Meat production performances of Cay Cum chickens on rations with different levels of metabolizable energy and crude protein with probiotics

Meat production performances of Cay Cum chickens on rations with different levels of metabolizable energy and crude protein with probiotics Meat production performances of Cay Cum chickens on rations with different levels of metabolizable energy and crude protein with probiotics luận văn tốt nghiệp thạc sĩ

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MEAT PRODUCTION PERFORMANCES OF CAY CUM CHICKENS IN RATIONS WITH DIFFERENT LEVELS OF METABOLIZABLE ENERGY AND CRUDE PROTEIN WITH PROBIOTICS

A Thesis Presented to the Faculty of the Graduate Studies and Applied Research

College of Agriculture Laguna State Polytechnic University

Siniloan, Laguna

In Partial Fulfillment

of the Requirements for the Degree Master of Science in Agriculture Major in Animal Science

DIEN PHAM VAN June 2019

Quality Policy

We, at LSPU are committed with continual improvement to provide quality, efficient services to the university stakeholder’s highest level of satisfaction through a dynamic and excellent management system imbued with utmost integrity, professionalism and innovation

Goals

1 Graduate Education is at the apex of the educational system In the field of education, professionals who aim to continued improvement of teaching and learning in the classrooms, delivery of student services, and management of educational programs

2 Graduate education also one of the most effective means of developing capabilities related to ding research that will improve educational theory and practice in many aspects of educational process

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3 Establish a graduate school that is expected to be a molder of the Filipino minds and laboratory for the study of social, technological, economic problems besetting our people and the country today

Objectives

1 To acquire advanced professional training and technological skills necessary for one in maximizing his her teaching competencies and managerial ability

in his/her field of specialization

2 To produce quality graduates needed in the field of work

3 To develop and elevate one's aesthetic and personal ideals particularly in his fields of specialization, and

4 To gain advanced knowledge and skills in conducting various kinds of research in one's field of study

Province of Laguna

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COLLEGE OF AGRICULTURE

APPROVAL SHEET This research entitled “MEAT PRODUCTION PERFORMANCES OF CAY CUM CHICKENS IN RATIONS CONTAINING DIFFERENT LEVELS OF METABOLIZABLE ENERGY AND CRUDE PROTEIN WITH PROBIOTICS” prepared and submitted by PHAM VAN DIEN in partial fulfillment of the requirements for the degree of Master of Science in Agriculture Major in

Animal Science has been examined and is hereby recommended for approval

ROBERT C AGATEP, Ph.D Adviser

Accepted in partial fulfillment of the requirements for the degree of Master

of Science in Agriculture, Major in Animal Science

LOLITA L BEATO, Ph.D

Dean

Research Contribution No.:

ISABELITA DOMINGO, RPChE MA GRACIELA C PRADILLADA, R.G.C

Chairperson, Research Registrar III

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DISCLAIMER

The Laguna State Polytechnic University-Siniloan Campus nor the researcher does not constitute to the promotion of the brands mentioned and/or the demotion of the other brands not mentioned herein

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DEDICATION

This priceless Master’s Thesis is sincerely and lovingly dedicated

to my family PHAM VAN NGHIA, NGO THI BICH,

NGUYEN VAN BIEN, NGUYEN THI PHUONG

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ACKNOWLEDGMENT

This Master Thesis would not have been possible without the guidance and help of several individuals who contributed and extended their valuable assistance in the preparation and completion of this study

Laguna State Polytechnic University, his alma mater, for the knowledge, skills, and values gained towards the fulfillment of his dream;

Dr Robert C Agatep, Thesis Adviser and Statistician, for the never ending encouragement, support, shared knowledge and ideas for the completion of this study;

Dr Nestor M De Vera, the University President, for the inspiration and being a living example of a successful manager and leader; and for being the Chairman of the Oral Defense Panel, for his wise advises and comments to improve this study

Dr Lolita L Beato, his Adviser and Dean of College of Agriculture, for the comments, suggestions and guidance to finish this work and for the unbounded encouragement and steadfast support in the conduct of this study;

Dr Lolita D Viyar, Technical Editor, for the meaningful pieces of advice she shared and for still believing the author through his thick and thins

Mr Florencio G.Reberta, JR the Coordinator graduate program, for sharing his expertise and genuine apprehension for the improvement of His manuscript;

Grateful appreciation and thanks is also extended to Mrs BUI THI THOM for the financial support they have rendered for this study to materialize

The Author also expresses his heartfelt and sincerest gratitude to his

tender loving parents, Mr PHAM VAN NGHIA and Mrs NGO THI BICH for

unending encouragement, unconditional love and care, guidance and support His family supported him morally, financially, emotionally and spiritually The author owes this success to you

