THE USE OF HULL-LESS BARLEY IN BROILER RATIONS
2005
Beiki Bandarabadi , Mortaza | Hashemi, Mohammad | Lotfolahian, Houshang
ABSTRACT: In order to investigate the effects of added fat and grindazyme in broiler diets with different levels of Hull-less barley, 720 chicks 7-days old were randomly assigned to 48 experimental pens and fed 16 different combination of two levels of enzyme (0 and 150 mg/kg), two level of poultry fat (0 and 3 percent) and four levels of barley (0, 10, 20 and 30 percent) in a CRD design with factorial arrangement and 3 replicate per treatment. Weight gain (WG), feed intake (FI) and feed conversion (FC) of each pen in starter, grower and finisher period and carcass traits of two male and female chicks per replicate at the end of experiment were compared. Enzyme decreased FI and increased FC but had little non-significant effect on WG. Conversely, added fat increased WG and decreased FC (P0.05). 10 percent barley resulted in greater WG, specially in starter period that was significantly higher than 30 percent (P0.05). FC of diets with 30 percent barley was greater than others. Fat and enzyme had no interaction with respect to WG and FI but in diets without fat, presence of enzyme significantly decreased FC (P0.05). In growth period, fat without enzyme had the most and enzyme without fat the least WG. In the presence of enzyme, WG resulted from different barley levels were equal specially in starter and finisher period but in absence of it, diets with 30 percent barley had significantly lower WG than that of 0 and 10 percent (P0.05). Dietary fat, enzyme and barley had no effects on carcass traits. As barley increased, liver and intestine (percent of carcass) increased. Result of present study shown that without fat, low levels of barley had better performance but with fat it&rsquos possible to use higher levels. Enzyme can reduce detrimental effects of barley inclusion specially on FC.
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