Year: 2026 | Month: April | Volume 16 | Issue 2
Evaluation of Carcass Traits, Intestinal Micrometry and Sensory Quality of Broiler Chicken Fed Bakery Biscuit Waste as Maize Substitute
Aakir Ahmad Kutay
Ramesh Kumar Sharma
Qazi Shehriyar Sahib
Vikas Mahajan3
Imran Ahmad Ganai
Jasvinder Singh Sasan
Shafkat Ahmad Khandi and Nazam Khan*
DOI:10.30954/2277-940X.02.2026.3
Abstract:
The aim of this study was to envisage the effect of bakery biscuit waste (BBW) feeding on anatomical traits and sensory quality of broiler chicken. Day-old straight run broiler chicks (n=300) were divided into five treatment groups namely T0 (maize-soybean based basal ration, containing no BBW), T1 (5% maize flakes, MF were replaced with BBW), T2 (10% MF replaced with BBW), T3 (15% MF replaced with BBW) and T4 (20% MF replaced with BBW). All the diets formulated for all three feeding phases viz. pre-starter, starter and finisher phases were isocaloric and isonitrogenous. Each diet was fed to 4 replicated groups of 15 birds each from 0 to 42 days of age. During trial completion, eight birds per group were slaughtered to study the anatomical and sensory traits. Results revealed that BBW contained 9.00% crude protein comparable to maize. No adverse effect of BBW feeding was observed on the micrometrical observations of different segments of intestine except the duodenal villi length which was found to be significantly higher in T0 (1289.28 µm) than T3 (1153.58 µm) and T4 (1124.25 µm), whereas T1 (1239.20 µm) had no difference with T0, T2 (1221.78 µm) and T3. Also, the studied carcass traits (as % live weight) and sensory traits were not influenced by BBW feeding as maize replacer at different levels. Length of the intestine intestinal segments (duodenum, jejunum, ileum and caecum; cm) were significantly higher in T0, T1 and T2 in contrast to the T3 and T4 groups. It may be inferred that maize substitution with BBW in broiler ration had no adverse effect up to 10% replacement on anatomical traits.
Highlights
- Bakery biscuit waste can replace maize up to 10% in broiler diets without adverse effects on carcass traits, intestinal morphology, and meat sensory quality.
- Utilization of bakery biscuit waste offers a sustainable alternative feed resource by reducing dependence on conventional maize in broiler production.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
