scholarly journals The effect of raw soybean in the final mixtures for broilers on the conformation measures and share of major carcass parts

2016 ◽  
Vol 32 (1) ◽  
pp. 37-44
Author(s):  
Veselin Petricevic ◽  
Milos Lukic ◽  
Zdenka Skrbic ◽  
Snezana Bogosavljevic-Boskovic ◽  
Vladimir Doskovic ◽  
...  
Keyword(s):  
Random Sample ◽  
Soybean Meal ◽  
Broiler Chickens ◽  
Absolute Value ◽  
Utilization Of Protein ◽  
Carcass Conformation ◽  
The Absolute ◽  
Sample Method ◽  
Different Levels

The experiment of the supstitution of soybean meal with raw soybean in the final diet was carried out on Hubbard F15 chickens at the age of 35- 42 days. The effect of different levels and varieties of raw soybeans in diets on carcass conformation and share of major carcass parts was determined in a twofactorial experiment 2 x 5 (2 soybean varieties x 5 levels of raw grains in the mixture), ie a total of 10 dietery treatments. At the end of the trial, by a random sample method, 12 chickens (6 males and 6 females) from each group were sacrificed and examined. The results showed that the index of drumstick girth and share of drumstick were under significant (p<0.05) influence of the soybean varieties. The level of raw soybeans in diets had significant effect (p <0.05) on the index of drumstick girth and on the absolute value of the breast depth and breast angle. Shares of breast and thighs of broiler chickens of both sexes were not significantly influenced by the studied factors. It was concluded that the share of raw soybean of 10, 15 and 20% in the final mixtures for broilers hinders the utilization of protein in the ration, resulting in poorer quality of chicken carcasses.

scholarly journals Effect of dietary protease supplementation and sex on dressing percentage and body conformation in broilers

2016 ◽  
Vol 32 (2) ◽  
pp. 185-193 ◽  
Author(s):  
Vladimir Doskovic ◽  
Snezana Bogosavljevic-Boskovic ◽  
Milos Lukic ◽  
Zdenka Skrbic ◽  
Simeon Rakonjac ◽  
...  
Keyword(s):  
Body Weight ◽  
Protein Content ◽  
Soybean Meal ◽  
Broiler Chickens ◽  
Research Results ◽  
Fast Growing ◽  
Body Conformation ◽  
Broiler Diet ◽  
Carcass Conformation ◽  
Dressing Percentage

This paper presents research results on the effect of protease on the dressing percentage of conventionally dressed carcass and body conformation in broiler chickens. Broiler diet was supplemented with 0.2% protease (group E-I) and 0.3% protease (group E-II), and protein content in the feed was reduced by 4% (E-I) and 6% (E-II) through a decrease in soybean meal content. Fast-growing Cobb 500 broilers were used for a 63-day fattening trial. Body conformation measurement included absolute carcass conformation measures (metatarsus length, keel length, breast depth, breast angle, thigh girth) and relative body conformation measures - conformation indices (body weight/metatarsus length, body weight/keel length, body weight/breast depth, body weight/thigh girth). Results showed a significant effect of sex on the dressing percentage of conventionally dressed carcass and all body conformation measures, whereas diet had a significant effect on the dressing percentage of conventionally dressed carcass and breast angle values.

scholarly journals Carcass characteristics of broilers fed enzyme complex

2015 ◽  
Vol 31 (2) ◽  
pp. 153-162 ◽  
Author(s):  
F.S. Dalólio ◽  
D.P. Vaz ◽  
J. Moreira ◽  
L.F.T. Albino ◽  
L.R. Valadares
Keyword(s):  
Meat Quality ◽  
Soybean Meal ◽  
Broiler Chickens ◽  
Broiler Chicks ◽  
Enzyme Complex ◽  
Carcass Yield ◽  
Randomized Design ◽  
Enzyme Supplementation ◽  
Water Holding

