UMM Logo

Universitas Muhammadiyah Malang

Free Download Journals Directory

International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2011 > Volume 10 Number 4 > S.D. Goodgame, F.J. Mussini, C. Lu, C.D. Bradley, S.E. Watkins and P.W. Waldroup2

Evaluation of a Fermentation Source of 25-hydroxycholecalciferol in Broiler Diets1

S.D. Goodgame, F.J. Mussini, C. Lu, C.D. Bradley, S.E. Watkins and P.W. Waldroup2
Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
Abstract :

After a seven day depletion period of vitamin D supplementation beginning on day of hatch, male
chicks of a commercial broiler strain were placed on diets supplemented with either a commercial source
of 25-hydroxycholecalciferol (25-OH-D3) or a new source derived from fermentation. Levels of 0, 2.5, 5, 10,
20, 40, 60 and 80 ىg/kg of each source were added to a common basal diet that was considered as
marginal in calcium and phosphorus content. Each diet was fed to six pens of five birds each. Birds were
then grown to 21 d of age at which time body weight and feed consumption were determined. All birds were euthanized by CO2 inhalation and all toes were removed and ashed. The right tibia was subjected to bone ash determination while the left tibia was subjected to break force analysis. Analysis of the data indicated no significant differences in performance between chicks fed the two sources of 25-OH-D3 (p<0.05) although numerical differences in weight gain and feed conversion were observed that neared statistical significance (p = 0.06 and 0.08, respectively). Estimates of the amount of 25-OH-D3 needed by the bird were approximately 10 ىg/kg for tibia ash and 20 ىg/kg for body weight and bone breaking force.

Keywords :
Broilers, 25-hydroxycholecalciferol, bone strength, fermentation product

Date Deposited : 24 Jun 2011 13:54

Last Modified : 24 Jun 2011 13:54

Official URL:

Volume 10, Number 4, - 2011 , ISSN 1682-8356

Full Text Original
Abstract : pdf doc