His compassionate siblings PHAM THI HUE, PHAM THI CHUYEN, for their love, kindness, and help

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ABSTRACT

PHAM VAN DIEN, Laguna State Polytechnic University Siniloan, Laguna November

2018, “MEAT PRODUCTION PERFORMANCES OF CAY CUM CHICKENS IN RATIONS WITH DIFFERENT LEVELS OF METABOLIZABLE ENERGY AND CRUDE PROTEIN WITH PROBIOTICS" Adviser: Dr Robert C Agatep

A 2x3 factorial experiment in Split-Plot Design in a Randomized Complete Block Design was conducted in under to determine the meat production performances of Lac Thuy chickens in rations containing different levels of metabolizable energy and crude protein with and without probiotics

Results show that significant interaction between the effects of the inclusion of probiotics and the different levels of metabolizable energy and crude protein in the ration were detected on the final bodyweight, feed consumption, feed conversion efficiency, gross profit margin of production and protein efficiency ratio of 90 days old Cay Cum chickens

The best effects in terms of the above-mentioned parameters were observed from the ration with probiotics and containing 2904 kcal ME/kg with 22% CP at 1 to 45 days of age and 2945 kcal ME/kg with 19% CP at 46 to 90 days of age

No significant interaction but main effect of the inclusion of probiotics in the feeds and the different levels of ME and CP in the ration were detected on the energy efficiency ratio of the experimental chickens The energy efficiency ratio is significantly higher among the chickens given with the feeds containing probiotics, irrespective of the ME and CP contents of the ration Likewise, irrespective of the inclusion or non-inclusion of probiotics in the feeds, the best energy efficiency ratio was observed among the chickens fed with the ration

Based on the findings stated above, the following conclusions were made:

1 Significant interaction between the effects of the inclusion of probiotics and the different levels of metabolizable energy and crude protein in the ration were detected on the final bodyweight, feed consumption, feed conversion efficiency, gross profit margin of production and protein efficiency ratio of 90 days old Cay Cum chickens Therefore, hypothesis is not sustained

2 No significant interaction but main effects of the inclusion of probiotics

in the feeds and the different levels of ME and CP in the ration were detected on the energy efficiency ratio of the experimental chickens Therefore, hypothesis is sustained

3 The dressing percentage, cut-up part yield and carcass characteristics

of the 90 days of age Cay Cum chicken were apparently not affected by the treatments applied Therefore, hypothesis is sustained

Recommendations

Based on the findings and conclusions made, the following are recommended:

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1 For optimum meat production performance and profitability, Cay Cum chickens can be fed with ration with probiotics (Bacillus and Lactobacillus) and containing 2904 kcal ME/kg with 22% CP at 1 to 45 days old and 2945 kcal ME/kg with 19% CP at 46 to 90 days of age for optimum meat production and performance

2 The utilization of locally-available feed materials in the formulation of feeds for the Cay Cum chicken and other native chicken breeds can be explored in future research

3 Evaluation of the metabolizable energy and crude protein requirements

of other native chicken breeds at different types and/or stages of production, and different seasons of the year can be done in order to establish the optimum requirement of these genotypes in these conditions

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TABLE OF CONTENTS Title Page

VISION, MISSION, QUALITY POLICY, GOALS AND OBJECTIVES ii

Chapter

1 THE PROBLEM AND ITS BACKGROUD 1

Theoretical Framework of the Study 6 Conceptual Framework of the Study 7

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Scope and Limitations of the Study 10

Definition of Terms 11

2 REVIEW OF RELATED LITERATURE AND STUDIES 13

Related Literature 13

Related Studies 16

3 RESEARCH METHODOLOGY 21 Research Design 21

Materials 22 Sampling Techniques 23 Special Techniques and Procedures 23 Preparation and Disinfection of the Poultry House 23 Procurement of Experimental Materials and Stock 24 Brooding Management 25 Feeding Management 26 Water Management 26 Health and Sanitation 27 Data Gathering Procedure 27 Data Processing and Statistical Analysis 29 4 PRESENTATION ANALYSIS AND INTERPRETATION OF DATA 30

Final Body Weight of the Chicken, in grams 30

Total Feed Consumption of the Chickens, in grams 31

Feed Conversion Ratio (FCR) of the Chickens 32

Gross Profit Margin in Raising the Chickens, in percent 34

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Energy efficiency ratio 35

Protein efficiency ratio 36

Dressing percentage and cut-up part yield 37

Carcass characteristic of chickens 39

5 SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS 42

Summary 42 Conclusion 44

Recommendation 45 BIBLIOGRAPHIC 47 APPENDICES 52 Appendix of Table 53 Appendix of Plate 55 CURRICULUM VITAE 61

