%0 Journal Article
%T Effect of use of extruded corn in broiler feed on yield and meat quality
%A Okanovi£¿ £¿or£¿e
%A D£¿ini£¿ Natalija
%A Jokanovi£¿ Marija
%A Tomovi£¿ Vladimir
%J Veterinarski Glasnik
%D 2012
%I Faculty of Veterinary Medicine, Belgrade
%R 10.2298/vetgl1206355o
%X The objective of these investigations was to examine the efficacy of the use of extruded feed in the diet of broiler chicks. The procedure of extruding corn causes significant physical-chemical changes in the kernel structure, which increases the nutritive value as the nutritive matter in the kernel becomes more readily available to the enzymes of the animal¡¯s digestive tract. This procedure also increases hygiene safety as well as the sensory characteristics (taste) of the feed. Investigations were carried out on 3000 chicks of the Ross 308 hybrid, which were divided into an experimental and a control group. The fattening period lasted 49 days. The composition of the broiler mix was identical in both groups, with extruded corn being used in the mix for the control group (O). Broilers fed the mix with extruded corn (O) showed faster growth, lower mortality (20:96) and better feed conversion (2.04:2,13 kg/kg) in comparison with the control group (K). Broilers of the experimental group (O) also realized greater mass of the breast (696.6:657.6 g) and legs (569.2:528.2 g), as well as a greater meat percentage in the breast and legs. The diet with extruded corn also resulted in an improved nutritive quality of the broiler meat (higher protein content and lower content of free lipids in broiler meat). The meat of broilers fed the mix with extruded corn (O) was found to contain a higher protein content (23.35:22.58%) in the breast, and in the legs (18.26:17.67%), and a lower content of free lipids (1,.40:2.42%) in the breast, and in the legs (5.87:9.24%) in comparison with the meat of broilers of the control group (K). [Projekat Ministarstva nauke Republike Srbije, br. 46012]
%K extruding
%K broiler fattening
%K carcass and meat quality
%U http://www.doiserbia.nb.rs/img/doi/0350-2457/2012/0350-24571206355O.pdf