Effect of Fermented of Boiled Organic Soybean in Diet on Carcass Composition and Meat Quality of Boiler Chickens

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Khamphan Panya
Adisak Joomwong
Watee Khongbuntad
Buaream Maneewan

Abstract

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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How to Cite
Panya, K., Joomwong, A., Khongbuntad, W., & Maneewan, B. (2020). Effect of Fermented of Boiled Organic Soybean in Diet on Carcass Composition and Meat Quality of Boiler Chickens. INTERNATIONAL SCIENTIFIC JOURNAL OF ENGINEERING AND TECHNOLOGY (ISJET), 4(1), 6-11. Retrieved from https://ph02.tci-thaijo.org/index.php/isjet/article/view/225900
Section
Research Article

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