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Effect of using different levels of wheat bran fermented with rumen Sheep content in diets on productive performance broiler chickens | ||
| iraqi poultry sciences journal | ||
| Article 1, Volume 9, Issue 2, 2015, Pages 1-20 | ||
| Authors | ||
| Hisham Ahmed Al- Mashhadini; Belal Jawdat Jassam Taoma | ||
| Abstract | ||
| The present study was carried out at poultry farm belong to Animal Resource Department, College of Agriculture, University of Baghdad, during the period from 21/9/2013 to 2/11/2013 to determine the effect of wheat bran fermentation with sheep rumen compounds in deferent levels in broiler rations on productive performance. Six hundred and ninety three (693) of broiler chicks were used in this study. This study was divided in to seven experimental groups and each group included 99 chicks. One group was control, chicks were fed on basal diet without any supplemented from bran wheat. Second, third and fourth groups were fed basal diet with supplemented 4, 8 and 12% from wheat bran without fermentation. Whereas the fifth, sixth and seventh groups were fed on basal diet with supplemented of fermented bran wheat with sheep rumen compounds at 4, 8 and 12% levels. The chicks were raised in floor hall which is contain separated pins, the dimensions of each pin were 170×200cm. All experimental groups received diet and they were allowed drinking water ad libitum during along the experimental period, the diets were presented in mash form during the whole experimental period. Live body weight, feed consumption, weight gain and feed conversion ratio were measured. The primary and secondary cats of the carcass were recorded. Results showed as in following: 1. High significant increase in body weight for T7 (12%fermented bran) compared with control group. 2. High significant increase in feed intake for T7 and T6. 3. Treatment T7 was record best results in cumulative feed conversion compared with others treatments. 4. Treatment T7 group revealed high significant increase in productive value and Economic index compared with other groups. 5. The fermentation lead to improve feeding value of wheat bran which by increased crude protein, essential amino acids and decreased crude fibers rate compared with other groups. | ||
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