18 Efficiency English PDF

Economic efficiency coasts of broiler chicken production fed dietary garlic, black pepper and hot
red pepper supplements

Puvaa, N.; Simin, M.T.; Kostadinovi, L.; Luka, D.; Ljubojevi, D.; Popovi, S.; Tasi, T.
422
Environmental indicators: a study with the poultry agribusinesses

Reception of originals: 07/24/2015
Release for publication: 04/08/2016
Nikola Puvaa
PhD in Animal Nutrition
Institution: Patent co. doo,
Address: Vlade etkovia 1a, 24211 Miievo, Serbia.
Corresponding Author.
E-mail: nikola.puvaca@gmail.com
Mirela Toma Simin
MSc in Economics
Institution: University of Novi Sad
Address: Faculty of Agriculture, Department of Agricultural Economics and Rural Sociology,
Trg Dositeja Obradovia 8, 21000 Novi Sad, Serbia.
E-mail: mirelat@polj.uns.ac.rs
Ljiljana Kostadinovi
PhD in Biochemistry
Address: Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
E-mail: ljiljana.kostadinovic@fins.uns.ac.rs
Dragomir Luka
PhD in Animal Genetic and Breeding
Address: Faculty of Agriculture, Department of Animal Science, Trg Dositeja Obradovia 8,
21000 Novi Sad, Serbia.
E-mail: dragomir.lukac@stocarstvo.edu.rs
Dragana Ljubojevi
PhD in Veterinary Medicine
Institution: Scientific Institute of Veterinary Medicine Novi Sad
Address: Rumenaki put 20, 21000 Novi Sad, Serbia.
E-mail: dragana@niv.ns.ac.rs
Sanja Popovi
MSc in Technology
E-mail: sanja.teodosin@fins.uns.ac.rs
Tatjana Tasi
PhD in Technology
E-mail: tatjana.tasic@fins.uns.ac.rs
Custos e @gronegcio on line - v. 11, n. 4 Oct/Dec - 2015.
www.custoseagronegocioonline.com.br
ISSN 1808-2882
423
Abstract
Aim of this paper was to investigate the effect of garlic (Allium sativum L.), black pepper
(Piper nigrum L.) and hot red pepper (Capsicum annuum L.) in broiler chicken nutrition on
productive performances and economic efficiency costs of this kind of broilers chicken
production. For biological research eight treatments with 1200 broiler chickens of hybrid line
Hubbard in total were formed, with four replicates. Control treatment (T1) was fed with
commercial mixtures of standard composition and quality based on corn flour and soybean
meal. Experimental treatments were fed with same commercial mixtures only with addition of
spice herbs as follows: garlic 0.5 (T2) and 1.0 g/100g (T3), black pepper 0.5 (T4) and 1.0
g/100g (T5), hot red pepper 0.5 (T6) and 1.0 g/100g (T7) and mixture of garlic, black pepper
and hot red pepper (1:1:1) in total of 0.5 g/100g (T8). Chickens were fed with starter mixtures
diet without addition of spice herbs for first two weeks, after which chickens are fed with
grower and finisher mixtures according the plan till the end of experiment which lasted 42
days. At the end of experiment and on the basis of gained results it can be concluded that the
chickens at experimental treatments T6 and T7 achieved statistically significant (p<0.05)
higher final body masses (2460.6 and 2442.4 g) compared to the chickens at control and other
treatments. Feed conversion ratio for the entire fattening period ranged from 1.8 kg/kg (T2,
T5) to 2.1 kg/kg (T1) with no statistically significant differences (p>0.05). European broiler
index (EBI) was lowest in treatment T1 (220.4) and the highest in treatment T6 (298.6) with
statistically significant differences (p<0.05). The calculation of the cost includes the cost of
dietary mixtures and spices used in experiment. Results of the economic efficiency analyses
found that the cost of broiler chickens per treatment is growing, depending on used dietary
spice additive. In the treatment T2 average price of body weight gain were 0.68 /kg which
was the lowest, while in the treatment T5 the highest price of body weight gain for the entire
production period were 0.82 /kg, respectively. Results of the economic efficiency analyses
found that the lowest price of body weight gain (0.68 /kg) of chicken was recorded in
treatment with garlic powder addition, while the highest (0.82 /kg) was recorded in black
pepper powder addition. This increase in the price of chicken production in compare to the
control treatment T1 is negligible compared to the much better and healthier product that
comes at the end which is intended for human consumption.
Key-words: Economic aspects. Costs. Spices. Nutrition. Chickens
1. Introduction
Besides of important role of medicinal herbs, aromatic plants and spices in daily
human nutrition for enhancement of taste, aroma and colour of food, these additives have
been usefully used in animal nutrition for improvement of health and animal wellbeing. With
the ban of antibiotics use in animal nutrition due to the emergence of microbe resistance,
alternative growth promoters must be founded. Removal of antibiotics as growth promoters
has led to animal performance problems, feed conversion ratio incensement, and a rise in the
incidence of certain animal diseases (Wierup, 2001). The alternatives to antibiotics as growth
ISSN 1808-2882
424
stimulators are numerous (Simon, 2005; Kostadinovi and Levi, 2012; Stanaev et al., 2011;
Puvaa et al., 2013). Plant derived additives used in animal nutrition to improve performance
have been called phytogenic feed additives (Windish et al., 2008). This form of feed
additives has recently gained interest for use in poultry with increasing numbers of scientific
publications since the ban of antibiotics growth promoters in 1999. The primary mode of
