Use of semi-leafless peas (Pisum sativum L) with enzyme addition in diets for broilers
Keywords:amylase, broiler, pea, protease, wheat, xylanase
The aim was to study the effects of dietary pea inclusion and the addition of Avizyme 1200 -enzyme cocktail on broiler performance, intestinal viscosity and organoleptic quality of meat. The experimental design was a 4 × 2 factorial, the factors being dietary pea inclusion (0, 150, 300 and 450 g kg-1) in the diets fed from day 9 to day 38 and the addition of Avizyme 1200 enzyme cocktail including amylase, protease and xylanase during the entire experiment. The growth of birds improved (p ≤ 0.018) with pea inclusion in a cubic manner. Feed conversion ratio (FCR) of the birds fed on unsupplemented diets improved along pea inclusion, while pea inclusion impaired the FCR on the birds on enzyme cocktail supplemented diets (p ≤ 0.006). The use of the enzyme cocktail improved the body weight, body weight gain and FCR of the broilers and decreased intestinal viscosity (p < 0.001). The organoleptic quality of meat was similar among treatments (p > 0.05). In conclusion, 450 g kg-1 peas can be used in the broiler grower diets without negative effects on the bird performance. The use of enzyme cocktail improves bird performance.
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