Effects of Fermented Pumpkin and Rice Bran Diet on Performance and Meat Quality in Thai Native Chicken
Keywords:
fermented pumpkin, microbial consortium, performance, meat quality, Thai Native Chicken Pradu Hang DumAbstract
The objective of the present study was investigated the effects of fermented pumpkin and rice bran diet on growth performance and carcass quality in Thai native (Pradu Hang Dum) Chicken. The fermentation process was conducted by using raw material of pumpkin (solid/liquid ratio, 2:1) supplemented with 1.0% (w/v) of molasses, and 0.1 % (w/v) of ethanolic microbial consortium. The consortium is the mixture of three groups of microorganism including cellulolytic fungi (Trichoderma spp.), amylolytic fungi (Rhizopus oryzae and Mucor spp.) and fermented yeast of Saccharomyces cerevisiae then fermented for 7 days. The results showed that fermented pumpkin was composed of 18.05% of protein, 7.23% of fat, 18.92% of crude fiber and 6.19% of dry matter. Four isointrogenous (19% CP) diets were formulated to contain the mixture of fermented pumpkin and rice bran as chicken concentrate replacer as 10, 20, and 30% substitution. The diets were fed to replicate groups of 30 young chickens (14 days old and 112±11 g/bird) for 4-12 weeks. Growth performance and feed utilization in chicken including average daily gain (ADG) and feed conversion ratio (FCR) were not significantly difference (p › 0.05). However, total feed cost of 10, 20, and 30% of fermented pumpkin diets were decreased 25.19, 38.20 and 49.05%, respectively. In term of carcass quality of chicken
breast meats, amino acid profiles in meat were not significantly differenced by a supplement of dietary fermented pumpkin. However, accumulation of oleic acid (C18:1) stearic acid (C18:0) and arachidonic acid (C20:4) in the breast meat were significantly increased with dietary fermented pumpkin.
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