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LIST OF TABLES

2 Average Final Body Weight of the Chicken, in grams 31

3 Average Total Feed Consumption of Chickens 32

4 Average Feed Conversion Efficiency of Chickens 33

5 Gross Profit Margin in Raising the Chickens 34

8 Average cut-up part yield of the chickens 38

9 Carcass color of experimental chicken meat 39

10 Tenderness of experimental chicken meat 40

11 Water-holding capacity of experimental chicken meat 41

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LIST OF APPENDIX TABLES

8 Sampling of carcass for cut-up parts yield determination 59

9 Breast and leg muscles of Cay Cum chickens 60

it also provides a large amount of fertilizer for the cultivation Objects of the poultry industry are: chicken, duck and goose Chicken as being raised most popular (Vivien, 2014)

In the past few decades, in order to meet the demand for food for the society, Vietnam has imported many breeds of high-yielding industrial chickens The number

of farms as well as the scale of livestock farming have increased steadily over the years As a result, the local production of native or indigenous chicken breeds have shrunked, and some varieties have become extinct (Nguyen Van Duc, 2016)

At present, with the economic improvement experienced in the country the market demand for food from the local cattle and poultry breeds of delicious quality had increased In particular, indigenous chickens have become a specialty because

of its meat quality and its attractive flavor The local breeds are more adapted to the climatic conditions in Vietnam, and likewise, have higher disease resistance

Furthermore, local chicken breeds possess very rare genetic resources that can be used for the development of highly efficient hybrid chickens They also offer genetic materials for the creation of poultry breeds under the Vietnamese brand name in the future

Cay Cum chicken is a strange chicken, with various feather colors such as brown gray, white with black stripes, lilac blossom, brownish crest, yellow legs and special tail appearance because the rump does not protrude They can attain

an average bodyweight of only 1.5 to 2.5 kilograms at maturity Their incubation rate is similar to that of other local breeds and their meat is firm and delicious but less known This breed is abundantly found in the provinces of Ha Giang and Cao Bang (Nguyen Thi Thuy Linh, 2016)

In order to achieve high economic efficiency in poultry raising, it is necessary

to choose a complete feed with appropriate nutrient content, as feed accounts for nearly 70% of the total cost of production Nutritional balances in the ration should

be evaluated to meet the needs of poultry in order to increase product yield and increase feed efficiency Research on the nutrition, specifically in the establishment

of the appropriate nutrient levels in the rations of poultry is one of the topics that is being studied continuously Studies on food and animal nutrition have a common goal, that is, to raise the production value of livestock and to lower the cost of production (Dam Thi Thao, 2015)

Energy and protein are very important nutrients for chicken Energy is required for proper body functioning and protein is an essential constituent of all tissues of the animal body Proteins have major effects on the growth performance

of the bird and is considered as the most expensive nutrient in poultry diet It is a widely accepted principle in poultry nutrition that dietary energy and essential nutrients must be considered as an entity To ensure maximum utilization of energy, right proportion of protein and the other nutrients are necessary for the optimum growth of the birds (Sadegh, 2011)

The growth and production of chicken meat is affected by the exchange of energy and crude protein in the diet Furthermore, the metabilizable energy (ME) intake may be a limiting factor for poultry growth in most environmental conditions Leeson and Summer (1989) suggests that pullet growth is most sensitive to protein and amino acids in the diet, whereas ME in the fed is needed when poultry progressed to adulthood Studies show that ME and crude protein (CP)have significant effects on growth, meat production, reproduction and economic efficiency

in chickens production (Hoang Van Loc, 1999; Nguyen Duy Hoan, 1999) In addition, the ability to digest, absorb and assimilate protein is largely dependent on ME levels

in the diet (Bui Duc Lung, 2001) Therefore, ME and CP are closely related to a certain constant in the diet at each stage of development and production of poultry

At the same time, ME and CP also affect the growth and development of Cay Cum chickens during growth stages, but studies on this influence are not much Besides, farmers usually leave this type of chicken to eat freely without knowing the level of

ME and the rate of CP suitable for them In other words, there is no feeding standard yet for the Cay Cum chicken Therefore, this study aim to determine the optimum ME and CP levels in the diet for the growth of Cay Cum chickens

