EFFECT OF FEED WITHDRAWAL AND ADDING DRIED BAKERY YEAST IN THE DIET ON DRESSING PERCENTAGES AND MEAT CHEMICAL COMPOSITION OF BROILERS

This study has been conducted to study the effect of feed withdrawal (8 hours after slaughter) and adding dried bakery yeast on dressing percentage and meat chemical 45 marketed broiler chickens at 8 weeks of age .The birds randomly distributed into three treatments (5 birds ) and each treatment to three replicates (5 birds per replicate ) which were: un-treated control (T1) , broiler chickens subjected to feed withdrawal 8 hrs. before slautered (T2) , broiler chickens fed a diet contained 1% of dried bakery yeast three days before subjected to feed withdrawal 8 hrs. before slaughtered (T3) . The data obtained revealed the following :- Adding dried bakery yeast three days before subjected to feed withdrawal 8 hrs. before slaughtered (T3) significantly (p<0.01) decreased live body weight in the same time increased (p<0.01) carcass weight , dressing percentage with or without gibletts and gibletts percentage , also T3 significantly (p<0.01) increased protein and decreased lipid and cholesterol of breast and legs meat compaired with Feed withdrawal (T2) which significantly (p