Absolute growth rate of experimental chickens over weeks of age

Table 3.24 . Absolute growth rate of experimental chickens over weeks of age

(Unit: g/head/day)

Weeks old

KPDC	KPTN	SEM	P
1	9.91 ± 0.33	10.35 ± 0.34	0.53	0.449
2	14.66 ± 0.35	15.93 ± 0.34	0.22	0.004
3	19.17 ± 0.51	20.07 ± 0.88	0.77	0.310
4	17.84 ± 1.41	17.68 ± 1.16	1.75	0.931
5	24.23 ± 0.93	27.58 ± 0.77	1.53	0.093
6	17.45 ± 0.56	18.01 ± 0.43	0.63	0.426
7	14.54 ± 0.80	16.85 ± 1.07	0.92	0.067
8	11.01 ± 0.91	13.47 ± 1.07	1.66	0.213
9	10.42 ± 1.55	8.77 ± 0.93	2.28	0.511
10	8.33 ± 0.71	11.31 ± 1.04	0.82	0.022
11	7.56 ± 0.81	6.21 ± 1.44	1.53	0.427
12	2.34 ± 1.07	3.35 ± 1.00	1.69	0.580
TB	13.33 ± 0.21	14.35 ± 0.12	0.11	0.001

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Table 3.25. Relative growth rate of experimental chickens over weeks of age

(Units: %)

Weeks old

KPDC	KPTN	SEM	P
1	70.53 ± 1.38	72.62 ± 1.50	2.26	0.408
2	70.19 ± 1.75	72.97 ± 1.59	1.48	0.135
3	50.70 ± 1.22	50.31 ± 1.57	0.93	0.701
4	31.64 ± 2.39	30.17 ± 2.11	3.13	0.663
5	31.32 ± 1.14	33.92 ± 1.01	1.85	0.232
6	17.79 ± 0.63	17.30 ± 0.42	0.72	0.534
7	12.73 ± 0.66	13.86 ± 0.87	0.59	0.130
8	8.66 ± 0.69	9.85 ± 0.76	1.27	0.403
9	7.56 ± 1.13	5.93 ± 0.61	1.61	0.367
10	5.67 ± 0.48	7.17 ± 0.66	0.52	0.045
11	4.88 ± 0.51	3.72 ± 0.87	0.99	0.309
12	1.45 ± 0.66	1.96 ± 0.58	1.02	0.641

Table 3.26. Food intake of experimental chickens over weeks of age

(Unit: g DM/head/day)

Weeks old

KPDC	KPTN	SEM	P
1	12.43 ± 0.03	12.51 ± 0.02	0.03	0.054
2	23.67 ± 0.00	23.84 ± 0.04	0.04	0.011
3	36.78 ± 0.02	37.22 ± 0.42	0.43	0.362
4	46.41 ± 0.88	48.13 ± 0.02	0.88	0.123
5	51.89 ±2.36	51.10 ± 5.27	5.33	0.890
6	51.64 ± 1.88	46.31 ± 4.20	4.32	0.285
7	50.48 ± 1.92	43.51 ± 3.87	4.02	0.158
8	53.49 ± 1.79	47.50 ± 3.74	4.49	0.253
9	51.10 ± 2.51	45.58 ± 3.50	4.49	0.286
10	51.01 ± 2.43	41.61 ± 2.47	3.27	0.045
11	51.06 ± 3.08	41.00 ± 2.61	3.25	0.037
12	40.80 ± 2.53	34.12 ± 2.94	3.17	0.103
TB	43.40 ± 1.41	39.37 ± 2.21	2.49	0.181

Table 3.27. Feed efficiency of experimental chickens

Index

KPDC	KPTN	SEM	P
Total feed intake (g/head)	3620±119	3282±186	209	0.181
Total weight gain (g/head)	1082±17	1166±11	9.45	0.001
FCR	3.35 ± 0.16	2.81 ± 0.16	0.19	0.046
Total protein consumed (g/head)	761.28 ± 24.50	667.35 ± 37.10	42.07	0.089
Efficient use of protein	1.43 ± 0.07	1.77 ± 0.12	0.12	0.045