With the growing concern about the emergence of antimicrobial resistance, the use of antibiotic therapy is being warned Consumer pressure coupled with the fact that certain bacteria have adopted the ability to be impermeable to antibiotic treatment, the poultry industry has begun researching alternative ways to treat bacterial infection One such way is the use of direct-fed microbial probiotics (Richard and Yitzhak, 2014) Probiotics are live bacteria that are given to a host to enhance the gastrointestinal health and micro flora within the gut Direct-fed microbials are currently being used within the poultry industry and are considered production enhancers They are given to broiler flocks to enhance growth performance as well as to convey beneficial properties to the micro flora environment within the gut Moreover, direct-fed microbials are thought to be able to inhibit the growth of pathogenic bacteria There are many reports concerning the effect of using probiotics including Lactobacillus, Bifidobacterium, Bacillus, Streptococcus, Pediococcus, Enterococcus, and yeast such as Saccharomyces the scientific have cerevisiae on chickens (Endo

and Nakano, 1999; Mountzouris et al., 2007) However, there is currently no study

evaluating the effect of Bacillus and Lactobacillus on Cay Cum chickens From the

aforementioned reasons, this research was conducted

Background of the Study

It is of interest to determine whether the poor growth performance resulting from low-CP diets can be overcomes by maintaining a constant ME:CP ratio It is now well documented that dietary composition and the ratios between the macronutrients have a major effect on performance and body composition of

chickens (Buyse et al., 1992; Collin et al., 2003) In general, diets with high energy

protein ratios promote energy retention as fat; however, little is known about the use

of low-CP diets with a constant energy: protein ratio Although much work has been conducted on reducing the CP and ME contents of native chickens diets in open-type houses using local nutrient requirements for subtropical region, very little experimentation has been done in environmentally controlled houses using nutrient recommendations for native chicken Therefore, the present study was planned to determine whether a low-CP diet with a constant ME:CP ratio can support growth performance and carcass characteristics of native chickens equal to that of a high

CP diet from 1 to 90 days of age

On the other hand, some of the most important factors affecting the quality

of poultry meat are body weight and age at slaughter, They do not only determine the organoleptic attributes of meat, but also have an effect on its technological properties In the modern Intensive poultry production, age at slaughter depends

on whether birds attain the desired body weight, and for many years the duration of rearing has tended to decrease This course of action is dictated by the desire to improve the economic results of rearing meat chickens, which should be slaughtered immediately after the birds reach the maximum rate of weight gain

The slow growing lines of chickens from foreign producers are sometimes used in alternative poultry meat production systems Native breeds of chickens can be

used for this purpose (Poltowicz et al., 2005), but the amount of meat obtained from

them is small due to their low bodyweight and considerably lower breast meat yield compared to broilers At the same time, this meat is characterized by valuable culinary and dietetic qualities, including the high protein content and the low fat content

Due to their popularity and usability it is so important to improve the meat performance, economics of production and the meat quality of the Cay Cum chickens in Vietnam As far as available literature is concerned, no research work has yet been conducted to study the effects of probiotics meals at different ages and bodyweights on the meat performance and quality of these chickens

The factors affecting the growth of an animal include inheritance, genetic imbalances, sex, and plane of nutrition, health condition, and favorable environment The production performance of domesticated animals is being affected

by the degree to which its genetic potential is being expressed Environment includes all surrounding factors that affect the animal such as management, nutrition, and disease It also includes climatic factors such as temperature, humidity and ventilation, which must be properly managed, or modified if practical, for efficient production performance (Cunningham, 2011)

Theoretical Framework of the Study

Production performance of the native chicken could be improved by employment of effective breeding strategies and with provision of suitable environment for the new genetic make-up to prosper

Viet Nam recommends for broiler production as cited by Thien (2002) stated that the potential of chick is determined by genetics component Its actual performance, however, depends upon the feeding, care, and management it receives from the caretaker The chicks could express their genetic potential only if proper management and nutrition are provided to them

The performance and production of domesticated animal affect the degree to which its genetic potential is expressed Environment includes all surrounding factors that affect the animal such as management, nutrition, and disease It also includes climatic factor such as temperature, humidity and ventilation, which must be properly managed, or modified if practical, for efficient practical performance (Acker and Cunningham, 2001)

In this research activity, the effect different of levels of metabolizable energy and crude protein with probiotic in the ration on the performance of Cay Cum chicken was observed under complete confinement litter floor rearing system

Conceptual Framework of the Study

Figure 1 shows the conceptual model of the study The box in the left contains the independent variables, which include the rations with or without probiotic; and the different levels of crude protein and metabolizable energy The ME:CP ratios were maintained at 132 at 1-45 days of age and 155 at 46-90 days of age Two experimental diets were formulated to have 3 levels of CP and ME, respectively, in each phase: 23, 22, and 21% CP with 3,036, 2,904, and 2,772 kcal/kg

in the first period; 20, 19, and 18% CP with 3,100, 2,945, and 2790 kcal/kg in the second period The box in the right houses the dependent variables which include performance of Cay Cum chicken in terms of body weight, feed consumption, feed conversion efficiency, gross profit margin, dressing percentage and cut-up part yield, energy efficiency ratio, protein efficiency ratio, and carcass characteristic The arrow connecting the two boxes connotes a cause and effect relationship

