Carcass Characteristics of Broilers Fed Differently Processed Sesame (Sesamum indicum) Seed as a Source of Dietary Methionine

Abstract

In an 8 week – experiment the effect of differently processed sesame seed (SS) as a source of dietary methionine on the carcass characteristics of broiler chickens was investigated. Five iso-nitrogenous diets containing 0.00% sesame seed (NOSS) in diet
1 (Control) and 15.00% each of raw sesame seed (RASS), Roasted sesame seed (ROSS), boiled and dried sesame seed (BDSS) and soaked and dried sesame seed (SDSS) in diets 2, 3, 4 and 5 respectively, were formulated. The highest phytic acid (PA) reduction (52.99%) was obtained with soaking. Similarly, percent amino acid was marginally increased with soaking. However, none of the processing methods adversely affected the amino acid (AA) composition of the seed. There were no significant (p>0.05) differences in carcass yield and the yield of thigh, drumstick and abdominal fat amongst treatments. The percent wing
was significantly (p<0.05) higher in diet 2 than diet 4, but the differences between diets 2, 1, 3 and 5 and between diets 4, 3 and 5 were not significant (p>0.05). Significantly (p<0.05) higher breast meat yields were recorded in diets 1, 2 and 5 compared
to diets 3 and 4 (heat treated) which did not differ significantly (p<0.05) from each other. Processing had no effects on percent liver, heart and gizzard. The maximum PA reduction make soaking a safer processing method especially when higher levels of inclusion of the seed are to be considered. Finally SS could replace synthetic methionine in broiler chicken diets without adverse effects on Carcass traits.

Keywords: Sesame seed, methionine, broilers, carcass characteristics

Sahel Journal of Veterinary Science Vol. 6 (1) 2007: pp. 19-25