Tài liệu Meat production performances of cay cum chickens on rations with different levels of metabolizable energy and crude protein with probiotics

MEAT PRODUCTION PERFORMANCES OF CAY CUM CHICKENS IN RATIONS WITH DIFFERENT LEVELS OF METABOLIZABLE ENERGY AND CRUDE PROTEIN WITH PROBIOTICS A Thesis Presented to the Faculty of the Graduate Studies and Applied Research College of Agriculture Laguna State Polytechnic University Siniloan, Laguna In Partial Fulfillment of the Requirements for the Degree Master of Science in Agriculture Major in Animal Science DIEN PHAM VAN June 2019 i VISION, MISSION, QUALITY POLICY, GOALS AND OBJECTIVES Vision The Laguna State Polytechnic University is a center for sustainable development, initiations transforming lives and communities. Mission LSPU provides quality education through responsive instruction, distinctive research, sustainable extension and production services for improved quality of life towards nation-building. Quality Policy We, at LSPU are committed with continual improvement to provide quality, efficient services to the university stakeholder’s highest level of satisfaction through a dynamic and excellent management system imbued with utmost integrity, professionalism and innovation. Goals 1. Graduate Education is at the apex of the educational system. In the field of education, professionals who aim to continued improvement of teaching and learning in the classrooms, delivery of student services, and management of educational programs 2. Graduate education also one of the most effective means of developing capabilities related to ding research that will improve educational theory and practice in many aspects of educational process ii 3. Establish a graduate school that is expected to be a molder of the Filipino minds and laboratory for the study of social, technological, economic problems besetting our people and the country today Objectives 1. To acquire advanced professional training and technological skills necessary for one in maximizing his her teaching competencies and managerial ability in his/her field of specialization. 2. To produce quality graduates needed in the field of work. 3. To develop and elevate one's aesthetic and personal ideals particularly in his fields of specialization, and 4. To gain advanced knowledge and skills in conducting various kinds of research in one's field of study. iii Republic of the Philippines Laguna State Polytechnic University Province of Laguna COLLEGE OF AGRICULTURE APPROVAL SHEET This research entitled “MEAT PRODUCTION PERFORMANCES OF CAY CUM CHICKENS IN RATIONS CONTAINING DIFFERENT LEVELS OF METABOLIZABLE ENERGY AND CRUDE PROTEIN WITH PROBIOTICS” prepared and submitted by PHAM VAN DIEN in partial fulfillment of the requirements for the degree of Master of Science in Agriculture Major in Animal Science has been examined and is hereby recommended for approval. ROBERT C. AGATEP, Ph.D. Adviser ________________________________________________________________ PANEL OF EXAMINERS Approved by the COMMITTEE ON ORAL EXAMINATION with a grade of ______. NESTOR M. DE VERA, Ph.D. Chairman LOLITA L. BEATO, Ph.D. Member ROBERT C. AGATEP, Ph.D. Member LOLITA D. VIYAR, Ph.D. Member FLORENCIO G. REBERTA, JR., MRD Member Accepted in partial fulfillment of the requirements for the degree of Master of Science in Agriculture, Major in Animal Science. LOLITA L. BEATO, Ph.D. Dean Research Contribution No.:______________ ISABELITA DOMINGO, RPChE Chairperson, Research MA. GRACIELA C. PRADILLADA, R.G.C. Registrar III iv DISCLAIMER The Laguna State Polytechnic University-Siniloan Campus nor the researcher does not constitute to the promotion of the brands mentioned and/or the demotion of the other brands not mentioned herein. v DEDICATION This priceless Master’s Thesis is sincerely and lovingly dedicated to my family PHAM VAN NGHIA, NGO THI BICH, NGUYEN VAN BIEN, NGUYEN THI PHUONG. vi ACKNOWLEDGMENT This Master Thesis would not have been possible without the guidance and help of several individuals who contributed and extended their valuable assistance in the preparation and completion of this study. Laguna State Polytechnic University, his alma mater, for the knowledge, skills, and values gained towards the fulfillment of his dream; Dr. Robert C. Agatep, Thesis Adviser and Statistician, for the never ending encouragement, support, shared knowledge and ideas for the completion of