THE USE OF PEAS COOKED USING DIFFERENT TECHNOLOGIES BY BROILER CHICKENS
Author: Ishmuratov Halyaf Gabdulhaevich
Ishmuratov Halyaf Gabdulhaevich: Doctor of Agricultural Sciences, Chief Researcher, Experimental station “Ufa” Ufa Federal Research Center of the Russian Academy of Science, Ufa. Russia.
ABSTRACT
The development of effective ways to use vegetable protein in poultry farming is impossible without considering modern advances in protein nutrition and new technologies that consider both the qualitative characteristics of protein and a decrease in the level of anti-nutritional substances in leguminous crops. It has been established that technologies for the production and preparation of feed for feeding reduce the influence of these factors. Replacement of 13.75% of soybean meal (phase I) in the complete feed of broiler chickens with 13.95% extruded (experimental II) and heat-treated peas (experimental III) with the addition of 0.05% synthetic methionine, and in phase II – replacement of 20.00% of soybean meal with an adequate amount of extruded (experimental II) and heat-treated peas (III experimental ) with 0.05 % synthetic methionine, They had a positive effect on the safety of livestock, an increase in live weight and a reduction in feed costs per 1 kg of increase, which significantly reduced the cost of compound feed and increased the profitability of poultry meat production.
Keywords: Recipe, compound feed, broiler chickens, extruded, heat-treated, peas, soybean meal, average daily growth, control slaughter, morphological and chemical composition of carcasses.