Date of Graduation

2010

Document Type

Thesis

Degree Type

MS

Committee Chair

Joseph S. Moritz

Abstract

Feed represents approximately 70% of the costs required to produce broiler chickens. A concern in commercial poultry production is pellet quality and the cost required to make pellets of high quality. However, improvements in broiler performance attributed to improved pellet quality may help to alleviate these costs. In Chapter 2, two experiments were conducted at West Virginia University: Experiment 1) pellets were manufactured by utilizing varying processing techniques in order to create five dietary treatments, unique in feed form and Experiment 2) was conducted to explain variations in feed form on broilers of varying sex categories with consistent nutrient availability among treatments. Experiment 2 treatments consisted of the following pellet:fine ratios: 90:10 (high pellet quality), 60:40 (medium pellet quality), 30:70 (low pellet quality) and 0:100 (ground pellets). Experiment 1 diets were fed to Cobb 500 broilers and expected performance was not observed. In Experiment 2, males had improved feed conversion ratio (FCR) and were larger than females. Whole pellets in the diet improved FCR when compared to ground pellets. Broilers fed HPQ had the highest carcass weight and an economic analysis was created. Another concern for commercial poultry production is food safety, which has enhanced the sales of organic chicken. However, there is concern that the outdoor rearing of organic poultry could increase risk of exposure to bacteria such as Salmonella. Therefore, in Chapter 3, the effects of antibiotic alternatives (probiotics (PRO 1 and PRO 2), prebiotics (MAN) and acidifying water additives (raw apple cider vinegar, hydrogen peroxide, and organic acid blend) on organic broiler performance and the presence of preharvest Salmonella were investigated. On d 21, PRO 1, MAN and organic acid blend had the highest weights, but weighed the same on d 49. However, PRO 1 and MAN were found to be at least 86 and 72% less likely to be contaminated with Salmonella preharvest. In addition, raw apple cider vinegar, hydrogen peroxide and organic acid blend were found to be at least 25, 7, and 50% less likely to harbor Salmonella preharvest, respectively.

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