Independent Variables Dependent Variables

 Main-plot factor- Probiotics

A1 Rations with probiotics

A2 Rations without probiotics

 Sub-plot Factor- Metabolizable

energy and Crude protein levels

B1 3036kcal ME/kg and 23% CP

3 Feed conversion efficiency

4 Gross profit margin

5 Dressing percentage

6 Energy efficiency ratio

7 Protein efficiency ratio

8 Cut-up part yield

9 Carcass characteristics 9.1 Tenderness

9.2 Water-holding capacity 9.3 Color

Figure1 Conceptual framework showing the interplay of independent and dependent

variables of this study

Statement of the Problem

This study was conducted to determine the performance of Cay Cum chickens under different levels of metabolizable energy and crude protein in the ration with or without probiotics

Specifically, this study sought to answer to the following questions:

1 Is the performance of the chickens significantly affected by the inclusion

of probiotics in the feeds?

2 Is the performance of the chickens significantly affected by the different levels of metabolizable energy and crude protein in the ration?

3 Is there a significant interaction between the effects of the inclusion of probiotics and the levels of metabolizable energy and crude protein in the ration on the performance of the chickens?

Hypothesis

1 The inclusion of probiotics and the different levels of metabolizable energy and crude protein in the diet have no significant interaction effect

on the performance of Cay Cum chickens for meat production

2 The different levels of metabolizable energy and crude protein in the ration have no significant effect on the performance of Cay Cum chickens for meat production

3 The inclusion of probiotics in the ration has no significant effect on the performance of Cay Cum chicken for meat production

Significance of the Study

This study figured out the performance of Cay Cum chickens in different level of metabolizable energy and crude protein with probiotics

In particular, this study could help and benefit the following:

Farmers The outcome of this study could provide additional information and

knowledge to the farmer on how to choose the suitable formula with their condition

Agricultural technicians The finding of this study may provide scientific data

or information in producing and in choosing feeds for native chicken

Academicians People of the academe, specifically professors and students,

was benefited because the result derived from this undertaking will open them up

to new facts that will increase their vast collection of knowledge and technologies

in the raising of chicken for meat production

Other researchers The finding helps identify researchable areas in feed

formulation for chicken using local and native feedstuffs

Scope and Limitations of the Study

A 2x3 factorial experiment in Split- Plot Design in a Randomized Complete Block Design (RCBD) was conducted at the Poultry Practical and Experiment Center

of the Thai Nguyen University of Agriculture and Forestry in Thai Nguyen City, Thai Nguyen Province, Vietnam from May 5 to July 28, 2018 in order to know the meat production performance of Cay Cum chicken in rations with different levels of metabolizable energy and crude protein with probiotics

Definition of Terms

The following terms are defined operationally to fully understand this study

Gross Profit margin This is an indicator of the profitability of a business

venture taking into account only the direct cost as source of production expenses It measures the percentage of each sales remaining after deducting the direct cost of production inclusion chicks cost, feed cost, medicine cost Direct costs do not include operating expenses, interest payments and taxes, among other things It was computed by dividing the gross profit by the total sales and multiplying the resulting quotient by 100 The higher its value the better

is the profitability of the business

Metabolizable energy (ME) is essential in determining the nutritional quality of

animal feeds Metabolizable Energy is defined as the amount of energy available from feeds after the energy lost in the feces, urine, and combustible gases has been subtracted from the grow energy content of the feeds

Dressed chicken Dressing percentage (DP) Three male and female birds

from each experimental unit was manually dressed/slaughtered within 24.0 hours after they were harvested It refers to the body of a chicken after the removal of the feather, head, and internal organs with the exception of the giblets Dressing percentage was computed by dividing the dressed weight by the live weight then multiplying the quotient by 100

The formula for the dressing percentage (DP) is:

Dressed weight (gr)

x 100 Live bodyweight (gr)

Breast meat percentage Breast meat percentage was calculated based

on the formula: Total breast meat (meat without skin and bones) was divided by the dressed weight and multiplying the quotient by 100

Leg Meat Percentage Leg meat percentage was computed by dividing the

leg meat weight (meat without skin and bones in both drumstick and thigh) by the dressed weight then multiplying the quotient by 100

Percentage of Abdominal Fat Fat surrounding the gizzard, extending in

the ischium and surrounding the bursa of Fabricius, cloaca, as well as adjacent abdominal fat was collected, weighed and divided by the dressed weight or weight live then multiplying the quotient by 100

Probiotics are live microorganisms intended to provide health benefits

when consumed, generally by improving or restoring the gut flora

Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

Various references were reviewed by the researcher to determine theories, concepts, principles, methodologies, and findings that are relevant and helpful to the conduct of the study