action of these growth promoting feed additives can be attributed mainly to the stabilization
of feed hygiene and also from the beneficial effect on the gastrointestinal microbiota through
controlling pathogens (Roth and Kirchgessner, 1998). A component in blends of essential oils
such as thymol, eugenol, curcumin and piperin reduces Clostridium perfringens
concentrations in both the intestinal tract and faeces of broilers through the entire growing
period (Mitch et al., 2004). In commercial broiler production mainly powder forms or
essential oils of oregano (Origanum vulgare), rosemary (Rosmarinus officinalis), sage (Salvia
officinalis), thyme (Thymus vulgaris), garlic (Allium sativum), black pepper (Piper nigrum)
and chilli (Capsicum annum) are used singly or in combination as feed additives (Grashorn,
2010; Puvaa et al., 2013; Puvaa et al., 2014).
Garlic is one of the most traditionally used plants as a spice herb. Garlic has been used
for a variety of reasons which most of them has been approved scientifically:
antiatherosclerosis,
antimicrobial,
hypolipidemic,
antithrombosis,
antihypertension,
antidiabetes and etc. (Mansoub, 2011). There are a lot of active components in garlic like
ajoene, s-allyl cysteine, diallyl sulphide and the most active one allicine (Rahmatnejad and
Roshanfekr, 2009). Allicine possibly reduces low density lipoprotein (LDL), triglycerides and
cholesterol in serum (Alder and Holub, 1997) and tissues (Stanaev et al., 2012; Puvaa et al.,
2014), and it has been used in treatments against cardiovascular diseases (Tanamai et al.,
2004). In broilers, it was reported that garlic, as a natural feed additive have improved broiler
growth and feed conversion ratio, and decreased mortality rate (Stanaev et al., 2010). Garlic
also manifests hypocholesterolemic effects on chickens through inhibition of the most
important enzymes that participate in the synthesis of cholesterol and lipids (trihydroxy-trimethylglutaryl coenzyme A reductase, cholesterol-7 hydroxylase and the synthesis of fatty
acids). In addition, this additive has a relatively low market price, is added in small amounts
of 0.2 to 2%, thus not increase production costs, which is of particular importance to
manufacturers.
Black pepper is known as spices due to its pungent quality. Black pepper is found to
improve feed digestibility (Moorthy et al., 2009). Black pepper is rich in glutathione
ISSN 1808-2882
425
peroxidase and glucose-6-phosphate dehydrogenase, and it has been shown that piperine can
dramatically increase absorption of selenium, vitamin B complex, carotene and curcumin as
well as other nutrients (Khalaf et al., 2008; Tazi et al., 2014). Piperine enhances the
thermogenesis of lipids and accelerates energy metabolism in the body and also increases the
serotonin and -endorphin production in the brain (Al-Kassie et al., 2011). Pepper has been
found to have antioxidant properties and anticarcinogenic effect, especially when is combined
with chili (Nalini et al., 2006). Among its chemical and biological activities, piperine exhibits
antimicrobial (Reddy et al., 2004), antinflammatory (Pradeep and Kuttan, 2004) and
antioxidant (Mittal and Gupta, 2000) properties.
Hot red pepper plays an important role in decreasing the deposition of cholesterol and
fat in the body and contributes to decrease levels of triglycerides and work to support the
vascular system in the body. Pepper efficiency compounds are consisting of capsaicin,
capsisin and capsantine that some of them allay rheumatic aches. Hencken, (1991) explained
that hot red pepper is rich in vitamin C which have a considerable impact in improving
production through contributes the reduction of heat stress on a fact that birds consumption of
hot red pepper induce a considerable change in energy balance when individuals are given
free access of feed (Yoshioka et al., 2001). A recent studies involved in poultry performance
showed that blends of active compounds for hot red pepper causes chemo preventive and
chemotherapeutic effects.
Feed accounts for 60% of the total costs in animal production. Any operation must
therefore have clear targets how to optimize feed efficiency and reduce feed cost and work
daily towards those targets (Zeki et al., 2010). The sharp rise in feed ingredient prices in
general, and soy bean meal in particular, has forced producers to refocus on what they spend
on feeding, to raise efficiency targets and to go the extra mile for converting feed protein
more efficiently into meat gain (Zeki et al., 2010). In recent years ingredient prices have
softened, easing the pressure somewhat, however, prices are expected to stay high and keep
rising in the long term (Spring, 2013). There is no doubt that extra efforts are needed to
optimize the use of feed in order to stay in business for the long run. The European industry,
in addition, is heavily pressured to reduce the use of antibiotics and is facing increasing
consumer demands for high quality, safe, welfare-friendly meat and eggs. These challenges
mean that every link in the production chain has to be retuned regarding how we rear
livestock and poultry in terms of nutrition, management and product use, while maintaining
the focus on market demands (Pejanovi, 2013). There is no magic solution to this
ISSN 1808-2882
426
challenging situation. When talking about sustainability of a production system, ecological