The results of the survey and assessment of carcass quality indicators are presented in table 3.28. Due to the difference in live weight of chickens before slaughter between the two treatments, jaw weight and carcass weight of chickens between the two treatments were significantly different (P < 0.05). The rate of chicken hook meat in the experimental treatment tended to be 0.57% higher than in the control treatment. There was no statistically significant difference in jaw hook rate and carcass rate between the two treatments. The survey results also showed that the belly fat ratio of chickens in the experimental treatment tended to decrease by 2.18% compared to chickens in the control treatment.

proof. However, this difference is not statistically significant (P > 0.05). This result is similar to the research results of Rosa et al. (2007) [200]. When studying two broiler breeds PCLC and AgRoss 308, Rosa et al. (2007) reported that although dietary energy levels improved growth performance in chickens, there was no effect on carcass, breast and wing meat ratios [200].

Index	KPDC	KPTN	SEM	P
Live weight (g)	1120.63 ± 13.45	1203.75 ± 24.53	30.14	0.028
Mass of jaw hook (g)	918.30 ± 9.57	991.85 ± 19.13	21.60	0.011
Jaw hook rate (%)	81.96 ± 0.40	82.43 ± 0.62	0.91	0.626
Carcass weight (g)	771.63 ± 11.77	825.37 ± 18.79	20.88	0.037
Carcass ratio (%)	68.85 ± 0.52	68.56 ± 0.62	0.87	0.751
Weight of upper thigh meat (thigh) * (g)	101.01 ± 3.39	108.92 ± 3.11	4.19	0.101
The ratio of meat to the upper part of thighs (%)	13.12 ± 0.49	13.21 ± 0.36	0.61	0.875
Weight of lower thigh meat (drumstick) ** (g)	123.23 ± 2.83	138.13 ± 4.54	6.84	0.066
The proportion of meat in the lower part of the thighs (%)	15.99 ± 0.42	16.77 ± 0.56	0.77	0.346
Total thigh meat weight ( * + ** ) (g)	224.24 ± 3.08	247.05 ± 4.74	5.01	0.003
Percentage of whole thigh meat (%)	29.11 ± 0.61	29.99 ± 0.57	0.63	0.208
Breast meat weight (g)	117.37 ± 5.33	127.57 ± 5.12	8.15	0.251
Percentage of breast meat (%)	15.24 ± 0.75	15.45 ± 0.49	0.89	0.819
Wing mass (g)	102.65 ± 1.77	108.62 ± 3.69	5.24	0.292
Percentage of wing meat (%)	13.32 ± 0.28	13.18 ± 0.41	0.58	0.817
Abdominal fat mass (g)	42.83 ± 8.34	44.76 ± 5.25	10,18	0.855
Percentage of belly fat (%)	5.50 ± 1.04	5.38 ± 0.57	1.27	0.924
Liver (g)	21.32 ± 1.05	19.77 ± 1.33	1.56	0.351
Heart (g)	4.89 ± 0.76	4.71 ± 0.30	0.64	0.789

Table 3.28. Carcass quality of experimental chickens

* : the thigh meat is separated from the body by a straight slice through the hip joint and separated from the lower half of the thigh by a straight slice through the knee joint; ** : the thigh meat is separated from the upper thigh by a straight slice through the knee joint

Table 3.29. Dehydration rate and pH value of meat

Index

KPDC	KPTN	SEM	P
Preservation dehydration rate (%)	thigh meat	0.75 ± 0.03	0.50 ± 0.03	0.04	0.000
Preservation dehydration rate (%)	breast meat	1.86 ± 0.13	1.61 ± 0.12	0.17	0.174
Processing dehydration rate (%)	thigh meat	7.19 ± 0.71	7.46 ± 0.88	1.26	0.835
Processing dehydration rate (%)	breast meat	20.13 ± 1.12	19.46 ± 1.42	1.30	0.621
Total dehydration rate (%)	thigh meat	7.94 ± 0.69	7.96 ± 0.89	1.24	0.985
Total dehydration rate (%)	breast meat	21.99 ± 1.16	21.07 ± 1.38	1.22	0.473
pH 30 minutes after slaughter	thigh meat	5.38 ± 0.05	5.51 ± 0.03	0.06	0.068
pH 30 minutes after slaughter	breast meat	5.25 ± 0.10	5.45 ± 0.04	0.09	0.049
pH after 24 hours of slaughter	thigh meat	4.59 ± 0.07	4.60 ± 0.07	0.09	0.939
pH after 24 hours of slaughter	breast meat	4.44 ± 0.07	4.32 ± 0.05	0.08	0.162

