| ARTICLES | Am. J. Inn. Res. Appl Sci. Volume 1, Issue 10, Pages 356-361 (December 2015)
| Hamdeen yahia dawood | and | Omar El- Amin Mohammed |. American Journal of Innovative Research and Applied Sciences. 2015; 1(10):356-361.
| PDF FULL TEXT | | Abstract |
|Received | 06 October 2015| |Accepted | 10 November 2015| |Published | 20 November 2015|
Background: recently consuming poultry meat was associated with human problems which mainly due to its fat and cholesterol content so researcher were faced by how
to produce a lean meat which can be achieved through dietary manipulating systems. Objectives: The study was designing to investigate the effect of physical feed
restriction on broiler performance, cholesterol, triglycerides, and carcass-serum characteristics. Material and Methods: The experimental work of this study was in form of a
six week broiler feeding trials, in the poultry experimental unit of the Faculty of Animal Production.. 90 out of the purchased 110 day-old chicks were reared on a deep litter
floor in an open experimental house and divided in to three experimental chick groups and each group was replicated thrice and hence at random in rate of 10 chicks per
pen. The control group was fed adlibitum throughout the experimental period while the other two groups were restricted in respective during the third and fourth weeks of
age to 80%, and 60% of the control group allowance then re-alimenting during the last two weeks. Results: The experimental results indicated that the physical feed
restriction was significantly decreased the overall broiler performance, provoked significant increase on liver, heart, and abdominal fat pad and thus induced a significant
improve in carcass quality by depriving the body fat toward abdominal fat and blood serum. Physical feed restriction revealed no significant effect on cholesterol and
triglycerides of carcass, serum or abdominal fat pad. Conclusions: We can conclude that lean broiler meat can be achieved through genetics, and feed manipulation (physical
Keywords: poultry, broiler, carcass, cholesterol, fatty acids.