and social aspects are major issues. However, in the current market, sustainability of livestock
production in Europe is primarily threatened by not achieving the economic results a farm or a
production system needs for longer term survival. No single change alone will bring about the
improvement in nutritional efficiency needed. It is therefore necessary to re-evaluate and finetune established nutritional concepts (Spring, 2013; Pejanovi, 2013).
Aim of this paper was to investigate the effect of garlic (Allium sativum L.), black
pepper (Piper nigrum L.) and hot red pepper (Capsicum annuum L.) in broiler chicken
nutrition on productive performances and economic efficiency costs of this kind of broilers
chicken production.
2. Materials and Methods

2.1. Animals housing and nutrition
Biological tests were carried out under production conditions at the experimental farm
"Pustara" in property of the Faculty of Agriculture, Department of Animal Science in Novi
Sad. At the beginning of experiment, eight treatments of 150 one day-old broiler chickens of
hybrid line Hubbard per treatment in four replication, on a total of 1200 chickens were
formed. For nutrition of chicks three mixtures were used, starter, grower and finisher with 22,
20 and 18% of crude protein, respectively. The first 14 days, during the preparatory period,
chicks were fed with starter mixture. Following the preparation period, chicks were fed the
next 21 days with grower mixtures, and then the last 7 days of fattening period with finisher
mixtures according the experimental design given in Table 1. During the experiment, chicks
were fed and watered ad libitum, and microclimate conditions were regularly monitored.
Chickens were on the floor holding system. Control of body weight and feed consumption
was performed weekly.
2.2. Economic efficiency

Economic parameters of broiler chickens production is based on the determination of
the production cost during the experimental period. Determination of production costing is
done by actual body weight at the end of 42 days of fattening. Determination of the cost or
certain cost categories is based on a total of 1200 broiler chickens.
ISSN 1808-2882
427
2.3. Statistical analyses

The results were expressed as least square means (LSM) values and standard error of
least squares means (SELSM). The data were submitted to analysis of variance (ANOVA) and
Fisher's LSD post-hoc test of significance with Bonferroni correction, within the statistical
software STATISTICA 12.
Table 1: Experimental design

