The effect of genotype and protease enzyme on the weight and percentage of meat classes in chickens

Abstract

The aim of the present study was to evaluate the effects of adding protease enzymes (Ronozyme ProAct, 0, 200 mg/kg and 300 mg/kg diet) while reducing the crude protein content (control group - standard diet, group E-I - 4 % less crude protein compared to the control group and group E-II, which received 6 % low-protein feed compared to the control group) in fast and medium-growing meat chickens on the weight and percentage of certain classes of meat. In the experiment, fast-growing Cobb 500 and medium-growing Master Gris chickens were used. The genotype had a significant effect on the weight and percentage of the different chicken meat classes (P<0.05). The fast-growing Cobb 500 genotype had a higher weight of all meat classes and a higher percentage of meat class I and a lower percentage of meat class II and meat class III compared to the broilers of the Master Gris genotype (P<0.05). Significance was found under the influence of the protease enzyme in the hybrid Cobb 500 for meat class III (between C group and E-I group on the one hand and E-II group on the other hand, P<0.05) and in the hybrid Master Gris for meat class III (between C group and E-I group, P<0.05), while there was no effect on the mass of all three classes of meat (P>0.05). Enzyme protease can be used as an additive in a broiler diet for production at a concentration of 200 mg/kg Ronozyme ProAct and with 4% less crude protein compared to the standard diet.