Response of broiler chickens to dietary inclusion of fermented canola meal under heat stress condition

Figures & data

Table 1. Composition of experimental diets.

	FCM^a inclusion rate, %
	Starter (1 to 21 d)				Grower (22 to 35 d)
	0	10	20	30	0	10	20	30
Ingredient, %
Maize	50.2	47.75	45.26	42.83	57.99	55.89	53.1	50.66
Soybean meal	36.26	28.16	19.98	11.79	26.68	18.82	10.31	2.12
Fermented canola meal	0.00	10.00	20.00	30.00	0.00	10.00	20.00	30.00
Maize gluten	5.00	5.00	5.00	5.00	6.00	6.00	6.00	6.00
Palm oil	3.94	4.65	5.33	6.01	5.02	5.23	6.38	7.06
Dicalcium phosphate	1.88	1.79	1.70	1.61	1.61	1.25	1.43	1.34
Limestone	1.20	1.16	1.12	1.08	1.17	1.28	1.09	1.05
Premix^b	1.00	1.00	1.00	1.00	1.00	1.00	1.00	1.00
Salt	0.25	0.25	0.25	0.25	0.25	0.25	0.25	0.25
dl-methionine	0.14	0.11	0.10	0.08	0.03	0.02	0.01	0.00
Choline chloride	0.08	0.08	0.08	0.08	0.08	0.08	0.08	0.08
Sodium bicarbonate	0.05	0.05	0.05	0.05	0.05	0.05	0.05	0.05
l-lysine Hcl	0.0	0.0	0.13	0.22	0.12	0.13	0.30	0.39
Calculated composition
ME, kcal/kg	3050	3050	3050	3050	3200	3200	3200	3200
Crude protein, %	23	23	23	23	20	20	20	20
Calcium	1.0	1.0	1.0	1.0	0.9	0.9	0.9	0.9
Nonphytate phosphorous	0.45	0.45	0.45	0.45	0.39	0.35	0.39	0.39
Crude fibre	3.45	3.79	4.1	4.47	3.07	3.45	3.75	4.09
Digestible lysine	1.02	0.92	0.96	0.96	0.93	0.86	0.92	0.92
Digestible methionine + cysteine	0.80	0.79	0.80	0.80	0.64	0.65	0.66	0.67
Total glucosinolates, μmol/g	0.00	1.36	2.72	4.08	0.00	1.36	2.72	4.08

a Fermented canola meal.

b Supplied per kilogram of diet: vitamin A, 8000 U; vitamin D₃, 1000 U; vitamin E, 30 U; vitamin K₃, 2.5 mg; vitamin B₁, 2 mg; vitamin B₂, 5 mg; vitamin B₆, 2 mg; vitamin B₁₂, 0.01 mg; niacin, 30 mg; d-biotin, 0.045 mg; vitamin C, 50 mg; d-pantothenate, 8 mg; folic acid, 0.5 mg; Mn, 70 mg; Fe, 35 mg; Zn, 70 mg; Cu, 8 mg; I, 1 mg; Se, 0.25 mg; Co, 0.2 mg.

Table 2. Effect of dietary inclusion of fermented canola meal (FCM) on feed intake, weight gain (WG) and feed conversion ratios (FCR) of broiler chickens from 1 to 28 days of age.

	FCM inclusion rate, %
	0	10	20	30
Feed intake, g/bird	2073 ± 27	2043 ± 31	2043 ± 27	2073 ± 28
WG, g/bird	1328 ± 14^a	1295 ± 25^ab	1263 ± 18^bc	1219 ± 20^c
FCR, feed/gain	1.56 ± 0.01^b	1.58 ± 0.01^b	1.61 ± 0.01^b	1.70 ± 0.03^a

a,b,c Means ±SEM within a row with no common superscripts differ at p < .05.

Table 3. Effects of heat treatment (constant 36 ± 1 °C) and dietary inclusion of fermented canola meal (FCM) on feed intake, weight gain (WG) and feed conversion ratios (FCR) of broiler chickens from 29 to 35 days of age.