Enzyme supplementation in diets based on corn and soybean meal can improve the productive performance of broilers. Thus, we aimed to evaluate the effect of the inclusion of different levels of an enzyme complex consisting of phytase, protease, xylanase, ?-glucanase, cellulase, amylase, and pectinase, for diets based on corn and soybean meal, on the parameters of carcass yield and meat quality of broilers. Six hundred broiler chicks were used, and the animals were females with one day of age, from the Cobb 500 strain, and distributed in a completely randomized design, with five levels of inclusion of the enzyme complex (0, 100, 200, 300 and 400), and six repetitions, with twenty animals each. The carcass yield and meat quality were evaluated at 35 and 42 days of age. We evaluated the characteristics of weight loss by cooking (WLC), shear force (SF), water holding capacity (WHC), pH, lightness (L*) and color (a* and b*). The parameters of performance, carcass yield and carcass parts, and meat quality were not affected by the enzyme supplementation of diets fed to broiler chickens (P >0.05), except for the performance characteristics of the breast and the wings at 42 days of age (P < 0.05).

scholarly journals Feature Image Watermarking Based on Bicubic Interpolation of Wavelet Coefficients Using CRT

2017 ◽  
Vol 11 (2) ◽  
pp. 93 ◽  
Author(s):  
Prajanto Wahyu Adi ◽  
Yani Parti Astuti ◽  
Egia Rosi Subhiyakto
Keyword(s):  
High Frequency ◽  
Image Watermarking ◽  
Absolute Magnitude ◽  
Wavelet Coefficients ◽  
Absolute Value ◽  
Average Value ◽  
Homogeneous Area ◽  
The Absolute ◽  
Bicubic Interpolation

The main objective of watermarking method is to improve the robustness and imperceptibility. This paper introduces an improved CRT watermarking method using absolute value of interpolated wavelet coefficients aiming to improve the imperceptibility and robustness. The standard CRT method embeds the watermark bits on the blocks of pixels evenly. Hence, it can significantly reduce the quality of watermarked images when the watermark lies on the homogeneous area. Otherwise, the proposed method is embedding the watermark bits on the heterogeneous area by sorting the absolute magnitude of wavelet coefficients descending. The waveletcoefficients are selected from high frequency wavelet sub band HH. This scheme is able to determine the appropriate embedding location in certain range of value. The watermark bits are then embedding on the selectedpixel value using CRT scheme. The result shows that the average imperceptibility value the CRT is 0.9980 while the proposed method has average value of 0.9993. On robustness against compression, the proposed method achieves better result compared to the CRT with the average NC values of 0.7916 higher than the CRT value of 0.7530. These prove that the proposed method has better performance in term of imperceptibility and robustness against compression than the CRT method.

scholarly journals Partial Substitution of Fermented Soybean Meal for Soybean Meal Influences the Carcass Traits and Meat Quality of Broiler Chickens

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 225 ◽  
Author(s):  
Shuangshuang Guo ◽  
Yuanke Zhang ◽  
Qiang Cheng ◽  
Jingyun Xv ◽  
Yongqing Hou ◽  
...  
Keyword(s):  
Amino Acids ◽  
Meat Quality ◽  
Soybean Meal ◽  
Free Amino Acids ◽  
Free Amino ◽  
Broiler Chickens ◽  
Carcass Traits ◽  
Fermented Soybean Meal ◽  
Fermented Soybean

The usage of fermented soybean meal (FSBM) in poultry feed is limited due to the high cost. The present study was conducted to examine the carcass traits and meat quality of broiler chickens that were fed diets with partial replacement of soybean meal (SBM) with FSBM. The 336 one-day-old chicks were assigned to four groups with 0% (control), 2.5%, 5.0%, and 7.5% FSBM addition in corn-SBM-based diets. Compared with the control, 2.5% and 5.0% FSBM decreased leg muscle yield, breast drip loss, and cooking loss (p < 0.05). The 7.5% FSBM increased the ultimate pH of breast and thigh muscles, and all FSBM treatments decreased muscle lightness and breast malondialdehyde content (p < 0.05). The 2.5% FSBM increased breast total superoxide dismutase activity, while 7.5% FSBM reduced breast hydrogen peroxide level (p < 0.05). All FSBM treatments elevated breast contents of bitter and sour tasting amino acids, and 2.5% and 7.5% FSBM increased breast glutamic acid and total free amino acids (p < 0.05). The 5.0% and 7.5% FSBM elevated thigh isoleucine and leucine contents (p < 0.05). In conclusion, FSBM replacing SBM affected meat quality with the decrease of lightness and increase of pH, water-holding capacity, antioxidant properties, and free amino acids.

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