Impact of adding fermented citrus by-products to broiler chicken diets on growth performance,digestive enzyme activity,and meat quality
The aim of this investigation is to scrutinize the influence of fermented citrus by-products on the growth metrics,digestive enzyme kinetics,slaughtering efficacy,and meat attributes of broilers.A cohort comprising 480 robust and equitably massed neonatal male chicks was arbitrarily partitioned into four cohorts,each with 12 duplications and 10 specimens in each duplication.The reference ensemble adhered to a conventional regimen,whereas the experimental assemblages(A,B,C)were subjected to alimentary fortification with 2%,4%,and 8% fermented citrus by-products,correspondingly.The experimental period lasted for 42 days.The supplementation of the diet with 4% citrus by-products markedly augmented the mean daily weight accrual of broilers within the initial 42 days(P＜0.05)and significantly reduced the feed-to-gain ratio from 1 to 21 days(P＜0.05).Adding 4% and 8% citrus by-products to the diet significantly increased the activities of protease and lipase in the broiler duodenum,as well as the activity of α-amylase in the ileum(P＜0.05).Supplementing 2%～8% citrus by-products in the diet significantly increased the eviscerated yield and breast muscle yield of broilers(P＜0.05)while significantly reducing abdominal fat percentage(P＜0.05).The addition of 4% and 8% citrus by-products in the diet significantly decreased the broiler cooking loss(P＜0.05).In summation,the supplementation of the diet with fermented citrus by-products has the propensity to enhance the growth metrics,intestinal enzyme kinetics,slaughtering efficiency,and meat attributes of broilers.The suitable addition level under the conditions of this experiment is 4% .
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