Influence of different concentrations of herb extract in diets on growth and carcass performance of broilers
Abstract
In a feeding trial with 322 broilers the influence of different concentrations of herb extraxt in diets on growth and carcass parameters, chemical composition of the carcass, organoleptic traits, blood parameter, viscosity of foregut chymus, the content of ammonia and volatile fatty acids of ileal chymus and microoganismn of ceacum content were investigated. The one day-old chicken were divided into 4 feeding groups. Feeding group (FG) 1 got no additives, FG2 and 3 got 75 and 150 g herb extract/t and FG4 was fed with an antibiotic supplement. The results shows a positive influence of herb extract on growth parameters. At the end of the 37 days growing period the LW of the chicken of the FG1, 2, 3 and 4 was 2040, 2116, 2125 and 2083 g and the feed conversion rate 1.85, 1.74, 1,79 and 1.83, respectively. A higher content of herb extract hat a positive influence on the viscosity of the chymus of the foregut of the intestinal tract and the content of Lactobacilli and Enterococci decreased with increasing concentration of herb extract and the antibiotic supplement.
broiler herb extract viscosity microorganism
Publikationen
Project staff
Rudolf Leitgeb
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.nat.techn. Rudolf Leitgeb
Project Leader
07.05.2001 - 31.12.2001
Werner Zollitsch
Univ.Prof. Dipl.-Ing. Dr. Werner Zollitsch
werner.zollitsch@boku.ac.at
Tel: +43 1 47654-93211, 99101, 99111
Project Staff
07.05.2001 - 31.12.2001
BOKU partners
External partners
Institute of Nutrition
none
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