Effect of phytase supplementation on the performance of broilers grown to marked weights

An experiment was conducted using day-old Hubbard broilers in order to study the effect of microbial phytase on their performance in a commercial farm for 39 days. A control diet adequate in non-phytate phosphorus [0.5%] was fed to one house with 14751 birds. An experimental diet low in non-phytate phosphorus [0.4%] was fed to another house of 15345 birds after being modified using the matrix values for Ronozyme PCT [phytase]. The measured parameters included body weight gain, feed conversion, mortality, profit per bird, tibia ash [total ash, calcium, phosphorus, magnesium and zinc percentages], serum calcium, phosphorus, alkaline phosphatase as well as fecal calcium and phosphorus output. The results suggested that dietary phosphorus can be reduced without a serious effect on the skeleton of broilers. Phytase would have other benefit by reducing the cost of the diet as well as improving the birds live weight gain, in addition to reducing the environmental pollution as manifested by a reduced fecal phosphorus output

Studies on the effects of gamma irradiation on the chemical and microbial parameters of chilled minced beef meat

Changes in quality parameters of minced beef meat samples treated with different doses of gamma irradiation [0, 3, 5, 7 and 9 KiloGray [KGy]] were followed to assess acceptability during refrigeration storage at 4°C. The obtained results indicated that irradiation improved the organoleptic quality and delayed deterioration of chilled minced meat. Application of irradiation resulted in development of off flavour which was more pronounced at high doses specially at 7 and 9 kGy but slightly dissipated after exposure to air. Application of gamma irradiation reduced the rate of development of all deteriorative changes. Irradiation with different doses had a slight significant changes in chemical analysis. Moisture content was decreased. Protein content slightly increased by increasing the irradiation doses and decreased with the progress of storage, while fat% and ash% increased with storage and irradiation doses. pH values of irradiated samples were lower than those of unirradiated samples. Application of ionizing radiation resulted in a remarkable increase in thiobarbituric acid [T.B.A.] content in chilled minced meat samples followed by a proportional increase during refrigeration storage. Total volatile basic nitrogen was decreased specially at doses of 7 and 9 KGy. The microbial load of chilled minced meat was affected by the exposure to different doses of irradiation as well as the reduction of bacterial counts were observed by increasing the irradiation doses. In conclusion, irradiation of minced meat can be effectively used as a supplement to refrigeration process and for increasing the acceptability, safety of the products and shelf life of chilled minced meat