EFFECTS OF THE MARL ON THE PERFORMANCE, CUTTING YIELD AND MEAT QUALITY OF BROILER CHICKENS

Ouachem DERRADJI, Meredef AISSA, Kaboul NOURREDINE, Ahmed Gaid ZOHRA, Bakroune FATEN, Bensalem ADEL (ALGERIA)

 DOI: 10.7904/2068–4738–V(10)–71

Abstract. Following the economic and social pressures that have affected the poultry market, and after prohibition of the antibiotic growth promoter’s use, various natural additives have been proposed as an alternative for the poultry feed industry. Among these products, some clay types or derivatives were used in order to improve the digestive health and to optimize the growth performances. However, studies on the effects of clays on carcass cut up pieces yield and meat quality are unavailable. The aim of this trial is to study in broiler chickens during a rearing period of 56 days, the effects of 3% of marl addition on growth performance (slaughter weight and feed consumption ratio), the carcass and cut up pieces yield and meat quality through three indicators (abdominal fat, ultimate pH and water loss).Results showed firstly, that marl increases significantly the slaughter body weight (+ 8.3%, P=0.02) and provides an enhancement to the feed consumption ratio (–5%). Parallel, marl incorporation significantly improves the ready cook chicken yield (+ 9.13%, P<0.001), the breast meat (+11%, P=0.01) and reduce the abdominal fat (–11.8%, P=0.005). Furthermore, the effect of marl on the ultimate pH was not marked statistically (5.84 vs. 5.81) and water loss of breast muscle was less important at chickens fed with marl diet (2.04 vs. 2.40). Results of this trial suggest that marl can be used as a natural supply to promote an efficient chicken’s portion and to produce a technological meat quality adapted to further processing.

Keyword: Marl; Ultimate pH; Yield carcass; Growth performance; abdominal fat; Water loss; Broilers.

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