Effects of Dietary Dried Tomato Pomace with an Exogenous Enzyme Supplementation on Growth Performance, Meat Oxidative Stability and Nutrient Digestibility of Broiler Chickens

摘要

Two experiments were conducted to evaluate the effects of feeding diets containing different inclusion rates of dried tomato pomace (DTP) with or without enzyme supplementation on performance, meat quality and nutrient digestibility in broiler chicks. In experiment 1, four hundred and twenty 1 day-old broiler chicks were distributed in seven treatments and four replicates per each treatment. The dietary treatments were a control diet and three levels (50, 100 and 150 g kg-1) of DTP with or without enzyme supplementation. Growth performance was recorded from 1 to 42 days of age and at the end of the experiment 1 (d 42) carcass analysis was done. The thigh meat samples were used and stored at 1, 7 and 30 days after slaughter to thiobarbituric acid reactive substances (TBARS) measurement as an indicator for meat quality. In experiment 2, nutrient digestibility and metabolisable and ileal digestible energy value were measured. Results of experiment 1 showed that dietary treatments influenced both gain, feed intake and feed conversion ratio of broilers (P<0.05). Carcass characteristics, but not for breast percentage, were affected by dietary treatments (P<0.05). The internal organs of broilers except for gizzard, were influenced by use of experimental diets (P<0.05). Results of oxidative stability showed that TBARS was affected by dietary treatments on 30 days after storage (P<0.05). However, TBARS was not changed by DTP dietary treatments on 1 and 7 days after storage. In experiment 2, nutrient digestibility decreased by increasing the levels of DTP in diets without enzyme supplementation (P<0.05). However, the differences between control group and diets with 5% DTP with enzyme supplementation were not significant, generally. In conclusion, use of 50 g kg-1 DTP with enzyme supplementation improved feed conversion ratio and crude protein digestibility in broilers.