Meat productivity of broiler goslings when using feed additive of natural origin

Abstract

Feed additives and biologically active agents of natural origin have been widely used in recent years to increase the productive potential of poultry and improve the quality of poultry products. The purpose of the work was to determine the eff ect of the dose of bentonite input into compound feed on the meat productivity of broiler goslings of Italian White breed. Scientifi c and economic experiment was carried out on broiler goslings of Italian White breed. The goslings were divided into three groups (control and two experimental) according to the principle of analogues. The broiler goslings of the control group received complete compound feed, and the herdmates of the 1st and 2nd experimental groups received compound feed with the inclusion of 1,25 and 1,50 % bentonite in its composition. It was found as a result of the research that at the age of 56 days broiler goslings of the control group were inferior to herdmates of the 1st experimental group by 6,39 % (p < 0,05), the 2nd experimental group by 9,13 % (p < 0,01). Total and average daily gains in live weight of broiler goslings of the 1st experimental group were 6,57 % higher (p < 0,05), of the 2nd experimental group by 9,38 % (p < 0,01) than in the control group. The weight of the gutted carcass of broiler goslings of the control group was lower than the carcasses of goslings of the 1st experimental group by 174,33 g or 10,65 % (p < 0,05), the 2nd experimental by 293 g or 17,90 % (p < 0,01). The yield of the gutted carcass in the control group was lower compared to the experimental groups by 1,51 and 3,26 (p < 0,01) abs.%, respectively. The most nutritious meat was obtained from goslings who consumed bentonite. The meat of goslings, whose diet included 1,25 % bentonite by 5,54 % (p < 0,05), and 1,50 % bentonite by 6,69 % was calorifi c compared to control herdmates. Thus, the introduction of 1,25 and 1,50 % bentonite into the diet of broiler goslings positively aff ected their meat productivity and meat quality.