Concetration of additives in chicken diets, g/100g
Experimental treatmens
Starter
Grower
Finisher
1 14 days
15 35 days
36 42 days
T1
Control treatment
0.0
0.0
0.0
T2
Garlic powder
0.0
0.5
0.5
T3
Garlic powder
0.0
1.0
1.0
T4
Black pepper powder
0.0
0.5
0.5
T5
Black pepper powder
0.0
1.0
1.0
T6
Hot red pepper powder
0.0
0.5
0.5
T7
Hot red pepper powder
0.0
1.0
1.0
0.0
0.5
0.5
T8
Mixture of garlic, black pepper

and hot red pepper (1:1:1)
3. Results and Discussion

Based on the obtained results it can be noted that the addition of garlic, black pepper
and hot red pepper in the diet of broiler chickens led to a statistically significant (p>0.05)
differences in body weight.
Table 2. Productive parameters of broiler chickens

Body weight, g
Experimental
treatments
T1
LSM
114
days
1535
days
3642
days
388.6a
1643.8c
2075.8d
Feed conversion ratio, kg/kg

15
36
114
142
35
42
days
days
days days
1.3ab
1.8ab

3.0a
2.1a
EBI, %
Mortality, %
1-42
days
1-42
days
220.4g
5.1a
ISSN 1808-2882
T2
LSM
389.7a
1743.1b
2371.1b
1.4ab
1.7b
2.3b
1.8a
295.1ab
3.2ab
T3
LSM
386.4a
1737.2b
2336.1bc
1.4ab
1.8b
2.5b
1.9a
283.7cd
1.3bc
T4
LSM
384.2a
1577.8d
2076.5d
1.4ab
1.9a
2.5b
1.9a
244.4f
1.3bc
T5
LSM
386.6a
1503.7e
2077.8d
1.3b
1.9ab
2.3b
1.8a
260.4e
0.6bc
T6
LSM
385.3a
1815.1a
2460.6a
1.4a
1.8ab
2.4b
1.9a
298.6a
2.6ac
T7
LSM
385.1a
1812.1a
2442.4a
1.4ab
1.8b
2.6b
1.9a
288.6bc
2.6ac
T8
LSM
384.9a
1717.5b
2297.8c
1.4ab
1.8b
2.6b
1.9a
279.6d
0.0c
428
Pooled SELSM
3.81
12.02
23.78
0.01
0.05
0.14
0.15
2.77
0.96
Treatments with different letter indexes in the same column are statistically significantly different (p<0.05)
From the preparatory period chickens have exit with uniform body weight with no
statistical significant differences (p>0.05). At the end of second fattening period, addition of
hot red pepper in treatments T6 and T7 exerted their stimulating effect and led to statistically
significant differences (p<0.05) in body weight in relation to control and other experimental
treatments. After the completion of experimental period the highest achieved body weight of
chicken was at treatment T6 (2460.6 g) which was followed by treatment T7 (2442.4 g) with
statistically significant differences (p<0.05) compared to other treatments. Treatments with
addition of garlic powder achieved final body masses of 2371.1 and 2336.1 g which was
statistically significantly (p<0.05) higher than masses of chickens at treatments T1 (2075.8 g),
T4 (2076.5 g) and T5 (2077.5 g). Addition of black pepper led to a statistically significant
(p<0.05) lover body weight compared to other experimental treatments but without significant
differences (p>0.05) compared to a control treatment. Similar results with the use of spice
herbs in broiler chicken nutrition were reported by the other researchers (Moorthy et al., 2009;
Al-Kassie et al., 2011; Mansoub, 2011; Stanaev et al., 2012; Puvaa et al., 2014; Tazi et al.,
2014).

