Document Type : Research Paper
Authors
- Hasan Azizabadi 1
- seyedmohammad hosseini 2
- Mohammadhasan Fathi Nasari 2
- Zahra Tahami 3
- Mohammadbagher Montazer torbati 2
1 ph.D. Candidate - Department of animal science, Faculty of agriculture, University of Birjand, Iran
2 Department of animal science, Faculty of agriculture, University of Birjand, Iran
3 Expert of Agricultural Research Center, Khorasan Razavi, Iran
Abstract
Abstract
objective: The poultry farming industry, as one of the most critical sectors in animal protein production, has always been in search of new, accessible, and cost-effective feed sources to improve growth performance, carcass quality, and health of birds. The use of by-products from the food industry, such as whey powder (a protein source) and corn gluten (a source of both protein and energy), can be an effective strategy for reducing feed costs and improving the gastrointestinal health of poultry. Given the significant role of gastrointestinal health in the growth and efficiency of broiler chickens, assessing the combined effects of these two feed ingredients (whey powder and corn gluten) in broiler diets represents a scientifically and economically sound nutritional decision aimed at optimizing growth performance, the essential amino acid profile of the diet, enhancing the biological value of consumed protein (higher absorption in the body), improving bone quality by increasing its mineral content. The combination of these two ingredients could provide a balanced diet with sufficient energy and high-quality protein. Therefore, the objective of the present study was to investigate the effects of varying levels of whey powder and corn gluten on growth performance, tibia bone characteristics, and serum mineral concentration in Arian broiler chickens.
Method: An experiment was conducted using 585 one-day-old male Arian broiler chicks, arranged in a completely randomized design with a 3×3 factorial arrangement, consisting of nine treatments, five replications, and 13 chicks per replication. The experimental treatments included: The experimental treatments include: (1) 0% whey powder+0%corn gluten (control treatment), (2) 3% whey powder, (3) 6% whey powder, (4) 3% corn gluten, (5) 6% corn gluten, (6) 3% whey powder+3% corn gluten, (7) 3% whey powder+6% corn gluten, (8) 6% whey powder+3% corn gluten and (9) 6% whey powder+6% corn gluten. Performance traits, including feed intake, body weight gain and feed conversion ratio, were measured periodically. Tibia bone characteristics, including ash percentage, calcium, phosphorus, magnesium, length, weight, and width, as well as serum mineral concentrations, were evaluated at 45 days of age. The statistical analysis of the data was performed using SAS software.
Results: chicks receiving 6% whey powder significantly had the highest average Body weight and feed intake compared to those fed diets without whey powder (P < 0.05). Additionally, the 6% corn gluten level significantly resulted in the lowest average body weight and the highest feed conversion ratio (P < 0.05). The interaction effects between these two feed ingredients on average body weight and feed conversion ratio were not significant. Examination of the interaction effects of different levels of whey powder and corn gluten compared to the control treatment significantly increased the ash, calcium, and phosphorus content in the tibia bone (P < 0.05). However, varying levels of whey powder and corn gluten had no significant effect on the serum concentrations of calcium, phosphorus, magnesium, and iron.
Conclusions: Based on the obtained results, the optimal combination of 6% whey powder and 3% corn gluten showed better performance in improving growth traits and tibia bone characteristics in Arian broiler chickens. These levels resulted in an increased mineral density of the bone, particularly calcium and phosphorus, which enhanced bone quality and ultimately improved bird performance. Therefore, these levels can be recommended as suitable and optimal for inclusion in the diet of Arian broiler chickens.
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