Publisert 2003

Les på engelsk


Tidsskrift : Canadian Journal of Animal Science , vol. 83 , p. 229–237 , 2003

Internasjonale standardnummer :
Trykt : 0008-3984

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Skrede, Anders; Schøyen, Hilde Faaland; Svihus, Birger; Storebakken, Trond

Sak : 2

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Kjetil Aune


Bacterial protein meat (BPM) produced from natural gas by Methylococcus capsulatus (Bath), Alcaligenes acidovorans, Bacillus brevis and Bacillus firmus was studied as a protein source for broiler chickens. Three experiments from day-old to slaughter at 35 d were carried out. In exp. 1, BPM was fed at 0, 20, 40, 60, 80 and 100 g kg(-1) diet (as fed) replacing soybean meal protein. Levels of BPM up to 60 g kg-1 had no effect on 0-5 wk gain, while the 80 and 100 g kg(-1) levels significantly reduced gain, especially in the 0-2 wk period. In exp. 2, chickens were fed diets containing 0, 30, 60 and 90 g kg(-1) BPM and two protein levels, 23 and 21 g kg(-1). The highest level of BPM significantly reduced growth, independent of protein level, whereas growth responses to lower levels of BPM were similar to the control diet. In exp. 3, 90 g kg(-1) BPM in diets containing 23 g kg(-1) protein had no negative effect on growth, but significantly reduced the abdominal fat pad. Overall, substitution of soybean meal protein with increasing levels of BPM significantly lowered feed-to-gain ratio during the last part of the feeding period. Sensory analysis of thigh meat after 2 mo of frozen storage (exp. 1) showed that meat from 35-d-old chickens fed 60 and 100 g kg(-1) BPM had less odor intensity and less rancid flavor than meat from control animals fed no BPM. Other sensory attributes were not affected by treatment.