Abstract:
This study aimed to decrease the total cost of broilers feeding by testing the effect of different amounts of pre- starter diet less than the recommended amount (100 g/chick) on the performance and carcass quality. The experiment was conducted at the Albosairry farm for broiler production, (private farm) in Khartoum State – Sudan. Five dietary groups of pre-starter were formed. Which contained (100, 75, 50, 25, and 0 g/chick). A total of 225-day old chicks (Ross 308) were allocated into five treatment groups, each group was replicated three times, fifteen birds for each replicate (5×3×15). Complete randomized design was used. Similar starter diet was provided to each group after the total consumption of the tested amount of pre-starter until 22 days of age and finisher diets from 23 up to the end of the experiment (42 days). The starter and finisher diets were formulated according to the recommendations of (NRC, 1994). Feed and water were provided ad libtum. The studded broiler performance parameters were: feed intake (g/bird), live body weight (g/bird), weight gain (g/bird), feed conversion ratio (g feed/g gain). For carcass characteristics, carcass weight. Weight of carcass cuts (breast, leg and wing) and edible organs weights (heart, liver, gizzard, spleen and abdominal fat). Results showed no significant difference (P>0.05) in feed intake (g/bird) and feed conversion ratio among the tested groups, however, body weight gain by the groups fed 75 and 0 g pre- starter was significantly lower compared to other groups. The edible organs heart, liver, gizzard and carcass cuts were not significantly different between treatments, however, carcass yield (dressing %), spleen and abdominal fat were significantly (P<0.05) higher by the group fed 100 g pre-starter. From the results of this study it can be concluded that, the commonly used amount of pre-starter (100 g) can be reduced to only 25 g/ bird and then followed by starter diet without affecting the performance and carcass characteristics of broiler chickens.
