Browsing by Author "Madhan Kumar, N"
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ArticleItem Open Access Nutritional Interventions to Improve Breast Meat Yield in Broilers – Review(TANUVAS, 2019) Kanagaraju, P; Rathnapraba, S; Richard Churchil, R; Madhan Kumar, N; Swapnil, Survase; TANUVASBroilers are mainly reared for meat purpose throughout the world and the industry now focusing mainly toward processing. Hence, much of the selection pressure is applied to improve the growth rate and carcass yield, with a significant increase in breast muscle. The increasing demand for white meat and the continuous improvement in genetic potential of commercial broiler lines has resulted in important changes in the nutritional management of broilers. Numerous factors affecting breast meat and it can be broadly divided into nutritional and non-nutritional. Among non-nutritional factors genetic factors, management including feeding and lighting management affect breast meat yield. Nutritional factors such as protein: energy ratio, amino acids particularly threonine, arginine, methionine, lysine and total sulphur containing amino acids are playing a major role. Apart from this, amino acid interactions such as dietary Lysine X Methionine and Lysine X Threonine are important to optimize meat accretion particularly breast region. Betaine along with methionine increased breast meat yield in broilers than when they fed alone. Chelated trace mineral improves breast meat yield due to improved general bird health and greater bioavailability, resulting in fewer nutrients being directed to immune function and more being available for muscle deposition. Pellet and crumbles are having a positive effect on breast meat yield in broilers. Information regarding factors affecting breast meat yield in broiler production can improve the quality of broiler.ThesisItem Restricted OPTIMIZATION OF CRUDE PROTEIN AND METABOLIZABLE ENERGY LEVELS IN THE DIET OF ARNI DUCKS OF TAMIL NADU(2018) Madhan Kumar, N; Selvan, ST; Srinivasan, G; Radhakrishnan, L; TANUVASA study was conducted in Arni ducklings to optimize the dietary crude protein and metabolizable energy levels to assess their production performance, carcass traits, meat quality and economics. The experimental period was divided into starter (0-3weeks) and finisher (4-12 weeks) phases. A total of 224 day old straight run ducklings were randomly allotted to 1 control and 6 combination of CP and ME (3 x 2 factorial) as treatment diets (4 replicate; 8 ducks per replicate). During starter period body weight, ADG, CP intake, CP conversion, caloric intake and caloric conversion were not influenced by dietary treatments, but during finisher period group T3 (18% CP and 2800 kcal/kg ME) had significantly (P < 0.05) higher body weight and ADG. Ducks had significant (P < 0.01) difference in CP intake and CP conversion at 20% level during finisher period. Different dietary treatments (CP, ME and CP x ME) had no effects on feed intake and FCR of ducks from 1-12 weeks of age. Dietary treatments had non-significant effect on caloric intake and conversion during starter and finisher period. Significantly (P < 0.01) highest yield in wings and meat bone ratio were observed in T1 and T3, respectively. Dietary protein and energy levels had non-significant effects on proximate composition, pH and sensory evaluation of meat, but had significant (P < 0.01) effect on cholesterol level of meat. Haematology and serum biochemical parameters were not influenced by dietary protein and energy levels except serum uric acid, which had significant (P < 0.01) effect by dietary treatment groups. At the end of 12th week, T3 had the highest BCR of 1.04 among the treatment groups.