The effects of solid state fermented common vetch ( Vicia sativa) with Aspergillus niger in broilers
Makaleler > Tam Makale · 2025
Yazarlar: Özgün IŞIK, Figen KIRKPINAR
Journal of the Hellenic Veterinary Medical Society, ESCI İndekslerine Giren Dergi, Uluslararası, Emerging Sources Citation Index (ESCI), 2025, cilt 76, ss 9807-9818
DOI: 10.12681/jhvms.40360
Özet
<p>ABSTRACT: The effects of 20% raw vetch, solid state fermented vetch and enzyme added raw vetch addition in broiler diets on the performance, carcass characteristics, meat quality and digestibilty were investigated. Sixty-four one day old Ross 308 male broiler chicks were randomly divided into 4 groups each containing 16 animals. The diets of the groups were designed as control (C), 20% raw vetch added (RV), 20% solid state fermented vetch added (FV) and raw vetch added with enzyme (RVE). Aspergillus niger was used as a microorganism in the solid state fermentation of raw vetch seeds and fermentation continued for 72 hours. According to the findings obtained during the experiment that lasted for forty-two days; the fermentation process had no significant effect on the performance parameters for the entire production period compared to the use of raw vetch. When vetch was used as raw, fermented or enzyme addition, there was a tendency to increase the live weight of the groups at the 42.d (2607.46g, 2504.63g, 2645.23g). The use of vetch had a positive effect on breast meat weights (RV=757.00g, FV=747.27g and RVE=752.81g) and yields (RV=38.86g FV=40.42g and RVE=38.80g). Fermentation or en-zyme addition to raw vetch did not affect the carcass parameters. The relative duedonum weight decrease with fermentation(65%) or using enzyme (67)%, also jejunum+ileum relative weights decrease in all vetch groups (RV=2.67, FV=2.46 and RVE=2.37). While the L* value of breast meat increased in the enzyme added raw vetch group addition (52.70), the a* value decreased in the fermented vetch (2.20). pH, nutrient values, breast meat thawing-cooking losses, water holding capacity and sensory analysis values in breast and tight meats were not affected by the treatments. Digestibilty of feeds did not affected in all treatments. According to these results, it can be recommended to use vetch at the level of 20% raw, fermented or enzyme addition in broiler diets without any negative effects.</p><p>Keyword: Feedstuffs, broilers, digestion, metabolism, meat</p>