Dietary edamame soybean isoflavon concentrate on improving carcass quality of broilers

Abstract

Abstract The study evaluated the addition of edamame soy isoflavone concentrate (ISF) to improve quality of carcasses. 100 head of broilers were divided into four treatments, such as P0 was control, P1 was ISF 1 g/kg diet, P2 was ISF 2 g/kg diet, and P3 was ISF 3g/kg diet.The study used a completely randomized design with had five replications and had five broilers in each treatment. Edamame soy isoflavone concentrate was added from the fourth to the sixth week. Parameters observed in this study were feed intake, weight gain, final weight, feed conversion, carcass weight, carcass percentage, abdominal fat, abdominal fat percentage, meat fat percentage, and total cholesterol of meat. The results showed that the addition of edamame isoflavone soybean concentrate reduced meat fat percentage and total meat cholesterol significantly (P <0.05), but there was no significant effect on (P>0.05) were feed intake, weight gain, final weight, feed conversion, carcass weight, carcass percentage, abdominal fat, abdominal fat percentage.