively for treatments 1 to 5 at the end of 7th week. Carcass charactristics including breast, legs, abdominal fat and total carcass at the 6th and 7th weeks of age were not significant except breast weight at the 7th week and abdominal fat weight at the 6th week (P0.05). In general, the results of this expriment indicated that the performance of broilers was not affect by feeding different levels of DOK . The experiment confirmed that, DOK can be used up to 20 percent in broilers diet.
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