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Benya Saenmahayak. Influence of inclusion levels of rice wine residual on carcass quality of broiler chickens. (). Rajamangala University of Technology Lanna. Library. : , 2019.
Influence of inclusion levels of rice wine residual on carcass quality of broiler chickens
Name: Benya Saenmahayak
Address:
Nai Muang. Muang Nakhon Ratchasima 30000. Thailand
Organization :
Department of Agricultural Technology and Environment. Faculty of Science and Liberal Arts. Rajamangala University of Technology Isan
Email :
benya.sa@rmuti.ac.th
Address:
Nai Muang. Muang Nakhon Ratchasima 30000. Thailand
Organization :
Department of Agricultural Technology and Environment. Faculty of Science and Liberal Arts. Rajamangala University of Technology Isan
Address:
Nai Muang. Muang Nakhon Ratchasima 30000. Thailand
Organization :
Department of Agricultural Technology and Environment. Faculty of Science and Liberal Arts. Rajamangala University of Technology Isan
Address:
Nai Muang. Muang Nakhon Ratchasima 30000. Thailand
Organization :
Department of Agricultural Technology and Environment. Faculty of Science and Liberal Arts. Rajamangala University of Technology Isan
Address:
Nai Muang. Muang Nakhon Ratchasima 30000. Thailand
Organization :
Department of Agricultural Technology and Environment. Faculty of Science and Liberal Arts. Rajamangala University of Technology Isan
keyword:
Broiler
Abstract:
Influence of inclusion levels of rice wine residual on carcass quality of broiler chickens was assessed at 42 days of age. A total of 250 (1-day old) mixed-sex broilers were assigned to 5 dietary treatments (5 replicates/treatment, 10 birds/pen): Control diet (T1); Rice wine residual 25% in the diet (T2); Rice wine residual 50% in the diet (T3); Rice wine residual 75% in the diet (T4) and Rice wine residual 100% in the diet (T5). Feed and water were provided ad libitum throughout the study. Each treatment was provided in a 3-stage feeding program. Completely Randomized Design was used in this study. At 42 days of age, 5 birds per pen were randomly selected and processed. Weights and yields of the chilled carcass and parts (fillets, tenders, total breasts, thighs, drums, and wings) were determined. Fillet (15.3% vs 13.4%) and total breast yields (19.1% vs 16.9%) had improved when birds fed 100% rice wine residual (P<0.05) when compared to those fed control diet. Rice wine residual can be used as an alternative source for broiler diet to improve carcass quality at 42 days of age.
Rajamangala University of Technology Lanna. Library
Address:
CHIANGMAI
Email:
library@rmutl.ac.th
Created:
2019
Modified:
2562-10-15
Issued:
2019-10-11
บทความ/Article
application/pdf
BibliograpyCitation :
Book of Proceeding The 10th Rajamangala University of Technology international conference (July,2019), p.224-227
eng
©copyrights Rajamangala University of Technology Lanna
RightsAccess:
ใช้เวลา
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Benya Saenmahayak
| Title | Contributor | Type |
|---|---|---|
| Influence of inclusion levels of rice wine residual on carcass quality of broiler chickens
มหาวิทยาลัยเทคโนโลยีราชมงคลล้านนา Benya Saenmahayak | บทความ/Article |