Effect of Miang Residues Processed by Encapsulation on Growth Performance, and Quality of Carcass and Meat in Broiler
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Abstract
The purpose of this study was to compare the effects of Miang residues processed by encapsulation for probiotics on broiler growth performance, and the quality of carcass and meat. This study used commercial broilers (Ross308) divided into 4 groups: Control group (T1), Miang residues without encapsulation (T2), Miang residues processed by encapsulation (T3), and Commercial probiotic (T4). Applying a completely randomized design (CRD), this study used 70 broilers for each group which was further divided into 5 replicates of 14 broilers. A total of 280 were used for this experiment. The experimental diets were formulated according to the National Research Council (NRC, 1994), and the broilers were raised for 5 weeks. According to the effect of Miang residues processed by encapsulation for probiotics on growth performance, and the quality of carcass and meat in broilers, it was found that the growth performance of broilers fed with Miang residues different in terms of body weight (BW), average daily gain (ADG), feed conversion ratio (FCR) in the fourth and fifth weeks were statistically different (P<0.05). Moreover, in the fifth week, the control group had the significantly highest feed intake (FI) (P<0.05). Regarding the carcass quality, it was found that live weight, hot carcass weight, cold carcass weight, and total offal showed statistically significant differences (P <0.05). For meat quality in the breast and thigh, the result revealed that chemical composition, pH at 45 minutes post-mortem, and Redness value (a*) had statistically significant differences between the experimental groups (P<0.05). In addition, there was a significant different thawing loss in breast meat (P<0.05). Therefore, under this research condition, it could be concluded that the use of Miang residues processed by encapsulation has effects on growth performance, carcass and meat quality of broilers, which are comparable to the use of commercial probiotics.
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King Mongkut's Agricultural Journal
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