تعيين انرژي قابل سوخت وساز ضايعات ماكاروني و تاثير استفاده از آن بر عملكرد و صفات لاشه نيمچه هاي گوشتي

Metabolizable Energy of Macaroni Waste and Its Feeing Effects on Performance and Carcass Traits of Broiler Chickens

In order to determine the macaroni waste nutritive values, 12 adult SCWL roosters were force-fed with macaroni wastes and AME, AMEn, THE and TMEn were estimated. The obtained values were 3625.43, 3634.39, 4005.05 and 3992.37 kcallkg, respectively. In the second experiment, 720 (7 to 56-day-old) broiler chickens of the Arian strain were fed with 0, 8, 16, 24, 32 and 40 percent levels of macaroni waste (six treatments) with six replicates, using a completely randomized design. After rearing, two broilers including one male and one female were selected from each experimental unit, weighed and slaughtered and their carcass traits were evaluated. In the total rearing period, there was no significant difference between feed intakes of broilers fed the various levels of macaroni waste. The growth rate of broilers fed 16 and 24 percent of macaroni waste were significantly higher than other rations with the exception of control group (P< 0.05). The best feed conversion between rations was for broilers fed 8, 16 and 24 percent of macaroni waste (P<0.05). There was not significant difference between carcass traits of broilers fed by various treatments. In conclusion, from the economical point of view, the cost production of broilers were lowered by increasing levels of macaroni waste in the rations (P< 0.05).