EFFECTS OF NATURAL FEED ADDITIVES AND PROBIOTICS ON PRODUCTIVE PERFORMANCE AND MEAT QUALITY OF PIGEON

Abstract

The purpose of this paper is to evaluate the effects of Moringa oleifera, Fenugreek (Trigonella Foenum-Graecum) seeds and yeast (Saccharomyces cerevisiae) on pigeon performance, carcass traits, pigeon meat quality and composition. Twenty four pairs of parent local Egyptian Baladi pigeons (20-22 month-old) were used in the experiment. Live body weight (LBW), body weight gain (BWG), feed intake (FI), feed conversion ratio (FCR) and Feed efficiency were reported. The birds were slaughtered at the end of experiment (90days) and carcass meat attributes and composition were recorded. The best LBW, BWG, FCR and Feed efficiency were noticed when feeding yeast (Saccharomyces cerevisiae), while the best carcass weights, carcass yields, head and liver weights resulted with Moringa oleifera feeding. Also, the best result for cooking loss percent reduction was occurred when feeding with Moringa oleifera. All treatments improved the microbiological quality of pigeon meat, in particular fenugreek when compared with control. All treatments had no significant effects on color, odor or pH. The highest protein content in pigeon meat was estimated with Moringa oleifera followed by fenugreek, while the best reduction effect on fat contents occurred with yeast feeding.Thus, natural feed additives and probiotics could improve pigeon productive performance and meat quality.

Keywords

• Safe additives
• Yeast (Saccharomyces cerevisiae)
• pigeon performance
• pigeon meat