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🔗 Source: journal.pan.olsztyn.pl
📊 Size: 216 KB
📄 Pages: 6 pages
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Summary

The study examined the effect of different forms of vitamin D3 (cholecalciferol and calcidiol) on production yield and meat quality in broiler chickens. 720 Cobb 500 broiler chickens were divided into three groups, each receiving a different feed mixture: group I (control) received 4000 IU of vitamin D3, group II received 2500 IU of vitamin D3 and 1500 IU of calcidiol, and group III received 1240 IU of vitamin D3 and 2760 IU of calcidiol. The results showed that partial replacement of vitamin D3 with calcidiol improved production yield, meat quality, and physicochemical properties, with group II having higher body weight and group III having lower mortality and better feed conversion. The addition of calcidiol also improved the chemical composition of meat, with higher protein content and better fatty acid profile.

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Description

The study examined the effect of different forms of vitamin D3 (cholecalciferol and calcidiol) on production yield and meat quality in broiler chickens.

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  • File Format: PDF
  • File Size: 216 KB
  • Pages: 6
  • Language: EN
  • Total Downloads: 60
  • Last Updated: 3 weeks ago

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