University of Khartoum

The Effect of Fish Meal Subjected to Different Methods of Heat Sterilization on Broiler Performance

The Effect of Fish Meal Subjected to Different Methods of Heat Sterilization on Broiler Performance

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Title: The Effect of Fish Meal Subjected to Different Methods of Heat Sterilization on Broiler Performance
Author: Mohamed El Amin Ahmed, Mohammed
Abstract: The present experiment was conducted to investigate the possibility of using local sun-dried fish meal in broilers diets. The sun-dried fish meal was sterilized by autoclaving at 121°C for 20 minutes to give type B fish meal, oven heating at 80°C for 25 minutes to give type C fish meal and oven heating at 75°C for 25 minutes to give fish meal type D. Chemical analysis revealed that DM, CP, EE, CF, ash, Ca, P, Mg, lysine and methionine contents of sun-dried fish meal was 96.13, 35, 10.84, 0.0, 45.31, 8.0, 2.22, 0.51, 4.82 and1.52%, respectively. Four experimental diets were formulated to meet NRC recommendations. Diet A is a control containing 5% super concentrate, diet B, C and D contained the sterilized fish meals B, C and D, respectively at 10% each. The experimental diets were fed to one hundred and sixty unsexed one-day old broiler chicks (Hybro). Body weight gain, feed intake, feed conversion and protein efficiency ratios were recorded weekly. At dilutions of 10-1,10-2, 10-3 and 10-4 autoclaving at 121°C for 20 minutes was more effective in reducing number of bacterial colonies compared to the other heat treatments but differences were not significant. At dilutions 10-5 and 10-7 heat treatments were similar in their effectiveness. At dilution 10-6 heat treatments had no significant effect on number of colonies compared to untreated fish meal. The effect of dietary treatments on feed intake, body weight gain, FCR and PER was highly significant. Birds given the control diet showed better performance than those subjected to any of the fish meals under test. With exception of meat: bone ratio, the experimental diet did not significantly affect dressing out percentage or sensory evaluation of the carcass parts.
URI: http://khartoumspace.uofk.edu/handle/123456789/13961
Date: 2015-06-22


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