Samples of chicken thigh and breast meat in the two treatments were also used to analyze dehydration rate, pH and total nutrient composition. Although the rate of storage dehydration in chicken thigh meat in the control treatment was significantly higher than that in the experimental treatment (0.75% vs. 0.50%), the total dehydration rate in the meat was significantly higher. thighs were similar in both treatments (P > 0.05). There was no statistically significant difference in the rate of storage water loss, processing water loss rate and total water loss rate in chicken breast meat between the two treatments (table 3.29).

24 hours after slaughter, the pH in the thigh and chest muscles decreased significantly due to glycogen hydrolysis in the muscles after slaughter. At the same time, the pH value determined in thigh meat was higher than that in breast meat. This is because the glycogen content in red muscle is lower than in white muscle, so the anaerobic breakdown of glycogen to produce lactic acid in red muscle is lower than in white muscle [4]. There was no statistically significant difference in the pH value of chicken thigh meat between the two treatments at 30 minutes and 24 hours after slaughter (P > 0.05). The pH value of chicken breast meat in the control treatment was significantly lower than that in the experimental treatment (5.25 versus 5.45). However, at 24 hours after slaughter, the pH of chicken breast meat in the two treatments was similar (P > 0.05).

Table 3.30. Nutritional composition of experimental chicken meat (according to fresh state)

Index

KPDC	KPTN	SEM	P
DM (%)	thigh meat	27.65 ± 0.63	27.17 ± 1.05	0.81	0.618
DM (%)	breast meat	27.26 ± 1.03	25.91 ± 0.32	0.74	0.208
CP (%)	thigh meat	19.93 ± 0.35	19.19 ± 1.13	1.15	0.586
CP (%)	breast meat	23.75 ± 0.54	23.37 ± 0.21	0.73	0.658
EE (%)	thigh meat	6.34 ± 0.52	6.59 ± 1.04	1.13	0.847
EE (%)	breast meat	1.26 ± 0.10	1.92 ± 0.05	0.15	0.047
Ash (%)	thigh meat	1.04 ± 0.02	1.05 ± 0.03	0.05	0.861
Ash (%)	breast meat	1.43 ± 0.19	1.35 ± 0.07	0.22	0.755

The results in table 3.30 show that the lipid content in breast meat of chickens in the experimental treatment was significantly higher than in the control treatment (1.92% vs. 1.26%, P < 0.05). Meanwhile, the lipid content in chicken thigh meat in the two treatments did not differ (P > 0.05). There were no significant differences in dry matter, protein and total mineral content in thigh and breast meat between the two treatments.

3.6. Experiment 6. Build a regression equation to estimate the metabolizable energy value of experimental foods and check the accuracy of the equation

3.6.1. Regression equations estimate metabolizable energy values in chicken feed

Data on the composition of total nutrients and ME N values in 7 different food groups (corn, rice bran with full oil, cassava flour, soybean with full oil, fish meal, protein-rich foods of plant origin animals and animal by-products) were used to build a regression equation to estimate the ME N value in each

group. A total of 104 regression equations with high adjusted R 2 coefficients were obtained

construction (table 3.31). The variables in the regression equations are diversified to facilitate the application of the regression equations even when only some analysis of the total nutrient content of the feed is performed.

Table 3.31. Regression equations estimate ME N values based on total nutrient composition

