• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1126-1137
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• 2020

Objective: Pellet durability, particle size distribution, growth response, tibia bone characteristics and energy retention were measured to evaluate cassava as an alternative energy source to replace maize in broiler diets with or without Ronozyme (A+VP) enzyme composites. Methods: A total of 480 one-day broiler chicks were randomly assigned to 8 treatments in a 4×2 factorial arrangement. Four levels of cassava: (0%, 25%, 50%, 75%) and 2 levels of enzymes (0 and 500 g/tonne) were used. Each treatment was replicated six times, with ten birds per replicate. Results: The particle size distribution in the diets showed an increasing trend of small particles with increase in cassava level. Pellet durability decreased (p<0.05) with cassava inclusion. Feed intake was highest in birds fed diets with medium cassava level at 1 to 24 d and 1 to 35 d of age. The body weight gain of birds reduced (p<0.037) as cassava level increased, but it increased (p<0.017 when enzymes were added. The feed conversion ratio was high (p<0.05) when cassava level was increased, but it reduced (p<0.05) when enzymes were added. The dressing percentage (DP), and weight of drumsticks reduced (p<0.05) with increasing cassava level. Enzyme supplementation increased (p<0.05) DP, and weight of breast, thighs and drumsticks. Ash content, weight, length, width, and bone strength decreased (p<0.05) when cassava level was increased, however, they were increased with enzyme addition. The contents of Ca, K, and Zn were raised (p<0.001) with increasing cassava level. Enzyme inclusion increased (p<0.001) all mineral contents in tibia bones. Body fat and energy retained as fat decreased (p<0.001) as cassava level increased. Enzyme inclusion increased (p<0.05) body protein content and energy retained as protein. Conclusion: Although broiler performance was depressed by high levels of cassava inclusion, it was not affected by low levels, which further improved by enzyme supplementation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1316-1323
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• 2016

The aim of this study was to evaluate proteolytic and antioxidant activities of fresh pineapple and kiwi juices extracted using a slow-speed masticating household juicer during low temperature storage. While over 90% of vitamin C and total polyphenols in both juices were retained after storage for 30 days at $-20^{\circ}C$, reduction of 56.8% for vitamin C and 31.9% for total polyphenols in pineapple juice were detected after storage at $4^{\circ}C$. In the case of kiwi juice, 32.9% of vitamin C and 22.4% of total polyphenols were lost. A high initial content of vitamin C in kiwi juice resulted in a slower reduction rate than that for pineapple juice. A similar result was obtained for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Proteolytic activities of both juices were maintained efficiently with less than 10% loss during storage for 30 days at $-20^{\circ}C$. Protease stability of pineapple juice was better than that of kiwi juice during storage at $4^{\circ}C$, and the same result was obtained when boiled chicken breast was used as a substrate. From these results, when storing pineapple and kiwi juices, which are widely used as a natural meat tenderizer and digestive aid, cold storage at $-20^{\circ}C$ seemed to be more suitable for maintaining antioxidant and proteolytic activities than cold storage at $4^{\circ}C$.

• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.307-314
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• 2009

This experiment was conducted to investigate the effects of dietary garlic powder (GP) on growth performance and mRNA expression of hepatic 3-hydroxy-3-methylglutaryl-CoA reductase (HMG-CoA reductase) in broiler chickens. Day-old male chicks (Ross, n=270) were fed diets containing 0% [positive control (PC) with antibiotics or negative control (NC) without antibiotics], 1%, 3% and 5% GP for 6 wks. There were no significant differences in feed intake among the treatments throughout the experimental period. Body weight gains in groups fed dietary GP at 3% and 5% were significantly higher than that of NC group (P<0.05). Feeding GP up to 5% did not exert any adverse effect on weight gain and feed intake. There were no significant differences in the relative weights of liver, spleen, cecum and breast muscle. The content of meat cholesterol in GP containing dietary groups tended to be reduced as compared to NC group. Average infectious bronchitis antibody titers in chicks fed GP containing diets were significantly higher than that of NC group (P<0.05). The mRNA expression of hepatic HMG-CoA reductase was reduced by dietary GP. These results indicate that dietary GP has growth promoting effects and tended to alter cholesterol metabolism in broiler chickens.

• Korean Journal of Poultry Science
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• v.39 no.3
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• pp.195-205
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• 2012

The objective of this study was to evaluate the effects of different levels of dietary ME on growth performance and carcass characteristics in two different strains of broiler chicken. A total of one thousand, 1-day-old A strain and R strain male chicks were randomly assigned into 8 treatments in a $2{\times}4$ factorial arrangement. They were fed iso-nitrogenic (CP 21%) crumbled diets formulated to contain metabolizable energy (ME) 2,950 to 3,250 kcal/kg in increment of 100 kcal/kg in the starter phase (1 to 21d) and iso-nitrogenic (CP 19%) pelleted diets containing same ME levels as in the finishing phase (22 to 38d). The body weight (BW) gain of chicks fed the lower ME diets (2,950 or 3,050 kcal/kg) were higher than those of the higher ME groups. The dietary energy level showed significant effects on feed intake and feed conversion rate (FCR) from 1 to 38 days of age (p<0.05). With the increment of dietary energy, feed intake tended to be reduced, whereas FCR was improved in the two strains of broiler chickens. The lowest FCR was observed at 3,250 kcal/kg diet groups in both of the two strains from 1 to 38 days of age. Feed intake and BW gain during 38 days were significantly affected by the strain factor. Increasing dietary energy up to 3,250 kcal/kg had no effect on the relative weights of breast meat and abdominal fat. The dietary energy and strains showed significant effects on the dressing percentage. There were no significant differences in various blood profiles except for GPT activity.