sahraei, H., Ghazi, S., Kiani, A. (2016). Determination of optimal level inclusion of enzyme processed faba bean in broiler diet. , 28(109), 27-34. doi: 10.22092/asj.2016.106082
H.R. sahraei; Sh. Ghazi; A. Kiani. "Determination of optimal level inclusion of enzyme processed faba bean in broiler diet". , 28, 109, 2016, 27-34. doi: 10.22092/asj.2016.106082
sahraei, H., Ghazi, S., Kiani, A. (2016). 'Determination of optimal level inclusion of enzyme processed faba bean in broiler diet', , 28(109), pp. 27-34. doi: 10.22092/asj.2016.106082
sahraei, H., Ghazi, S., Kiani, A. Determination of optimal level inclusion of enzyme processed faba bean in broiler diet. , 2016; 28(109): 27-34. doi: 10.22092/asj.2016.106082

Determination of optimal level inclusion of enzyme processed faba bean in broiler diet

علوم دامی
Article 3, Volume 28, Issue 109, March 2016, Pages 27-34    PDF (877.73 K)
Document Type: Research Paper
DOI: 10.22092/asj.2016.106082
Authors
H.R. sahraei* ; Sh. Ghazi; A. Kiani
Abstract
In this experiment, five experimental treatments consisting inclusion of 0, 15, 25, 35 and 45 percent faba bean processed by enzyme, were examined during days 7 to 35 of age. Results showed that EFB led to improvement of feed consumption, gain, food conversion and increasing of economical performance index. EFB did not have significant effect on relative carcass weight, abdominal fat, breast, thigh and different sections of gut.  It was concluded that EFB can be added to the diets for broiler chicken at 25 to 35 percent during days 7 to 14 of age and it can be increased to 45 percent in later ages up to day 35 of age.
Keywords
Faba bean; Enzymatic processing; productive performance; Broiler chicken
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