Kafkas Üniversitesi Veteriner Fakültesi Dergisi 2019 , Vol 25 , Issue 5
Effects of Grit Supplementation to Diets Containing Maize and Barley as Cereal Grains on Performance and Slaughter Characteristics in Broilers
Handan ESER1, Sakine YALÇIN2, İlyas ONBAŞILAR3, Ender BURÇAK4, Suzan YALÇIN5
1Department of Poultry Breeding, Faculty of Agriculture and Natural Sciences, Bolu Abant İzzet Baysal University, TR-14030 Bolu - TURKEY
2Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Ankara University, TR-06110 Ankara - TURKEY
3Transgenic Animal Technology Application and Research Center, Hacettepe University, TR-06100 Ankara - TURKEY
4Ministry of Agriculture and Forestry, TR-06800 Ankara - TURKEY
5Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, TR-42550 Konya - TURKEY
DOI : 10.9775/kvfd.2018.21613 The aim of this study was to determine the effects of grit supplementation to the diets containing maize and barley as cereal grains on performance and slaughter characteristics in broilers. In the experiment, a total of 160 Ross 308 male broiler chicks were allocated to 2 experimental groups with 4 replicate pens containing 20 birds per each for 5 weeks of experimental period. Granite grit was added at the level of 0 and 0.8% to the basal diets containing barley and maize as cereal grains for control and treatment groups, respectively. Granite grit supplementation had no significant effect on final body weight and body weight gain. Feed intake during the experiment was significantly reduced by grit supplementation (P<0.05). However, no significant differences were observed with the feed conversion ratio. Granite grit supplementation to the diets of broilers increased the relative weight of gizzard (P<0.001) and decreased the relative weight of abdominal fat (P<0.05). Dietary treatments did not affect blood serum total cholesterol and triglyceride. In conclusion, granite grit supplementation might be used in broiler nutrition due to having increment in the relative weight of gizzard and reduction in relative weight of abdominal fat. Keywords : Broiler, Slaughter characteristics, Gizzard, Grit, Performance