ISSN 1808-2882
429
In preparation period of chicken feed conversion ratio was uniform and ranged
between 1.3 and 1.4 kg of feed per kg of gain, without statistically significant (p>0.05)
differences. In the grower phase the lowest achieved feed conversion ratio was in treatment
T2 (1.7 kg/kg) and the highest in T4 and T5 (1.9 kg/kg) treatments. Feed conversion ratio in
finisher phase was higher in control treatment T1 (3.0 kg/kg) with statistically significant
(p<0.05) differences compare to the other treatments. The lowest feed conversion ratio of 2.3
kg/kg was recorded in T2 and T5 treatments, followed by 2.4 kg/kg in T6, 2.5 kg/kg in T3 and
T4, and 2.6 kg/kg in T7 and T8. Lower feed conversion ratio in experimental treatments
shows that addition of garlic, black pepper and hot red pepper and their mixture have positive
influence on feed utilization and efficiency. For the entire experimental period, feed
conversion ratio was lowest in treatments T2 and T5 (1.8 kg/kg) and the highest in control
treatment T1 (2.1 kg/kg), without statistically significant (p>0.05) differences. Addition of
these feed additives led to a statistically significant (p<0.05) increase in values of EBI of
experimental treatments in compare to a control treatment T1. The highest mortality rate (5.1
%) and the EBI (220.4 %) were recorded in control treatment. Mortality rate of 0.0% was
recorded in treatment T8 and 279.5 % EBI which was significantly (p<0.05) higher compare
to treatments T1, T4 and T5.
The highest recorded EBI values was 298.6 % in treatment T6 and 295.1 % in
treatment T2 without significant (p>0.05) differences between themselves, but with
significant (p<0.05) differences with other experimental treatments.
Review of mixture types used in the experiment and the cost of materials used in their
production is shown in Table 3.
Table 3: Price of feed mixtures used in chicken nutrition

Feeding period and
applied feed mixture
Treatment
Week I II, Starter

Week II V, Grower
T1
Week V VI, Finisher

Week I II, Starter
Week II V, Grower
T2
Week V VI, Finisher

Week I II, Starter
Week II V, Grower
T3
Feed mixture
Feed mixture intake
Chicken weight
price (/kg)
(kg)
gain (kg)
0.38
0.44
0.345
0.36
2.25
1.255
0.34
1.29
0.432
0.38
0.48
0.347
0.38
2.30
1.353
0.36
1.44
0.628
0.38
0.48
0.344
0.40
2.43
1.350

ISSN 1808-2882
Week V VI, Finisher
0.38
1.49
0.598
Week I II, Starter
0.38
0.47
0.341
Week II V, Grower
T4
0.41
2.26
1.193
Week V VI, Finisher
0.39
1.24
0.498
Week I II, Starter
0.38
0.44
0.344
0.46
2.12
1.117
Week V VI, Finisher
0.44
1.32
0.574
Week I II, Starter
0.38
0.47
0.342
Week II V, Grower
Week II V, Grower
T5
T6
0.39
2.57
1.427
Week V VI, Finisher
0.37
1.54
0.630
Week I II, Starter
0.38
0.47
0.343
0.42
2.56
1.427
Week V VI, Finisher
0.40
1.63
0.630
Week I II, Starter
0.38
0.47
0.343
0.39
2.39
1.332
0.37
1.50
0.580
Week II V, Grower
Week II V, Grower
T7
T8
Week V VI, Finisher
430
The cost of the used mixture to the final body weight at the end of 42 days of
fattening, shown in Table 3 were calculated according to the respective stages of the
technological process of broiler chickens production. First stage involves the cost calculation
of broiler chickens production during starter mixture feeding, second stage is the cost
calculation during the grower mixture nutrition, while the third stage is the cost calculation
during the finisher mixture nutrition. The amounts reported in the calculation were determined
on the basis of broilers norms of feed consumption observed in the manufacturing sector.
Results of Talpaz et al. (2013) shows similar tendency in cost calculation related to broiler
production.
Calculation of body weight gain price, index of economic efficiency and price indexes
during the starter, grower and finisher nutrition period was calculated including total of 150
chickens per dietary treatment. Economical use of dietary mixtures is shown in tables 4, 5 and
6.
Table 4: The calculation of body weight gain price, index of economic efficiency and
price indexes during the starter nutrition period
Treatments
Investigated parameters during the starter nutrition period

Body weight gain price
Index of economic

Price index (%)

