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Journal of Entomology and Zoology Studies
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P-ISSN: 2349-6800, E-ISSN: 2320-7078

Journal of Entomology and Zoology Studies

2018, Vol. 6, Issue 3
Comparative evaluation of various exogenous enzymes on performance and carcass traits in broilers fed with soya replaced with DDGS (Distillers dried grain solubles) based diet

Sonu, ZS Sihag, Rajesh Dalal, Parveen Kumar Ahlawat and Nancy Sheoran

The present study was conducted to evaluate the efficacy and utilization of using Distillers Dried Grain Solubles (DDGS) as a replacer of soybean meal with or without exogenous enzyme supplementation on the performance and carcass traits in broiler chickens. Various observations viz. periodic feed intake (FI), body growth, feed conversion efficiency (FCR) and carcass characteristics of rearing broilers under different dietary treatments were observed. 520 day-old commercial broiler chickens were randomly divided into thirteen dietary treatments having two replicates (twenty birds in each replicate) in each treatment. According to the nutrient requirement of broiler birds, maize soybean meal based basal diet was formulated as control group (T1). While treatment groups T2, T3, T4; T5, T6, T7; T8, T9, T10; T11, T12, T13 were supplemented with 15, 30 and 45% DDGS without enzymes, phytase, protease and multienzyme, respectively. Performance of birds in terms of Body weight gain (BWG), feed intake (FI) and feed conversion ratio (FCR) was improved in the groups fed with protease enzyme at 30% DDGS level. No significant effect was noticed on qualitative and quantitative carcass characteristics of birds.
Pages : 1510-1513 | 477 Views | 81 Downloads


Journal of Entomology and Zoology Studies Journal of Entomology and Zoology Studies
How to cite this article:
Sonu, ZS Sihag, Rajesh Dalal, Parveen Kumar Ahlawat, Nancy Sheoran. Comparative evaluation of various exogenous enzymes on performance and carcass traits in broilers fed with soya replaced with DDGS (Distillers dried grain solubles) based diet. J Entomol Zool Stud 2018;6(3):1510-1513.

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