Effects of Magnesium Sources and Levels on Performance, Carcass Traits and Meat Quality in Broiler

Authors : Rabia GÖÇMEN, Gülşah KANBUR, Yusuf CUFADAR

Pages : 454-460

View : 24 | Download : 13

Publication Date : 2018-12-24

Article Type : Research Paper

Abstract :This study was carried out to determine the effect of different sources and levels supplemental Mg on performance, carcass traits and meat quality in broilers. Four hundred and fifty one day old broiler chicks (Ross 308) in 6 groups of 75 each (2 x 3 factorial experiment) were randomly allocated. Magnesium sources used was magnesium sulphate (inorganic) and magnesium proteinate (organic). Experimental diets were prepared into the basaldiet by addition of organic and inorganic Mg at 0,  0.2 and 0.4% levels. The experiment lasted 42 days.  The result of the study showed that addition of Mg did not significant effect on body weight, weight gain, feed intake and feed conversion ratio (P>0.05).  Carcass, liver and wing weight and carcass yield was affected fed with by interaction diets (P<0.05). Carcass weight and carcass yield of group organic 0.2 % of group was higher than the other groups. None of meat quality parameters (water holding capacity, cook loss, pH, meat colour parameters) did not significantly effected by the treatments. 
Keywords : Broiler, Carcass traits, Magnesium, Meat quality, Performance