ISSN 1808-2882
(/kg)
efficiency (%)
0.49
100.0
100.0
0.53
92.1
108.4
0.53
91.3
109.4
0.53
92.5
108.0
0.49
99.6
100.3
0.52
92.7
107.7
0.52
93.0
107.4
0.52
93.0
107.4
431
Upon consumed feed quantities and determinate prices of used mixtures by treatments,
we started with determining the index of economic efficiency and price indexes. It can be
seen that the price of body weight gain increases with the addition of spice in the diet
mixtures.
price indexes during the grower nutrition period
Investigated parameters during the grower nutrition period
Treatments
Index of economic
(/kg)
efficiency (%)
0.65
99.3
100.6
0.64
100.0
100.0
0.71
90.1
110.8
0.78
82.5
121.1
0.87
73.4
136.1
0.70
91.4
109.3
0.75
85.2
117.2
0.70
91.8
108.9
Price index (%)
The similar tendency as in starter nutrition period could be observed in chicken grower
nutrition period. The lowest body weight gain price was recorded in chicken treatment T2,
while the highest body weight gain price was recorded in treatment T5. The same situation
can be noticed with the price indexes as well.
price indexes during the finisher nutrition period
ISSN 1808-2882
432
Investigated parameters during the finisher nutrition period

Treatments
Index of economic
(/kg)
efficiency (%)
1.03
80.6
123.9
0.83
100.0
100.0
0.95
87.7
113.9
0.98
84.4
118.3
1.02
81.1
123.1
0.91
90.8
110.0
1.04
79.4
125.8
0.97
85.8
116.4
Price index (%)
In calculating the production total cost of broilers, were taken into account the cost of
basic dietary mixtures and addition of dietary spice herbs, which are calculated according to
established standards.
Table 6: Price calculation of used dietary mixtures for one kg of body weight gain
during the entire experimental period
Production parameters
Average price of
dietary mixtures (/kg)
Average feed consumptions (kg)
Body weight gains in the end of
experiment (kg)
Total price of body
weight gains ()
Average price of body
weight gains (/kg)
Price indexes (%)
Experimental treatments
T1
T2
T3
T4
T5
T6
T7
T8
0.36
0.37
0.39
0.40
0.43
0.38
0.40
0.38
3.98
4.22
4.40
3.97
3.88
4.58
4.66
4.36
2.033
2.328
2.292
2.032
2.035
2.399
2.400
2.255
1.44
1.58
1.70
1.57
1.66
1.75
1.87
1.66
0.71
0.68
0.74
0.77
0.82
0.73
0.78
0.74
104.6
100.0
109.2
114.0
120.6
107.5
115.0
108.8
The calculation of the broilers production cost was based on the calculated total costs
and the body weight gain of chickens in dietary treatments, based on the average price of
dietary mixtures, average feed consumptions and body weight gains in the end of experiment.
It was found that the cost of broiler chickens per treatment is growing. In the treatment T2
average price of body weight gain were 0.68 /kg which was the lowest, while in the
ISSN 1808-2882
433
treatment T5 the highest price of body weight gain for the entire production period were 0.82
/kg, respectively.
4. Conclusion
Based on the gained results it can be concluded that the addition of commercial hot red
pepper powder in amount of 0.5 and 1.0 g/100g in broilers chicken diet had significant
influence on production performance and higher final body weights. The highest European
broiler production indexes were recorded in treatment with addition of garlic and hot red
pepper powder in amount of 0.5 g/100g. Results of the economic efficiency analyses found
that the cost of broiler chickens per treatment upon used dietary spice additive is growing.
The lowest price of body weight gain (0.68 /kg) of chicken was recorded in treatment with
garlic powder addition, while the highest (0.82 /kg) was recorded in black pepper powder
addition, respectively. This increase in the price of chicken production is negligible compared
to the much better and healthier product that comes at the end which is intended for human
consumption.
5. References
ALCICEK, A.; BOZKURT, M.; CABUK, M. The effect of an essential oil combination
derived from selected herbs growing wild in Turkey on broiler performance. Sauth African
Journal of Animal Science, v.33, p. 89-92,2003.
CABUK, M.; BOZKURT, M.; ALCICEK, A.; AKBAS, Y.; KUCUKYLMAZ, K. Effect of
herbal essential oil mixture on growth and internal organ weight of broilers from young and
old breeder flocks. Sauth African Journal of Animal Science, v.36, p. 135-141,2006.
CARDOZO, P.W.; CALSAMIGLIA, S.; FERRET, A.; KAMEL, C. Effect of natural plant
extracts on ruminal protein degradation and fermentation profiles in continuous culture.
Journal of Animal Science, v.82, p. 3230-3236,2004.
DIBNER, J.J.; RICHARDS, J.D. Antibiotic growth promoters in agriculture: History and
mode of action. Poultry Science,v. 84,p. 634-643,2005.
ISSN 1808-2882
434
DINI, N.; PETROVI, LJ.; JOKANOVI, M.; TOMOVI, V.; STANAEV, V.;
STANAEV, V. Efekat belog luka i neorganskog bakra u ishrani brojlera na nutritivni i
tehnoloki kvalitet mesa grudi. Uljarstvo, v. 41,p. 13-18,2010.
HERNANDEZ, F.; MADRID, J.; GARCIA, V.; ORENGO, J.; MEGIAS, M.D.Influence of
two plant extracts on broilers performance, digestibility, and digestive organ size. Poultry
Science,v. 83,p. 169174,2004.
JAVANDEL,
F.;
NAVIDSHAD,
B.;
SEIFDAVATI,
J.;
POURRAHI,
G.H.;
BANIYAGHOUB, S.The favorite dosage of garlic meal as a feed additive in broiler chickens
ratios. Pakistan Journal of Biolgy Sciences, v. 11,p. 1746-1749,2008.
KHOSRAVI, A.; BOLDAJI, F.; DASTAR, B.; HASANI, S. The use of some feed additives
as growth promoter in broilers nutrition. International Journal of Poultry Science,v. 7, p.
1095-1099, 2008.
KOSTADINOVI, LJ.Uticaj lekovitog bilja na zdravlje ivotinja. Monografija. Univerzitet u
Novom Sadu, Institut za prehrambene tehnologije, Novi Sad, Srbija, p. 1-86,2013.
KOSTADINOVI, LJ.; LEVI, J. Use of phytogenic products for pig and broiler diseases.
Proceedings of International Feed Technology Symposium, v. 15, p. 64-74,2012.
LARA, J.A.F.; NEPOMUCENO, A.L.; LEDUR, M.C.; IDA, E.I.; SHIMOKOMAKI, M.
Chicken PSE meat. Mutatinos in the ryanodione receptor gene. Proceedings of International
Congress of Meat Science and Technology,v. 49, p.79-81,2003.
LEE, M.H.; LEE H.J.; RYU, P.D. Public Health Risks: Chemical and Antibiotic Residues
Review. Asian-Australian Journal of Animal Science,v. 14, p. 402-413,2001.
MANZANILLA, E.G.; BAUCELLS, F.; KAMEL, C.; MORALES, J.; PEREZ, J.F.; GASA,
J.Effects of plant extracts on the performance and lower gut microflora of early weaned
piglets. Journal of Animal Science Supplement,v. 1, p. 473-474,2001.
ISSN 1808-2882
435
PEJANOVI, R. Essays in the Rural and Agricultural Economics.Monograph, Faculty of

