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This research aimed to investigate effects of fermented of boiled organic soybean in diets on carcass composition and meat quality of boiler chickens. Two hundred-thirty four of commercial boiler chickens about one day aged, each was used. It is separated into 6 groups, 3 replications (n=13) were contained control diet, control diet replaced with boiled organic soybean and boiled organic soybean diet replaced with fermented of boiled organic soybean at 25, 50, 75 and 100% respectively. The results found that the each fermented of boiled organic soybean in diets cause decreased percentage of hot carcass, dressing, loins and tender loins (P<0.05). Therefore, the used of fermented of boiled organic soybean in diets also affects to the pH, color and shear force of the meat(P<0.05).
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