Effects of fermented residues from noodle factory in diet on performance and carcass quality in Thai native chicken

Abstract

Objective: The nutritional value and efficiency of the nutrients in the constituent parts of animal feed can be enhanced by adding fermented noodles factory leftovers as an ingredient. Additionally, to improve the efficiency of handling animal feed and reduce costs for animal farmers.

Materials and methods: A completely randomized design (CRD) was conducted with 200 Thai native chickens of mixed genders. The trial used leftovers from a facility that produced fermented noodles, and it involved 50 hens per treatment, ages 4 to 12 weeks, of varying degrees, to compare the amount of leftovers from fermented noodles factories added to commercial food at all four levels: 0%, 10%, 20%, and 30% of the residue from the fermented noodles factories, respectively.

Results: From this research a feed formula using the leftovers from the fermented noodle factory was discovered to have higher levels of nutrients, particularly in the areas of protein and fat, with 7.23% protein, 4.73% fat, and 48.28% dry matter, respectively, when fed to local hens for a certain amount of time. 4–12 weeks by examining the native chicken's production efficiency in a controlled experiment where the researchers used 10, 20, and 30% of the residue from a fermented noodle factory instead of none at all. The existence of value production efficiency was discovered. There were no statistically significant variations (p≥0.05) in the carcass quality, including initial weight, final mass weight exchange rate (Feed Conversion Ratio; FCR) and body weight changes (Body Weight Gain; BWG). Nevertheless, it was discovered that following the trial, the feed cost per gain (FCG) of the group utilizing leftovers from the fermented noodle factory dropped (p<0.05). The average weight of the hens was determined to be between 956.25 and 975 grams per bird; there was no discernible difference in the weights (p > 0.05). However, there was a change in production costs when the amount of waste from the fermented noodle factory was increased in the experimental diet. The number of native hens dropped dramatically (p<0.05).

Conclusion: Fermented residues from the noodle factory do not affect production efficiency or carcass quality, but the feed cost per gain (FCG) of the group that uses scraps left over from the fermented noodle factory will be reduced. When increasing the level of waste from the fermented noodle factory in the experimental feed, resulted in a reduction in the cost of producing local chicken.