Volume 59 (2009) Issue: 2009 No#5-6

Effect of high rape cake content supplemented in enzymes on the nutritional value of a broiler diet and intestinal lactic acid bacteria number

Author(s): Banaszkiewicz Teresa, Borkowska Karolina, Kot Barbara

Keywords:broilers, digestibility, enzymes, lactic acid bacteria, rape cake

The studies were designed to determine an effect of partial replacement of soybean meal with rape cake supplemented with enzymes on the nutritional value of diets and the number of lactic acid bacteria (LAB) in the ileum and caecum of broilers. The experiment 1 (growth trial) was carried out on 120 one-day-old broiler chickens Ross 308 which were randomly divided into four homogenous groups, 30 birds per group (15 males and 15 females). Each treatment consisted of six replicates of 5 birds. A control diet contained soybean meal whereas in the experimental, a part of the soybean meal was replaced by 15% rape cake from the Kaszub cultivar and supplemented with enzyme preparations containing xylanase or phytase added individually or in combination. On the 21st day of experiment six birds from each group were scarified and the ileum and caeca were isolated for lactic acid bacteria (LAB) determination. The experiment 2 (digestibility trial) was carried out on 60 sevenday- old chickens divided into four treatments of 20 birds (4 replications of 5 birds) to determine nutrient digestibility of diets used in the growth trial. The digestibility test was carried out by the total collection method. The inclusion of 15 % rape cake instead of soybean meal and the addition of enzyme preparations did not decrease body weight gain and feed intake. The feed conversion ratio (FCR) was higher in the group fed the diet in which phytase was added separately. A simultaneous application of xylanase and phytase statistically (P<0.05) increased the digestibility of crude fibre and N-free extracts. The lactic acid bacteria number was the highest in the caecum and ileum of birds fed the diet containing the xylanase preparation, whereas xylanase and phytase preparations added in combination had no effect on lactic acid bacteria number.

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ISSN: 0567-8315

eISSN: 1820-7448

Journal Impact Factor 2017: 0.604

5-Year Impact Factor: 0.439

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