A study on producing a feed additive by using a semi-solid state fermentation technique to be affective broiler growth performance

In this study, it is aimed to production of two different additives from the mixture of organic matter consisting of grain flour, tomato pomace and rosemary (Rosmarinus officinalis L.) with yeast inoculant (Saccharomyces cerevisiae) fermentation and naturally (without using microorganism) by means of using semi-solid phase fermentation technique. Both two additives obtained was mixed at the rations of 0.5% and 1%, so total 5 trial rations including control diet were formed. 3 ground partitions were allocated for each ration group and 21 broiler chicks (Ross 308 PM hybrid chicks) at daily age were put in each ground partition. The experiment continued 42 days and in the course of this duration, total feed consumption (FC) and weekly individual body weights (BW) were recorded for each group. Besides, body weight gains (BWG) and feed conversion ratio (FCR) were calculated for each experiment group. In 21th and 42th days of the experiment, carcass weights, carcass yields, weight and lengths of digestive system, ileum content, pH and viscosities were measured. Sensory analyses such as taste and flavour, etc. were conducted on the meats of slaughtered animals. Findings show that no experiment diet has affected FC of animals statistically. However, the animals fed with the diet that contain 1.0% natural fermentation (NF) product consumed more feed numerically. On the other hand, BW and BWG of the animals fed with the diet which contains 0.5% and 1.0% NF product raised substantially. FCRs of the animals fed with the diets that contain 1.0% YF product and the diets containing 0.5% and 1.0% NF product improved remarkably. Carcass yields of the chicks fed with the rations containing 1.0% DF product lowered significantly compared to other chicks. By comparison with control diet, weight of digestive system, weight of heart and liver and length of digestive system (especially small intestine) decreased in the animals fed with the diet containing 0.05% NF. In the analysis of taste and flavour of the meats of chicken fed with experiment diets, meats of the chicks fed with the diet containing 0.5% NF and 1.0% YF took the highest score and their acceptability degrees were found high as well. Finally, with use of NF product having the diet of 0.5% and 1.0%; BW, BWG and FCR soared, use of YF product in the diet of 1.0% is offered only for broiler chick and chick diets as only FCR has improved. But as it lowers carcass yield, feeding with the diet containing 1.0% NF is not recommended.