THE INFLUENCE OF FEED ENERGY AND PROTEIN LEVEL ON THE SLAUGHTER PERFORMANCE FOR "LOHMANN MEAT" HYBRID
Adela Marcu, I. Vacaru-Opriş, A. Marcu, Maria Nicula, Gabi Dumitrescu, D. Dronca, B. Kelciov
In this paper was studied the influence of feed energy and protein levels on slaughtering efficiency and participation of the trenched parts in the whole carcass structure in "LOHMANN MEAT" hybrid sacrificed at 42 days old. At the three groups (control group-Lc, experimental groups Lexp.1 and Lexp.2) were given feed mixed with different level of energy and protein (Lc-standard hybrid, Lexp.1-higher by 10% and Lexp.2-lower by 10% compared to standard hybrid). Carcasses weight and the trenched parts in the whole carcasses structure was determined by gravimetric measurements. Statistical analaysis was performed with Microsoft Excel speedsheet application and analysis of variance by Mann Whitney test. The fresh carcasses at slaughtering efficiency had values from 77.26%- Lexp.2 to 79.15%-Lexp.1. After 24 hours of refrigeration, these values decrease by 1,28%-Lexp.2, 1,42%-Lc and 1,43%-Lexp.1. For participation of the trenched parts (breast, wings, thighs and shaks) in the whole carcasses structure, the group Lexp.1 were registered the highest values, and the group Lexp.2 the lowest values for the breast and the highest values for the other parts (head, neck, back and legs). The group Lexp.1, which received feed with high protein energy-level, average values for the studied indicators were higher than Lc and Lexp.2.
Key words: chicken meat, major carcass parts, slaughtering efficiency