The influence of different concentrations of xylanase, beta-glucanase and cellulase on productivity and meat quality of broiler chickens cross line Ross-308

Name of work: “The influence of different concentrations of xylanase, beta-glucanase and cellulase on productivity and meat quality of broilers chickens cross line Ross-308”. The work was performed in year 2012-2014 at Lithuanian University of Health Sciences, Veterinary Academy, in Poultry Feed and Poultry Products Laboratory, JSC „Vilniaus paukšynas“ and Food Institute of Kaunas University of Technology, in Sensory Analysis Laboratory. The work has 46 pages, 18 tables and 6 images. The aim of the work was to investigate the effect of different concentrations of NSP enzymes on Productivity and meat quality of broiler chickens. The tasks of the work were to investigate the effect of different concentrations of non-starch polysaccharides (NSP) enzymes for productivity of broiler chickens; effect on broiler chickens mortality, intestinal dry mass, intestinal pH value, breast muscle and leg muscle pH, internal organ weight, intestinal length, broiler carcass results and meat sensory and textual properties. Results: Different enzyme concentrations did not influence broiler chicken growth performance in general. Though feed conversion was better by 1-2 percent than in the control group. In enzyme treatment groups Broiler chicken mortality was lower by 1,5-2 percent compared to the control group. During the analysis of dry mass and hydrogen ion concentrations in the gastrointestinal tract of Broiler chickens, results showed that statistically significant differences could not be discovered between the control and test groups of birds. Total length of subject chicken’s intestine and caecum were 4-5 percent’s longer, glandular stomach development was 5-43 percent’s better in test groups than in the control group. The weight of internal organs like heart and liver increased by 8-27 percent, though the evolvement of pancreas and the muscular stomach did not have a consistent tendency when comparing to the control group. In the test groups the carcass yield was lower by 3,34 and 1,49 percent, though II Broiler chickens group breast muscle yield was 0,93 percent better although leg muscle yield was 5 percent lower compared with the control group. Statistically significant differences between the control and experimental groups were not discovered. The color characteristics of the raw breast meat samples were evaluated in an instrumental way and had a similar brightness. Of all the tested sample groups the test group II (20 g/t of feed enzyme additive) stood out because this group of raw meat had most pronounced redness (p