The Marl and Kaolin in Broiler Diet: Effects on the Bone Weight and the Cutting Yield



Derradji Ouachem(1*), A. Meredef(2), N. Kaboul(3)

(1) Laboratory of Food Sciences, Institute of Veterinary and Agronomic Sciences, Batna University 05000 Algeria
(2) 
(3) Laboratory of Food Sciences, Institute of Veterinary and Agronomic Sciences, Batna University 05000 Algeria
(*) Corresponding Author

Abstract


In order to assess the effects of two clay types on bone mineralization and cutting yield, 3% of marl or kaolin were introduced in the diet of broiler chickens during a rearing cycle of 56 days. Two hundred forty old chicks, ISA 15 strain were affected to three groups of 80 chicks and four repetitions (control group without clay, 3% marl group and 3% kaolin group). Results of this experiment showed that both clay types, signi cantly promote an increase of bone weight of 10.4% and 8% and reduce the abdominal fat of 32.5% and 25.7%, respectively for the marl and kaolin. The cutting yield was statistically interesting in broilers fed with marl, particularly for breast yield (+ 8.3%) and an improvement of around 6% of Chicken ready to cook, of thigh and drumstick. 


Keywords


Marl, Kaolin, Broiler, Cutting yield, Bone

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