Related Literature

A diet for broiler chickens that provides all of the nutrients essential for maintenance and growth of the flock as a whole may also have other chemical and physical properties that are detrimental to the processes of ingestion, digestion, absorption, transport and utilization of nutrients

According to Hoan Nguyen Duy and Van Tran Thanh (1998), one gram increase in the body weight of chicken need four kilocalories of metabolizable energy (ME) This is the rate of absorption of ME in ration of chicken when it reaches 80 percent, thus there is a need for five kilocalories ME per gram gain in weight The transformation of ME from feed to egg of layer chicken is equal to 80 percent The requirement of layer chicken depends upon weight of egg and body weight of hen

There is 1.6 kilocalories in one-gram egg, the ME needs 2 kilocalories (1.6/0.80)

In the body of poultry, protein is a part that is necessary for life; proteins make up 1/5 bodyweight, 1/7 – 1/8 egg weight, 18 – 20% weight of dry material (DM), therefore none other nutrient can replace it

Unlike carbohydrates and lipids, it also contains 16 percent nitrogen Body

of animal cannot synthesize protein from carbohydrate and lipid; it must take in

enough feeds and balance with other nutrients for proper nutrition (Singh and Panda, 1988) Essential protein can transform into energy that provides power for action of body In addition, proteins supply material to build enzyme and hormone These materials play role as catalyst and control metabolism

Proteins are organic compound made up of amino acids Protein supply material

to build body tissues According to Grigoreve (1981), protein becomes the most important nutrient in the body of chicken as it supply material to build cells and organ

Free amino acid in the diet affects the growth of poultry If there’s a lacking

of protein in the ration, thus reduces the growth and laying ability of poultry The body will withdraw protein from muscle to maintain action of the life organ On other hand, providing excess protein requirement also effect on the body and health of poultry such as gathering NH3, uric acid (Rostagno, 2005)

According to Hoan Nguyen Duy and Van Tran Thanh (1998), the protein maintenance requirement of poultry is 0.0016 g protein per kilogram bodyweight The ability to absorb crude protein in order to produce eggs for hen can reach up to

55 percent but the ability to absorb crude protein to produce meat for broiler chicken is up to 64 percent

Protein requirement that is essential for the growth of poultry’s feather depend upon the life stage of bird The protein requirement for growth of chicken’s feather after three weeks old of chicken is higher than before stage The rate of broiler’s feather at its first three weeks is 4 percent and after that stage, it is 7 percent (Bregendahl, 2012)

Energy and protein are two nutrient ingredients that are necessary for the body Metabolizable energy (ME) in needed for all physiology and biochemistry processes of body Protein supply material to build muscle, organ and growth up of the body (Tang, 2007)

The ration of poultry with adequate energy but lack of protein make up reduce growing up and productivity of layer because of the lack of material needed In addition, lack of metabolizable energy (ME) economic benefit was reduced because the body will transform protein to power that ensure action of

the organ (Magala et al, 2012)

Therefore, energy and protein have a close relationship Balancing rations for poultry must consider in rate of protein and metabolizable energy to provide both of the two birds Percentage of ME/CP is altered depending on environment temperature, type of production, age of chicken to obtain maximum benefits This problem has been of interest to many scientists because it has great significance to

attain poultry production’s goal (Sell et al, 1985)

Increasing percentage of ME/CP makes poultry to get less feed than its feed requirement and increase abdomen percentage In addition, decrease in this percentage would mean increase in the cost of feeds and reduce abdomen percentage (Hoan Nguyen Duy, Van Tran Thanh, 1998) Constant percentage of ME/CP would mean increasing protein in the muscle and decreasing ability to convert protein of pullet (Hien Tu Quang, Tham Phan Dinh, 1995) Therefore, percentage of ME/CP must be adjusted carefully

Related Studies

The results of Rabie et al, (2017) study on energy and crude protein

requirement of Mamourah cockerels showed that feeding the 20% CP diets throughout the experiment positively affected feed intake and weight gain of cockerels and negatively affected protein efficiency ratio and economic efficiency compared with the 18% CP diets but feed conversion ratio and efficiency of energy utilization were not affected Conversely, birds fed the 18% protein diets exhibited significantly higher digestibility of dry matter, organic matter, crude protein and ether extract than those fed the 20% protein diets but digestibility of other nutrients were not altered Dietary protein level had no effect on almost all carcass traits and blood parameters examined However, decreasing dietary ME level did not affect feed intake or nutrient digestibility but positively affected growth performance Carcass traits were not affected by decreasing dietary ME level but when it reached 2900 kcal percent abdominal fat was significantly reduced and the percentages of carcass yield, total edible parts and liver were negatively affected Dietary energy level had

no effect on plasma constituents of birds but cholesterol concentration decreased when ME level reduced to 3000 or 2900 kcal/kg