this study; Dr. Nestor M. De Vera, the University President, for the inspiration and being a living example of a successful manager and leader; and for being the Chairman of the Oral Defense Panel, for his wise advises and comments to improve this study. Dr. Lolita L. Beato, his Adviser and Dean of College of Agriculture, for the comments, suggestions and guidance to finish this work and for the unbounded encouragement and steadfast support in the conduct of this study; Dr. Lolita D. Viyar, Technical Editor, for the meaningful pieces of advice she shared and for still believing the author through his thick and thins. Mr Florencio G.Reberta, JR the Coordinator graduate program, for sharing his expertise and genuine apprehension for the improvement of His manuscript; vii LSPU-security guards, for lending the author a walky-talky, and for always securing the authors welfare. Registrar Office family, Ma’am Bing, Ma’am Josie, Ma’am Grace, Ma’am Jai, Ma’am Julie, Ma’am Vangie, Sir Mario, and Sir McNe for the prayers and motivation. Grateful appreciation and thanks is also extended to Mrs. BUI THI THOM for the financial support they have rendered for this study to materialize. The Author also expresses his heartfelt and sincerest gratitude to his tender loving parents, Mr. PHAM VAN NGHIA and Mrs. NGO THI BICH for unending encouragement, unconditional love and care, guidance and support. His family supported him morally, financially, emotionally and spiritually. The author owes this success to you. His compassionate siblings PHAM THI HUE, PHAM THI CHUYEN, for their love, kindness, and help. viii ABSTRACT PHAM VAN DIEN, Laguna State Polytechnic University Siniloan, Laguna November 2018, “MEAT PRODUCTION PERFORMANCES OF CAY CUM CHICKENS IN RATIONS WITH DIFFERENT LEVELS OF METABOLIZABLE ENERGY AND CRUDE PROTEIN WITH PROBIOTICS" . Adviser: Dr. Robert C Agatep. A 2x3 factorial experiment in Split-Plot Design in a Randomized Complete Block Design was conducted in under to determine the meat production performances of Lac Thuy chickens in rations containing different levels of metabolizable energy and crude protein with and without probiotics. Results show that significant interaction between the effects of the inclusion of probiotics and the different levels of metabolizable energy and crude protein in the ration were detected on the final bodyweight, feed consumption, feed conversion efficiency, gross profit margin of production and protein efficiency ratio of 90 days old Cay Cum chickens. The best effects in terms of the above-mentioned parameters were observed from the ration with probiotics and containing 2904 kcal ME/kg with 22% CP at 1 to 45 days of age and 2945 kcal ME/kg with 19% CP at 46 to 90 days of age. No significant interaction but main effect of the inclusion of probiotics in the feeds and the different levels of ME and CP in the ration were detected on the energy efficiency ratio of the experimental chickens. The energy efficiency ratio is significantly higher among the chickens given with the feeds containing probiotics, irrespective of the ME and CP contents of the ration. Likewise, irrespective of the inclusion or non-inclusion of probiotics in the feeds, the best energy efficiency ratio was observed among the chickens fed with the ration ix containing 2904 kcal ME/kg with 22% CP at 1 to 45 days old and 2945 kcal ME/kg with 19% CP at 46 to 90 days of age. The dressing percentage, cut-up parts yield and carcass characteristics of the 90-day old Cay Cum chickens were apparently not affected by the treatments applied. Nevertheless, the carcasses from the experimental chickens have reached acceptable levels for chicken carcass characteristics in terms of these parameters. Conclusions Based on the findings stated above, the following conclusions were made: 1. Significant interaction between the effects of the inclusion of probiotics and the different levels of metabolizable energy and crude protein in the ration were detected on the final bodyweight, feed consumption, feed conversion efficiency, gross profit margin of production and protein efficiency ratio of 90 days old Cay Cum chickens. Therefore, hypothesis is not sustained. 2. No significant interaction but main effects of the inclusion of probiotics in the feeds and the different levels of ME and CP in the ration were detected on the energy efficiency ratio of the experimental chickens. Therefore, hypothesis is sustained. 