Type of consciousness

eat

Regression equation	R 2 correction	P
	1. MEkcal = 2645 + 41.9 CP + 81.7 EE - 270 CF + 483 Ash	87.9%	0.000
	2. MEkcal = 50943 - 441 CP - 401 EE - 753 CF - 483 NfE	87.9%	0.000
	3. MEkcal = 6832 + 39.8 EE - 312 CF + 441 Ash - 41.9 NfE	87.9%	0.000
	4. MEkcal = 15960 - 81.9 CP - 332 CF - 133 NfE	79.9%	0.000
Corn	5. MEkcal = 3023 + 65.5 EE - 274 CF + 557 Ash 6. MEMJ = 11.1 + 0.175 CP + 0.342 EE - 1.13 CF + 2.02 Ash	79.5% 87.9%	0.000 0.000
	7. MEMJ = 213 - 1.85 CP - 1.68 EE - 3.15 CF - 2.02 NfE	87.9%	0.000
	8. MEMJ = 28.6 + 0.167 EE - 1.30 CF + 1.85 Ash - 0.175 NfE	87.9%	0.000
	9. MEMJ = 66.8 - 0.342 CP - 1.39 CF - 0.556 NfE	79.9%	0.000
	10. MEMJ = 12.6 + 0.274 EE - 1.15 CF + 2.33 Ash	79.5%	0.000
	11. MEkcal = - 1836 + 483 CP - 148 EE - 69.4 Ash + 91.6 CF	83.4%	0.002
	12. MEkcal = 7321 + 391 CP - 240 EE - 161 Ash - 91.6 NfE	83.4%	0.002
	13. MEkcal = 46428 - 631 EE - 552 Ash - 391 CF - 483 NfE	83.4%	0.002
	14. MEkcal = - 8773 + 552 CP - 78.7 EE + 161 CF + 69.4 NfE	83.4%	0.002
Bran	15. MEkcal = - 8025 + 387 CP + 176 CF + 70.2 NfE	72.3%	0.004
rice	16. MEkcal = - 1411 + 533 CP - 170 EE - 77.8 Ash	70.8%	0.005
original	17. MEMJ = - 7.68 + 2.02 CP - 0.620 EE - 0.290 Ash + 0.383 CF	83.4%	0.002
oil	18. MEMJ = 30.6 + 1.64 CP - 1.00 EE - 0.673 Ash - 0.383 NfE	83.4%	0.002
	19. MEMJ = 194 - 2.64 EE - 2.31 Ash - 1.64 CF - 2.02 NfE	83.4%	0.002
	20. MEMJ = - 36.7 + 2.31 CP - 0.329 EE + 0.673 CF + 0.290 NfE	83.4%	0.002
	21. MEMJ = - 33.6 + 1.62 CP + 0.737 CF + 0.294 NfE	72.3%	0.004
	22. MEMJ = - 5.90 + 2.23 CP - 0.713 EE - 0.326 Ash	70.8%	0.005
	23. ME N KCal = 1325 - 780 CP - 1723 EE + 1421 Ash + 953 CF	72.5%	0.094
	24. ME N KCal = 143418 - 2201 CP - 3144 EE - 468 CF - 1421 NfE	72.5%	0.094
	25. ME N KCal = 1609 - 549 CP - 658 EE + 1336 CF	72.3%	0.044
	26. ME N KCal = 107606 - 1790 CP - 2518 EE - 1062 NfE	78.9%	0.026
Tapioca starch	27. MEkcal = - 76704 - 942 EE + 2201 Ash + 1733 CF + 780 NfE 28. MEkcal = - 66862 + 985 Ash + 1967 CF + 684 NfE 29. ME N MJ = 5.54 - 3.26 CP - 7.21 EE + 5.95 Ash + 3.99 CF	72.5% 73.1% 72.5%	0.094 0.042 0.094
	30. ME N MJ = 600 - 9.21 CP - 13.2 EE - 1.96 CF - 5.95 NfE	72.5%	0.094
	31. ME N MJ = 6.73 - 2.30 CP - 2.76 EE + 5.59 CF	72.3%	0.044
	32. ME N MJ = 450 - 7.49 CP - 10.5 EE - 4.44 NfE	78.9%	0.026
	33. MEMJ = - 321 - 3.94 EE + 9.21 Ash + 7.25 CF + 3.26 NfE	72.5%	0.094

