Volume 12, Issue 43 (spring 2008)
jwss 2008, 12(43): 393-401 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Chakraei A, Pourreza J, Tabeidian A. Effect of Tomato Seed and Pomace on Performance of Broiler Chicks. jwss 2008; 12 (43) :393-401
URL: http://jstnar.iut.ac.ir/article-1-848-en.html
URL: http://jstnar.iut.ac.ir/article-1-848-en.html
Abstract: (27852 Views)
This experiment was carried out to determine the nutritional value and the effect of different levels of tomato seed and pomace on performance of broilers. Corn grains and soyabean meals were replaced by tomato seed at levels of 6, 12 and 18 % and tomato pomace at levels of 3, 9 and 12 %. At first, the metabolizable energy of tomato seed and pomace was determined by the Sibbald method. In this experiment, 504 commercial broiler chicks (Ross 308) were used for 8 weeks (from 7 to 56 days old ) in a completely randomized design in 7 treatments with 4 replications per treatment. After 21 days, protein digestibility of the ration in illeum was determined. Apparent metabolizable energy was 3394 kcal/kg for seed and 2329 kcal/kg for pomace and crude protein was 31, 22.7, respectively . The result showed that body weight, protein digestibility of rations in illeum and carcass characteristics were not significantly different . Best energy and protein conversion efficiencies were obtained at the level of 6 % seed and 9 % pomace, that were not significantly different from control treatment. Cheeks fed with seed and 12% tomato pomace had significantly (p<0.5) higher feed intake than control group.The difference between diets containing 6% seed and 3% pomace and control group was not significant regarding feed conversion ratio.
Keywords: Tomato seed, Tomato pomace, Metabolizable energy, Protein digestibility in ileum, Broiler chicken.
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
