Comparative Effectiveness of Organic Additives and Antibiotics in Enhancing Meat Quality and Production Performance of Broiler Chickens | ||
| Al-Azhar Journal of Agricultural Research | ||
| Articles in Press, Accepted Manuscript, Available Online from 19 February 2023 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajar.2023.178095.1107 | ||
| Authors | ||
| Elhusseny Abdelawal Bossila* 1; Aly Mohamed El Refy2; Yousry Abd El Gaed Dowidar1; Khaled Roushdy Mohamed3 | ||
| 1Biotechnology Department, Faculty of Agriculture, University of Al-Azhar, Cairo.Egypt | ||
| 2Biotechnology Department, Faculty of Agriculture, University of Al-Azhar, Cairo.Egypt. | ||
| 3Animal Production Research Institute& National Gene Bank, Agricultural Research Center, Cairo, Egypt | ||
| Abstract | ||
| This study aimed to compare the effectiveness of commercially available Biofactor (BF) water additives and antibiotics (AB) such as Florfenicol, Neomycin sulfate (30.76%), Tylosin, and Enrofloxacin compared to the control group. During the Experimental Periods, the present study investigates a significant increase in the BF group in total Live Body weight (LBW) with 2057.00 gm/bird compared with 1896.28 and 1924.28 gm/bird in control and AB groups, respectively. Furthermore, a significant increase in caracas weight (CW) in the BF group, with 1608.29 gm/bird compared with 1422.67 and 1526.29 gm/bird in the control and AB groups, respectively. Moreover, the feed intake and feed conversion ratio (FCR) was the best in BF group compared with the control and AB groups. Also, A higher effective intramuscular fat (IMF) content was observed in BF group meat than in the control and AB groups. The lightness (L*) value was significantly highest in BF meat than in control and AB meat. The present research indicates that adding BF additives to water is an alternative to using antibiotics to enhance the productive performance and meat quality in -Arbor Acres-broiler chicks. | ||
| Keywords | ||
| Key Words:- broiler; BioFactor; antibiotics; intramuscular fat; and meat quality | ||
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