Agriculture, Novi Sad,2013.
PUVAA, N.; STANAEV, V.; GLAMOI, D.; LEVI, J.; PERI, L.; STANAEV, V.;
MILI, D. Beneficial effects of phytoadditives in broiler nutrition. World's Poultry Science
Journal,v. 69, p. 27-34.,2013.
RAHIMI, S.; EYMOURI ZAHDEH, Z.T.; KARIMI TORSHIZI, M.A.; OMIDBAIGI, R.;
ROKNI, H.Effect of the three herbal extracts on growth performance, immune system, blood
factors and intestinal selected bacterial population in broiler chickens. Journal of Agricultural
Science and Technology,v. 13, p. 527-539,2011.
RUDEL, L.L.; MORISS, M.D.Determination of cholesterol using o-phthalaldehyde. Journal
of Lipid Research, v. 14, p. 364-366,1973.
SPRING, P.The challenge of cost effective poultry and animal nutrition: optimizing existing
and applying novel concepts. Lohman Information, v.48,p. 38-46,2013.
STANAEV, V.; GLAMOI, D.; MILOEVI, N.; PERI, L.; PUVAA, N.;
STANAEV, V.; MILI, D.; PLAVA, N.Influence of garlic (Allium sativum L.) and copper
as phytoadditives in the feed on the content of cholesterol in tissues of the chickens. Journal
of Medicinal Plants Research, v. 6, p. 2816-2819,2012.
STANAEV, V.; GLAMOI, D.; MILOEVI, N.; PUVAA, N.; STANAEV, V.;
PLAVA, N.Effect of garlic (Allium sativum L.) in fattening chicks nutrition. African Journal
of Agricultural Research, v. 6, p. 943-948, 2011.
TALPAZ, H.; COHEN, M.; FANCHER, B.;HALLEY,J.Applying complex models to poultry
production in the future-economics and biology. Poultry Science, v. 92,p. 2541-2549,2013.
TIPU, M.A.; AKHTAR, M.S.; ANJUM, M.I.; RAJA, M.L.New dimension of medicinal
plants as animal feed. Pakistan Veterinarian Journal, v. 26, p. 144-148,2006.
ISSN 1808-2882
436
TOLLBA, A.A.H.; HASSAN, M.S.H.Using some natural additives to improve physiological

