Effects of different levels of dried tomato corps by-products supplementation on carcass characteristics and fatty acid composition of broiler meat

F. Ferhoum, A. Benakmoum

Abstract


Abstract: the aim of this study was to determine how a feeding plan characterized by different levels of tomato by products (TBP) supplementation influence the growth performance, carcass characteristics and fatty acid composition from arbor acres broilers. Sixty One-day-old chicks have been raised together and were fed during 20 days with a same standard diet.  After these chicken were divided into three groups of 20 each. The first group was fed a basal diet without tomato by product TBP, while the other two groups were fed the basal diet after replacing some of maize with TBP at 10 % and 15% respectively. The lipid fraction of TBP showed a high degree of unsaturated fatty acid its contained 231,1± 2g/kg CP, 897,5 ± 2,5 g/kg DM and 16,9 g/kg carotenoids.The results of the animal experimentation show that, there was no significant difference between the experimental groups in term of performance and characteristics carcass. The saturated fatty acid content in the abdominal fat and thigh decreased significantly with increasing TBP inclusion, while polyunsaturated fatty acid increased.

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