Effect of Monosodium Glutamate at Two Dietary Protein Levels on Broiler Performance

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Date
2015-06-23
Authors
Tag EL Din Abu Aouf, Abbas
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Publisher
UOFK
Abstract
The effect of monosodium glutamate (MSG) on broiler chicks performance fed two levels of dietary proteins was investigated. The experimental study comprised eight dietary treatments based on the percentages of MSG (0, 0.25, 0.50, and 1%) and two levels of dietary proteins (18.6 and 23.6% inclusion rate). The experimental diets were fed to 200 unsexed seven day old broiler chicks (Hypeco) for 4 weeks experimental period. The results obtained showed that the protein level rather than MSG level in the diets had a significant effect on broiler chicks feed intake, body weight gain, feed conversion ratio (FCR) (P<0.01)and mortality rate (P<0.05) . There was no significant interaction observed between MSG levels and the dietary protein levels (P>0.05). On the basis of the results obtained it can be concluded that the MSG had no direct or indirect significant effects on broiler performance fed two levels of dietary protein (23.6% and 18.6%). However, incorporation of low levels of MSG (0.25%) in broiler diets apparently improved livability of fed birds
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Keywords
Monosodium Glutamate,Dietary Protein Levels,Broiler
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