Carcass traits, intestinal morphology and cooking yield of broilers fed different fermented soyabean meal based diets

This study was conducted to compare the effects of different fermentation methods of soyabeans on carcass traits, intestinal morphology and cooking yield of broilers using 240 day-old Anak broilers that were allocated into 4 treatments of 3 replicates as thus: Soyabeans fermentation with lactobacillus as control group T1, Cooking and fermenting T2, Daddawa fermentationT3 and Cooking with potash before ferment T4 based groups. Five birds were selected from each group and fasted for 8 h prior to carcass evaluation. Live and plucked weights did not vary significantly (P>0.05) among processed broilers, significant (P<0.05) differences were recorded in the eviscerated weight. Other cut-up parts that vary significantly (P<0.05) include neck, breast, thighs, drumstick and back while head, wing and shank did not vary significantly (P>0.05). There were significant (P<0.05) variations in intestinal weight and organs like lungs, liver and gizzard, while heart, kidney, spleen and abdominal fat deposition showed no significant variation (P>0.05) between treatment. Variations in gastro-intestinal measurements did not follow any particular trend. Cooking yield was significantly (P<0.05) affected by treatment. Cook and ferment a simple solid state fermentation process has the potentials of producing best percentages of the fleshy parts, better meat/bone and cooking yield of broiler meat.