تأثير استخدام مستويات مختلفة من نخالة الحنطة المخمرة بمحتويات كرش الأغنام للعلائق في بعض صفات الذبيحة و العد البكتيري لفروج اللحم

الملخص EN

The present study was carried out at poultry farm belong to Animal Resource Department, College of Agriculture, University of Baghdad, during the period from 21/9/2013 to 2/11/2013 to determine the effect of wheat bran fermentation with sheep rumen compounds in deferent levels in broiler rations on some of carcass specification.

Six hundred and ninety three (693) of broiler chicks were used in this study.

This study was divided in to seven experimental groups and each group included 99 chicks.

One group was control, chicks were fed on basal diet without any supplemented from bran wheat.

Second, third and fourth groups were fed basal diet with supplemented 4, 8 and 12% from wheat bran without fermentation.

Whereas the fifth, sixth and seventh groups were fed on basal diet with supplemented of fermented bran wheat with sheep rumen compounds at 4, 8 and 12% levels.

The chicks were raised in floor hall which is contain separated pins, the dimensions of each pin were 170×200cm.

All experimental groups received diet and they were allowed drinking water ad libitum during along the experimental period, the diets were presented in mash form during the whole experimental period at the end of experiment (42 days) 12 birds were slaughtered for each treatment.

The primary and secondary cats of the carcass were recorded 2 Results showed as in following : 1.

Treatment T7 group revealed high significant increase in dressing percentage, whereas T4 and T3 indicated low significant2 2.

No significant effect on weights percentage weight of leg, breast, back, neck and wings2 3.

No significant difference between treatment by using fermented wheat barn in total count of E.

coli and Lactobacillus bacteria2