and productive performance of broiler chicks under high temperature conditions. Black cumin
(Niglla sativa) or Garlic (Allium sativum). Poultry Science Journal,v. 23, p. 327-340,2003.
WILLIAMS, P.; LOSA, R. The use of essential oils and their compounds in poultry nutrition.
World's Poultry Science Journal,v. 17, p. 14-15,2001.
ZEKI, V.; TICA, N.;OKANOVI,.; VUKOJE, V.;MILI, D.The impact of extruded
linseed usage on economic results of fatling production.Agricultural Economics, v.57,p. 637646,2010.
Acknowledgement
This paper is part of the project III 46 012 which is financially supported by the Ministry of
Education, Science and Technological development of Republic of Serbia. Also the
realization of one part of this experiment was supported by the Perutnina Ptuj Topiko a.d.,
Petefi brigade 2, 24300 Baka Topola, Serbia.

ISSN 1808-2882

18 Efficiency English PDF

Загружено:

Сведения о документе

Оригинальное название

Авторское право

Доступные форматы

Поделиться этим документом

Поделиться или встроить документ

Параметры публикации

Этот документ был вам полезен?

Это неприемлемый материал?

Авторское право:

Доступные форматы

18 Efficiency English PDF

Загружено:

Авторское право:

Доступные форматы

Economic efficiency coasts of broiler chicken production fed dietary garlic, black pepper and hot

red pepper supplements

Environmental indicators: a study with the poultry agribusinesses

challenging situation. When talking about sustainability of a production system, ecological

2. Materials and Methods

2.2. Economic efficiency

2.3. Statistical analyses

Table 1: Experimental design

Black pepper powder

Black pepper powder

Hot red pepper powder

Hot red pepper powder

Mixture of garlic, black pepper

3. Results and Discussion

Table 2. Productive parameters of broiler chickens

Feed conversion ratio, kg/kg

Custos e @gronegcio on line - v. 11, n. 4 Oct/Dec - 2015.

Custos e @gronegcio on line - v. 11, n. 4 Oct/Dec - 2015.

Table 3: Price of feed mixtures used in chicken nutrition

Week I II, Starter

Week V VI, Finisher

Week V VI, Finisher

Feed mixture intake

Custos e @gronegcio on line - v. 11, n. 4 Oct/Dec - 2015.

Week I II, Starter

Week V VI, Finisher

Week I II, Starter

Week V VI, Finisher

Week I II, Starter

Week V VI, Finisher

Week I II, Starter

Week V VI, Finisher

Week I II, Starter

Week V VI, Finisher

Investigated parameters during the starter nutrition period

Custos e @gronegcio on line - v. 11, n. 4 Oct/Dec - 2015.

Price index (%)

Body weight gain price

Price index (%)

Investigated parameters during the finisher nutrition period

Body weight gain price

Price index (%)

PEJANOVI, R. Essays in the Rural and Agricultural Economics.Monograph, Faculty of

TOLLBA, A.A.H.; HASSAN, M.S.H.Using some natural additives to improve physiological

Custos e @gronegcio on line - v. 11, n. 4 Oct/Dec - 2015.

Вам также может понравиться