Type of consciousness

eat

Regression equation	R 2 correction	P
	34. MEMJ = - 280 + 4.12 Ash + 8.23 CF + 2.86 NfE	73.1%	0.042
	35. MEkcal = 65408 + 714 CP - 75 EE - 13273 Ash - 2211 CF	99.8%	0.028
	36. MEkcal = - 155692 + 2925 CP + 2136 EE - 11062 Ash + 2211 NfE	99.8%	0.028
	37. MEkcal = 4540 + 357 EE - 1084 CF - 49.0 NDF	96.9%	0.018
	38. MEkcal = - 136894 + 1491 CP + 1944 EE - 39.1 NDF + 1524 NfE	95.2%	0.146
	39. MEkcal = - 1684 + 552 EE - 1235 CF - 46.0 NDF + 106 NfE	94.3%	0.160
	40. MEkcal = - 2249 + 198 CP - 71.0 NDF	94.0%	0.036
Bean	41. MEkcal = - 262041 + 2743 CP + 3738 EE + 2876 NfE	93.7%	0.038
soy sauce	42. MEkcal = - 17333 + 1402 EE - 2637 CF + 320 NfE	90.3%	0.057
original	43. MEMJ = 274 + 2.99 CP - 0.313 EE - 55.5 Ash - 9.25 CF	99.8%	0.028
oil	44. MEMJ = - 651 + 12.2 CP + 8.94 EE - 46.3 Ash + 9.25 NfE	99.8%	0.028
	45. MEMJ = 19.0 + 1.49 EE - 4.54 CF - 0.205 NDF	96.9%	0.018
	46. MEMJ = - 573 + 6.24 CP + 8.13 EE - 0.164 NDF + 6.38 NfE	95.2%	0.146
	47. MEMJ = - 7.0 + 2.31 EE - 5.17 CF - 0.192 NDF + 0.44 NfE	94.3%	0.160
	48. MEMJ = - 9.4 + 0.83 CP - 0.001 EE - 0.297 NDF	94.0%	0.036
	49. MEMJ = - 1096 + 11.5 CP + 15.6 EE + 12.0 NfE	93.7%	0.038
	50. MEMJ = - 73 + 5.86 EE - 11.0 CF + 1.34 NfE	90.3%	0.057
	51. ME N Kcal = 17117 - 143 CP - 171 EE - 183 Ash + 151 CF	68.7%	0.039
	52. MEkcal = 32178 - 294 CP - 322 EE - 334 Ash - 151 NfE	68.7%	0.039
	53. ME N Kcal = - 1200 + 39.9 CP + 11.9 EE + 334 CF + 183 NfE	68.7%	0.039
	54. ME N Kcal = 20612 - 178 CP - 193 EE - 220 Ash	69.3%	0.017
Fish meal	55. MEkcal = 2786 - 28.0 EE - 39.9 Ash + 294 CF + 143 NfE 56. ME N MJ = 71.6 - 0.600 CP - 0.717 EE - 0.766 Ash + 0.630 CF	68.7% 68.7%	0.039 0.039
	57. MEMJ = 135 - 1.23 CP - 1.35 EE - 1.40 Ash - 0.630 NfE	68.7%	0.039
	58. ME N MJ = - 5.02 + 0.167 CP + 0.050 EE + 1.40 CF + 0.766 NfE	68.7%	0.039
	59. ME N MJ = 86.2 - 0.745 CP - 0.806 EE - 0.920 Ash	69.3%	0.017
	60. MEMJ = 11.7 - 0.117 EE - 0.167 Ash + 1.23 CF + 0.600 NfE	68.7%	0.039
Awake eat rich	61. MEkcal = 5138 - 15.7 CP + 25.7 EE - 246 Ash - 59.4 CF - 2.61 NDF 62.MEkcal = 4838 - 11.2 CP + 29.9 EE - 238 Ash - 63.6 CF	98.7% 98.8%	0.000 0.000
protein	63. MEkcal = - 804 + 43.7 CP + 85.1 EE - 187 Ash - 2.61 NDF + 59.4 NfE	98.7%	0.000
Have	64.MEkcal = - 1519 + 52.4 CP + 93.5 EE - 174 Ash + 63.6 NfE	98.8%	0.000
source	65. MEkcal = - 19512 + 231 CP + 272 EE + 187 CF - 2.61 NDF + 246 NfE	98.7%	0.000
origin	66. MEkcal = - 18926 + 226 CP + 268 EE + 174 CF + 238 NfE	98.8%	0.000
real	67. MEkcal = 3566 + 41.4 EE - 231 Ash - 43.7 CF - 2.61 NDF + 15.7 NfE	98.7%	0.000
object	68. MEkcal = 4102 + 40.5 EE - 216 Ash - 73.2 CF + 6.15 NDF	98.6%	0.000