Based on the result posted in the Szkucik (2007) the optimum dietary energy level recommended for Matrouh local strain chicks was 2800 kcal ME/kg along with 16% CP (C/P ratio 175) is recommended till 8 wks, while 2800 Kcal ME/kg diet with l4% CP (C/P ratio 200) from 8 till 20 weeks of age

Zvonimir STEINER et al, (2008) reported that feed conversion (g gain per g

feed) improved as crude protein and energy increased

The result the study of Sell (1981); Sell et al, (1983) showed that adding

higher level of lipid into the ration makes more nutrients to be absorbed/digested more Productions in the farms tend to improve metabolizable energy in the ration such as corn, animal fat and vegetable oil Vegetable oil and animal fat at suitable percentage not only improve metabolizable energy but also reduce heat stress

The result of the study conducted by Nadia et al, (2016) showed that a

single diet of energy: protein ratio of 134 kcal ME/kg protein supported optimum growth rate of Arabian strain village chicken from 1 to 42 d of rearing Feed conversion ratio improved with increasing dietary energy level

The result of My Nguyen Thi Thuy (1997) showed that three strains of broiler

AA, BE 88 and Avian at 49 days attain could mean bodyweight equivalent to 2501.09g; 2423.28g, and 2305.14g respectively Specialized strains of chicken have better possibility of growth than native Hung Nguyen Manh, (1994) reported that dual-purpose poultry strains are heavier by 13 - 38% than layers poultry Hai Nguyen Thi, (1998) reported that in F1 (Male Luong Phuong x Female Ri) upgraded growth rate was over 20%, and heavier 18% than native chicken (female Ri)

Bodyweight of chicken was found to be affected by sex, male chickens are heavier than female by 24 – 32% The difference between male and female was caused by genes on the sex chromosome (Chambers, 1990)

The result of Miah et al, (2014) compared four iso-nitrogenous diets (23%

CP) differing in energy contents were formulated to constitute dietary treatments Diets for comparison were: Very low energy density (VLED): ME 2400 kcal/kg, low energy density (LED): ME 2600 kcal/kg, moderate energy density (MED): ME 2800

kcal/kg and high energy density (HED): ME 3000 kcal/kg Body weight and Body weight gain were improved in HED and MED diets than the birds of VLED and LED diet during a rearing period of 3-14 weeks Feed consumption increased in birds that received HED as compared to VLED, LED and MED groups Feed conversion ratio decreased in MED and HED dietary group than VLED, LED groups Similarly, live weight, breast, drumstick and head weight were higher in HED, MED, LED than VLED groups respectively Profit per bird increased with increasing level of the dietary energy densities Energy levels of diet had no effect on survivability although birds belonging to HED suffered more from mortality It was concluded that a nutrient density of 2800 ME kcal/kg and 23% CP would be enough to optimize growth rate and FCR of indigenous chickens

According to of Mohammad Shehbaz Anjum and Khan (2008) the higher energy and protein levels in the feed may not be significantly improved the growth performance of the desi chicks in growing phase However, the lower levels of energy and protein in the desi chicks diet may be significantly lower the cost of desi chicks rearing during growing phase

According to Nahashon et al (2005) For the most part, birds on 3,100 and

3,150 kcal of ME/kg of diet at 0 to 4 WOA exhibited greater BW gain, greater carcass and breast weights, and lower feed consumption and feed conversion ratios (FCR) than those on a diet with 3,050 kcal of ME/kg Mean feed consumption of birds fed 25% CP diets was higher than those on other dietary CP concentrations Mean BW gain, FCR, and carcass and breast weights of birds fed 25 and 23% CP diets from 0 to 4 WOA were not different, but they were better than those of birds on

21% CP diets Positive correlations were noted between live weight and weight of carcass, breast, thigh, drumstick, and wing of guinea broilers Thus, diets with 3,100 kcal of ME/kg and 23% CP or with 3,150 kcal of ME/kg and 21% CP at 0 to 4 WOA and 5 to 8 WOA, respectively, were used more efficiently by French guinea broilers

According to Kamran et al (2008), the ME:CP ratio was maintained at 132,

143, and 155 in starter, grower, and finisher diets, respectively, for the husband broiler strain Four experimental diets were formulated to have 4 levels of CP and

