Levels of cocoa mucilage ferment (Theobroma cacao L) in diets for chickens in the fattening stage
DOI:
https://doi.org/10.63688/9qsjse95Keywords:
kinetics, microorganisms, microbial growth, efficiencyAbstract
This study evaluated the effect of adding a ferment made from cocoa mucilage to broiler chicken diets, with the aim of determining its microbiological and productive impact. The research was conducted using a completely randomized design (CRD), with 80 chickens distributed across four treatments with four replicates, resulting in 16 experimental units of five birds each. Microbiological variables were analysed on PDA and MRS media, along with productive variables. Microbial kinetics showed that the treatment with the highest mucilage inclusion generated a prolonged stationary phase, associated with a higher-quality substrate. The formulated diet contained 3,130.45 kcal/kg of metabolizable energy and 14.58% crude protein. In Ross 308 chickens, the inclusion of 15% fermented mucilage starting in the third week significantly improved weight gain, feed conversion, and carcass yield (78.83%), positioning it as the most efficient treatment. It was concluded that fermented cocoa mucilage can be used at up to 15% in broiler diets, improving production performance and feed efficiency without negative effects.
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