Type of consciousness

eat

Regression equation	R 2 correction	P
	69. MEkcal = 3722 + 41.1 EE - 226 Ash - 52.4 CF + 11.2 NfE	98.8%	0.000
	70. MEMJ = 21.5 - 0.0658 CP + 0.108 EE - 1.03 Ash - 0.249 CF - 0.0109 NDF	98.7%	0.000
	71.MEMJ = 20.2 - 0.0467 CP + 0.125 EE - 0.994 Ash - 0.266 CF	98.8%	0.000
	72. MEMJ = - 3.36 + 0.183 CP + 0.356 EE - 0.783 Ash - 0.0109 NDF +	98.7%	0.000
	0.249 NfE
	73.MEMJ = - 6.35 + 0.219 CP + 0.391 EE - 0.728 Ash + 0.266 NfE	98.8%	0.000
	74. MEMJ = - 81.6 + 0.966 CP + 1.14 EE + 0.783 CF - 0.0109 NDF +	98.7%	0.000
	1.03 NfE
	75. MEMJ = - 79.2 + 0.948 CP + 1.12 EE + 0.728 CF + 0.994 NfE	98.8%	0.000
	76. MEMJ = 14.9 + 0.173 EE - 0.966 Ash - 0.183 CF - 0.0109 NDF +	98.7%	0.000
	0.0658 NfE
	77. MEMJ = 17.2 + 0.170 EE - 0.902 Ash - 0.306 CF + 0.0258 NDF	98.6%	0.000
	78.MEMJ = 15.6 + 0.172 EE - 0.948 Ash - 0.219 CF + 0.0467 NfE	98.8%	0.000
	79. MEkcal = - 43 + 23.9 CP + 108 EE + 5.6 Ash - 33.1 CF + 5.6 NDF	100%	0.000
	80. MEkcal = 181 + 26.8 CP + 81.3 EE + 1.02 Ash - 28.5 CF	100%	0.000
	81.MEkcal = - 3357 + 57.0 CP + 141 EE + 38.8 Ash + 5.6 NDF + 33.1 NfE	100%	0.000
	82.MEkcal = - 911 + 43.2 CP + 68.2 EE + 9.1 Ash - 6.2 NDF	100%	0.000
	83.MEkcal = - 2668 + 55.3 CP + 110 EE + 29.5 Ash + 28.5 NfE	100%	0.000
	84.MEkcal = 518 + 18.2 CP + 103 EE - 38.8 CF + 5.6 NDF - 5.6 NfE	100%	0.000
	85.MEkcal = 284 + 25.7 CP + 80.3 EE - 29.5 CF - 1.02 NfE	100%	0.000
	86.MEkcal = 362 + 23.4 CP + 86.6 EE - 34.3 CF + 1.73 NDF	100%	0.000
	87.MEkcal = - 292 + 43.6 CP + 30.0 EE - 13.2 NDF	100%	0.000
Extra	88.MEkcal = 200 + 26.0 CP + 90.7 EE - 38.7 NfE	99.9%	0.000
product	89.MEkcal = 6264 - 132 EE - 76.9 Ash - 37.7 NDF - 103 NfE	99.8%	0.000
animal	90.MEkcal = 2752 + 73.9 EE - 26.2 Ash - 98.6 NfE 91.MEkcal = 4010 - 44.4 Ash - 13.5 NDF - 100 NfE 92.MEMJ = - 0.18 + 0.0998 CP + 0.453 EE + 0.0235 Ash - 0.139 CF	99.8% 99.8% 100%	0.000 0.000 0.000
	+ 0.0233 NDF
	93.MEMJ = 0.76 + 0.112 CP + 0.340 EE + 0.0043 Ash - 0.119 CF	100%	0.000
	94.MEMJ = - 14.0 + 0.238 CP + 0.592 EE + 0.162 Ash + 0.0233 NDF	100%	0.000
	+ 0.139 NfE
	95.MEMJ = - 3.81 + 0.181 CP + 0.285 EE + 0.0380 Ash - 0.0259 NDF	100%	0.000
	96.MEMJ = - 11.2 + 0.231 CP + 0.459 EE + 0.124 Ash + 0.119 NfE	100%	0.000
	97.MEMJ = 2.17 + 0.0763 CP + 0.430 EE - 0.162 CF + 0.0233 NDF -	100%	0.000
	0.0235 NfE
	98.MEMJ = 1.19 + 0.108 CP + 0.336 EE - 0.124 CF - 0.0043 NfE	100%	0.000

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