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0The Effect of Adding Multi Enzyme Using Tomato Pomace on Broiler
Chickens' Performance
Mohammad Bahaadin Shamseborhan and Alireza Safamehr
Departmant of Animal Sciene, Maragheh Branch, Islamic Azad University, Maragheh, Iran
Corresponding author's email: ABSTRACT
This trial was conducted in order to investigate the effects of adding of multi enzyme in diets which broiler chicks were fed corn-soybean meal based with different levels of tomato pomace (TP: 0, 2, 4, 6 and 8%) and two levels of enzyme (0 and 4 gr enzyme per 100 kg of diets).The trail was conducted based on completely randomized design by method of factorial with four replication for each treatment and 480 of male and female broiler chicks Ross at the period of 42 day. The results showed that the using of different levels of tomato pomace at the starter period had significant effect on weight gain, feed conversion ratio (p<0.05), and feed intake (p<0.05). Growth rate at 6% of TP in comparison with control decreased (p<0.05).
Keywords: Multi Enzyme, Tomato Pomace and Performance
JWPR
Journal of World's Poultry Research
J. World's Poult. Res. 2(4): 79-80, 2012
© 2012, Scienceline Publication
INTRODUCTION
Using agro-industrial byproducts is an alternative method for overcoming shortages and higher prices of conventional feed in poultry nutrition. Many byproducts have a substantial nutritive value as
celluloses, hemicelluloses, pectines and oligosaccharides (a-galactosides, etc.). They can also be divided into water-soluble and water-insoluble fractions; fractions which have greater relevance to their nutritional values (Carre, 1993).
animal feed. Thus cereals can be largely replaced by these by-products and therefore competition between human and animal for nutrition is less. Furthermore, using these by-products in animal nutrition can solve related environmental problems.
Tomato (Solanum Lycopersicum) is one of the most widely cultivated vegetable crops in Mediterranean countries. After juic is extracted, a residue, tomato pomace, which primarily consists of water, tomato seeds, and peels, is left. The high water content of this by-product limits its length of storage. Because of storage problems, tomato pomace is often dried (Weiss et al, 1997). Dried tomato pomace contains 22.6-24.7% protein, 14.5 - 15.7% fat and 20.8 - 23.5% fiber and this by-product is a good source of vitamin Bu B2 and A (Aghajanzadeh et al, 2010).
Polysaccharides are major components of plant materials used in rations for monogastrics. They are macromolecular polymers of monosaccharides linked by glycosidic bonds. The most important, starch, shows glucose units linked by a-(1-4) with a few a-(1-6) bonds and 90-95% of starch is digested in the small intestine of poultry through endogenous enzyme activity. Non-starch polysaccharides (NSP) include
Feeding by-products of the crop and food processing industries to livestock is a practices as old as the domestication of animals by humans. It has two important advantages, these being to diminish dependence of livestock on grains that can be consumed by humans (which was almost certainly the primary original reason), and to eliminate the need for costly waste management programs (which has become very important in by-product has increased, particularly in developed countries. The objective of this study was to determine the effects of using tomato pomace on broiler performance.
MATERIALS AND METHODS
This study was conducted as 5*2 factorial experiment with 3 levels of Tomato pomace (0, 2, 4, 6 and 8 percent) and 2 level of Enzyme (0 and 40 g/100kg) in 10 treatments, 4 replicates and 12 birds in each replicate in a completely randomized design. In this experiment 480 day old broiler chick (Ross 308 strain) were used for 42 days. The chicks were allocated randomly to 10 experimental diets. The diets were formulated to meet the requirements of broiler chicks as established by the NRC (1994). The diets
To cite this paper: Bahaadin Shamseborhan M and Safamehr A. 2012. The Effect of Adding Multi Enzyme Using Tomato Pomace on Broiler Chickens' Performance. J.
World's Poult. Res. 2(4): 79-80.
Journal homepage: http://jwpr.science-line.com/
Running Title: Effect of Multi Enzyme x Tomato Pomace on Broiler's Performance
and water was provided ad libitum. The lighting program during the experimental period consisted of a period of 23 hours light and 1 hour of darkness. Environmental temperature was gradually decreased from 33°C to 25°C on day 21 and was then kept constant. Body weight, feed intake and feed conversion were determined weekly on bird bases. Mortality was also recorded.
The data were subjected to analysis of variance procedures appropriate for a completely randomized design using the General Linear Model procedures of SAS Institute (2005). Means were compared using the Duncan multiple range test. Differences were considered significant at P<0.05.
RESULTS AND DISCUSSION
The effects of different levels of Tomato Pomace and Enzyme and interactions of them on broilers performance are summarized in Table 1. There were significant differences between treatments due to added dietary Tomato Pomace (P<0.05). Data showed that the treatment with 4% TP have highest weight gain and treatment with 6% TP have lowest weight gain (P<0.05). Results showed that increasing enzyme increase weight gain, because improve intestinal digestibility of ration. Adding Enzyme did not have any significant effects on FCR of broilers, but improve this parameter.
Table 1. The effects of using Tomato Pomace on broiler performance (0-42day)
Item Tomato Pomace Enzyme Weight Gain Feed Intake FCR
1 0 - 44.26ab 87.41ab 1.98ab
2 0 + 42.43ab 82.38ab 1.94ab
3 2 - 41.79ab 85.03ab 2.04ab
4 2 + 42.73ab 81.62ab 1.92ab
5 4 - 40.62ab 82.28ab 2.03ab
6 4 + 46.17a 77.01b 1.67c
7 6 - 39.5b 84.3ab 2.15a
8 6 + 43.58ab 82.08ab 1.89b
9 8 - 41.74ab 92.42a 2.22a
10 8 + 44.01ab 89.41ab 2.03ab
SE 1.63 3.71 0.09
Main Effects of Tomato Pomace
0 43.34 84.9ab 1.96ab
2 42.26 83.33ab 1.98ab
4 43.4 79.64b 1.85b
6 41.54 83.19ab 2.01ab
8 42.87 90.92a 2.13a
Main Effects of Enzyme
0 41.58b 86.28 2.08
0.04 43.79a 82.5 1.89
Differences Sources
Tomato pomace ns ns ns
Enzyme 0.04 ns 0.002
E x TP ns ns ns
CONCLUSION
The overall results indicated that in broilers adding Tomato Pomace until 4% without any adverse effects on performance of broilers is possible and inclusion Enzyme has improved performance of broilers and recommended.
REFERENCES
Aghajanzadeh,A., N. Maheri, A. Mirzai and A. Baradaran. 2010. Comparison of nutritive value of tomato pomace and brewers grain for
ruminants using in vitro gas production technique. A. J. Anim and Vet Advance. 5(1): 43-51.
Carré, B. (1993). European Symposium Podtry Nutrition, WPSA, 5-9 September, Jelena, Poland, pp. 148-1 63.
National Research Council (1994). Nutrient requirements of poultry. National Academic Press, Washington, DC. USA.
Weiss, W. P., Frobose, D. L., and Koch, M. E. 1997. Wet tomato pomace ensiled with corn plants for dairy cows. J. Dairy. Sci. 80: 2896-2900.
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