Effect of Feeding Different Dietary Protein Levels on Meat Characteristics of Kadaknath Chicken


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Authors

  • A. Balakumar Department of Poultry Science, Madras Veterinary College, TANUVAS, Chennai 600 051, Tamil Nadu, India
  • C. Pandian Department of Poultry Science, Madras Veterinary College, TANUVAS, Chennai 600 051, Tamil Nadu, India
  • S. T. Selvan Department of Poultry Science, Madras Veterinary College, TANUVAS, Chennai 600 051, Tamil Nadu, India
  • S. Ezhil Valavan Department of Poultry Science, Madras Veterinary College, TANUVAS, Chennai 600 051, Tamil Nadu, India

https://doi.org/10.62757/IVA.2024.101.2.22-26

Keywords:

Meat composition, Fatty acids profile, Kadaknath chicken.

Abstract

The effect of feeding different levels of crude protein on meat composition and fatty acid profile of Kadaknath chicken meat at 12th week of age was studied.   The bird fed with four different dietary treatment groups with different crude protein levels (14, 16, 18 and 20%) with constant metabolizable energy (2800 kcal/kg). Among different parameters of meat characteristics, crude protein showed highly significant (P ≤ 0.01) difference between treatments. The other parameters viz. per cent moisture, ether extract, crude fibre, total ash and gross energy of meat did notfoundsignificant difference due to different dietary treatments.Significantly (P ≤ 0.01) lower muscle protein was observed at 14% CP diet than other dietary treatments. The saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids showed non-significant difference due to different dietary treatments. The results concluded that Kadaknath chicken fed diet with 16% CP was adequate for higher muscle protein.

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Submitted

2024-02-22

Published

2024-02-23

How to Cite

A. Balakumar, C. Pandian, S. T. Selvan, & S. Ezhil Valavan. (2024). Effect of Feeding Different Dietary Protein Levels on Meat Characteristics of Kadaknath Chicken. The Indian Veterinary Journal, 101(2), 22-26. https://doi.org/10.62757/IVA.2024.101.2.22-26