Effect of dried bakery powder with and without yeast in the diet on some productive traits of broilers ross 308
المؤلفون المشاركون
al-Ibrahimi, Hanin R. A..
Shahid, Muhammad J.
المصدر
Journal of Thi-Qar University for Agricultural Researches
العدد
المجلد 11، العدد 1 (30 يونيو/حزيران 2022)، ص ص. 44-52، 9ص.
الناشر
جامعة ذي قار كلية الزراعة و الأهوار
تاريخ النشر
2022-06-30
دولة النشر
العراق
عدد الصفحات
9
التخصصات الرئيسية
الموضوعات
الملخص EN
This experiment was conducted to find out the effect of replacing two levels of dried bakery with and without yeast instead of the wheat and barley on the productive performance of Ross 308 broilers.
At the poultry field, for the research station, College of Agriculture and the Marshes, Thi Qar University, from 11/8/2020 to 12/12/2020, using 270 unsexed one-day-old broiler chicks, were randomly distributed over five experimental treatments and three replicates (18 birds/replicate).
The treatments were as follows: T1: control treatment without addition, T2 and T3 added 10 and 20% dried bakery powder without yeast, T4 and T5 added 10 and 20% dried bakery powder with 0.04% yeast.
The results of the study indicated that there was a significant (P≤0.05) improvement in the studied productive traits (Body weight, weight gain, feed intake, food conversion factor, mortality, vital ratio, and production index) for broilers, when added dried bakery powder with yeast, the best addition ratio was 20% dried bakery powder with 0.04% yeast compared to the control treatment and treatments for added dried bakery powder without This experiment was conducted to find out the effect of replacing two levels of dried bakery with and without yeast instead of the wheat and barley on the productive performance of Ross 308 broilers.
At the poultry field, for the research station, College of Agriculture and the Marshes, Thi Qar University, from 11/8/2020 to 12/12/2020, using 270 unsexed one-day-old broiler chicks, were randomly distributed over five experimental treatments and three replicates (18 birds/replicate).
The treatments were as follows: T1: control treatment without addition, T2 and T3 added 10 and 20% dried bakery powder without yeast, T4 and T5 added 10 and 20% dried bakery powder with 0.04% yeast.
The results of the study indicated that there was a significant (P≤0.05) improvement in the studied productive traits (Body weight, weight gain, feed intake, food conversion factor, mortality, vital ratio, and production index) for broilers, when added dried bakery powder with yeast, the best addition ratio was 20% dried bakery powder with 0.04% yeast compared to the control treatment and treatments for added dried bakery powder without yeast.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
al-Ibrahimi, Hanin R. A..& Shahid, Muhammad J.. 2022. Effect of dried bakery powder with and without yeast in the diet on some productive traits of broilers ross 308. Journal of Thi-Qar University for Agricultural Researches،Vol. 11, no. 1, pp.44-52.
https://search.emarefa.net/detail/BIM-1409028
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
al-Ibrahimi, Hanin R. A..& Shahid, Muhammad J.. Effect of dried bakery powder with and without yeast in the diet on some productive traits of broilers ross 308. Journal of Thi-Qar University for Agricultural Researches Vol. 11, no. 1 (2022), pp.44-52.
https://search.emarefa.net/detail/BIM-1409028
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
al-Ibrahimi, Hanin R. A..& Shahid, Muhammad J.. Effect of dried bakery powder with and without yeast in the diet on some productive traits of broilers ross 308. Journal of Thi-Qar University for Agricultural Researches. 2022. Vol. 11, no. 1, pp.44-52.
https://search.emarefa.net/detail/BIM-1409028
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 51-52
رقم السجل
BIM-1409028
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر