The Effects of Solid State Fermentation of Vetch and Bitter Vetch Seeds on Performance Carcass Characteristics and Nutrition Digestibility of Broilers
Project no. 22944 · Status: Kapanmış · 2021
Summary
<p>This study was carried out with 2 experiments, and in the first experiment, broilers fed with 20% raw vetch, solid state fermented vetch and enzyme addition to raw vetch. In the second experiment, fed with 20% raw bitter vetch, solid state fermented bitter vetch and raw bitter vetch with enzyme. The effects of trials on the performance, carcass characteristics, meat quality and digestibility of the feed were investigated in broilers. <em>Aspergillus niger</em> was used as the microorganism in the solid state fermentation of raw vetch and raw bitter vetch seeds and fermentation was continued for 72 hours. When the data obtained during two separate experiments lasting forty-two days were evaluated; There was no significant effect of fermentation process on performance parameters for the whole production period compared to raw vetch usage. A tendency to increase in live weights of the groups was observed with the use of raw, fermented or enzyme-added vetch. In all bitter vetch groups, the performance parameters decreased considerably. The use of vetch had a positive effect on breast meat weight and yield. Fermented or enzyme added vetch did not affect carcass parameters. With the use of bitter vech, the carcass parameters also decreased similarly to the performance parameters. Liver weights increased in the vetch treatment groups. Duodenal weight increased with the use of raw vetch, but this increase disappeared with the use of enzymes or the effect of fermentation process. Small intestine weight decreased with the use of vetch. In the bitter vetch experiment, the weights of the digestive system and other internal organs decreased in weight due to the decrease in live weight gain, but showed an increase in proportional value. While breast meat L* value increased in the enzyme added raw vetch group, a* value decreased in fermented vetch and enzyme added raw vetch groups, breast meat a* value and thigh meat L*, a* and b* values did not change. pH, nutrient values, breast meat thawing-cooking losses, water holding capacity and sensory analysis values were not affected by the treatments. It is seen that the use of bitter vetch did not cause a difference in meat quality values. Digestive values of the feeds did not change with the use of vetch, but the use of bitter vetch considerably reduced the digestibility of the feeds. According to these results, considering the tendency to increase in live weights with the use of raw, fermented or enzyme-added vetch, it can be recommended to use vetch with 20% raw, fermented or enzyme added vetch in broiler feeds. Based on the results of the second trial, it is not recommended to use bitter vetch in broiler nutrition with enzyme added, fermented or in raw form at the level of 20% in the diets.</p>