3. The dressing percentage, cut-up part yield and carcass characteristics of the 90 days of age Cay Cum chicken were apparently not affected by the treatments applied. Therefore, hypothesis is sustained. Recommendations Based on the findings and conclusions made, the following are recommended: x 1. For optimum meat production performance and profitability, Cay Cum chickens can be fed with ration with probiotics (Bacillus and Lactobacillus) and containing 2904 kcal ME/kg with 22% CP at 1 to 45 days old and 2945 kcal ME/kg with 19% CP at 46 to 90 days of age for optimum meat production and performance. 2. The utilization of locally-available feed materials in the formulation of feeds for the Cay Cum chicken and other native chicken breeds can be explored in future research. 3. Evaluation of the metabolizable energy and crude protein requirements of other native chicken breeds at different types and/or stages of production, and different seasons of the year can be done in order to establish the optimum requirement of these genotypes in these conditions. xi TABLE OF CONTENTS Title Page TITLE PAGE I VISION, MISSION, QUALITY POLICY, GOALS AND OBJECTIVES ii SPECIFIC OBJECTIVES iii APPROVAL SHEET iv DISCLAIMER v DEDICATION vi ACKNOWLEDGEMENT vii ABSTRACT ix TABLE OF CONTENTS xii LIST OF TABLES xv LIST OF APPENDIX TABLES xvi LIST OF APPENDIX PLATES xvii Chapter 1 THE PROBLEM AND ITS BACKGROUD 1 Introduction 1 Background of the Study 4 Theoretical Framework of the Study 6 Conceptual Framework of the Study 7 Statement of the Problem 9 Hypothesis 9 Significant of the Study 10 xii 2 3 4 Scope and Limitations of the Study 10 Definition of Terms 11 REVIEW OF RELATED LITERATURE AND STUDIES 13 Related Literature 13 Related Studies 16 RESEARCH METHODOLOGY 21 Research Design 21 Materials 22 Sampling Techniques 23 Special Techniques and Procedures 23 Preparation and Disinfection of the Poultry House 23 Procurement of Experimental Materials and Stock 24 Brooding Management 25 Feeding Management 26 Water Management 26 Health and Sanitation 27 Data Gathering Procedure 27 Data Processing and Statistical Analysis 29 PRESENTATION ANALYSIS AND INTERPRETATION OF DATA 30 Final Body Weight of the Chicken, in grams 30 Total Feed Consumption of the Chickens, in grams 31 Feed Conversion Ratio (FCR) of the Chickens 32 Gross Profit Margin in Raising the Chickens, in percent 34 xiii 5 Energy efficiency ratio 35 Protein efficiency ratio 36 Dressing percentage and cut-up part yield 37 Carcass characteristic of chickens 39 SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS 42 Summary 42 Conclusion 44 Recommendation 45 BIBLIOGRAPHIC 47 APPENDICES 52 Appendix of Table 53 Appendix of Plate 55 CURRICULUM VITAE 61 xiv LIST OF TABLES Table Title Page 1 Composition and nutrient contents 25 2 Average Final Body Weight of the Chicken, in grams 31 3 Average Total Feed Consumption of Chickens 32 4 Average Feed Conversion Efficiency of Chickens 33 5 Gross Profit Margin in Raising the Chickens 34 6 Average Energy efficiency ratio 36 7 Average Protein efficiency ratio 37 8 Average cut-up part yield of the chickens 38 9 Carcass color of experimental chicken meat 39 10 Tenderness of experimental chicken meat 40 11 Water-holding capacity of experimental chicken meat 41 xv LIST OF APPENDIX TABLES Table 1 Title Gantt chart Page 54 xvi LIST OF PLATES Plate Page 1 Setting up the experimental cages 56 2 Probiotic 56 3 Preparation/mixing of the ration 57 4 Day-old chicks during brooding 57 5 Cay Cum chicken at 4 weeks of old 58 6 Cay Cum chicken at 9 weeks of old 58 7 Carcass of slaughtered chicken 59 8 Sampling of carcass for cut-up parts yield determination 59 9 Breast and leg muscles of Cay Cum chickens 60 10 Meat Sample 60 xvii 1 Chapter 1 PROBLEM AND ITS BACKGROUD Introduction Vietnam is an agricultural country with more than 80% of the population lives in rural areas, and 70% of the social forces participate in agricultural production. In agricultural production, there are two major production sectors, cultivation and livestock. The livestock sector in Vietnam has a long history. With the attention of the government, the poultry industry is growing and bringing economic efficiency. Not only providing food with high economic value and meeting the food demand for society but it also bring significant source of income for livestock farmers. Besides, it also provides