Evaluating the suitability of maggot meal as a partial substitute of soya bean on the productive traits, digestibility indices and organoleptic properties of broiler meat

Summary This study was conducted to replace soya bean meal with maggot meal at difference percentages. A total of 120 one‐day‐old broiler chicks were divided into four groups. Four diets were formulated with maggot meal to replace soya bean meal at the rate of 0%, 10%, 20% and 30% designated as A, B...

Full description

Saved in:
Bibliographic Details
Published in:Journal of animal physiology and animal nutrition 2016-08, Vol.100 (4), p.649-656
Main Authors: Khan, S., Khan, R. U., Sultan, A., Khan, M., Hayat, S. U., Shahid, M.S.
Format: Article
Language:English
Subjects:
Animal Feed - analysis
Animal Nutritional Physiological Phenomena
Animals
broiler
Chickens - physiology
Diet - veterinary
Dietary Proteins - analysis
Digestion
Diptera - chemistry
Energy Metabolism
Glycine max - chemistry
Larva - chemistry
maggot meal
Meat - analysis
soya bean
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary This study was conducted to replace soya bean meal with maggot meal at difference percentages. A total of 120 one‐day‐old broiler chicks were divided into four groups. Four diets were formulated with maggot meal to replace soya bean meal at the rate of 0%, 10%, 20% and 30% designated as A, B, C and D respectively. Feed and water were offered ad libitum during the study which lasted for 28 days. Feed intake decreased significantly in treated groups while body weight, Feed conversion ratio and dressing percentage increased significantly in group D. Apparent metabolizable energy increased significantly in the group fed 30% maggot meal; however, no significant difference was found in dry matter, crude protein, crude fibre, ether extract, ash and nitrogen free extract between the control and treated groups. The result of sensory evaluation revealed that tenderness and juiciness increased significantly in group C and B respectively. The colour and flavour were most accepted in group B and C. The results indicate that replacement of soya bean meal at the rate of 30% in broiler feed produced most favourable results.
ISSN:0931-2439
1439-0396
DOI:10.1111/jpn.12419