	Feed intake, g/bird	WG, g/bird	FCR, feed/gain
Diet
0	990 ± 56	441 ± 45	2.36 ± 0.14
10	983 ± 66	431 ± 51	2.42 ± 0.15
20	981 ± 72	428 ± 52	2.43 ± 0.14
30	983 ± 58	400 ± 36	2.50 ± 0.12
Temperature
Heated	809 ± 17^b	296 ± 9^b	2.76 ± 0.07^a
Unheated	1160 ± 16^a	554 ± 1^a	2.11 ± 0.04^b
Analysis of variance	Probabilities
Diet	0.99	0.37	0.61
Heat	0.0001	0.0001	0.0001
Diet × Temperature	0.36	0.19	0.71

a,b Means ±SEM within a column-subgroup with no common superscripts differ at p < .05.

Table 4. Effect of heat treatment (constant 36 ± 1 °C) and dietary inclusion of fermented canola meal (FCM) on body temperature (BT) and plasma concentrations of triiodothyronine (T₃), and tetraiodothyronine (T₄) in broiler chickens at 35 days of age.

	BT, °C	T3, nmol/L	T4, nmol/L
Diet
0	43.01 ± 0.35	2.65 ± 0.20	17.02 ± 1.50
10	42.91 ± 0.38	2.51 ± 0.17	19.07 ± 1.10
20	42.74 ± 0.30	2.88 ± 0.18	19.00 ± 1.04
30	42.66 ± 0.43	2.74 ± 0.21	17.10 ± 0.72
Temperature
Heated	43.84 ± 0.09^a	2.49 ± 0.11^b	17.00 ± 0.52
Unheated	41.81 ± 0.12^b	2.90 ± 0.14^a	19.10 ± 0.95
Analysis of variance	Probabilities
Diet	0.37	0.55	0.37
Temperature	0.0001	0.03	0.06
Diet × Temperature	0.11	0.63	0.57

a,b Means ±SEM within a column-subgroup with no common superscripts differ at p < .05.

Table 5. Effects of heat treatment (constant 36 ± 1 °C) and dietary inclusion of fermented canola meal (FCM) on carcass yield (%) in broiler chickens at 35 days of age.

	Carcass	Breast	Leg*
Diet
0	72.7 ± 1.1	33.6 ± 1.0	29.5 ± 0.5
10	71.9 ± 0.6	33.5 ± 0.4	28.7 ± 0.4
20	71.1 ± 0.5	34.4 ± 0.7	28.9 ± 0.4
30	71.4 ± 0.5	35.3 ± 0.6	28.8 ± 0.5
Temperature
Heated	70.5 ± 0.5^b	34.8 ± 0.5	29.6 ± 0.3^a
Unheated	73.1 ± 0.3^a	33.6 ± 0.4	28.3 ± 0.3^b
Analysis of variance	Probabilities
Diet	0.35	0.21	0.46
Temperature	0.0001	0.08	0.002
Diet × Temperature	0.92	0.21	0.46

* Drumstick + thigh.

a,b Means ±SEM within a column-subgroup with no common superscripts differ at p < .05.

Table

	pH	c.f.u/g CM
Before fermentation	5.7 ± 0.10^a	2 × 10^9
After fermentation	4.0 ± 0.15^b	1 × 10^5

a,b Means within a row with no common superscripts differ at p < .05.

Table

Item, %	CM	FCM	Pooled SEM	p-value
Dry matter	91.9	88.8	0.8	.017
ME, kcal/kg*	2446	2420	31.9	.451
Ash	6.2	6.3	0.6	.231
Crude protein	41.2	42.2	0.3	.013
Crude fibre	12.0	10.1	0.5	.033
Ether extract	3.3	3.5	0.4	.641
Glucosinolates, μmol/g	22.0	13.6	1.7	.010
Amino acids
Aspartic acid	2.57	2.70	0.19	.463
Serine	1.81	1.83	0.07	.771
Glutamic acid	6.59	6.89	0.42	.507
Glycine	2.13	2.15	0.08	.905
Histidine	1.22	1.20	0.03	.597
Arginine	2.54	2.50	0.09	.756
Threonine	1.81	1.83	0.06	.794
Alanine	1.59	1.66	0.10	.550
Proline	2.37	2.45	0.13	.591
Cysteine	1.07	1.04	0.61	.597
Tyrosine	1.03	1.1	0.03	.643
Valine	1.90	1.94	0.10	.663
Methionine	0.77	0.76	0.05	.830
Lysine	1.65	1.72	0.14	.646
Isoleucine	1.35	1.39	0.07	.616
Leucine	2.63	2.71	0.13	.567
Pheylalanine	1.79	1.76	0.05	.636
Tryptophan	0.39	0.39	0.01	.561

*ME: metabolisable energy.