a large amount of fertilizer for the cultivation. Objects of the poultry industry are: chicken, duck and goose. Chicken as being raised most popular (Vivien, 2014). In the past few decades, in order to meet the demand for food for the society, Vietnam has imported many breeds of high-yielding industrial chickens. The number of farms as well as the scale of livestock farming have increased steadily over the years. As a result, the local production of native or indigenous chicken breeds have shrunked, and some varieties have become extinct (Nguyen Van Duc, 2016). At present, with the economic improvement experienced in the country the market demand for food from the local cattle and poultry breeds of delicious quality had increased. In particular, indigenous chickens have become a specialty because of its meat quality and its attractive flavor. The local breeds are more adapted to the climatic conditions in Vietnam, and likewise, have higher disease resistance. 2 Furthermore, local chicken breeds possess very rare genetic resources that can be used for the development of highly efficient hybrid chickens. They also offer genetic materials for the creation of poultry breeds under the Vietnamese brand name in the future. Cay Cum chicken is a strange chicken, with various feather colors such as brown gray, white with black stripes, lilac blossom, brownish crest, yellow legs and special tail appearance because the rump does not protrude. They can attain an average bodyweight of only 1.5 to 2.5 kilograms at maturity. Their incubation rate is similar to that of other local breeds and their meat is firm and delicious but less known. This breed is abundantly found in the provinces of Ha Giang and Cao Bang (Nguyen Thi Thuy Linh, 2016). In order to achieve high economic efficiency in poultry raising, it is necessary to choose a complete feed with appropriate nutrient content, as feed accounts for nearly 70% of the total cost of production. Nutritional balances in the ration should be evaluated to meet the needs of poultry in order to increase product yield and increase feed efficiency. Research on the nutrition, specifically in the establishment of the appropriate nutrient levels in the rations of poultry is one of the topics that is being studied continuously. Studies on food and animal nutrition have a common goal, that is, to raise the production value of livestock and to lower the cost of production (Dam Thi Thao, 2015). Energy and protein are very important nutrients for chicken. Energy is required for proper body functioning and protein is an essential constituent of all tissues of the animal body. Proteins have major effects on the growth performance 3 of the bird and is considered as the most expensive nutrient in poultry diet. It is a widely accepted principle in poultry nutrition that dietary energy and essential nutrients must be considered as an entity. To ensure maximum utilization of energy, right proportion of protein and the other nutrients are necessary for the optimum growth of the birds (Sadegh, 2011). The growth and production of chicken meat is affected by the exchange of energy and crude protein in the diet. Furthermore, the metabilizable energy (ME) intake may be a limiting factor for poultry growth in most environmental conditions. Leeson and Summer (1989) suggests that pullet growth is most sensitive to protein and amino acids in the diet, whereas ME in the fed is needed when poultry progressed to adulthood. Studies show that ME and crude protein (CP)have significant effects on growth, meat production, reproduction and economic efficiency in chickens production (Hoang Van Loc, 1999; Nguyen Duy Hoan, 1999). In addition, the ability to digest, absorb and assimilate protein is largely dependent on ME levels in the diet (Bui Duc Lung, 2001). Therefore, ME and CP are closely related to a certain constant in the diet at each stage of development and production of poultry. At the same time, ME and CP also affect the growth and development of Cay Cum chickens during growth stages, but studies on this influence are not much. Besides, farmers usually leave this type of chicken to eat freely without knowing the level of ME and the rate of CP suitable for them. In other words, there is no feeding standard yet for the Cay Cum chicken. Therefore, this study aim to determine the optimum ME and CP levels in the diet for the growth of Cay Cum chickens.