ME, respectively, in each phase: 23, 22, 21, and 20% CP with 3,036, 2,904, 2,772, and 2,640 kcal/kg in the starter phase; 22, 21, 20, and 19% CP with 3,146, 3,003, 2,860, and 2,717 kcal/kg in the grower phase; and 20, 19, 18, and 17% CP with 3,100, 2,945, 2,790, and 2,635 kcal/kg in the finisher phase Digestible Lys was maintained at 1.10, 1.02, and 0.90% of the diet in the starter, grower, and finisher periods, respectively, and remaining limiting AA like Methionine, Threonine, and Tryptophan were included according to Hubbard recommendations The nutrient composition of the diets either met or exceeded the Hubbard recommendations for broiler diets, except CP and ME, which were reduced in other diets maintaining a constant ME:CP ratio

Khaksefidi and Groorchi (2006) observed positive effect on production performance of broiler chicks supplemented with probiotic at 50 mg/kg during 1-42 days of age

Awad et al (2008) showed a slight improvement in performance traits in

broilers fed with probiotic lacto-bacillus sps at 1kg/ton of feed

Chae et al (2012) observed that the supplementation of lactobacillus

acidophilus, bacillus subtilis (BS) and saccharomyces cerevisiae at 0.30% to broilers diets improved (p<0.05) body weight gain

Yang et al (2014) observed that the broilers weighed 18.4% and 10.1% more

at the age of 42 days, supplemented with Bacillus subtilis and Lactobacillus acidophilus

Marshed and Abudabos (2015) reported that the commercial broiler body weight gain was higher when supplemented with antibiotic growth promoter and probiotic compared with control (273.2 g) at the age of 14th day

Cho et al (1992) reported an improvement of 0.3 to 3.1 percent in feed

conversion ratio with Lactobacillus supplementation as compared to control group in broiler chicken

Babu (1993) observed that dietary supplementation of probiotic and antibiotic supplementation did not significantly influenced the carcass characteristics in Japanese quails

Ashayerizadeh et al (2009) observed the highest value of breast in broilers

fed the diet supplemented with probiotic (Primalac) compared to the birds fed prebiotic (Biolex-MB) or symbiotic (Primalac plus Biolex-MB)

According to the An Thien Dinh (2017), the role of probiotics ambio are supplement essential amino acids, help poultry grow fast, increases immunity and resistance to pets, limit antibiotics, make pets eat good sleep, do not break barns, reduces odors from 70 to 80%, shorten breeding time and improve survival rate

Chapter 3

RESEARCH METHODOLOGY

This section presents the research materials and instruments, research design, experimental layout, special techniques, data gathering procedures, data processing and statistical analyses of data used

Research Design

This research undertaking involved the experimental research design In this study, the 2x3 factorial experiment in Split- Plot Design in Randomized Complete Block Design was employed in order to determine the performance of native chickens for meat production as affected by the inclusion of probiotics (main-plot factor) in a diet with different levels of metabolizable energy and crude protein (sub-plot factor)

The following factors and their levels were employed in this study:

Main-plot Factor: Probiotics in the diet

A1: With probiotics in the ration

(5ml of probiotic was mixed with 1 liter of water then mixed with 15kg of feed)

A2.: Without probiotics in the ration

Sub-plot Factor: Levels of metabolizable energy and crude protein

B1: 3036kcal ME/kg and 23% CP (1 - 45 days of age) 3100kcal ME/kg and 20% CP (46 - 90 days of age) B2: 2904kcal ME/kg and 22% CP (1 - 45 days of age) 2945kcal ME/kg and 19% CP (46 - 90 days of age) B3: 2772kcal ME/kg and 21% CP (1 - 45 days of age) 2790kcal ME/kg and 18% CP (46 - 90 days of age)

Each treatment was replicated four times Two hundred forty native chickens were used in this study Ten heads of chickens were allocated per replication The experimental units were laid out as shown in Figure 2

BLOCK l BLOCK ll BLOCK lll BLOCK lV

A2B3 A1B2 A2B2 A1B2 A1B3 A2B2 A2B2 A1B1

A2B2 A1B3 A2B3 A1B1 A1B1 A2B3 A2B3 A1B3

A2B1 A1B1 A2B1 A1B3 A1B2 A2B1 A2B1 A1B2

Figure 2 Experimental lay-out of the study

Materials

The materials that were used in conducting the study are as follows:

Bamboo Make chicken house, the experimental animals was confined in

this house from the start until the end of termination of the study

Weighing Scale a 20-kg capacity weight scale was used in measures the

weight of the feed ingredients and the weight of the native chickens during the period of the study

Feed ingredients The ingredients used in formulating the experimental

rations were yellow corn, soybean, fishmeal, rice bran These were purchased from the agent of the CP Feed Company in Vietnam

Probiotics Probiotics refer to a commercial probiotic product which contains

Bacillus spp (4.0 x 106 CFU / ml), Lactobacillus spp (4.1 x 106 CFU / ml), amino acids, minerals and micronutrients as indicated in its label The product has a pH of 3.6