The study was taken place at the experimental station (kharabo), Faculty of
Agriculture, Damascus University, 1464 - one day old chicks of the hybrid
Lohmann were used to determine the effect of adding different levels of
methionine without or wit
h lysine on some of carcass traits. Chicks were
divided randomly and equally into 8 groups (183 each) at the first day with 3
replicates for every group (61 each).
The research was conducted at the poultry farm in Kharabo, Faculty of
Agriculture, Damascus University. 1080 chicks of Lohman hybrid, one day old,
distributed randomly and equally into six different groups, G1….G6 (180
chicks/ group) with three re
plicates in each group (60 chicks per replicate).
Chicks in all groups were fattened for 42 days on Diets composed of vegetarian
feeding stuffs, based on corn, soya bean meal and different additives. Chicks of
G1 were fed on the main diet without adding iron or copper. The chicks in G2
and G3 were fed on the main diet mixed with 80 and 160 ppm of iron
respectively. The vhicks of G4 were also fed on the main diet mixed with 8 ppm
of copper. The Chicks of G5 and G6 were fed on the main diet mixed with iron
and copper (80 and 8 ppm) and (160 and 8 ppm), respectively. Results
demonstrated that adding iron and/or copper to the broiler diet was safe for
chickens up to 42 days of age and did not affect significantly on carcass
parameters. Supplementation of broiler diet with 8 ppm of copper was not
associated with accumulation of copper in the tissues of liver, leg bone, breast,
and thigh. Adding 80-160 ppm of iron to the broiler diets was not associated
with high level of accumulation of iron in the tissues of breast and thigh but
with high concentrations (p < 0.05) in the tissues of liver and leg bone.
نفذ البحث على ١١٢٥ صوص فروج من الهجين (لوهمان)، وزعت الصيصان إلى ست مجموعات،
استمرت فترة التسمين حتى عمر ٤٩ يومًا، أضيفت اليوريا إلى خلطتي المرحلتين الثانية (من عمر ١٥
٣٥ يومًا) و الثالثة (من عمر ٣٦ ٤٩ يومًا) من التسمين بالنسب المئوية المبينة بجانب كل مجموعة
على التوالي.
Two experiments were couducted to study the effect of reducing the level of
animal protein on the carcass quality of broilers. Eight hundred birds used in
the first experiment were divided into ٤ groups and left under ٣ feeding stages.
Four hundre
d birds used in the second experiment were divided into two others
groups and left under two feeding stages.
