Effect of Different Levels of Local Concentrated Protein Manufactured from Slaughterhouse Wastes on some Carcasses Traits of Broiler

Abstract

This study was conducted to determine the effect of different levels of local concentrated protein extracted from slaughterhouse wastes on some carcasses traits of broiler. A total of 225 female broiler Ross 308 chicks, one day, were used, randomized distributed into five treatments, with three replicates per treatment (15 chicks each replicate). The treatments were as follows: T1; basal diet contains 4% imported protein. T2; basal diet contains 2% imported protein+2% local manufactured protein. T3; basal diet contains 4% local manufactured protein. T4; basal diet contains 6% local manufactured protein. T5; basal diet contains 8% local manufactured protein. The results showed that there were no significant differences between the treatments on the carcass weight, dressing percentage, relative weights of the thigh and breast, as well as the relative weight of the abdominal fat. There were no significant differences among all treatments for the sensory traits of the thigh and breast. In conclusion, the locally manufactured animal protein extraction had no negative significant effect on the characteristics of carcasses and could be used as an efficient alternative to imported protein concentration used in broiler diets.

Keywords

• Local protein
• Slaughterhouse wastes
• Carcasses traits
• Broiler