www.poultryresearchcentre.c a Broiler Diets to Maximize Carcass Yield and Quality F. I. L. Hernandez 1 , M. J. Zuidhof, D. R. Korver 2 , R. A. Renema 2 , Valerie Carney 1 1 Alberta Agriculture and Food, Agriculture Research Division 2 Agricultural Food and Nutritional Science, University of
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www.poultryresearchcentre.ca
Broiler Diets to Maximize Carcass Yield and Quality
F. I. L. Hernandez1, M. J. Zuidhof, D. R. Korver2, R. A. Renema2, Valerie Carney1
1Alberta Agriculture and Food, Agriculture Research Division
2Agricultural Food and Nutritional Science, University of Alberta
www.poultryresearchcentre.ca
Dietary Energy DensityD
ieta
ry P
rote
in D
ensi
ty
Take Home Message
• Optimal nutrient densities to optimize performance and to maximize profit
1. Good early start pays dividends
2. Drop the Energy:Protein ratio during grower and finisher phases
• Quality in the meat sector …has many dimensions (leanness, color, functional properties)
• Maximize value (yield, quality, or profitability)…… usually means compromise between multiple competing objectives
• Modeling applications were explored for using nutrition to optimize broiler production
…and explore the impact of nutrition with the aim of improving lean meat yield
Background
Cobb
Sex-separate
3,335 kcal/kg 22.80 CP
3,245 kcal/kg 21.80 CP
PRE-STARTER1 – 11 d
HighPS LowPS
97 % energy 100% energy94 % energy
92.5 % protein
85 % protein
100 % protein
107.5 % protein
115 % protein
TREATMENTS
*Cobb-Vantress recommendations for maximized growth rate and feed efficiency
DBP Treatment
VLow Low Rec High VHigh
Low A AAC AC ACC C
Mod AB AABBCD ABCD ABCCDD CD
Rec B BBD BD BDD D
ME
Tre
atm
ent
TREATMENTS DIETS
3,009 (kcal/kg)20.70 CP
Starter11 – 20 d
3,169 (kcal/kg)19.80 CP
3,014(kcal/kg)27.80 CP
3,094(kcal/kg)27.80 CP
2,909(kcal/kg)16.39 CP
Grower20 – 31 d
3,119(kcal/kg)17.41 CP
2,842(kcal/kg)23.41 CP
3,008(kcal/kg)22.31 CP
3,022(kcal/kg)16.09 CP
Finisher31 – 56 d
3,137 (kcal/kg)16.78 CP
2,972(kcal/kg)20.76 CP
3,171 (kcal/kg)21.52 CP
A B C D
CORNER DIETS (Analyzed)
DBP Treatment
VLow Low Rec High VHigh
Low A AAC AC ACC C
Mod AB AABBCD ABCD ABCCDD CD
Rec B BBD BD BDD D
ME
Tre
atm
ent
TREATMENTS DIETS
Techniques
• BW (Live body weight)• Carcass
– Eviscerated (feet, head and neck removed)
• Cut Up- Breast (p. major + p. minor)- Abdominal fatpad (including fat on gizzard)- Legs (drum + thigh)- Wings
- Equations are useful to discover optimal ages or management strategies for lean chicken production
• Allometric analysis was conducted using Huxley’s equation
• Where y is the weight of the carcass part (g); x is the weight of the eviscerated carcass (g); a and b are coefficients, estimated using the NLIN procedure of